FAQ

Who are you? 

I am an engineering student who does everything she can to escape rigor and precision in the kitchen. 

But isn't cooking a science?

Absolutely! I have found that a firm understanding of food chemistry has saved me no small amount of headaches when I am trying to fix a dish that I managed to completely and utterly botch. However, most of the time, I tend to use ingredients and cooking styles that are fairly forgiving, proportions-wise.

Wait a second! Don't you publish recipes?

Yes, but you may notice that I rarely give exact amounts. I didn't learn how to cook using recipes. I learned from being a pest when my parents were cooking and asking way too many questions. For me, cooking is more about the process. If that is sound, it won't matter if you added an extra tablespoon of olive oil. 

Why are you doing this?

This began as a personal challenge to create a new dish every day for thirty days. Hopefully it won't end with that.

How can I get in touch with you?


You can click this link.