I love food.
There, I said it. I have a passion for food that goes beyond all reason.
Honestly, who couldn’t with a background like mine? I come from a line of good cooks. REALLY good cooks.
I was blessed to grow up with two Grandmothers who were fantastic cooks with dramatically differing styles.
My Grandma Jeanne would put Martha Stewart to shame in a time when Pinterest wasn’t around. She could lay the most elegant holiday table, complete with linen table cloths, goldware and stand out recipes that were to die for.
My Grandma Hilda was also a most accomplished home cook. Her food was “down home” comfort food that would stick to your ribs and make everything right in the world. She was the Macgyver of the food world. She could create a feast with what seemed like nothing in the cupboards. Her methods were miraculous and genius.
And then there’s my amazing mom.
My incredible mom took her mother’s classy cooking and melded it with her mother-in-law’s down home country cooking with perfect balance. It made for a heart-warming childhood. 🙂
So ya see, it’s not my fault… I am just a product of my environment.
I fell in love with cooking at the age of 15 with my first attempt to create my own “from scratch” version of BBQ sauce. I picked up a bottle of store bought BBQ sauce, read the ingredients in an attempt to recreate it and made some BBQ grilled chicken that really wasn’t too shabby. It was my first attempt to cook without a recipe and the rest is History. Years of working in restaurants only drove my passion further; I couldn’t help my constant need to improve on the recipes, and after my introduction to Food Network, well, I became a lost cause.
Over time, I have become what I call a “real food” foodie. In an attempt to use my food obsession for good rather than evil, I have adopted a “clean eating” mind set. Now, for the sake of transparency I will admit that I do not (nor do I intend) to eat 100% clean 100% of the time; but I strive to reduce our reliance on processed food as much as possible.
One of my favorite “real food” foodie past times is what I call “redeeming comfort food.” Taking recipes and ingredients that I have (or really should have by now) forsaken, and find a way to enjoy them once again–guilt free, by rewriting the script with real food ingredients.
And when most of those ingredients come from forest or farm?