Here's a few facts.
A long time ago I remember reading in the newspaper as I was avidly cutting out recipes, that some people actually liked the whole process of cutting and peeling and making elaborate meals on weekends. I was shocked and horrified.
I mean, who in their right mind liked to julienne, or dice finely or mince up multiple items to make a meal? I was all about getting it on the table, and making sure that all the hot food was hot and the cold food was cold.
Well, times change, and luckily we all grow up.
Some of us do that is, and some of us, well, we discover just how much fun it is to make 'mud pies' with real food.
I like to make 'mud pies' using edible stuff. And I love to serve it to people. And they seem to like eating it as well.
A few years ago I decided to have fun, and make a blog. I was sharing pictures that I had taken that I found interesting, and then I decided to start documenting a lot of the recipes I made, some my own, some I found and cooked from, and others I just plain made up and of course some recipes my friends shared with me as well.
Honestly, I thought I was beyond presumptuous.
I mean, gee, who was I to think I could tell people how to cook?
I got over that one.
I draw on my Danish side and made, and still make a lot of the meals from my childhood. Some recipes I'll never be able to recreate, but others, well, let me just say that when I take a bite of Biksemad, I can close my eyes and get transported back to the farmhouse and my childhood. That recipe was one of the first ones I actually published back in 2011 on my other blog. I need to transfer it to this one. And I will, soon.
I have a whole section on here with Danish Dishes.
I also now live in an area where there isn't a Mexican restaurant on almost every corner, so I had to learn to make the food I grew to love when I lived in another state. I make a mean Chile Verde, and we probably eat a lot more Mexican themed meals than we used to. Actually, I know we do, cause we never ate out that often before, and we do love our spicy food.
In fact as I type this, I'm thinking of the Chicken Fajitas's we had for dinner last night, and the Taco's I'll probably be making for dinner tonight.
We probably eat Mexican themed food at least three to four times a week.
But that's OK.
I've entered and won both formal and informal cooking contests. There was a local restaurant here a few years back that had an informal dessert contest every Sunday. I won a few times there. And got some great recipes from the other winners on Sundays.
If I get the chance to enter any contests, I will. It's just plain fun, win or lose, the creative process is a hoot.
We've also hosted a "Tapas Night" once a month for several years now. And I love coming up with original dishes for it. And of course tasting and enjoying the food that everyone brings. We have some incredible cooks around these parts, who luckily for me and others, like to share their creativity and their food.
In the winter months friends of ours host a potluck at the 'Boat Club', and everyone is encouraged to bring and share dishes. And I have fun with that as well.
I have to say, I'm not all about food.
I do have other interests as well.
I love to paint, do a little gardening, walk on the beach, do some crafting, take lots and lots of pictures, of anything and everything that looks interesting, and I write, and not just this blog either.
I'm currently working on a mystery novel as well as a cookbook.
So that's me, all summed up, sorta.
I'm still a work in progress, and hope to continue that for the rest of my life.
In the meantime, I'm open to creating new recipes, and blogging about them if you happen to have any interesting spice blends or foods that you would like to have me play with and write about.
And since I'm not all about the food, let me share some pictures of places that hold a special place in my heart.
When I see this from the ferry, I know I'm almost home, at least visiting the island I grew up on. It makes my heart sing.
There you have it, a little more about me.
As I said, I'm still a work in progress, or a recipe that still needs some work, refining all the best bits.