i love cooking.
i’m all about being green.
i try to buy organic food as much as possible.
i support fair trade.
i support local.
i anxiously await for sundays to arrive so i can go to the farmers market and buy produce for the upcoming week.
i belong to a csa (community supported agriculture).
i love gardening, and am fortunate enough to have a sliver of a backyard outside my tiny urban condo.
i cook from scratch as often as i can–but also realize that sometimes life gets in the way and it’s not always possible.
i’m all about freezing to preserve and freezing pre-made meals ahead of time to save time cooking dinner after i come home from work.
i work full time as the director of finances & adminstration at an international non-profit.
i believe in caring for the world that god created: land, plants, humans, and animals.
i was born in the city, grew up in the city, and still currently live in the city, but in my heart and my soul I am a country girl.
i think the ocean is beautiful, but the mountains are what take my breath away.
i’m a wife.
i am full-time mom to two dogs (one australian cattle dog and one border collie).
i am a shepherd (i work my border collie with sheep every saturday morning, and she’s already won some ribbons! my husband works the cattle dog).
i have an (unrequested) internal alarm clock that wakes me up every morning at 5am–or, if i’m really lucky, at 4:50am. (my co-worker likes to say my body is preparing me for having kids. until that day arrives–please, god, not for a long time, please…please?!?–at least it gives me a couple hours of the oh-so-rare “me time” before my husband wakes up.)
i heart the office–dwight schrute and jim halpert are my heroes.
i like to use words like “nonetheless” and “hence” in my every day speech….oh yeah, and “funner.”
i cherish my family and friends.
and i love cooking. (Did I already say that?)
favorite quote: “we shall not cease from exploration/ and the end of all our exploring/ will be to arrive where we started/and know the place for the first time.” ~t.s. eliot, little gidding, quartet 4
quick notes regarding my cooking:
*all recipes are my own creation–either from my head or a compilation of a bunch of others with my own spin on it–unless otherwise noted. and i will note if it is not my own.
*because my recipes use as pure/natural/homemade of ingredients as possible, some tend to be a bit time consuming to make. for that reason, i try to make homemade ingredients ahead of time…or cook in large batches and freeze for a night when i have to work late. for example, if a recipe calls for homemade salsa or enchilada sauce, i will usually already have some pre-made and anxiously waiting in the frig for me rather than making it at the time of the recipe–unless i have all the time in the world, which, frankly, is a rare occurrence.
*in all my recipes that contain flour (with the exception of a small amount set aside to use as a thickening agent in sauces, soups, etc), i use a 50/50 (approx.) mixture of all-purpose flour and wheat flour. i buy the two separately from the bulk bins at my local organics grocery store, then pour at the same time into my flour jar. so if you are one that tries to cook as often as possible with wheat flour, please feel free to, as all these recipes–unless otherwise noted–contain wheat and white. if i use all-wheat, or a more specific proportion, i will also note that.
*when i cook (cook, mind you, not bake), i’m all about the term “to taste.” for the sake of these posts, i have actually measured out everything (or as much as i can remember to), but if your cooking style is also to measure by taste, please do so with any of my recipes.
my handsome first dog, scout.
little miss pepper. as you can tell, they had a field day shredding the junk mail we brought in from our mailbox.