Vin de Pêche

Friday, October 25, 2013

Dinner Options

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Between Libreville and Mouila, most people have a couple of rusty oil drums sitting on the edge of the road (in front of their corrugated m...
Friday, September 27, 2013

A Little More Information

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I was asked if I could write a little something even though I can't post pictures at the moment. I'm in Gabon, on the west coast o...
Tuesday, September 17, 2013

Stay Tuned...

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So... I'm in Africa at the moment. I thought I would be able to download photos from my camera, but for some reason things don't s...
Tuesday, September 10, 2013

Lime and Pistachio Cake

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A pale jade cake with a texture that's a little like marzipan. I think it would be particularly nice with a cup of tea! S...
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Saturday, September 7, 2013

Salads and Menu Planning

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Salads are one of those things that people either love to make, or hate to make. At our house, receiving an assignment for making the...
Friday, August 23, 2013

Pastry and Science

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In the pastry realm, one has to be exact for the appropriate outcome. Structure and behavior are determined by the correct ingredient...
Saturday, August 17, 2013

Coconut Macaroons and Mango Sauce

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     While much of the time we are able to do what we want and try creating new flavor combinations and confections at Kakao (provide...
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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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