What this site is about
We’ve been hearing it for the two-plus decades we’ve been married: “You should open a restaurant.” We thought about it seriously a few times, then we remembered how much work it is, how much time it takes, how much money it takes and how easy it is to do it wrong.
So our “restaurant” is right next to our living room. It cranks out some great meals, some missteps and a lot of grub in between. What it has never produced is a meal by professional chefs. Because, as hard as we try — as much as we read cookbooks, watch cooking shows, read cooking blogs, take cooking classes and generally obsess over how to make good food — we are not professional chefs. We are a self-taught husband and wife who have been living from meal to meal for the entirety of our 25+ years of marriage. We have learned a lot about what works and what doesn’t, which tools are good and which aren’t, but we’re nowhere close to being done learning. We will always be eager to try new ingredients, explore cuisines from other cultures and try techniques we’re not familiar with, because that’s part of the fun. We hope you will join us in this blog to learn more with us, teach us and make some good food together.
What we believe
- That people should cook more. Full stop.
- That real food is always superior to processed food. You will find recipes here for foods that you can easily buy in a store, but we believe it’s always better to know what’s in what you eat, and what went into making it.
- That salt, instead of being the evil some take it to be, is an essential nutrient and probably THE key to good cooking. The debate rages on about this, but we’re seeing more and more nutritional advice that says it’s more harmful to have too little salt than too much. And much of the salt intake in an average diet comes from the processed foods we’re shunning anyway, as mentioned above. Keep those to a minimum by striving to make your own foods — with just enough salt to make your flavors pop.
- That it is difficult to make good meals from mediocre ingredients. There are always times to splurge and other times to cut corners, of course. An example that comes to mind: If a recipe calls for wine, and you opt for that bottle of “cooking wine” on the grocery store shelf, don’t expect a flavorful result. If it’s a wine you wouldn’t drink, why would you add it to something you want to eat?
- In pursuit of “real food,” we save our bacon drippings. We use plenty of oils and butter as well, but sometimes bacon fat is the right flavor boost. Since science seems to be rapidly disavowing the health effects of low-fat diets, we feel vindicated. We just wish we hadn’t spent the ’80s/’90s/’00s eating trans-fat-loaded margarines because we were told they were good for us.