About
This site is run by Carson and Rebecca. Carson is a graduate student at Carleton University, studying Computer Science. 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.
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.
You’ll find Carson’s recipes will be rather particular about measures of ingredients, because he’s 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.
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.