Mostly, it’s what I’m cooking — or occasionally wrecking — in my own kitchen. Sometimes, it’s where I’m eating: go-to spots in Houston, unforgettable one-offs on the road, or meals abroad that earned a second thought. If it’s worth talking about, it lands here.
Socials are the amuse-bouche. This is the main course — fat, meaty, and cooked with intention.
I’m a Type 1 Diabetic. I live somewhere between self-control and obsession — that’s what makes me a Moderate Glutton.
A running list of what I am cooking. Use it for ideas, inspiration, or just to entertain your boredom. I’ll keep it simple. Each entry will include: What I cooked (don't worry, there's always a photo) What I experimented with What I liked and disliked…
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A running list of what I am cooking. Use it for ideas, inspiration, or just to entertain your boredom. I’ll keep it simple. Each entry will include: What I cooked (don't worry, there's always a photo) What I experimented with What I liked and disliked…
Continue reading...
We’d eaten half a watermelon over the weekend, and what was left had gone soft. I wasn’t about to toss it, so I turned it into something colder, sharper—and slightly worse for you. Lime gives it balance, mint adds a quiet lift, and somehow it…
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A running list of what I am cooking. Use it for ideas, inspiration, or just to entertain your boredom. I’ll keep it simple. Each entry will include: What I cooked (don't worry, there's always a photo) What I experimented with What I liked and disliked…
Continue reading...
Gas-filled balls of dough own me. It feels a lot like mechatronics in college — I’d show up to lecture, scribble notes, memorize the formulas, and then still somehow get the wrong answers on the assignments. I had all the inputs. I followed the steps.
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