I have no formal training in cooking (other than a high school Chef class).
It's much easier to take pretty pictures of yarn than food.
I don't really have a niche, culinarily speaking. I'm all over the place.
I'm unclear about the copyright issues about adapting other people's recipes.
Reasons why I might start:
I love cooking.
I cook a lot.
I love the food I make. I think other people might like it, too.
I like to make things from scratch, because I like to know everything that's in my food. I'm a compulsive label-reader. Many things are much easier to make than you would think!
I am far behind in my recipe countdown. I need a new reason to keep adding new recipes!
I think food blogging might be a fun addition. It's in the spirit of the blog - utilitarian (flannel) but also a bit of elegance and excitement (lace). In that spirit, here is my lunch today:
Bleu Cheese Coleslaw
Ruby Tuesday recently added bleu cheese coleslaw to their salad bar, and I found myself looking for any reason to go there. The easier route was to create my own recipe so I could bring this to work for lunch every day. It livens up leftover chicken, but today I'm splurging and having it with a crab cake!
1/2 c olive oil mayo
1/3 c apple cider vinegar
1/3 c white wine vinegar
1 tsp salt
1 tsp pepper
2 tbs mustard
3 c shredded cabbage (1 head)
1 c blue cheese crumbles
I shred my cabbage in a food processor, then toss it in a gallon bag. You can also buy precut coleslaw mix, if that's easier. Either way, I mix the whole salad in the bag then leave it there or, more often, split it into single serving jars for taking to work. You can do it in a bowl if you're feeling more traditionally minded.
Mix ingredients and refrigerate!