Steamed Rice

If you can't appreciate a simple bowl of steamed white rice, what makes you think you can appreciate the perfectly tender lobster that rests on top?

Mon Raison D'etre

I wanted to have a place where I could record not only my recipes, but to give them some texture and flavour about what prompted me to prepare them. On how I feel , about ingredients, about the process of cooking, and my thoughts on different theologies on food in general. This isn't for everybody - this is for me, and whomever chooses to share some interest on one or many of my thoughts.

To start off, I'll say, I'm not pretentious about food. I like what tastes good. I don't understand many culinary methods because I never attended culinary school (they have their place, just not in my kitchen, and not in this blog). I'm not a 'foodie', in that I'm like most humans - now and again, I'm gonna like some out of the box food. But I'll deal with that too. I make mistakes; my kitchen can sometimes look like a horror movie gone wrong I've had so many accidents. But all that is part of my cooking journey.

I've cooked long enough to know how to do a thing or two, and like my mother, who I'm sure will figure prominently here, I like to taste something, figure out flavour components, search for variations, and create something my husband would enjoy sharing with me for dinner.

As this was enough about food for today, I'm going to try to be good and keep up blogging.