How I Cook

I am not a recipe writer, nor am I a recipe follower. I am also not a chef, not a restaurateur, not even a line cook. My cooking and eating is almost always inspired but inventive, and exact measurements (or even sloppy measurements) are hard to come by at my hand. I am a food lunatic, and that is pretty much how I operate in the kitchen. While it is spontaneous, my process isn’t entirely uneducated. I have ruined enough dishes by now to know what works and what doesn’t. For me, this is much of the joy in cooking and in food – it allows me to be creative, to invent things and to trust my tongue.

Most of the food I cook focuses on a variety of vegetables, good fats, fresh herbs and spices and happy meats. I don’t cook much grain, and gluten is rarely if ever present in my meals. I have had intestinal parasites enough times (ever wanna go to Calcutta? Let’s chat) to know how to treat my gut well, and how fantastic it feels to do so with delicious food. Whether or not that is anyone else’s interest is their prerogative; I’m not going to force-feed quinoa pilaf or coconut flour pancakes on anyone. It’s just more for me. 🙂

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