(This page is in sore need of an update. It’s coming. I do want to get back to food, but there are only so many hours in a day and I’m spread pretty thin with work, photography, learning Adobe, and maintaining a social life.)

Taste, taste, taste!

My perspective.

Unless we’re in the same kitchen with the exact same ingredients and measures the food you make will be different from mine — and that’s okay. Cooking is working with a formula. Cooking is also personalising that formula. I aim to present my recipes not as hard rules, but a series of choices. Taste. That’s the only way you’ll learn.

Why Made by You and I?

Originally, I wanted to write just a food blog to share what I’ve learned, am continuing to learn. I want people to take these recipes and understand how they can adapt them to make them their own; therefore, the same recipe personalized can be said to be ‘made by you and I’. 

What is your background?

I’ve been cooking since elementary school. In jr. high school I was vegetarian which taught me about macro nutrition. Post-vegan I became interested in the science of food that through a long chain of happenstance lead to cooking school in India. Also, when I travel, I make it a point to take cooking classes taught by locals or local schools. I read, cook, think, taste, eat, repeat. After several decades, I’m pretty good. 🙂

My goal in doing this.  

Long term I want you come here, click on my recipe and see how to change it to a Palio, vegetarian, vegan, carb-free, full fat, or an overly decadent creation Made by You. I would also like to make friends, so I encourage you to, please, make comments.