How to Use this Blog

Most of my posts contain recipes. I will usually wax on about some dish or ingredient or method, etc. And then offer the recipe.

Please read through the recipe once or twice before deciding whether or not to try it. Often, they look longer than they actually are — because I’m somewhat anal and am conscientious of providing good directions (sometimes over-directing, I admit).

Please understand that some of the recipes have never been written down — just passed on, learned, enhanced, and perfected by instinct. So, if something sounds off, leave me a comment.

If you’re unsure about ingredients, leave me a comment. I will try to share a photo or direct you to something useful (I don’t always think about this when I am writing it out).

I started a Tips section that will, hopefully, expand. Here, I include tips, tricks, and methods that I use frequently and do not want to re-write again and again. If you have tips suggestions, or want me to include a specific tip, leave me a comment.

Please understand that I am not a trained chef, nor have I been schooled in the culinary arts. I learned from books, practice, and sharing experiences with other people. Ergo, what I write may not be entirely accurate to the trained chef. I merely try to make cooking easy for the home chef — and pass on tidbits that have been invaluable in my self-education.

Lastly, all recipes are mine, unless noted or unless it’s a basic technique (e.g., brown butter). Consider them licensed under Creative Commons.