Becca

Hi! This is me, my husband, and my baby girl Tess. Sometimes it’s nice to put a face to name, so there you go.

I am a family and consumer science teacher at a high school, and I teach cooking and child development classes. Last year I started this site to record recipes and photos from the school kitchens so that my students could get the “how to” when they were home or in college. Over the summer I continued with recipes of my own (some that I come up with, others from my fave cook books). This year I am out on maternity leave, and I usually post about three times a week.

A little bit about the way I like to cook and eat…

A majority of the recipes we do in class are created to educate teenagers whilst not being so gourmet that they won’t eat or want to recreate what they make. Did you know teenagers don’t like vegetables? Crazy. I teach nutrition in my foods classes so I generally keep the recipes on the lighter side.

My husband and I are both healthy eaters, so the things I make for just us will always be light. However, I am a firm believer in that when you entertain, your guests aren’t interested in saving calories. My goal when I entertain or bake desserts to bring places is usually to leave my friends and family with delirious smiles and uncomfortably full tummies.

I try to buy my veggies and fruit as in-season and local as possible, and I also like to save money on my grocery bills. I will suggest ways to do this. As for meat, I don’t like the way meat is produced in our country but I have a really hard time paying for organic/grass-fed, so I end up cooking sans meat a few times per week.

When I bake, I do it “for real”. No splenda, no applesauce for oil. I don’t eat baked goods on a daily basis, but when I do I want the real thing.

Wondering why the blogs tag-line is “Read your recipe”? When setting this thing up my husband asked me “what do you say the most in the kitchens at work?”. Without thinking I replied “READ YOUR RECIPE!” I believe that ANYONE can be a good cook if they understand the basics of measurement and recipe reading. I’ll do my best to explain these basics as I go along.

The Bottom Line

1. Find a great recipe

2. Make sure you have all ingredients and utensils outlined in the recipe.

3. FOLLOW the recipe. Easy!

 

I’d love to answer questions you might have. Ever wonder what the difference is between baking powder and baking soda? Or light and brown sugar? What IS tapioca, exactly? Just leave a comment with your question and I’ll answer them as simply as possible!

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