Because I was a free-wheeling girl with more rocket-fuel than the average child, stopping my inertia took a shift in the planet’s gravity, with one exception. When my mother started to cook, I could miraculously remain in the same spot for several hours stirring a jam pot or rolling cookie balls. When my hands weren’t busy, I pranced around the kitchen with grass-stained, mud-encrusted feet, mesmerized by transformation of fruit, vegetables, and dough as each was masterfully coaxed to evoke their best flavor, color, and texture. Now that I live in Charleston, a city chock full of foodies and a multitude of excellent dining options, I have come to appreciate food for it’s essence, versatility, and possibility. However, being a graduate student, I must adhere to some type of budget, and so am working on developing my skills as a chef to save my wallet from a whomping. I’m spontaneous in baking and cooking, and constantly improvise and modify. So explore, enjoy, and try a few yourself!
"Cooking is like love. It should be entered into with abandon or not at all."