The chicken or the egg?
We can all make toast and pb&j. The first real dish I learned to cook was scrambled eggs. I was about seven years old and I had seen it done a thousand times: crack the eggs into a bowl, maybe splash in some milk, scramble. Pour into a hot pan, add all the cheese your heart desires, stir.
It’s not hard, but success in scrambled eggs gives a young cook confidence. If she can cook eggs, maybe she can bake a loaf of bread, and if the bread turns out, maybe she’ll prove she’s not a chicken by roasting one.
I did roast a chicken, and I tried a lot of other things, too. Slowly I developed an appetite for recipes. And when I felt the inclination to share my creations, I started a little recipe blog.
So to answer the age old question, as only a cook could: the egg came first.
I’m Kelly, and I love to be in the kitchen.
I’m a home cook and amateur recipe developer, cooking in my apartment in the Logan Square neighborhood of Chicago. When I’m not in the kitchen, I’m recovering from my career in advertising, earning a living as a copywriter and strategist for a healthcare startup while working on my masters in psychology, volunteering in dog rescue, and serving up self-awareness as a Myers-Briggs practitioner.
Besides cooking and eating, I love tea, the so-bad-it’s-good movie genre, Europe, singing, the MBTI, and arguing with either a really good or a really bad opponent. I hate bananas and olives. They will never appear on this blog.
My style of cooking is influenced by a few things. The first motivating factor is that I love to eat great food, so I like to learn to make it for myself (my Food People page is an ever-expanding roster of foodie “mentors”). Health is another factor—both in the waistline sense and in the more nebulous ingredients sense—so I use unprocessed, natural, whole foods whenever I can. That said, I’ll never give up brown sugar or sweetened condensed milk. Don’t go there.