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 a career in advertising and earning a living as a writer for a healthcare startup while working on my masters in psychology.
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 unprocessed ingredients sense—so I use natural, whole foods whenever I can. That said, I’ll never give up brown sugar or sweetened condensed milk. Don’t go there.