You know that kid in the 6th grade who never talked about anything but Star Wars, or dinosaurs, or the fact that she got to be on a commercial once, because her mom was the marketing director for the company (ok, that might have been too specific)? Anyway, I’m like that only about food. I carry around a 7 x 8 1/2 inch, spiral bound notebook everywhere I go so that I can write down a new recipe idea, keep track of my shopping list, or plan next week’s menu whenever inspiration hits me. The first thing I learned to cook when I was about ten-years-old was cornish game hens, and I could already cook an artichoke in the microwave by then for a tasty after-school snack. I’ve been conditioned toward good food ever since (but I don’t eat meat anymore).
My kids think I should write a cookbook or even host a cooking show someday (I hope they don’t equate me with Rachel Ray, but they’re too young to remember Julia Child…), which is ironic since they won’t eat anything I make that has, a) a vegetable in it, b) doesn’t have melted cheddar in it, or c) anything that “looks funny.” That’s rules out about 95% of my repertoire, but I have a fabulous husband/sous chef/dishwasher who likes everything I make (though he’s not much help with the menu planning, e.g. Me: What should we have for dinner next week? Eli: How about tostadas? Me: We had that yesterday. Eli: Well I liked it yesterday….).
My name is Brin, I live in New Haven, Connecticut, and this blog is about me, my thoughts on food, eating, cooking, recipes, cooking magazines (wait until I get started on that one!), and probably just about anything else I feel qualified, or indignant enough, to write about. Thanks for checking out my blog. If you would like to contact me about something related to my blog, please email me at email@example.com.
© Brin Bon and Gastromomica, 2012. Unauthorized use and-or duplication of the recipes, photos, or stories on this blog, without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Brin Bon and Gastromomica with appropriate and specific direction to the original content.
Obviously these recipes are intended to be used and shared with others, I just ask that you not represent my work as your own and that you give credit where credit is due.