A picture of my little cook, Maggalicious, and Me.
Though I’ve always loved food (impossible not to when you grew up on my mom’s cooking), I haven’t always been able to give it the attention that I want; my expanding waistline might say otherwise, but it’s true.
Overall, I stay pretty busy: I maintain a full-time job in software while running a freelance web-design business on the side, volunteering in my church and community, and performing in animprov comedy group on the weekends. I also blog twice a month for Betty Crocker® and Pillsbury®. It’s a good and busy life; luckily I share it with a wonderful wife and two amazing kids.
Though I’m not very fond of traditional education as we know it, I’m huge on education and believe in constantly improving my knowledge in all areas. Lately, I’ve been reading and extensively studying all I can about cooking, religion, programming and design, and business. We homeschool our children and find a lot of joy in spending time with them. In our homeschooling we emphasize reading classical literature, writing, and discovery. We avoid television as it’s usually a waste of time. I believe truth can come from anywhere.
As part of our focus on discovery, I frequently try to cook with my kids and let them experience food with their different senses. One of our favorite activites is making dough snakes when kneading dough. The bigger snakes always end up eating the smaller ones (sometimes the other way around) and kneading dough takes twice as long as it should. But hey, it’s often about the journey and not the destination, right? Also, whenever they ask to taste, smell, see, hear, or touch something I always let them (common sense required, of course). For a while there, my youngest couldn’t stop licking flour off the counter and my oldest had to try every spice in the spice rack. I joined her on that one. Believe me when I say that some spices taste much better cooked and mixed with something.
I also believe in being genuine and true to myself and others and following my heart. I believe that taking the easy course can sometimes be helpful, but usually keeps you from progressing, devloping essential skills, and becoming a better person.
When it comes to food, I will try most anything at least once or twice, and sometimes I’ll try it everytime I see it even if I haven’t liked it in the past. That’s lead me to eat some weird things like river snails, cow hooves and stomach, bull nuts, pig “mystery” meat, fermented anchovies, insects, hearts, ears, and the list goes on. To me, bull nuts taste like chicken. Honestly, I’m just glad my wife still kisses me.
The food you’ll find here on The Cooking Dish isn’t as extreme as those I mentioned above. It’s not like you’d cook them anyway, right? Instead, I try to keep the content fairly well rounded with desserts, drinks, and meals. Though as a friend pointed out not too long ago, it leans heavily toward desserts. What can I say? I’ve got a sweet tooth… or two, or three, or thirty-two. Some of my recipes are health foods, others will kill you by just looking at them, so watch out!
Well, that’s me in a nutshell. I invite you to take some time and peruse the site, sign up for my sporadic newsetter (see sidebar) or RSS feed, join me on some social networks, or send me an email. I love meeting new people and try to respond to everyone.
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