A Little Kitchen

Welcome to our blog, a site dedicated to the preparation of a good meal. This site is run by myself, Carson, and my girlfriend, Rebecca. I’m a graduate student at Carleton University, studying Computer Science and I’m a member of the Carleton Computer Security Lab. Rebecca is a recent Arts graduate from Carleton (Film & English, Minor in Law, 2008) advancing her Law expertise in Algonquin College‘s Law Clerk program. We’re busy people, but we just love to cook.

Rebecca and I first began talks about keeping a cooking blog about a year ago. We were living near each other, and knew we were going to share a kitchen in a few months. Having built a home server over the summer break, I toyed with the idea of running a blogging service on its web service. The problem of finding a topic for the blog wasn’t particularly difficult; we knew we wanted a cooking blog from day one. The name, on the other hand, was once a jokingly put ultimatum that simply stuck: Cleavage & Cupcakes. When we realized the site was actually going to be maintained, we signed up hosting (getting a great deal with Dreamhost) and changed the name to A Little Kitchen. Just so happened the domain name was available, too.

One thing you’ll find different in this blog from other cooking blogs is that we don’t claim to be experts. We’re not out make you feel inadequate just because you were looking for recipes online. Truthfully, we’re experimenting. That’s why you’ll find remarks at the end of most recipes we post, since we’re still not quite sure the dish is at its best, or we feel that there is room for some variations in most cookery. Another thing you’ll find is that we’ll treat you as an equal. You know how to measure, or chop, or prepare. We’re also not going to snap a photo of every single step just for length, nor try and fool you with simple steps in complex wording.

One personal issue I take with most recipes is the lack of metric measurements. I’m Canadian and I’ve grown up with metric. You’ll find my recipes will be rather particular about measures of ingredients, because I’m like that with most things. Rebecca, on the other hand, is a bit more free spirited with her measuring, so don’t always expect exactness. She’ll also begin an experiment with flavours halfway through the cooking process. You’ll get surprises with her dishes, even if its something done to death like mac and cheese.

I repeat: we’re students. It’s not a secret. We’d like to say we use olive oil from Rome, or butter from our friendly farmer down the road, but we don’t. We use fresh herbs when we can, but we’re not going to lie about what we’ve used in the dishes. Good food is more than simply expensive ingredients.

So, here we are, hope you like the place and decide to stay. We’ve got rss feeds, so please subscribe! We hope you’re looking forward to our recipes as much as we are sharing them with you.

Tags: introduction, welcome

This entry was posted on Sunday, January 4th, 2009 at 8:35 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.