Among my earliest memories are strong recollections of my mom’s love of cooking. A particular memory became the first of many that would serve as the foundation of my lifelong passion for food and dining.
It was Valentine’s Day, sometime in the late 70’s. My dad came home from work for dinner. As we sat around the table, Mom set down the most unique meatloaf I’ve ever seen. It was shaped like a heart, iced with mashed potatoes and decorated with ketchup. I don’t remember if it was the best meatloaf I’ve ever tasted, but I’ll never forget it.
Now I don’t claim to be an expert in cuisine or cooking. My most advanced kitchen training took place behind a McDonald’s grill. My best cooking usually involves recipes I screwed up right. In fact, when a former roommate hesitated to offer advice while I was cooking, I told her to err on the side of “I don’t know what the hell I’m doing.” Clearly I’m no chef.
Yet I. Love. Food. With all my senses. I love the process of making food, even if it’s just being around the kitchen, almost as much as I love consuming it. I’m also quite diverse in my tastes. Whether it’s a swanky sushi bar or a hole-in-the-wall, each has its merits. I know what I like. I know what I love. I really know what I hate. I’m still hoping to get through life without eating another piece of liver. Still, no matter how I feel about a particular dish or ingredient, I’m passionate about the overall nature of it.
So that’s it. A brief overview of what this is all about, so one can appreciate this site. I’ll finish with a quote from a cherished food film.
“… I’ll make you a deal. You provide the food. I’ll provide the perspective…” – Anton Ego, Ratatouille