Good food doesn’t depend on how big or fancy your kitchen is, it depends on the ingredients you use. After being treated for throat cancer in the summer of 2015, and not being able to eat solid food for several months, I came to really appreciate good food. I didn’t want the processed shortcuts I had come to rely on, but I also didn’t want to spend my entire day in the kitchen. I have a life to live! So I created recipes and strategies to maximize my time. And those shortcuts? I found ways to DIY a lot of them so I can control the ingredients.
Do I still use some processed ingredients? Sure. But the amount of processed foods I eat now has been drastically reduced. And I’m very picky about the ones I do use. They need to be great quality.
I live in a small Illinois town east of St. Louis. It’s a great place to live; band concerts and shops on the square, parades on the holidays, friendly people. I live here with the love of my life, Tim, and my daughter. We also have a son who lives in St. Louis and visits frequently, sometimes with his lovely wife. We have a Jack Russell Terrier named Doyle that we got from a Dachshund rescue here in town (I know, long story…).
In my downtime I like to make jewelry, walk Doyle with Tim, and savor the world I took for granted before I got cancer. I’m a completely rabid Chicago Bears fan and I volunteer at the local food pantry to help “feed His sheep”.
By the way, check out my Gooey Caramel Pull-Aparts from the 42nd Pillsbury Bake-Off.