Oatmeal chocolate chip cookies. Cinnamon, Cardamom, Ginger, Vanilla. . Funny story: I forgot I used all of the flour and the baking soda sometime last year to make a crapton of pancakes for a group breakfast…So, instead, I had to use the pancake mix that I apparently had and forgot about at the time of said group breakfast.
Dinner: Roasted potatoes with basil, oregano, garlic, coriander, salt, pepper, chili powder, and butter, and a meatloaf made with ground beef, 1 egg, basil, oregano, cumin, pepper, rosemary, thyme, chili powder, dried garlic, dill, thin and thick soy sauces, and one of the Stubb’s Barbecue Sauces that ethicalbreakdance and some other folk turned me onto.
Ever since I was a kid, I’ve loved to cook and create food and flavour combinations, and as a kid I even had the idea that I might open a restaurant, someday.
My parents and grandparents and extended family pretty much all cook in various modes and styles, so that was a constant exposure.
In elementary school we had an afterschool program, part of which included various cooking lessons from different cuisines around the world, so that was another.
After that, at such a young age and in combination with the kinds of curiosity and drive toward experimentation my parents fostered in me, it was pretty much inevitable that I’d keep playing with my food.
Add to (or it’s because of?) all of that that I have a pretty great palette-imagination, and here we are 🙂
So, in summation: I like fancy dinner parties, creatively playing with my food, fire, and knives.