For those of you who know me I’m now calling myself Muva Piglette (get used to it, it’s such an aesthetic), and for those of you who don’t know me I’ve always been this way.
I have had a passion for food since the womb, but a passion for cooking since around the time I was 5 and realized it was not required to follow the same profession as your parents. Thus, at 5 I started telling people I wanted to be a chef and so many years later I still be playing with pots and pans call me Piglette Ratatouille.
I think it is important to define the line between cooking and food, while I am a self proclaimed chef and love all that lies in the preparation of a meal; my truest, dearest, loveliest passion is food and all that it encompasses. So I will attempt to share some of that passion here with you all. It may take the form of recipes, personal anecdotes, stories about the changing foodscape, tips on finding restaurants without marrying Yelp, or heinous rants about my pure and justified hatred of celery (more on this later). All in all, I hope that these posts make you think about your food in a more real way on a day to day basis, or at least make you argue with your friends (lol ‘discuss’). I of course am always open to give my opinion (it is educated, but not always relevant) on any subject in the food world. Alas piglettes, I look forward to working with you.
Eat happily and be good.
“I am very willing to submit to better judgments. Since I impartially search after truth, I shan’t mind becoming convinced that I have been too fond of my own notions; which I admit we are all apt to be when application and study have excited our heads with them. . . . “ – John Locke, An Essay Concerning Human Understanding Book I: Innate Notions