Monday, January 7, 2013

And so it begins.


My name is David; I am a forty(ish) something father to three amazing teen & near teenage girls whose eating habits range from tree hugging vegetarianism to voracious carnivore, a husband to a beautiful long suffering wife who puts up with my rants about artificial sweeteners, margarine, liquids served in bread bowls, etc., and a wannabe pack leader to our three dogs, two of which I routinely threaten to someday serve as an entrée. I also, as it turns out, love food.

There are few things in this life which bring me more happiness, frustration, pure unadulterated joy, and absolute misery as preparing daily meals for our happy household. When I get it right...I mean really knocking one out of the park, it feels as though all that is green and good with the world is centered around our rickety little dinner table, and that having consumed this very meal our children are assured  grow up to be a trio of the finest, most well adjusted, kind and loving human beings the universe has ever seen fit to grace the face of our planet. But when a meal goes all pear shaped (which is more often than not) I can't help but wanting to call Gollum up to see if I can sublet his cave.

I guess that brings us to why I am doing this, and what 'this' actually is. This will be a journal for the insanely busy cooks out there with or without kids, those who want to cook more but need to watch somebody fall on their face first so they don't feel alone, and folks who simply love to talk, read and write about food. This is not a 'quick & easy' sort of thing, as I feel most shortcuts in cooking can ultimately be tasted in the final product, but rather a place where I can offer up some views on the kitchen, favorite utensils, appliances, and of course recipes, both successful and otherwise. I also intend to tackle personal hang-ups and foibles; like using the microwave for... anything really, my apparent inability to make a flavorful chicken stock without a Valdez-like mouth feel, and, last but not least, Celery. I just don't understand it.

I am not a professional cook, have no formal training, nor really desire any. I am a father, a husband, and a son who loves to cook for the people I care the most for in this life, and was taught at an early age that love, is in fact, the secret ingredient in every unforgettable meal ever made.


  1. As a vegetarian mom of three girls who's eating habits vary wider than can be measured, I look forward to reading about your successes and failures. I don't have much time to bake/cook/sauté lately, but I would like to make room for it in 2013. Thanks for sharing, David!

    1. Hi,

      Thanks for stopping by and giving this thing the once over. I hope you will be able to find a few bits of useful information from time to time, and at very least, a smile or two.