But I couldn’t very well move out of a huge airy apartment ten minutes away from the University with heat included in the rent because of a lack of counter space and cabinets, now could I? So being the resourceful girl that I am, I paid a visit to the friendly and amazing Second Mile down the street and purchased a hulking kitchen cupboard with drawers. And this is what I mean when I say that I am starting a food blog in despite of my kitchen. Perhaps even to spite my kitchen, I don’t know.
I suppose at this point some indication as to what kind of food blog you’re getting yourself into, fair reader, might be in order. If you are one of those people who reads Epicurious and feels their heart sink at the incredible array of expensive sounding ingredients (arctic char??) and bizarre “special equipment” indications … don’t worry, I’m with you. I love to cook, but I love to cook for fun, and fun for me means simplicity and deliciousness. I’m a graduate student, after all, and I need just enough cooking to unwind – it’s my stress relief, not its source. Also, I am a graduate student, so I won’t be getting all fancy-schmancy on you either. I gather recipes from friends, family, the Internet, cookbooks and my own imagination and find ways to alter, simplify and generally adapt to my erm, creative?? impulses. (I have been helpfully informed that my recipe writing is “… impressionistic” and that watching me cook is like observing a knife-wielding tornado in action. While neither of these assessments is particularly prepossessing, people do seem to enjoy the results, the two snarky commentators included).
So be prepared for a whole lot of veggie (green leafy things seemingly fit for bunnies, seitan, tempeh -- yep, the whole shebang), an attempt at baking once Philthadelphia stops being disgusting, and an array of my interpretive takes on my parents’ interpretive takes on traditional Russian cuisine. :)