I've been evaluating my blog and have realized that, while I have lots of nifty posts, I don't really have a good overall explanation of what exactly this blog is all about, and what one can expect to find here. So I'm creating this post and will link to it in the sidebar for anyone who's interested. I am not a professional chef. I have not been cooking for years. I am not an expert who is going to make beautiful and amazing and complicated dishes to "wow" you. I am, in fact, quite the opposite. I am a total beginner. I've always lived in places with miniscule kitchens and concerned myself with schoolwork and studying and working and not paid the least bit of attention to what I was eating every day. And that's what this blog is all about. It's about me learning where my food comes from, how to make it properly, and how to enjoy it to the utmost. It's no fun to learn by myself, so I started the blog to keep track of what I learn, kind of like a
Comments
"Hey, thanks for the shoutout, KT!
I've long been wanting to try Groundwork, and intend to on my next trip to LA (or perhaps the one after that). Green LA Girl's been writing about it for some time, but it's great to read another, trusted opinion on the place."
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For the record, I don't think you need to be an expert to have an opinion!
I don't think you have to be an expert to have an opinion, but being expert tends to make one better able to explain their opinion.
For example, a coffee expert may talk about all the details that make the coffee what it is before expressing their own opinion, which is educational. I, on the other hand, will say something more on the lines of "Coffee good. Me like caffeine."
And then disguise my ignorance with stories about my fascinating life to try and distract from the lack of information provided. ;)
Let's do the Battle Royal thing (rent the Japanese movie for reference). We put, you, Pim, and Sam on an island. All armed with just one random kitchen utensil. Only one of you leaves; either because you cooked the best meal, or killed the other two.
I will bring my Kitchen-Aide mixer with a really long and pointy attachment (coated with deadly poison, of course) so that I can just stand far away and let my appliance go to work.
Either that or a souped up brulee torch that ends up being more like a flamethrower.
Because really ... if you're about to kill for the sake of foodblogging, you had BETTER look good while you do it. Or else it's just a joke.
I've always wanted a theme song, anyway ... I already have a theme song in my head, composed by Henry Mancini. I just don't know how to get it outside of my head and into the real world.
I also would appreciate a theme song's magical powers of speeding up time and making every day life more interesting.
Shoot, I'm entering the compeition too now. Equipped with either a set of sharp forks (how me mother taught us kids table manners; a fork in the arm. ouch.) or giant insane sheet of super nori to wrap up my foes and then toss them into the ocean.
Sweeeeet.
I do hope that your theme music comes with lasers and that your outfit incorporates some kind of cape.
"No! NO CAPES!"