Building My Blog: Sharp Knives and Learning Curves

Tuesday, March 2, 2021 – 6:38 AM

Frustrating as figuring out all of the details of building this blog can be — setting up Facebook, Twitter, Instagram, and YouTube accounts, cooking the meals, taking photos, and posting the recipes — it has also been satisfying and fun to do.

Okay, enough about that — let’s talk about cooking!

If you’re making my recipes, you’d be wise to find a high-quality Parmigiano-Reggiano cheese that you like, as I often cook with it. I buy mine from a large wheel of it available at Whole Foods, which the cheese-monger assures me is made from ‘happy’ cows that eat only the ‘best grass’ and is aged for 24 months. I also use lots of garlic and lemons, so get ready.

For the most part, the food that I cook is delicious and satisfying, but not overly challenging to prepare. Because cooking, like all things, should be fun, or it probably shouldn’t be done at all. Occasionally, I create something complex, but generally, I believe there’s beauty in simplicity. I like the farm-to-table concept – think Alice Waters and Chez Panisse.

The other day, I bought some high-quality, grass-fed, low-fat ground beef. I made tacos last night and a juicy burger today on toasted sourdough with grilled onions, cheddar cheese, dill pickle, avocado, tomato, and arugula. Recipes for both are coming soon to the blog! I included photos here.

That’s all for now.

Chat soon,

Gilly 🍴