About This Website
This started out as a private recipe list I set up on my personal weblog to share my favorite dishes with friends. The pictures I take while cooking are publicly available, however, and after a while my husband pointed out that some of my albums were getting extra views. After some thought, I registered this domain (after sulking for a while because angelfood.com was already taken!) and decided to just try it out and see how it’s received.
What This Blog Is
The main focus of this will be sharing recipes, or more specifically my experiences following other people’s recipes. If the recipe is already available online, I’ll link to the original source. Unfortunately, I don’t have a wealth of family recipes to pass along, and my culinary experimentation has thus far been limited to tweaking existing recipes. Maybe I’ll become more adventurous in the future.
I’ll provide pictures for most things, especially where I think a picture can more easily summarize what to do than a lengthy description. The captions on the pictures should provide a general idea of what to do, so feel free to flip through my recipe albums as well as reading the related posts.
In addition to recipes, I will also post useful techniques for preparing ingredients or other little tidbits that might come in handy for more than one thing. I’ll try to reference these in the recipes themselves.
There will be posts about some of the more useful tools I use in my kitchen, some of them pretty standard and others less obvious.
Aside from that, if I come across anything that I think is neat and is food-related, I’ll probably throw it up here as well.
What This Blog Is Not
As I said before, the bulk of my recipes have been developed by other people, and out of respect for the creators I will not post recipes that cannot already be viewed freely online. In those cases, I’ll still take pictures and talk about the recipe in a more general way, instead focusing more on parts of the recipe that I felt could have been explained better or that I may have altered. I’ll provide the original source if possible, in case any readers also have the book or subscription and can follow along.
Of course, if you know me personally, get in touch. My recipe books are always open to friends and family. =)
