I’m a fiftysomething writer, award-winning advertising professional, former radio person, and recovering record industry executive who has long had a keen interest in food. I’ve circumnavigated the globe, picking up tastes and ideas along the way, and my friends had been haranguing me to put down roots somewhere on the Interwebs and blather about food, so here it is. Full disclosure: I have never worked in the food service profession, but I have much respect for those who do, and I’ve tried to learn from them in the hopes of becoming a better home cook.
I subscribe wholeheartedly to John Irving’s sentiment, as expressed in The World According to Garp:
“If you are careful,’ Garp wrote, ‘if you use good ingredients, and you don’t take any shortcuts, then you can usually cook something very good. Sometimes it is the only worthwhile product you can salvage from a day; what you make to eat. With writing, I find, you can have all the right ingredients, give plenty of time and care, and still get nothing. Also true of love. Cooking, therefore, can keep a person who tries hard sane.”