Well, maybe I'm a little crazy in the kitchen too

Alternate title: Like we needed another food blog.

We don't. I get it. I mean, I love them, but I'm not setting out to have one of those amazing blogs with artsy pictures of each ingredient. Rather, I thought this would serve as a great place to record what I'm cooking and what I'm making up as I go and how it keeps me sane. I often get asked for this or that recipe, so here's an organized storage place to direct folks.

Unfortunately, my recipes aren't always useful. My frequent response to the "hey, can you give me the recipe for this?" question is "uhm, maybe...if I can remember it." You see, where as I thrive on order and rules in all other areas of life, the kitchen is where my creativity kicks in. And that means I rarely measure, barely follow recipes (I consider them inspiration), and have a hard time repeating exactly what I've created. Disasters occur on occasion and I consider that more a part of the process than failure. So, how will this blog be helpful? Well, maybe I'll start measuring. Or not.

But all this to say I love to cook. I'm working on my PhD and it is not unusual for me to show up during the busiest time of the semester with a plate of Dark Chocolate Chip Cranberry Oatmeal cookies. (If I ever figure out how I made them, I'll let you know. They were delicious.) My tag line is "I cook my stress," and when I share the products with others, I only end up eating part of my stress :) I love to feed people. The books may say there are 5 love languages, but I beg to differ. I suggest 7: cooking (and pranking) should be added.

I have no delusions of daily updates, or of pretty photos, or of gourmet food. But I come from the generation inspired by that woman that married a cowboy and that lady that took on Julia Child's cookbook and this move back towards making, actually starting from raw ingredients and making your own food. Not that I don't take short cuts; I mean thank goodness for McCormick. But inspired to know that not every fruit comes from a can and cakes actually start with flour, not Betty Crocker magic dust.

And so here begins the blog about what I'm cooking and if it is keeping me sane. Perhaps I should note that I am have multiple food personalities and will likely blog recipes from the "clean eating" personality, the weight-watchers-friendly-but-not-so-clear personality, and the chocoholic personality. All things in moderation friends, all things in moderation.