I really love baking bread but its been a long while since I have done it. I was recently inspired by my morning toast. Biting into my breakfast, I paused to truly appreciate how fantastic it tasted and in the same I had the realization that I can do this, in fact, I have done this and better yet- why the hell did I stop?

There are very few things in my kitchen that come prepared, processed or packaged. That being said, it was routine in my trip to the co-op to pick up a loaf of bread (organic, locally produced blah blah..). I have decided to eliminate this from my ritual. Bread is easy, simple and as far as I’m concerned…there is nothing like a warm fresh out-of-the-oven homemade loaf.

In the past I have made mostly your typical, loaf- pan style, sandwich breads. This time around I want to venture into the unfamiliar. I really enjoy French breads…baguettes and the like. Soft airy middles, the lovely textured crispy crusts. How do they do it? Well, heres me attempting to find out. (more…)

I took a little break from my page.  As much as I enjoy the experience of restaurant roulette and sampling different dishes…I have to admit- I grew a bit tired of it.  Now, one may look at my page & think “Jesus Christ, you grew weary of this mess after only 5 reviews?”- ridiculous, I know.  Truth is,  I went out to a lot of different eateries, tasted a plethora of foods and more often than not I found myself unimpressed to the point of not really caring to do a write up.

So, what I did is stepped away from my blog and instead of restaurant eating I retreated to my darling kitchen and found my happiness at getting back to cooking (which is, I have to say what inspired this page in the first place).  It has been fantastic.  I’ve spent decadent days roasting and basting, steaming and grilling, elbows deep in the foods I have created.  The wonderful thing about this hermitted existence is that when it came to ingredients and sources I was able to be fully informed, directly from the source as opposed to hearing it second-hand from a restaurant owner or chef.  I dont have to compromise my foods to keep down costs and when it comes to preparation…my food is given love- every time.

I’m excited to be back at writing and even more excited to begin to take this page in a different direction.  Earlier on I wrote about what I wanted to do with this blog and I touched on subjects that interested me.  I sensed this would evolve as I continued to learn and grow in my experiences.  So here goes…on to the next evolution.