Skip to main content

Coming Soon!!

First blog post!!  I guess this is where I introduce myself, and explain what to expect from the blog.

What you need to know about me:

I have a full time job.  I also have a part time job.  Between the two there is a small amount of time that I'm able to commit to blogging, so if you start reading don't be suprised when there are lulls in the posts.  You have my permission to harass me about it, but it's possible that nothing will change.  I have a degree in culinary technology (I also have degrees in Biology and Psychology, but the Culinary is what I'll focus most on here).

That's pretty much what you need to know about me for blog purposes.  Now the good stuff, what can you expect from this blog:

Food.  Food I make.  Food I attempt to make.  Food that I eat.

I plan on having a lot of fun with the blog.  I want to share my triumphs and my failures in the kitchen.  I feel that it's important to show both (although, I'm hoping to show a lot more successes than failures).  Nobody can be perfect in the kitchen, everybody knows this, and every so often I'll prove it.

I am also very lucky to have foodie friends. I'm looking forward to going out with them and posting the adventures... and believe me most often there ARE adventures.

I think that's a good base for what to look for in the future.  I do have a few ideas, but I won't share them just yet, only because I have to figure out if they can be implemented... you're curious, aren't you??

Oh, there are two more things: I really like interaction.  Please ask questions, submit your comments, request future blog posts ... anything!!  Finally, I have issues with punctuation.  I really like using ellipses, and I often overuse commas (oh, and I go a little crazy wtih the parentheses too) ... please don't judge!

Look for another post in the coming week (maybe two) ... see below picture for a sneak peek of what to expect (sorry about the picture quality, it's from my cell phone).



Makes you want to come back for more, right?


Comments

  1. UnknownJanuary 26, 2011 at 1:00 PM

    It looks like you're drowning those cookies.

    I'm really into one pot meals lately. Like, what brilliant thing can you show me to make and I chopped or whatever, got a chopping board dirty, but everything went into, and came out of, one pot.

    Also, I like "empiricalfoodism" and I'd like to see you have a small thing on what that means to you/why you named your site empirical foodism.

    Love,
    Germ-y (Misha B)

    ReplyDelete
  2. RevMarkFebruary 8, 2011 at 11:21 AM

    Love the picture.

    ReplyDelete

Post a Comment

Popular posts from this blog

Feta Pesto

Lately I’ve been craving pesto. I don’t even really like pesto, but I’ve been craving it. Normally pesto is just too much basil for me, so I tend to steer clear. In this time of craving however, I dug up the recipe I created for feta pesto. For me, it’s a really good balance of basil, and feta. I LOVE feta… it also has a slight nuttiness from the toasted walnuts. I imagine that I was simply out of pine nuts, and that’s why I used walnuts (plus, it’s also cheaper). Feta Pesto: 1 cup fresh basil ½ cup walnuts (toasted) 1 garlic clove 6 oz reduced fat feta cheese 2 Tbsp. olive oil 1/3-1/2 cup water Place walnuts, basil, and garlic clove into a food processor and pulse, until combined. Add the feta and olive oil and process the mixture until it resembles paste (yum, right?). To the paste, add 1/3 cup of water, and process until creamy. If you want a thick pesto, you can stop here. If you want a more sauce like pesto, continue to add small amounts of water and process until...
Post a Comment
Read more

Pie Crust -- A Worthy Opponent

I have issues with pie crust.  I can make an okay crust, but I always strive for a crust that's more than just okay.  Thanksgiving is the time of year where I put my crust skills to the test. I won't lie, I get a little nervous every year at Thanksgiving.  I mean, being responsible for dessert for a dozen people is a big responsibility! Every year I try a little something different with my crust, striving to come up with that perfectly flaky crust that makes people wanting to go back for more. I THINK I might have found it this year.  I think I ran across the concept on Pinterest , and although I didn't pin that recipe, it got me thinking about it.  Sour cream pie crust.  It was intriguing... would it work?  Would I like the result? I had the ingredients, so I tried it (with slight modification).  Here's the recipe from food.com.  My modified recipe is below: Sour Cream Pie Crust (supposedly will make enough for 1 9in pie, but I ...
Post a Comment
Read more

Unkept Promises ... (and cake)

I've decided to stop promising future blog posts, because apparently I can't keep up with my promises! :) I'm once again back to 1 1/2 jobs, so it'll be even harder for me to keep up with the promises.  Therefore, I intend to keep everybody on their toes and surprise everybody when I DO blog!! Below you will find pictures of cakes from the last two weddings I attended (and made cakes for). This is from Emily and Terry's wedding.  I used the vanilla cake recipe from this blog http://sweetapolita.com/2011/07/fluffy-vanilla-cake-with-whipped-vanilla-bean-frosting/ The only thing I changed was adding a tad bit of orange zest, and orange extract in place of vanilla.  It made a nice citrusy cake.  (I also made an almond buttercream to ice with). This is Steven and Allie's wedding cake.  My first attempt at a stacked cake (I won't lie, I freaked out quite a bit).  Steven originally wanted all 'stucco' finish, but when Allie saw a picture of a cake...
Post a Comment
Read more