Originally we thought we would use this space to write a little bit about the blog: our goals, our plan, our philosophy, all that kind of crap. It was going to be lovely. Only problem was it just didn't ever seem to turn out right. It's hard to talk about "food philosophy" without sounding like a douche bag. That being said, there was actually a lot of thought that went into this project and it is only fair that you get you an opportunity to meet us and understand what we are trying to do here. We decided that could best be achieved in an interview format and after some persuading have granted an exclusive interview to our own blog.
Q. Does the world need another cooking blog?
A. I doubt it. I googled them the other day and found that everyone has their own cooking blog, some of them were even pretty good. I hope people read our blog but the main goal is to make this useful for us. My grandmother kept all her favorite recipes on index cards stored in a tupperware box, but she didn't have the internet. This is going to be our "recipe box" - even if nobody else ever reads it it will be a success as long at is useful to us. That being said, I have a very high opinion of our tastes and if it is useful to us then I honestly believe it is going to be a damn good resource for many people.
Q. What types of recipes do you plan to feature?
A. Our culinary adventures have yielded some great results and some not so great results. This blog will feature recipes that we have tried and love. It will also serve as a resource for our favorite cooking techniques and as a place to share cool things we have learned about food and drink.
Q. You've mentioned the "recipe box," is your blog going to just be a collection of your favorite recipes?
A. Not at all. Full disclosure here, we are actually nerds. Don't be surprised to find some rather long posts from time to time that read more like research papers. Our blog is going to be dedicated to food and that includes exploring questions such as what is the difference between grass and grain fed beef. We also plan on running a number of experiments. Things like can 2 people eat for a week on a $50 budget. And it's not going to be all dry shit either. There's going to be a focus on fun. Dinner party ideas, cocktail recipes, etc. In short, it's going to be a lot more than just a recipe box. Hopefully, it will motivate some to read it and eat it.
Q. Where do your recipes come from?
A. Everywhere. These recipes are a collection of what we like to eat. Some of them are family recipes, some of them are things we've made so many times it's impossible to tell where they came from. I'm sure they started somewhere, but they've been tweaked and changed so many times that they are now somewhat unique. Others are pulled verbatim from a cookbook. Whenever using someone else's recipe it is clearly documented.
Q. Do you think anyone will ever read this interview?
A. No.
Meet us:
James and Angie: Everyday foodies who love politics, wine, traveling, writing, cooking, drinking and of course food
