To give you a glimpse into what you can expect to read here, here’s a little more information.
I live near Nashville, Tennessee. I’ve lived in Tennessee my entire life (birth through high school graduation in the north west, college in the south west, and post-college til now in the middle). My skills aren’t extensive, but I still manage to impress my friends every now and then. I work in marketing, and I know that there is a niche out there like me. I’m not writing for gourmet chefs. I hope to stay true to my audience.
My tastes have a decent amount of variation. I try to be adventurous, but sometimes I play it safe.
On meat, I have a set of guidelines. I don’t like things that look like they did when they were alive, meaning with bones, fat, sinew, heads, etc. Bacon, deli turkey, and burgers keep me from being a full-time pescetarian.
My token ingredient (much like EVOO to Rachel and butta to Paula) is freshly minced garlic. I don’t believe in garlic breath. Vampires beware. I also love an element of “dirty.” “Dirty” defined is a guilty-pleasure ingredient to take something ordinary over the edge, like adding cream cheese to spaghetti. My favorite flavor combination is tomato and cream.
My goals include trying and cooking new foods, experimenting with spices, and making things from scratch that are usually store bought.
- International cuisine (probably the more Americanized ones though), specifically Mexican, Italian, Chinese, Japanese, and Thai
- Experimenting with tofu
- Chopping!!! I could do it all day long.
Also, my husband is, self-admittedly, a VERY picky eater. If you are a picky eater or living with one, I hope that you can find a few things here to add to your repertoire.