Hello! My name is Erin. There is a lot to know about me, but I'll keep my story pointed toward my journey into and through cooking.
Growing up, food was not important to me. I appreciated good food and disliked bad, but that's about as deep as it went. I never sought to learn to cook. My mother is/was a very busy woman and the idea that someone would spend ridiculous amounts of time in the kitchen seemed silly and wasteful to me. The best cooking I knew of was my grandmother's - which was centered around the fine art of cooking everything in fat, from butter to bacon grease.
Then I got married... if ever there were a test of love it was my husband suffering through my "trial and error" approach to food. It was painful, to put it mildly.
Over time (and hours of watching the food network) I gained understanding and confidence. I found that good cooking was not as far out of my reach as I previously assumed. I've been doing better and better ever since.
And so the journey continues...
My favorite things to cook
My culinary influences are varied. I grew up as an Irish Catholic. My early fallbacks and favorites were focused on starches like potatoes - boy, do I LOVE potatoes. And pasta.
I was always an adventurous eater and that was only expanded upon when I ventured off to college where i was exposed to many many different cultures.
I married a wonderful Egyptian Coptic Orthodox man and became infatuated with Mediterranean food and culture. To this day, it remains one of the most intriguing and surprisingly healthy array of dishes I've ever learned to cook. There is such inspiration and strength in the dishes of Egypt, Greece, Spain, Morocco... One cannot help but be taken in.
And, of course, I love Italian because (face it) who doesn't?!
My favorite family cooking traditions
Good Ol' American
My cooking triumphs
I make a mean cheesecake
My cooking tragedies
I am most famous for a particularly memorable attempt at making brownies. For context, I should mention that I am notoriously absent-minded. Anyway, I mixed up a package of Betty Crocker fudgey browny mix, confidently greased a proper 13x9x2 inch pan, and placed my would-be treats into the perfectly preheated oven.
About 20 minutes later, as the aroma of ooey-gooey chocolately brownies wafted through the kitchen, I opened the oven door to find that those brownies were nothing but a molten liquid.
Puzzled and more than slightly irritated, I set the timer for 10 more minutes, assuming that darn oven was probably the culprit.
After opening the oven door to the same result, I had to call in reinforcements. My mom, dad, and brother all gathered into the kitchen with me as we examined the facts. No one could understand what was wrong...........
Then from behind us, as we stood pondering, my little brother piped up "hey, what are these eggs doing on the counter?"
.... seriously ....