Wednesday, October 7, 2009

A food blog about Food Blogs...

So I've been enjoying various food blogs for a little while now, and I realized that I love to write, I love to have a creative outlet, and let's face it, I love my own opinions! Enter: I Owe it all to Spaghetti. Sophia Loren was quoted as saying: "Everything you see, I owe to spaghetti" It's one of my favorite quotes and it's also very personal for me...I am what I eat: Salty, sweet, tart, spicy - with a fair amount of fat.

I've always loved to eat, and was raised to try everything once. This is also my philosophy for cooking. I never let a recipe intimidate me...well, sometimes I do, but never so much that I won't give it a try. Not everything turns out, but it's always a learning experience, and I always have fun, even when I'm covered in hot soup I put in the blender.

I will try to post weekly, but I'm not making any promises. I'm a notorious procrastinator, with big aspirations; not the best blend. Expect recipes; successes and failures, opinions, and life experiences. I hope it will be as fun to read as it is to create, and always feel free to chime in!

For now,
Tracy
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11 comments:

  1. UnknownOctober 8, 2009 at 3:43 PM

    yay for your first blog! if you decide to cook through the Joy of Cooking in six months i'll come down and babysit :)

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  2. TracyOctober 8, 2009 at 5:18 PM

    Yeah, that'll be next ;)
    Send me some recipes to try!

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  3. UnknownOctober 8, 2009 at 6:19 PM

    You'll have to jump in Audrey's oven, I'm scared too. I hear it's more about the feel than the measuring. I'll be glad to be a taster.

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  4. TracyOctober 8, 2009 at 7:04 PM

    That's what I hear, too. I'll have to have tasting parties!

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  5. Martha SanchezOctober 8, 2009 at 11:26 PM

    BLOG OF THE YEAR, HAND DOWN & ONLY AFTER TWO ENTRIES. This is a perfect fit for you.

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  6. CandyOctober 9, 2009 at 1:31 PM

    trace!!! this ROCKS!!! I am addicted already, your writing is awesome. very funny, very you. the best way to learn to bake is by doing it. just bake. learn how and why your ingredients do what they do. do you know why shortening is called shortening? i just finished baking theories class with the book "how baking works". so now i finally know why it is what it is and why it does what it does...Baking requires patience.not one of my better suits, but it has changed me. BAKE ON MY GIRL!!!!

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  7. carlaOctober 10, 2009 at 1:57 PM

    I Love it! you're a natural.

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  8. UnknownOctober 10, 2009 at 7:44 PM

    How's the brioche coming? I would love to contribute to the effort--what baking pans do you need?

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  9. TracyOctober 10, 2009 at 9:32 PM

    Sadly, I was not able to start my dough today, so I won't be able to bake tomorrow. If you want to make a donation, I could use a good large loaf pan, a deep dish pie plate or a tart pan....gee thanks, Mom! ;)

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  10. JenOctober 10, 2009 at 10:58 PM

    At culinary school I go A's in every class......except Baking and Pastry. It's that patience thing....and you can't think about it too much, dough does not like to be taken too seriously.

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  11. angieOctober 18, 2009 at 4:56 PM

    I LOVE this and will definitely be following along with you - thanks for sharing with me!!

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