My name is Melissa and there are very few moments in the day I’m not preoccupied with food. So why not start a food blog and monopolize those limited leftover moments?
When I’m not making, photographing, and writing about food, I’m exercising while browsing through food magazines, making lists of food I want to make, talking about food with my mom and sisters, or brainstorming new recipes. Food and I are BFFs.
Sometimes BFFs can get a little needy and consume all your time, though. With four kids and a husband, I curse food a lot too.
The grocery lists, meal planning, cleaning up one meal to start another, ridiculous and unwarranted complaints from kids, dinner (why must this meal come everyday!), making lunches, hurried breakfasts, and the incessant “I’m hungry, Mommy” all make it seem like a rollercoaster I will never get off.
Why do I go through all the extra effort? It’s how I create, show love, and provides me with moments of glorious salvation when I finally sit down and enjoy it. Or, if I really want to get psychoanalytical about it, it might stem from being raised with five brothers and sisters and always having to hoard, hide, and seize food quickly before it vanished.
This blog is the culmination of what occupies my mind, heart, and time. My family and food. Being a mother, I have to balance the hours in the kitchen with other practicalities, such as everyone having clean underwear. My recipes are exactly how I like to cook – make mind-blowing food, but not be a total nut job while trying to pull it off. Therefore, I use simple directions, not too fussy ingredients, and most importantly make sure it is absolutely delicious and rewarding to eat.
Oh yeah, one more biggie I need to mention. I am gluten free for health reasons (read more about my personal journey here), but my family is not. So predominantly all the recipes are either gluten free or have gluten free adaptations. It has taken me several years, a lot of failed attempts, but I finally feel I can make any recipe just as appetizing in a gluten free version. If it tastes funny or the texture is off-putting, I won’t stand behind it.
This blog is an extension of me, how I juggle it all, get overwhelmed by it all, and love it all. It’s how a foodie feeds a family.
