Growing up my mother instilled in both my sister and I the thought process that doing well in school doesn't deserve a reward because you shouldn't be rewarded for something you should already be doing.
That being said, whenever anyone sends me a compliment about my website a little part of me feels proud, because unlike school when you know you're doing well the only feedback I get is from you. A few months back, I had someone actually criticize the wording on my website, implying that I did not fit the words I wrote; I have sat on this comment and mulled it over time and time again wondering if this person made a valid point or not. Not. However, I feel that I might understand where this opinion originates from, and I thought I might seize on the chance to introduce you to a side of me that most people don't see or know. I'm not going to do this all at once, but over course of multiple sporadic postings. I say sporadic, because if something fun springs up in my life then that will take precedence.
Such as this past month I got crazy sick and did not do much at all, but sleep, I am better now though. This past week, however, I have started cooking up a storm which I haven't done in a while. My roommate and I made a Mediterranean feast, I made this lovely lamb ragu, and roasted paprika cauliflower florets. Along with, plain hummus to be accordingly seasoned, fresh pita bread. We made baba ganoush - which is hummus but instead of chickpeas you use charred eggplant - with charred kale, and an Israeli salad but added pimento peppers in for a twist. Then last night I tried out a new pasta recipe and used vital wheat gluten in the dough making it more pliable allowing me to roll it out to 0.6 mm. I went a little crazy with that making the pasta at varying thickness to decide which thickness works the best. Tonight that taglioni will be turned into dinner of some kind. Although, none of this may interest you for a culinary graduate food is what brings us together, and is crucial to everyday life. Not only that but every culture has a different type of food so in many ways, it is an expression of who we are and where we are from. Just last weekend I attempted to make Puerto Rican food - I failed miserably - which for a "mut" (I am made up of many ethnicities) who mainly identifies as Swedish is a completely new way of cooking. It is when we try to learn a different cultures food that we start understanding them.