Hello. My name is Rachel. Welcome to my understated literary and culinary empire. This (mostly) food blog began as a New Year’s Resolution. In 2013, my father gave me an ironic gift. He gave his daughter, the then 28-year-old biochemist non-cook, Baking Illustrated. More in jest than in sincerity, I vowed to make a new recipe from that book every day for a year. Well I ran out of recipes after two months, long before I ran out of momentum. By the end of the year, I had made 270 fresh loaves of bread among other dishes. Ahem.
And so, to my delight, through 2016 the journey continues. No longer am I afraid of the kitchen; no longer do I desire to jump out of the way of domesticity or drop it like a hot potato. With élan, I mash the potato—and make deep dish pizza and therewith, hungry friends.
Who says resident physicians don’t have time to cook? Or train for marathons. Perhaps people who sleep. It is my hope that as I continue to practice food as a personal sub-specialty, all the better will I be able to advise my patients about the practicality of healthy living. The time it takes to do this.
As a reader of this blog, you should expect gallons of fantastic recipes, pints of wit and mirth, and a pinch of medical education when I’m feeling especially abstract [read: nerdy]. I also use this blog as an accountability tool for my annual New Year’s Resolutions. In 2015, I wrote a new haiku everyday. This year, 2016, I’m making one gourmet chocolate dish a week.
I sincerely believe that food is the tangible, the mutable—the perfect totem for that which we consume without ever really having—like time.
And I have to say, this squash looks exactly like a duodenum.