My interest in food goes back as far as I can remember.
When I was a young adult, I left the rural Midwest and moved to New York. I got a job as a waitress (or what we now call a 'server') in a pancake house. Eventually I worked in a diner, a steakhouse, and as I gained more experience between my restaurant gigs in New York and Boston, I moved up to the pristine eateries of private golf clubs and exclusive restaurants as a full-time server and hostess. Through all this, the one common thread I noticed in every restaurant is that the people who prepare the meals (and this does not exclude the line cooks at the simplest of dives) shared my passion for food as a fine art.
Every restaurant has busy times and slow times, and when it got slow, I could be found in the kitchen talking with the chefs. I asked questions - lots of them. I showed an interest in what they had to say and I shared their passion for the beautiful blessing of good food.
Eventually I was allowed behind the line to learn what these culinary geniuses were willing to teach me, and though I have never set foot in a cooking class, I feel as though I got something better; real experience with real chefs in the real world.
I can never thank them enough.
Over the years I have grown to really appreciate the creativity I get to express through cooking, and this is no longer limited to the sensory experience of pleasant food.
My husband Mark turned me on to the keto lifestyle in 2018. Due to some knee problems, he decided that he needed to lose some weight (and he did - 40 pounds to be exact!)
Now let me just point out to you that my initial response to the word 'diet' was not a pleasant one. I was used to eating what I wanted when I wanted it. However, when the doctor's report came back and I was told my blood work showed pre-diabetic levels, there was cause for concern. Diabetes runs in my family. Diabetes has caused death in my family. I have seen what it can do to a person and I didn't want to go through what I had seen.
I jumped on the keto bandwagon to support Mark, and although I really didn't need to lose weight, my interest in dieting grew because I noticed other positive things happening within my body. (I am happy to report that my blood sugar levels are now back to normal!)
Although I am no longer a strict keto dieter, I try to keep my recipes healthier (or at least provide the nutritional information at a quick glance so that you can decide if the recipe will work for you. Hey, we all need to cheat from time to time, I know I do!) But it doesn't stop there. The proportions of what I am eating seem to matter just as much as the ingredients.
You'll find in each post:
Plus, I will try my best to include links to handy conversion charts if you want to omit alcohol, substitute stevia for sugar, or choose to use essential oils in place of actual herbs.
Yeah, everything's already done and in one place. All you have to do is pick a recipe, get the ingredients, put on some tunes, and cook something you know will be good for you.
Oh, and don't forget to relax!