If you happened to find this blog while looking for expert advice on ingredient pairings and cutting techniques, I regret to inform you that you've come to the wrong place. I can't cook for shit. I have no education in the field, no particular instinct for it, and no real experience to speak of.
This is my little notebook of the few recipes that I do whip up from time to time. I have yet to poison anyone that I know of (nothing fast-acting, anyway) or lose a finger in preparation.
I would hate to lose these recipes, so I'm storing them here, with the ability to edit them as I wish and access them easily. And if someone comes across them and enjoys them, great!
My one promise; You won't have to scroll down four pages to finally get to the ingredients and prep instructions, like you do on so many other blogs.
My mother and I had some deep-seated issues to work through, dating back to my high school years when I dated a boy that she didn't like. But during a trip to the Tuscany region of Italy, we talked things over while chopping the vegetables for this delightful pasta sauce that we created on the fly, inspired by the climate and the ambience of the traditional ,music coming from a neighbor's house, and...No one cares.
Along similar lines though...how do you know someone is vegetarian? Don't worry, they'll tell you!
And I need to do that now, just the one time. Obviously, the recipes will reflect that. Adjust to your taste.
The bulk of recipes will be Cajun / Creole / Tex-Mex due only to personal preference. I may get into some Asian stuff later.
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