I held out so long. But now I have a blog, and I'm ok with it.
In fact, I'm pretty excited. My reason for setting up this page are four-fold:
1. I like to cook and make things.
2. I like to take photos of my food and projects.
3. I like to talk about food and all the new things I want to do next.
4. It's cruel of me to pour all of my enthusiasm into my husband, Richard, and talk his ear off about cheese-making, bread-baking, or curing our own meat. (But it's so cool! Don't you want to try it?)
Now I have a blog and, theoretically, infinite amounts of people to read it - so get ready for my enthusiasm, world! I've got a lot. I'll be posting recipes for the most part, and other projects when I do them. Best case scenario: you all enjoy reading this, and my kitchen will be a little cleaner because I have to take pictures in there.Worst case scenario: my friend Christa, the sole reader, sends me emails correcting my bad grammar, and all of my recipes fail.
Let's see what happens, shall we?