There are not enough recipes in the world of the internet, so this is my contribution to make it even easier for visitors to find what they are looking for. My philosophy regarding recipes is easy – that is, recipes should be easy for home cooks. For me, it is unrealistic to make all of my meals completely from scratch, using only fresh ingredients. Most of the people I know fall into the same category. We work long hours, have longer commutes, kids with more commitments, added to our own interests. While my kids were at home, and for the stretch that I was a single parent, cooking, my daily respite, turned into a daily struggle. Gone were the days of meals that took three hours to prepare, and now, it was down to an hour at the best, and most of the time thirty minutes or less. Add to it, a lack of storage when we moved from 2000 square feet down to 1000 for 3 people, no pantry and a smaller refrigerator, meaning I had to shop more often, which ate into even more time! The food budget dwindled as well. We adapted. More ground beef, more whole chickens cooked on the weekends, in general, a reduction in time and money spent on food. Many evening dinners were soup and sandwiches, or large salads. On nights when there were commitments for soccer or music, chicken nuggets were the choice. Nobody’s perfect, we did the best that we could with what we had.
My inspiration is always family and the ingredients
Now, I can hand off the knowledge to others. My inspiration is always family and the ingredients. I always tell others to buy the best they can afford. I learned that, although it can be challenging, having good food on a budget is not impossible. It’s not impossible to have a decent meal on the table in thirty minutes or less, and it doesn’t have to be all pasta and frozen foods. My classic Midwestern upbringing is a major factor in what I cook, the recipes I create, and I am dragging that history into the 21st century. It’s classic mid-century modern food. That’s really cool in architecture and furniture, but the food got a deserved bad reputation. The intention is to update it into a fresher healthier version. And to keep the preparation simple, the ingredients easy to find, and the flavors to be spectacular. It’s the evolutionary eats we all need.
P.S. You may notice that there are ads for products in the text as well as various locations throughout the website. If you click on an ad, I may be compensated. If you buy a product linked from my website, I may also be compensated. It’s a way for me to be rewarded for content that you are enjoying. Money, as my favorite Rabbi says, is really a certificate of appreciation for a job well done. Thanks for visiting and come back again soon!
The List of Recipes:
Soups and Stews
Vegetables and Side Dishes