Just 3 short years ago my cooking abilities went no further than heating bagel bites in a microwave oven. Martha Stewart would have scoffed at my ability to burn canned tomato soup, setting the fire alarm off each and every time. Running through the house desperately waving a kitchen towel to get rid of the billows of smoke, I would dream of my chef in a white apron who would sweep me off my feet and carry me away to a place that bared a striking resemblance to Babbo (at 19 I had quite the imagination and love for fine food).
The summer before I turned 20 I packed my bags and headed across the Atlantic to Barcelona, in Spain's region of Catalonia, unaware that there I would find my chef in the white apron, and even more unaware that the chef would be me. Three years later I take pride in my kitchen and all the secrets that have come to be unraveled after strenuous hours of converting U.S. measurements into the metric system.
As I write about my weekly cooking endeavors, I aim to give faith to all food lovers, both young and old, that being a good cook doesn't just involve natural ability, but practice, love and plenty of sugar and spices.
No matter where you are, just remember it's not how big your kitchen is, it's how you use it.
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Oh honey, you're so cute and funny, this is a great blog! I think you should give some credit to your mother, at least for the measuring cups and cheesecake recipe :) Let me know when you're ready for wheat and gluten free cupcake & dessert recipes. Sounds bad but taste good. Love you mucho xo
ReplyDeleteI cant wait to keep reading! Im captured already! also, i deserve some credit too...as you know, i was always your helper (i would deem my title "vegetable cutter") and also your loyal taster hahah! love you and love chili and a cupcake! yayyyyyy
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