Introduction to faking your way, as I do, in the kitchen

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This is my first time blogging. Ever. And what’s even more cliche is that it’s ANOTHER FOOD BLOG. Yaaaaay just what the internet needs! But here’s the thing — I’m really, really into cooking. So into it that I felt I was undermining my passion and talent (still in its embryonic stage) by only cooking for myself and loved ones without a fucking ton of recognition and pats on the back. Just kidding, I just think a lot of people are afraid to cook and overestimate the difficulty involved and by consequence resort to some God awful microwaved meal with a side of ranch. So, as a young lady with literally no external guidance other than “hold a knife like this”, let me assure you that ANYONE can learn to craft an impressive meal in good time, on a budget and with little training. Oh and no truffles. Ok sometimes truffles. 

So like I said, no one ever taught me how to navigate a kitchen, (though as a teen I did become a master of the microwave) but I was taught how to eat WELL. I paid close attention, with the guidance especially of my father (a successful chef, whoop whoop!), to every stitch of flavor in everything I tasted. Some say eating with me can be annoying because I’m the like a food detective, trying to discover each and every secret and hidden component woven into the story on my plate.

Growing up in New Orleans, I had no choice but to be exposed to a thousand different cultures in a city that lives and breathes FOOD (and drink!) CULTURE. So there’s the first layer to this passion I’ve acquired, not counting the real obvious first layer - I really, really, really like to eat because food (usually) brings a lot of pleasure (duh).

The second layer would have to be where my blood comes from. My mother is French and made me eat like a French person. Thanks to her I’m not afraid to eat things that smell like death and an animal’s toothy head on the table doesn’t bother me. Tongue, feet, entrails…I like it all. Per my Mamie’s cooking (french for Granny), I love a sauce whose main ingredient is butter and whose second is cream just as much as I adore a main course out of seasonal vegetables with a light homemade vinaigrette (PS. How do French women eat croissants and stay so thin? #1, Genetics. #2, BALANCE AND WHOLESOME INGREDIENTS). My other half comes from the rebel state, Mississippi. Digging a giant hole in the yard and roasting a pig with a lot of beer and a lot of neighbors for nearly 24 hours isn’t beyond us, and much like French cuisine — butter is often a very strong supporting actor in the show. So I’m pretty familiar with a wide range of things that taste good (even without butter). 

So I hope that you trust, as I do, my guide to pretending that I really know what I’m doing, which is of course: my memory and experience, a sense of adventure and experimentation, and ALWAYS some research or a quick phone call home.