I’m in my late 20’s. I’m not 30. Not yet, and probably not for at least 5 years(ok so maybe I am in my 30’s). At least that’s what I keep telling myself. Seriously, I have convinced myself that I am a year younger then I actually am.
I like food. I mean I really like food. I love cooking it. I love the way it tastes. I love the way it looks. I love the way it smells. I even love the way it feels.
I spent 4 years and a ton of money on art school and here I am, in love with cooking and baking.
Especially baking. There is something about mixing together a bunch of all together ordinary ingredients and coming up with a luscious sweet treat that makes me swoon. I like simple recipes and extremely complex labor indulgent, time-consuming recipes. I love real frosting. And chocolate. And raspberries. And caramel. Okay I had better get back on track here before I run off to the kitchen.
I tend to bake late at night. Which is fun, and productive. And there’s the advantage of the kids sleeping. It is not however conducive to dreamy food photographs. It’s something I’m working on. I’ve learned to love mornings with my tiny happy girl, but getting time to bake is a trick I’m still working on.
My philosophy about food is pretty simple. Cook with things that you know what they are and where they came from. If it came out of a box, it’s probably not good for you. If it came out of your garden, eat until you burst. If it sounds like it belongs in a science lab, it probably doesn’t belong in your tummy. If you’re willing to take the time and make sweets from scratch, they can’t really be bad for you, right? Right?
I have a husband, two amazing daughters and this stinky little puggy dog. They’re perfect.
I spend my days at work daydreaming about cupcakes. And cookies. And whipped cream. And my little babe.
I used to desperately want to be a stay at home wife and mother. My idea of feminism includes the freedom to choose family over career. Now that I have two kids and a job I love, work gives me some much needed space.
My oldest is special in more ways then I can imagine. She even has a special heart. She’s amazing, stronger then anyone I’ve ever known and in my husbands words “the coolest person I’ve ever met”.
Our youngest is a little wild animal and totally completes our family in ways I never knew we needed.
I’ve decided to funnel my wonderfully creative cooking and baking tendencies into a blog. I have absolutely no professional training in the food world (unless you count waitressing at Country Kitchen for a month when I was 17. I don’t). Maybe you will read this blog. Maybe you won’t. But cooking the food and putting up lovely photographs of it sounds divine.
I shoot my photos with
my iPhone a Canon EOS 60D. Most of the time the lens I’m using is a Canon 18-55mm. I always shoot in natural light during the day, and room light if I’m cooking after dark. Flash just doesn’t do it for me. I do most of my blogging from my iPad.
So enjoy and have a snack. Or, two, or 20. I won’t tell.