Housekeeping II

Have you noticed the new link at the top of the page called "My Recipe Box"?

Well, it's new. 

Did I already say that?

My recipes were too hard to find on my blog.  I needed a better organization tool.

So there you go. 

I'm here for you.

Check it out and let me know what you think.

And come back later because we're having my mom's Quiche Lorraine.  It's a killer.  In a really good way.

Housekeeping

A few notes for you.

You can sign up to read Pithy's Kitchen by email.  Just look on the right side of the home page, scroll down a little bit, and enter your email address under the "Follow by Email."  After you enter your email address, you will then be prompted to confirm that you are not spam.  Once you do that, Blogger will send you an email and you will need to click on the link to once again confirm that you are not spam.

Apparently spam is a problem.

Also, right under the "Follow by Email," there is an option to "Follow with Google Friend Connect."  Your picture and Google profile (provided you have a Google profile) will appear in a little box with my other followers.

I have no idea what the difference is between "Follow by Email" and "Follow with Google Friend Connect."  Does anyone want to enlighten me?

Lastly, comments.  I like comments.  I don't get comments.  I know someone is checking my blog because I look at my stats.  I'm not ashamed to ask for feedback.  Please, people.  Don't leave me hanging here.  If you think something looks gross, don't hold back.  Leave a comment and tell me so.  And I will block you from my blog.  Just kidding!!!  Sort of.  If you think a recipe looks good, be bold and tell me so.  If you tried a recipe, by all means leave a comment.  Very few things make me happier than knowing that someone has made a recipe that I love. 

A note related to comments: if you have a request for a recipe, you can leave a comment about that too.  Aletta, Ooey Gooey Buttercake and Banana Pudding are coming soon! 

Okay, I think that's it for now.  We're having Wedge Salad tomorrow!  Yum!

Happy cooking, ya'll!

A Food Blog

You know the saying that everyone has a novel inside of them?

I'm pretty sure it's true. I have a novel.

I just can't get it to come out. It's very frustrating, really.

So, since my novel is stuck inside and can't come out right now, I choose to blog.

It's the modern thing to do.

And since I'm such a modern girl, it seemed appropriate.

Okay, here's the truth. I took my last law school final a couple of weeks ago and I've sort of been going crazy. I thought I would feel so relieved when I graduated, but all I feel is restless. And just a little relieved.

So why don't I get a job, you ask. I mean, did I really just spend four years torturing myself in law school for nothing? The reasons are threefold: my 14-month-old, my 3-year-old, and my husband. They all love having me at home. Oh, and it's pretty much been my life's dream to be a stay-at-home mom, so I guess that makes four reasons.

So why did I go to law school, you ask. I wish I had a cohesive answer for this one. I went because I thought it was what I was supposed to do. I know that's not a very satisfactory answer. Someday I'll practice law.

But right now my job is caring for, playing with, and loving on two little blonde girls. And I couldn't be happier.

Except for this nagging feeling that I should be doing something. Like blogging about food. So here you have it, Pithy's Kitchen, an obvious play on my other blog, Pithy in Pink, the one I started in law school because I needed an outlet for the intensity that attending law school created. And Pithy in Pink helped me in that way. And now this food blog is going to help me recover from law school. Who knew Blogger offered free online therapy?

But back to the food blog idea. I need to make a disclaimer. I'm not a chef. I realize that the only people who will even read this already know this about me, but I felt it necessary to say. See? I've been in the law school bubble too long, where all the warnings in the world are simply not enough and someone will find a way to sue you and win. But back to my disclaimer: I'm not a food expert. For example, I've never even purchased lamb, much less cooked with it. And the first time I attempted a strawberry layer cake, it was a total flop, and I haven't tried it since. And if a recipe calls for a certain type of liqueur, my brain automatically sorts that ingredient - it's like I don't even register its existence - because I simply refuse to fill my limited pantry space with a bunch of bottles of alcohol that I'm going to use one tablespoon at a time and whose only purpose is to make a recipe ingredient list look pretentious and the addition of which serves no purpose in the actual dish itself.

But cooking is my one creative outlet and my family members are great sports to let me try new things out on them. I read a lot of cookbooks and cook pretty much every day. And I'm a borderline Food Network junkie. So there you have it.

Alrighty then. That was longer than I intended: anything but "pithy." So, thank you for joining me! Cook with me! I love feedback so leave a comment and tell me what you think!