About

I have no formal training with regards to culinary skills but my curiosity for all things food related started in college with watching way too many cooking shows, like seriously so much it’s embarrassing. Making dinner became the light at the end of the corporate day, what do I have on hand and how can I turn it into a meal. After becoming bored with getting the hang of the traditional meals (like lasagna or how to cook a whole chicken) I started to branch out. I got more interested in the science of food, where the ingredients come from and branching into all sorts of food cultures. Let me tell you, it got real weird, real quick. Have the words salsa bread taco pizza ever crossed your mind? Well let me tell you, it was delicious!

My goal with creating this site is to inspire others that being in the kitchen doesn’t have to be intimidating and there’s never a right or wrong answer when the spoon is in your hand. You’ll find the majority of my recipes can be versatile and easily swap out ingredients based on what you have in your own pantry. I would consider my recipes as guidelines and hopefully a starting point for those that are hesitant to just start chopping. I have grown a real appreciation for cooking from scratch and dreams of one day being able to grow all my own vegetables. That being said, some of the more labor intensive fully from scratch recipes can be a little time consuming and unrealistic for a weeknight meal but that’s okay - just use what makes sense for your home. If making fresh dough is out of the question, store bought is fine. Don’t have time to soak dry beans, just use a can. My recipes are written such that they can be easily adapted to the level of love and labor that works for you.