Dinner, Wine, & My Spare Time

Hot gooey cheese, burning the roof of your mouth sauce, and crunchy, crusty bread. Yum! It started with a pizza in fifth grade home economics. The recipe was French Bread Pizza, the ingredients were simple, bread, sauce, cheese, and meat. But that was all it took, my culinary spark was lit. I went home and wanted to give my school recipe a try. The actual ingredients were French bread probably from the local grocery store's bakery. The remaining ingredients were less than wholesome, a can of salty tomato sauce, a block of mozzarella you had to shred yourself, and greasy pre-sliced pepperoni you simply had to taste. Hopefully you managed to save enough for the pizza. And Voila, I felt just like a chef! Did it matter that the only chef I knew was Chef Boyardee? Of course not, because I could make my own food. And even got to use the oven much to my mother's disapproval (for fear I would burn the house down). I didn't care because even at that moment I was a better c...

Look I'm not a food photographer and probably not the best picture taker either, but at least there is a pic of the food and some of them aren't too bad. I hope! Just thought I would pre-defend (is that a word?) myself if the subject of my food pics comes up :-) Also I may mention specific brands, but I am not necessarily endorsing those products those just so happen to be the products I used to make a certain dish.

What better way to start a birthday than with a blog post! I may not be the most witty conversationalist, I'm certainly not the prettiest girl in the room, I'm just considered "cute" or rather I like to think so. I may not have the money for all the expensive fashion trends or always comb my hair But in my kitchen, I'm the star because none of those things I mentioned above really matter. I wear a silly, frilly apron with iron-on letters that say "Haute Wife", my favorite ripped and filled with holes tee-shirt, running shorts, and fuzzy socks. Oh and I turn the music way up, usually it's 80's music and more times than I should admit it's the Bee Gees.

Dear Fellow Foodies, Family & Friends, Welcome to my virtual kitchen, here is a place for me to post recipes, menus, write about food I've made, will make or won't make. Basically I just want to write about dinner, wine and my spare time. I've often heard the saying, Never trust a skinny cook, well I am a skinny cook and a vegetarian so you have been warned. But what the heck I'll even throw in a few recipes for all you meat eaters just because :-) I hope you enjoy my "mostly" food blog as much as I will. Bon Appetit! Out of Zin P.S. I promise to post the recipe for that lovely pasta dish, soon!