I love to cook and bake, having done so for a long time. As a recovering foodie, I care most about the ingredients I use, who grows them and where, with simple preparations that will highlight the characteristics of those ingredients. I also live on a budget, and work to feed my texture-and-taste-sensitive child, requiring that I sometimes step around my ideal.
The footprint of my kitchen is small but everyday I find new and better ways to make food happen. This space is where I write about experiences or ingredients or methods or life, all from my tiny kitchen.