I love food.  There, I have said it.

Now, I know that food has a lot of different meanings to different people.

For some, it is simply fuel that helps them perform the tasks they wish to perform in life.  For these folks, neither the taste nor the experience is all that important, as long as the food supplies the needed energy and nutritional requirements to help them attain their goals.

At the other end of the spectrum are the people who are addicted to food.  It is their drug of choice.  As long as eating something makes them “feel better,” then they do not care about the nutritional profile or the long-term effects.

I have been at both ends of the spectrum.  And I have been miserable at both ends of the spectrum.  To be honest, I probably was happier at the former because I was exercising regularly.  But I really did miss the experience of comforting, down-home, delicious food.

My Bachelor’s Degree is in Health Education with a Nutrition Certificate, so I am not completely uneducated on the subject of nutrition.

Here is what I believe:  Food is neither good nor bad.  Food is a tool, but it is also a symbol.  It is one of the many ways we can interact with others, share with others, and show love to our friends and family.  Having a Judeo-Christian Catholic background, I  believe that God Himself has shown His people love through food.  In many instances in the Bible and through thousands of years of tradition, we see where God has provided for His people by performing food-related miracles.  Jesus even gave himself to us in the form of bread and wine.

Adding to all that is the fact that I love to cook.  Now I am a good cook, but not yet an amazing cook.  I am working on it. Nothing gives me as much joy as serving a wonderful meal to my family or entertaining friends and treating them to fabulous appetizers and sweets.  (And let’s face it…people just don’t get excited about a plate of veggies, even if it’s served up with some awesome dip.)

So, that’s my view on food, in a nutshell.  I look forward to sharing new (and old) recipes and I welcome any tidbits of advice, tricks of the trade, and other comments.


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