Let Me Introduce Myself

Hey Everyone!

Thank you for joining me on my journey through the blogosphere. I wanted to take the opportunity to create a blog mission statement of sorts for myself and my readers. If you can’t tell already, this is primarily a food blog. I am so incredibly passionate about food and photography, and I want to share my love on a larger platform. I’m always the person who friends and family are going to for recipe ideas and cooking questions, so I wanted to find a place where I can put all of my culinary wisdom in one place.

I want to expressly state that I am by no means a professionally trained chef. I realize that the way I do things may not follow classical cooking methods. If you know of a better way of doing something, please share! One of my goals for this blog is to grow as a home cook.

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Β  Β I chose the name The Savory Confection because I am not exclusively a baker or a cook, I love them both equally. I want to share recipes for breakfast, lunch, dinner, desserts, midnight snacks, and everything in between. I will try my hardest to share original and creative dishes, but I also want to shed some light on a few of my favorite tried-and-true recipes.

I can’t promise that I will write about recipes exclusively. Maybe I’ll buy a new lipstick and become obsessed with it, or try a pintrest project and fail miserably. I want to share my trials and tribulations with fellow twenty-somethings like myself who I can relate to. I’ve always loved this quote by one of my favorite musicians, Ryan Adams, “There is nothing wrong with loving the crap out of everything. Negative people find their walls. So never apologize for your enthusiasm”. That’s essentially how I live my life, so that will inevitably carry over onto my blog.

I ultimately hope that through my little spot on the worldwide web, I can inspire young people to get in the kitchen and start cooking. If I can get one inexperienced cook excited about preparing a meal, I will feel accomplished. Β It makes me so sad when I hear that my friends are eating frozen pizza for dinner once again. Follow my blog, kitchens aren’t supposed to be scary!

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6 thoughts on “Let Me Introduce Myself

  1. I’m 30 something. I have a 20 something sister and a 21 year old (step) daughter. What caught my attention was the catchy blog title, and the fear of cooking. That was me just a few years ago. We cook gluten free because my 7 year-old son is special needs/non-verbal autistic with extreme feeding difficulties. It turns out there is a medical basis for his food aversion – discomfort. We have since identified 3 family members with Celiac Disease (I guess my instinct to cook something easier on the tummy wasn’t that far off base.) I love quick and easy recipes that contain no wheat flour (or very little.) I’m hoping I’ll find recipes that I can make gluten free using substitutions on your blog. Happy Blogging!

  2. P.S. I love the pics! Tried and true recipes sounds real good to a busy special needs mom! These days there are so many “funky” recipes out there I find myself looking for someone’s tried and true favorites!

    1. Thanks for you kind words! I am definitely planning on developing some gluten free recipes. I am not a celiac myself, so I’ll need to read up on it a bit more in order to create completely gluten-free dishes. Are there any other food allergies that your family suffers from? I know that gluten-free and dairy-free often go hand-in-hand.

      1. Thanks for asking! Yes, gluten free is the biggest issue & since going gluten free my son has managed to get to a healthy weight. He suffered from failure to thrive, when he was 1. So during the 6 years on the diet he went from below the 10th percentile for height and weight to the 90th percentile. The specialist didn’t think he’d ever eat solid food – he even went so far as to say our son would need emergency surgery to get a feeding tube if he lost so much as a pound. We also restrict eggs and dairy, but found it difficult to eliminate them entirely. My son can’t eat eggs for breakfast but he can tolerate a small amount in baked goods. We use dairy alternatives (rice or coconut milk for cereal, and goat milk for cooking.) I even make yogurt from coconut milk. So dairy free recipes or recipes that have less dairy are perfect! It’s very difficult and expensive to stay on such a restricted diet, but I find the best way is to get creative (like cauliflower pizza) or brain storm ideas that are already suited to the diet (like chicken, vegetable and rice soup.) We all have our own favorite recipes and it never hurts to try someone else’s favorites πŸ™‚

      2. My cousin’s son has cerebral palsy and epilepsy so I am familiar with children being underweight. He was on a g-tube for the first few years of his life. He finally gained enough weight to go on an entirely solid food diet, which is so exciting. I will definitely keep those dietary restrictions in mind when I’m needing some recipe inspiration. Thank you for sharing your story!

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