You know those blogs that are written by professional chefs and feature top-quality pictures of perfectly crafted French pastries?  This isn’t one of them.

I’m a linguistics grad student who’s trying to cook herself dinner on a regular basis without resorting to breakfast cereal (too often) or wasting too much food.  I’ve also tried to use vegetables from a nearby farm, including several vegetables that I had never knowingly eaten before.  Plus, I really like to make anything that’s sweet.  This blog is my place to keep track of my cooking “adventures” so I’ll remember what worked and what…didn’t, and what to try next time.  I usually look for a scientific explanation, due to my slight obsession with food science.  You’re welcome to learn from my mistakes without having to make them yourself.

My tags always include all of the ingredients I used for that post, which should be handy for “What on earth can I do with this extra ___?” and “What do I need to make ___?” once I have a decent-sized archive.  My categories are the methods of cooking, such as baking.  I define these methods a little differently from their general usage – fried donuts go in “baking” and baked key lime pie goes in “custard”, because anything based on wheat flour will have to follow the rules of so-called “baking”, and anything based on egg protein will have to follow the rules of custard-making, regardless of how you get the heat into them.

I’m a very analytical person, and my interest in cooking is based largely in my interest in how it works.  I also, of course, really like good food, and have a weakness for surprising people with a dish from their hometown that they never thought I could make.  I like French and Italian food a lot, I’m trying to understand Indian and other cuisines better, and I think there’s a lot to be said for food that isn’t “authentic” or “traditional”, but just good.  What I don’t like is when people appeal to the cool factor of French/Italian-ness without really knowing what they’re talking about, or think that knowing the French word for something makes you smart.  Les aliments ne parlent pas français, je vous assure.  As for types of food, I think the real fun is in dessert.  Lately I’m a little bored with baking (anyone can make a cake…), and I’m interested in custards and candies.  I have some old favorites (I have the ingredients for chocolate fudge on hand at all times, just in case), but I usually like to try to make things I’ve never made before.  Which is probably why I have so many “adventures”.


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