I truly enjoy cooking and baking. Although, I do admit my creations can be crazy, wild and out there sometimes. I get inspiration from commercials, new and limited flavor food products (I’m their target market), shows like Carnival Food, and cravings.
What you will find in my recipe posts
Are they my original recipes?
Yes! If they are not mine, but I tweaked them, I link to the original recipe rather than reprinting it. Why? Because I believe that if another person put all that time and effort into creating a recipe I’m going to give them the kudos for it. That means anyone, be it a big food company or another blogger. You can find a bit about food blogging and copyright here: http://blogs.findlaw.com/law_and_life/2013/06/can-you-copyright-a-recipe.html
Why are there no stories?
Honestly, I love finding recipes on other sites, but I think The Pioneer Woman started us all on a craze of “you gotta have a background story.” Well, I disagree, politely of course. I always scroll right past the story to get to the recipe format I can print out. So, my recipes will always have the recipe at the top of the page. If you want a background story, reach out to me, and I’ll let you know if there was a story behind it.
Why do you have step-by-step?
Let’s just say my training development background has seeped into my blog. As a former instructional designer I know some people learn best through visuals. I’ve also had more than one reader thank me for the steps. If you aren’t into steps then you are in luck due to reason #2.
Are they good?
Well, that depends on your taste buds. It also depends on how crazy the recipe is in structure and if I tested it before sharing it. Sometimes I spend so much time with the photos that I decide that work shouldn’t go to waste. Thus, I may post the recipe anyway. If someone gives it a try, doesn’t like it, and tweaks it to make it better I just hope they choose to share their changes with me. (See my Usage Rights Policy for more details.)
Are you a trained cook?
LOL! Ha ha! Nope. I will never claim to be, and as I have an idea of the work and study it takes to become one, I give kudos to those who have trained to be chefs. I disliked cooking while growing up. I’d cringe every time my mom would ask me to help in the kitchen. It wasn’t until after I was married that I became “interested” in cooking. Maybe that “homing” instinct kicked in, I don’t know. What I discovered was that I enjoyed it when I could cook whatever I wanted to, whether it was a healthy idea or not. I rarely follow a recipe, which is sometimes a disaster, and I don’t have my dad’s scientific mind, so it is usually a pinch of this or a pinch of that. I also don’t know how different foods will react with each other chemically. When a recipe does turn out well my husband has to ask if I wrote down what I did so I can recreate it!