Becca

232323232fp635-->nu=3355>287>344>WSNRCG=386-7-;;82336nu0mrj

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

I was a high school family and consumer science teacher for four years, then I took the longest maternity leave possible (anywhere, ever) when I had my daughter. I originally started this site as part of my cooking classes – a way to preserve our class recipes and appeal to my high tech students. When I was out on leave I continued posting recipes (some work ones, some of my own). I go back to work in a few months but will hopefully still find the time to post as it’s a lot of fun! I’ve taught some culinary classes (both with kids and adults) this past year and done a little catering as well. One bachelorette group had me teach an afternoon cooking class, preparing their own dinner and dessert before hitting up the bars – so much fun and would love to continue this!

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. Life is too short to be good all the time, right?
  • I try to buy my veggies and fruit as in-season and local as possible, and I also enjoy saving 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. As it can get pricey, I end up cooking sans meat a few times per week.
  • Most of the time 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. Now that baby girl is in the picture, I will post a few recipes that are “healthified”, but still not fake.

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!

Print Friendly