I grew up in Winston-Salem,
North Carolina. Growing up I took dance lessons (tap and jazz)
from the age of 4 until I graduated highschool. I’ve pretty much known how to cut with
scissors and draw inside the lines since I was born, so anything art and design
related is right up my alley. I went to App State
for 2.5 years for Graphic Design, I have
always been interested in graphic and web design. I also love plants and gardening. So much that I transferred to North Carolina State University for a BS
in Horticulture Science and Landscape Design.
Right now I work full-time at a local, mail-order plant nursery in Raleigh, North
Carolina. So yea, I am a plant geek, and proud of it!
Nate is a Sous Chef at a well-known restaurant here in Raleigh. He went to JWU Charlotte and received an
associate degree in Culinary Arts and a bachelor in Food Service Management. I guess you could say he is my personal cook
book and go-to for questions in the kitchen. Just last night, I found out I've been cooking rice "the wrong way" for 25 years. Love ya!!
I've always enjoyed trying new foods, and would consider
myself an adventurous eater. But I didn’t know how to cook or cared to learn until I met
Nate. I usually cook from recipes, modify them myself, or just come up with my
own concoctions…some have failed miserably and will never make an appearance on
this blog ;)
With this blog I am hoping to keep a record of original and modified recipes, motivate myself to cook more, give some insight into the life of a chef & chef wife, and share with friends & family some of the ridiculousness that happens in our day to day lives.
Enjoy-
Krista
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| Go Pack! |
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| PODUS concert |
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| Matching, whoops. |
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| Honeymooners |
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| Throwback! Senior Prom!! |
I'm very new to blogging. I just started yesterday and I went to my dashboard and added you to my follow list, but I'm not showing up on your page for some reason. Hopefully I'll figure all this out sooner or later. :)
ReplyDeleteI love the recipes, thanks for sharing. I'm a new blogger (sent you a message too) and MBC member. I am now following you. If interested please go to my blog called Powered by Mom http://poweredbymom.blogspot.com.
ReplyDeleteI look forward to reading more.
Hello! Thanks for stopping by EMM. I can't believe you are a "Krista M" too :) Too cool! I'm a new follower and I'm going to find you on Facebook too!
ReplyDeleteEveryday Mom's Meals
Thanks for letting me know about your site through MomBloggers. It's great and you and your husband looks sweet together.
ReplyDeleteThanks for stopping by my blog! I love new blog friends! I can't wait to try some of your recipes!
ReplyDeleteMy husband is my cookbook too! He is in the Army now, but he has worked as a sous chef, although he had no formal training. Somehow he just knows everything...That's so cool you work in a plant nursery. That sounds like SUCH a cool job!
ReplyDeleteI love it! Plants, design, and being able to wear whatever I want to work :) Definitely got lucky with my job. What kind of restaurant(s) has your husband worked in?
ReplyDeleteI love some of your recipe ideas! I posted one on my FB wall to remind me to make it tmrw night! and I have another for Wed! Thanks!
ReplyDeleteKristy
www.HearMyhandsasl.com
Great! Which ones will you be trying? Can't wait to hear how they turned out for you!
ReplyDeleteHi Krista. I am a new follower from MBC. Your recipes look yummy and very beautiful. I am the chef in my family although I don't get paid for it just yrt.:) Please follow me back@ www.laurasheartandkitchen.com.
ReplyDeleteLaura
Hi Krista! Just curious...what IS the wrong way to cook rice?
ReplyDeleteI am on rice-cooking probation around my house, but my husband just found a new way to do it that works pretty well, so I'm interested to see if his way is the right way or if there's a better method out there still!
Stay tuned, I'm going to post ALL about it, but since you asked :)
DeleteAdd 1 cup rice, 2 cups water, salt, pepper, 2 tablespoons of butter, 2 bay leaves to a pot, stir, place on stove, bring that to a boil. Then, reduce the liquid by half, cover the pot with a lid, remove from heat, and let sit until all the liquid is absorbed and rice is tender (I need to time the wait time!). Remove the bay leaves and fluff with a fork. Perfect and doesn't stick to the bottom of the pan!
Being a Chinese myself and eating rice all my life, I can only cook rice by rice cooker. I have to try your way and find out. Thank you for sharing. I followed you by MBC. Please follow my blog if you like mine.
DeleteHttp://www.chinese4u2go.com
Thx for connecting with me on FoodBuzz! I have subscribed to your feed and can't wait to see what you make next.
ReplyDeleteHappy you found me on food buzz! Just joined your site and can't wait to see more :)
ReplyDeleteWelcome! Just checked out your blog as well and those quinoa stuffed peppers look amazing! I just had quinoa for the first time last week and was pleasantly suprised.
DeleteNew fan from MBC. Love your blog! Please follow back at http://www.mylittlegoober.com
ReplyDeleteJust found your blog! Love it. I am going to the Art Institute of Raleigh Durham and am studying to become a chef. Very neat that your husband is one as well and ya'll live in the area.
ReplyDeleteLove your blog. I from Winston Salem too.
ReplyDeleteliterally laughed out loud after reading your "about me" section on the sidebar that says, "and the dishes, wtf?"
ReplyDeletehaha that is so great, made my day! I used to laugh about it, because it is so true, but now, I'm just mad :)
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