Frquently Asked Questions...
Why did you start The Uruly Kitchen blog?
Honestly, since I don't really follow recipes to often, the blog forces me to write it down. Plus, it's a fun way to explore new recipes while documenting recipe success stories and/or not so successful instances. It's through learning and doing that I cook at my best.
What has been one of your recipes where you have "stumbled on culinary bliss"?
It was for a holiday at the Jackson's house. We were in charge of bringing one appetizer, deviled eggs! Surprisingly, I never had made them before and I have to admit that I went a little overboard on the practice round. I made a slue of deviled egg varieties: orginal, bacon, proscuitto, shallot, and chili. The Shallot-Chili Deviled Eggs were by far superior than the rest! It has become a regular regular during holidays.
Who has been most infulental in your cooking today?
Three people who have influenced me and the way I cook today: my mom, Mason and Susan.
My mom, Carol. She made my own baby food, was an aerobics instructor, and teacher extradinaire. Naturally, healthy eating was a dominant focus in our household. I also grew up in a single-parent and working parent family; leaving me responsible for breakfast, lunch and often dinner. You could literally find me standing on my stool by the oven trying to whip something up that I found in the cabinet.
Mason, my husband at the time, always encouraged me to cook and follow my hair-brained recipe ideas. He is actually the one who got me started by designing The Unruly Kitchen blog about 6 years ago. He always would try my crazy recipes whether he wanted to or not.
Finally, Susan, completes the influential trifeca. She taught me to learn and be conscious about what I am putting into my body and she is truly a conpendium of knowledge especially in the food arena.
What's your fondest cooking memory?
It was with my dad, John. My mom was out at a work meeting and he was in charge of dinner. We grabbed hamburger helper along with anything and everything from the cubbard: ketchup, mustard, onions, peppers, you name it; it was probably in there! All I remember is that it turned out great and thought to myself... this is my kind of cooking!
Why did you start The Uruly Kitchen blog?
Honestly, since I don't really follow recipes to often, the blog forces me to write it down. Plus, it's a fun way to explore new recipes while documenting recipe success stories and/or not so successful instances. It's through learning and doing that I cook at my best.
What has been one of your recipes where you have "stumbled on culinary bliss"?
It was for a holiday at the Jackson's house. We were in charge of bringing one appetizer, deviled eggs! Surprisingly, I never had made them before and I have to admit that I went a little overboard on the practice round. I made a slue of deviled egg varieties: orginal, bacon, proscuitto, shallot, and chili. The Shallot-Chili Deviled Eggs were by far superior than the rest! It has become a regular regular during holidays.
Who has been most infulental in your cooking today?
Three people who have influenced me and the way I cook today: my mom, Mason and Susan.
My mom, Carol. She made my own baby food, was an aerobics instructor, and teacher extradinaire. Naturally, healthy eating was a dominant focus in our household. I also grew up in a single-parent and working parent family; leaving me responsible for breakfast, lunch and often dinner. You could literally find me standing on my stool by the oven trying to whip something up that I found in the cabinet.
Mason, my husband at the time, always encouraged me to cook and follow my hair-brained recipe ideas. He is actually the one who got me started by designing The Unruly Kitchen blog about 6 years ago. He always would try my crazy recipes whether he wanted to or not.
Finally, Susan, completes the influential trifeca. She taught me to learn and be conscious about what I am putting into my body and she is truly a conpendium of knowledge especially in the food arena.
What's your fondest cooking memory?
It was with my dad, John. My mom was out at a work meeting and he was in charge of dinner. We grabbed hamburger helper along with anything and everything from the cubbard: ketchup, mustard, onions, peppers, you name it; it was probably in there! All I remember is that it turned out great and thought to myself... this is my kind of cooking!
