What is this?

Somehow or another, I’ve come to really enjoy cooking and baking.

Through most of 2020 and 2021 as the coronavirus pandemic swept the world, I got into a nice rhythm doing meal planning and sharing it with the world through a newsletter. Especially in the first months, I had to eat at home, and I wanted to minimize grocery trips. As the pandemic began winding down, that became harder: I don’t want to be that person who takes photos of everything at restaurants, or who shares my opinions of my friends’ cooking online.

I thought about trying to write a cookbook, but instead I’ve settled on setting up my second attempt at a food blog. I’m hoping the lessons I learned through my pandemic newsletter experience will translate into something more successful than my first try at this.

Why online?

While I still think it would be fun to publish a cookbook one day, as I was thinking about it, the online medium really is great. It can always change, adapt, and be updated as I learn more, or my tastes change. It also means I don’t have to be confined to recipes, and can perhaps mix in other content that’s more timely.

Quirks and foibles

On the metric system

You’ll probably notice that my default is to metric units, despite being in the US.

While it definitely takes getting used to, it’s really a much nicer way to work. The metric system is all base 10, so it’s a lot easier to scale recipes up and down. It’s really complicated to double something like 2 pounds and 10 ounces. (It’s 5 pounds and 4 ounces.) Whereas doubling even something as arbitrary as 541 g is easy. You just double the number.

Remix, considerately

This entire site — even the source code itself — is open-source. You’re more than welcome to do whatever you want with it with a couple of restrictions. First, don’t take what I’ve done and sell it. Non-commercial use only, please. Second, please credit me.