Vin de Pêche

Thursday, November 17, 2011

Balsamic Roasted Beets

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Beets were never my favorite vegetable growing up. They were the kind of thing you ate because you had to. They were the kind of thin...
Thursday, November 10, 2011

Chocolate & Confection

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choc o late  |ˈ  ch  äk(ə)lit; ˈ  ch  ôk-| noun a food  preparation  in the form of a paste  or   solid  block made from roasted and ...
3 comments:
Friday, November 4, 2011

Poires Pochées

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These are nowhere near canned pears (at the other end of the pear spectrum) which certainly leave something to be desired. When po...
4 comments:
Friday, October 28, 2011

Playing With Food

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OFFICIAL ZERGUT TRAILER from CHAYKA SOFIA on Vimeo . I think it must be a horror movie... and a reminder to clean out the fridge.
Tuesday, October 25, 2011

Goose Liver Pâté

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What do you do when you're gifted with a goose liver? Now, I am aware that many may not look at this as a particularly advant...
1 comment:
Friday, October 21, 2011

Spiced Nut Trail Mix

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It's now fall, the weather is cooler, and we can look forward to comfy-cozy clothes. Bundling up in sweaters and scarves, per...
2 comments:
Monday, October 17, 2011

Carnitas

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To me, carnitas make the perfect burrito. Not to say I'm a huge pork fan, and I'm not always a meat person, but for some reaso...
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About Me

Natalie
Hello, my name is Natalie. I'm an omnivore with some vegetarian tendencies. I love to pore over cookbooks, browse good food photography, and voraciously read food literature. Food is an art. I'm interested in the history and origins of foods, and I find food science fascinating. Travel and exploration are a couple of my loves- I've been to Mexico (but never the beach), Guatemala, England, France, Austria, Germany, Italy, Sicily, Malta, Gabon, and Australia- several places multiple times. I'd go anywhere though! I cook a little for work and a lot for pleasure. Favorite cuisines include French, Italian, and California. Though I have two other jobs in addition, in real life my education is as an occupational therapist (mostly with experience in orthopedics), and I think about working in private practice OT one of these days with children who have a variety of disabilities while using cooking as therapy for things such as tactile defensiveness and fine motor control. I don't have formal culinary training. Anything I know is from trial-and-error, reading, experience, and what others have shared with me.
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