Foodie Redefined

Until recently, I always objected to being called a "foodie."  To me, it sounded pretentious and haute-cuisine-y, leaving no room for simple or popular food enjoyment.  I certainly enjoy exploring new and unfamiliar foods, which can include the foodie trend of the moment (agave syrup, anyone?), but I cannot hide the fact that McDonald's soft serve ice cream is a particular love of mine.  As I have started to become acquainted with more people in the foodie community, I am realizing that a foodie is not necessarily required to be a food snob, but rather may appreciate all manner of enjoyable tastes and textures.

That said, I would like to emphasize that I am a person who has a high value of foods that are fresh, flavorful, affordable, accessible, and beautiful.  I do think that there is such a thing as bad food, which is not fresh or is not prepared well, and there is such a thing as food you just don't like.  This fruit and cheese platter has a pretty face, but the apples were grainy, the grapes were not crisp and too tart, and the Brie was stinky when the guests would have liked it to be mild: not an ideal food experience in my book.

So, I write this blog in pursuit of fresh and well-made foods, hoping to expand my list of "likes" without denying my dislikes.  I would also like to share the experiments I attempt so that others may benefit from what I learn and be tempted to taste or make something new.

I am not a trained cook, but I hope you will join me on this adventure of culinary exploration as I try my own riffs on recipes I discover, foods I try, and all manner of foodie fun that has yet to present itself.