About Me

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.

I have always had a passion for cooking and food and my family has always been a big fan of food.  My mom always cooked when I was growing up, and while I didn’t always help her, her cooking skills definitely rubbed off on me.  From calling her from the grocery store asking about different ingredients, to making her recipes, to this blog, she has definitely been an inspiration in my love for food and cooking.

Over the past few years, I have definitely gained an even greater appreciation for great food cooked by great chefs.  I have been writing reviews for Yelp.com for almost a year now, and I will start to transition some of my favorite reviews and future reviews to this blog.

I hope that you enjoy reading this blog, recipes and reviews.  Feel free to send your comments, suggestions or requests.

8 Responses to About Me

  1. Leigh Vickery says:

    I would like to ask permission to use your milk-braised pork shoulder and roasted vegetable recipe and photo in our newspaper’s Food Section (www.tylerpaper.com). We are doing a feature on braising, and yours would be perfect. I will give you complete credit of course, if this is ok with you. Thank you for your consideration, and please let me know asap.

    Take care,

    Leigh Vickery

  2. Yes, you most certainly have permission!

  3. A-Tooch says:

    Love it! We are a carnivore + vegetarian too but we share a MAJOR love for dessert.

  4. haha, yea, i’m not the biggest dessert person. Id order an appetizer for dessert if i could without being looked at funny

  5. Nancy Haws says:

    Hi! I love your site. I write not just about my kitchen notes, but my own stream of opinion laden neurotic thoughts. Recently, I decided to take on vegetarian recipes (verses my offering of a salad or rice with protein laden beans), and am curious about a couple of things I’ve encountered. Some people and sites are terrific about my curiosity. Other vegetarians and vegans seem to have wrapped their food choice in dogma. It’s like I can’t continue to be an omnivore and am unwelcome. The second thing I’ve come across is my own limitations with vegetarian recipes. It’s nice to find your site that is free of that. Perhaps it is out of my flavour vocabulary being carnivorous, but I seem to be doctoring carnivorous recipes with “meat substitutes” — like it’s fake or something. Are there recipes that aren’t in the shadow of their meat version?

  6. Thank you.

    My blog has many recipes that are completely vegetarian and are not just vegetarian versions of a meat dish. I try to include vegetarian recipes, meat recipes and recipes that feature a version of both. Thanks for following!

  7. CMD says:

    Are you based out of NYC or the NYC Metro area?

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