Just get one look at me and you know I like to eat, but I also really like to cook.
My first job was in a restaurant, washing dishes. But that soon led to other positions in the same place, including pantry cook for awhile, doing salads, sandwiches, dressings and helping out the cooks in general. From there it was to a couple different pizza places, then to my first manager’s position in a food court place that only served fresh-cut fries (though we later added onion rings).
I took a bit of a break from the restaurant biz, then landed back and spent over five years managing another food court place where we sold burgers, gyros and some other Greek style foods… then there was the pool hall/sport’s bar. I ran the kitchen there for about a year before spending a couple years as a manager for a local asian fast-food chain.
In other words, I’ve done a lot of different stuff.
I am by no means an expert. My tastes are not exotic, though I am willing to try different things when I am in the mood.
When it comes to most of my cooking, recipes are a guideline, not a set of rules. Even in baking - there are certain parts that really need to be followed to the letter, but there are also ways to personalize what you do. So while some of the stuff I post here may seem to be hard-coded recipes, I’ll often include options. And other times the recipe won’t really be a recipie, it will be a guideline, or template.
Overall though, what you see here is recipes I’ve tried, family favorites, hand-me downs, and others I just want to somehow keep for posterity… and of course share. Enjoy!