It's about time!

So I am constantly on the hunt for fabulous recipes, as many of you know. So I decided it's about time I started a recipe blog.

Here's a brief overview of how it all began...

About 10 years ago I started working for a family as a nanny who had me cook for them every night of the week. Now I never minded cooking in the past, and for the most part enjoyed it somewhat, particularly when I had people to cook for. But the thought of having to be creative 5 nights a week for a family of 4 terrified me. Being the perfectionist that I am I started pouring over cookbooks, magazines, etc. They in turn, started giving me recipes out of Bon Appetite to cook for them. Now most recipes are not that difficult in Bon Appetite, however as a novice they are a little overwhelming. No worries though because I was practicing ALL the time.

Fast forward a few years and my love of cooking was increasing all the time. I was no longer a nanny and was looking to fill the void of cooking for people so some friends and I started a "supper club". I was never more excited about planning menus. I was free to cook just about anything I wanted on my designated night and was loving every minute of it.

Shortly after our "supper club" split up I started dating a chef. Never have I been so terrified to cook for someone. It took me about 3 month to work up the courage to cook dinner for us one night and the entire time I kept asking him "is it ok?!". Everyone thought how perfect that I'd met someone who was a chef, wasn't it great to have someone to cook for you they all said. WRONG, chef's do not cook when they get home. CHEF's make hot pockets and sloppy joes out of a can for dinner (or rather at least this chef did...however I discovered that this is not uncommon amongst chefs)

So as our relationship developed my cooking skills DRASTICALLY improved. I am,, a perfectionist and would not be ok with serving something to him that was anything less than delicious. Through this my love of cooking blossomed even more and I contemplated with the idea of going to culinary school. This however is practically impossible if you need to also have a job to pay bills. Culinary school is full time for a year, so you can see how this would interfere with a job to pay bills. So to find a happy medium I decided I'd take a 22 week course at a local culinary school. We started with the basics and covered everything. I will hopefully find the time to write a week by week synopsis of my class and share a couple of the recipes that we went over in school.

I am probably one of very few people who love to sit down and actually read recipes. Don't ask, I don't know where this came from but I can read a cookbook like a novel and enjoy it. So here's what you can expect from my blog; although I warn you now, all of you looking for precise recipes...you may want to look elsewhere. I am the type of person who uses a little of this and a little of that. Of course there are precise cooking methods that I will do my best to share (I am no where near being a pro at this). But I usually take a recipe read through it, and cook it without looking at it again. Sometimes I forget things, sometimes I add things, sometimes I completely alter things. Consequently you will probably see the measurements for the basic ingredients with a little of this and a little of that to add. Occasionally I will post my favorite recipes (or where to find them).

Happy cooking!