I’m also an independent journalist and copywriter focused on food, wellness and creativity. I write for creative agencies, food and wellness brands, and publications, helping them tell mouthwatering stories to their audiences.
I come from a line of accomplished cooks, from my Grandmother (whose blueberry pie is the gold standard) and Grandma (whose homemade noodles are legend in our family and beyond); to my parents, both of whom know their way around the kitchen and then some; to my brother, who’s a French Culinary Institute-trained chef and culinary instructor. My husband, Rob, is my partner in kitchen crime.
My first published recipe was in Grandma’s cookbook. It was a recipe for “Awesome Orange Chocolate Chip Muffins.” I love the word ‘awesome.’ The book is full of our family’s recipes, including noodles, Mom’s sauerkraut balls, my favorite raspberry pie, and more. It is, truly, my family’s cookbook.
I love growing what I eat. Rob and I visit historic Findlay Market every single Saturday, where we buy probably 75% of what we cook and eat every week. I couldn’t live without fresh tomatoes and summer Ohio corn.
I am the resident bartender, yard caretaker, and saute/grill guy. While at work I think a lot about strategy, but when it comes to food I’m all about the execution. Give me some prepped raw ingredients, and I’ll make sure they are cooked to perfection. When it comes down to it, the only things I really know about cooking are to crank the burner a little hotter and to not be a sissy with seasoning. A little knowledge can take you a long way, my friends.
You may see me occasionally do a food-related post, but more often I’ll huddle with The Wine Bears to share wine reviews and news. Our comments and ratings will employ the highly scientific 4-Paws rating system, which will be based on a wine’s overall quality for the price. I mean, you don’t need our help to tell you that a bottle of Opus or Sassicaia is rockin’ good. So if we’re going to help you out there, we should send you a check for $200 so you can buy a bottle, not to reveal that these wines are tasty. We’ll instead focus on wines that are widely available and at prices that mere mortals can consider.
Henry & Edgar, the Wine Bears:
Henry is the little bear; Edgar is the big bear. They’re best friends, inseparable. Henry is wily, sharp, cynical and a bit of a critic; Edgar is big-hearted, friendly and encouraging. Henry and Edgar have accompanied us on several of our travels to Wine Country, and Henry in particular has developed a rather sophisticated palate. (Edgar, meanwhile, is just as happy with a cold brewski.) Henry has established his patented Four Paws rating system by which he shares his wine recommendations.
Like what you see here? [Thanks!] If you’d like to share a writes4food recipe on your own blog, you’re welcome to do so. All I ask is that you include a link back to the original post. And remember that the rules of the food-blogging road say that authors can reproduce a list of ingredients, but not copy and paste an entire recipe verbatim—add your own insights, instructions and ideas to make the recipe your own.