Caveats and introduction

So here we go with the first entry. I plan to write cooking and eating stuff on here. But it’s not going to be like all the other blogs.

1. I don’t take pretty pictures. I’ll take pictures of what my versions look like, but I won’t be posing anything or coordinating plates or any of that. It’s very nice if you can do that. I can’t and I don’t care about it. I like garnish! Don’t get me wrong! I LOVE me some black sesame seeds and nysteriums or something. But I won’t be checking the lighting and getting stuff sitting “just so.”
2. I am not very exacting in my cooking. People ask me for recipes and I always sigh and often “forget” to give them recipes because I don’t measure much and am pretty good at eyeballing. So be prepared for directions including: handful, a few, maybe a 1/3 cup or some shit, twice as much oil as vinegar, enough salt that you taste it, a little bit, or not too much. I don’t have time to measure everything ahead of time.
3.  I like swearing. I’m going to swear.
4. I’m using pseudonyms. It’s fun, it’s private and it’s better for me as a psychologist. For that reason, I probably won’t post real personal stuff on the blog. Maybe. We’ll see.
5.  Most of the stuff will be vegan, gluten-free, both, or easily made into that. That does not mean that sometimes I won’t put stuff on there that’s not vegan or gluten-free but don’t expect stuff about how to cook chicken. I’m not very good at cooking meat. I will cook the shit out of some tofu but I couldn’t cook a steak medium-rare if my life depended on it.

 A have an idea of a way to make it fun for people who want to read it: suggest ingredients you’re interested in. Like, hook me up with a combo you have in your fridge: black beans and kale; sweet potatoes and cauliflower; kohlrabi, turnips, tomatoes, and tahini. Yeah? Does that sound fun?

Ok I’m going to start a new entry for the first food thing.