Growing up as a kid, I always saw my mother do the cooking. I never saw my (now ex-)stepfather enter unless it was to fry bologna for his sandwiches (a disgusting dish I refuse to taste ever again) or to remove a cold brew from the refrigerator. After Mom and I left him, Mom was burdened with having to cook dinners most nights after a long day working. I did my best to learn what I could, eventually taking charge of a spaghetti dinner that turned out disastrous. My mother and her boyfriend at the time (who would become my current stepfather) encouraged me to keep trying until I was satisfied with the result.
As I'm making another pot of spaghetti sauce for my beautiful Kelly and our son, I'm reminded of my journey throughout my culinary fun time. Yes, I call my cooking time "fun time", because it allows me to play with my food in ways that can be more satisfying than most people imagine. There are a plethora of cooking shows and blogs that really get into the technical aspects of cooking, but although I greatly respect a lot of avant garde chefs like Richard Blais and Wylie Dufresne, this isn't the place to learn that kind of stuff.
After I moved out, I began to read cookbooks for interesting recipes and classic favorites (pizza dough, specifically). I also learned recipes from anyone who would teach me. I learned shortcuts through trial and error, through family secrets passed on through me or others, and discovered ingredients through diving headfirst into the produce aisle. I studied kitchen gadgets and specialty ingredients, learned what I should make and what I should buy, and what I should make if I have the time and REALLY want to impress someone. I even learned what cookbooks are the best (and worst) to learn from, and what I can make at home better than what I could go out and buy.
My love of my life, Kelly, has been enamored of my cooking ever since we got together, which is impressive because her ex-boyfriend was a wonderful cook, but my exploration of the three main cuisines (Chinese, Italian, and Mexican, from my perspective... I haven't been blown away by French cooking yet) has given me the ability to improvise and create some really great dishes from whatever I have on hand. I'll be doing my best to give my takes on flavors to allow for some spirited creativity in the kitchen... sort of a jam session for the tastebuds.
But I realized recently that many people, roommates and friends, romantic interests and family members, have been impressed with my cooking, and that most guys I know would be able to make the same dishes (or, more accurately, use my recipes as guidelines and construct their own twist on them) if I would post the recipes on here. Not only that, but several of my single friends would be able to construct a lot of these same dinners and impress some potential ladyfriends (or guyfriends... I'm open to people loving, not people living in denial)... and why don't I do something about it?
So here I go, starting a blog about cooking as if your wife depends on it. Because, it just might. Many women love a guy that can cook something, even if it's modifying store-bought stuff to create a totally new thing (or enhancing what's there, like I sometimes do in a pinch when I don't have the luxury of making spaghetti sauce from scratch... but I can also show you how to make great meals while you're working, too!) or creating something from nothing. Better yet, having them try something they never thought they'd like and discovering they like it. But maybe I'm getting ahead of myself...
What I really want to do is share the things I've learned with those who are afraid of burning water. I want to reach those who think frozen dinners are considered haute cuisine. I want to show those brethren of mine that it's not a strict recipe we have to follow in order to make great food; there is opportunity to use our imagination and sense of wonder to help us make great food that we (and our potential mate) will love. I'll also include kid-friendly stuff for those who are dealing with youthful palates (and show you how to have little helpers in the kitchen learning alongside you) and take a look at specialty requirements (dietary and selective palates) to help you find answers to questions you may be looking for.
It seems daunting, especially from my side of the fence, but having been through it I know it isn't nearly as scary as it sounds. I've got a great group of friends who'll put their two cents in and lend assistance whenever they can. Now, the main thing is trying to figure out where to start... Well, I've always been spicy...
