FAQ's

I started blogging, then started sharing it with friends.  Never did I expect people would read it.  Never did I expect to see that people I don't know read it.  I'm kinda-err, REALLY shocked at the readership diversity.  From my mom in Western Kansas to a dedicated reader in Indonesia, the reach of the internet is vast!  I love checking the stats, reading the emails and watching this project of mine grow.  I certainly never expected to get email questions from strangers asking me all sorts of stuff about me, my blog and my kitchen.  Since I am about the worst email-friendly person, I thought I'd add some of the questions I get to the blog.

What restaurant do you work at?
Casa de Thompson.  Just kidding, I don't.  In high school and undergraduate I did some stints in restaurants, but that's not my profession.  In hindsight, it should have been given that's what I'm passionate about.  I cook for those I love.

Do you really cook every day?   You must have a lot of free time!
Not EVERY day, but most,  yes.  And I'd say my free time is about average.  I work full time, have a long commute to/from daily and try to manage gym, life, husband, pets with my cooking.  I do try to streamline the process though, I plan all my meals in advance and grocery shop once a week on the weekends.  I might not always have a plan, but I have all the components necessary for a plan in the kitchen.  I strive to cook things that are healthy and delicious while being time-friendly.  For the most part, it works.

What's your favorite thing to cook?
Good question--and one that changes frequently.  I find that I get into cooking phases where I'm focused on making the perfect _______.  Once I get that down, I tend to move on and just work the dish back into a rotation of our meals.  Currently, I'm totally obsessed with using whole chickens vs. breasts/buying parts.  This obsession is purely cost-based.  It's SO much cheaper to buy an entire chicken!

Are you writing a cookbook?
Is that my goal, not at the moment.  But I suppose this blog is a cookbook in its own way.

What are your kitchen staples?
Awesome question!  There are some things that you should always have on hand--to not would be a crime.  These things are:

• Sea Salt:  I use it daily.  From pasta water to cooking, this adds so much more than table salt.  
• Garlic Head:  I could marry garlic.  It can transform just about anything.  
• Unsalted Butter:  Stop using "i can't believe it's not butter" in your cooking, please!  Plain, unsalted butter will help your cooking a zillion times over.
• Compound Butter: Don't know what it is?  Check out my recipes.  I have my favs listed.
• Extra Virgin Olive Oil:  good, all-around uses for just about everything.
• Cider Vinegar:  Married with olive oil and salt it makes a quick dressing, it's great with veggies, pasta and a host of other things.
• Potatoes:  I just love the many ways you can use them.  From baked to cakes, they really are a quick side dish. 
• Fresh rosemary, thyme, basil and parsley:  FRESH is better.  I promise.  Most of the time, I have fresh bay leaves too.  Do yourself a favor, plant a few herbs and enjoy. 
• Whole milk:  I know it's not as good for you, but it's better in the food.  It just is.
• Variety of stocks: From chicken to vegetable, I always have one of each on hand

Where do you come up with these ideas?

Just about everywhere.  I try and talk a bit about it in my blog.  Sometimes I just wander around the market looking at new things and deciding to try them.  I often go to a cooking technique class that inspires me to try new ways of doing things and I read a lot of books on the science of food/techniques and cooking.  I've made an effort to abandon recipes and start cooking by intuition, so it's a work in progress.  I also love picking out things from different cultures and working them into my kitchen.  

I'd love to cook, but I don't have the time/space/resources, do you have any advice?

Yes.  If you really want to do it, you will find the time/space/resources.  Honestly.  I have the worlds smallest, most unfriendly kitchen in the world at the moment, and I make it work.  I work over 40 hours a week at a full time job that is totally unrelated, and I make it work.  My husband and I budget for food, and it works.  You just have to commit to it, plan it and work it.  Make it a priority.

You've mentioned "Big things" are planned, can you share?
No.  At least not right now.  Let's just say the blog has taken off--like a wildfire in dry, western Kansas.  Things will be changing with the blog.  Like Forest said, "and that's all I got to say 'bout that."  Stay tuned!