How it all started

How It All Started Aug 1, 2025

Like most people, I started collecting recipes when I first moved out. I cooked the way my mom taught me—simple, familiar, and comforting. My first husband loved the “meat and potatoes” style, seasoned with just salt and pepper. It worked. No complaints.

Then came marriage #2, and a whole new culinary challenge. My second husband had a refined palate, raised on dinner parties and gourmet meals. Suddenly, I had to up my game. I started watching cooking shows (hello, Julia Child!) and taking online classes in digital graphic design—my other passion, right alongside cooking and raising my kids.

That’s when I realized: there’s a whole world of flavor out there. A whole chicken doesn’t have to be baked or boiled. Chicken legs don’t have to be fried or grilled. And seasoning goes way beyond salt and pepper.

I also learned, it's incredibly easy to make things you buy at the store, yourself at home. For a cost of "your time", but in the end, it is much healthier for you and has no additives, preservatives, or bad stuff to make you sick.  Did I mention most spices can be made at home, with no need to spend tons of money on special equipment?  No?  Well, all you need is an oven and access to fresh herbs, oh, and time, of course. PS: they taste much better too because they will be fresh.

From Meat & Potatoes to Julia Child Aug 6, 2025

My cooking journey started like many others—learning from my mom, feeding my family, and keeping things simple. But life (and marriage) had other plans.

The things I have learned not just from Julia Child, but from other chefs along the way over the last 39 years. Well, let's just say, I pull out the big guns when needed.  To this day, I surprise my husband nearly every meal with something he will reply to me with "when did you learn that" and "why haven't you cooked this before".

As I tell him often. Honey, I have forgotten more than most people will learn in their lifetimes. (I am not trying to sound braggy, just telling the truth) I put in a lot of time while raising my three kids, learning different styles, different techniques, and so on for the better part of 27 years. Most professional chefs don't spend that much time learning their craft; they typically find ONE skill and run with it.  I dabble in everything until I get it down, then move on to something new. 

Discovering new flavors and techniques opened up a whole new world. And it laid the foundation for the kind of creative, adaptive cooking I rely on today.   And if I can do it, I know you can do it.