Welcome

Recently a colleague of mine mentioned that they considered themselves a "foodie". Defined as an "aficionado of food and drink", I agreed that I too was a foodie. Knowing that I was a vegetarian, a puzzled expression looked back at me, and this colleague of mine retorted, "How can you be a foodie as a vegetarian?". He muddled something under his breath about his love for meats. I was offended, my posture became more erect, hairs on my neck stood on end reflexively. I was forced to recite my usual rhetoric that my aversion for meat was merely textural. Nothing ethical here, I'll pad raw buffalo meat into symmetric patties, I'll pound chicken paper thin, hell....I used my bare hands to tear prosciutto into tiny nests for a pizza just yesterday! To further prove my point, I added how much I loved the smell of a freshly smoked turkey, resting on the counter top, stuffed to the brim with an herb laden stuffing (like the one my neighbor Susan made last Thanksgiving that was divine). Or the irresistible smells of my father-in-law's Texas Barbecue ribs roasting over low heat in the smoker on his deck, smoke billowing from the blackened side pipe. Perhaps I should invite this friend over some evening and prepare one of my favorite recipes, Grilled Pork Tenderloin with Spiced Orange Sauce. Hailing from the Earthbound Farms "Food to Live By", authored by my own kin, my Aunt Pamela. I can envision the scene now, my colleague devouring this grilled loin, spiced with orange zest, mustard, fennel, and cinnamon, drizzled with a sweet and tart orange sauce. With that said, I began thinking of how cooking is a passion of mine deeply rooted in my family and upbringing. It is a hobby that I share with many of my dearest friends, and something of a creative outlet for me. I started looking around my closet kitchen from the 1950's (complete with salmon pink cabinets) and noticing all the things that have meaning. And today, I began photographing my everyday meals to share. And then, I started this here blog. Bon Appetit!