I really love to eat. I love to cook,
entertain, eat, nurture, feed the belly and create in the
kitchen!! Did I mention how much I love to eat? It all began in the 60′s when my stay at home Mom would let me help cook dinner before I was even tall
enough to see over the counter. I remember sitting on top of the table
where she allowed me to “tear” the lettuce for the salad. I was too young to handle sharp things. She allowed me
to plan the meals when I was old enough to shop for the ingredients and cook over a hot stove! Next came the years of outdoor camping
and cooking over an open fire.In the early 70′s I morphed into
Betty-Crocker-Wanna-Be. Soon my international travels introduced my gut to so many different ethnic dishes, favorites being
Thai and Indian Curries. Next I was married to a Cajun, who soon became a
Chef so I ate my weight in filet Mignon, crawfish and catfish!! Now I no
longer consume chicken nor beef…but I am a proud “Pescetarian” and
would walk on a bed of coals for raw tuna or fresh salmon.
entertain, eat, nurture, feed the belly and create in the
kitchen!! Did I mention how much I love to eat? It all began in the 60′s when my stay at home Mom would let me help cook dinner before I was even tall
enough to see over the counter. I remember sitting on top of the table
where she allowed me to “tear” the lettuce for the salad. I was too young to handle sharp things. She allowed me
to plan the meals when I was old enough to shop for the ingredients and cook over a hot stove! Next came the years of outdoor camping
and cooking over an open fire.In the early 70′s I morphed into
Betty-Crocker-Wanna-Be. Soon my international travels introduced my gut to so many different ethnic dishes, favorites being
Thai and Indian Curries. Next I was married to a Cajun, who soon became a
Chef so I ate my weight in filet Mignon, crawfish and catfish!! Now I no
longer consume chicken nor beef…but I am a proud “Pescetarian” and
would walk on a bed of coals for raw tuna or fresh salmon.
Volunteering at the local Home Sweet Farm bring fresh organics to my table.
After owning and operating a Bed & Breakfast and now Happy Belly my kitchen has become my office! Currently I am in the romantic stage of writing my own Recipe Collection Book gathering my favorites, experimenting with new ones and photographing deliciousness!
Today I want to share with you my favorite kitchen things and a few hands-down-must-haves!
Always, always. ALWAYS, please use fresh garlic, nutmeg, ginger root, sharp knives, heavy cutting boards, good quality oils; use metal, never ever plastic juicers, zesters and presses…OH MY!! Seriously folks…you know it is all about the right tool…AND A GOOD ONE!!
The first time I ever used Vietnamese Cinnamon, I tossed out my regular cinnamon and never looked back. And nothing compares to fresh grated nutmeg. I use fresh ginger root just like onions and garlic…I sneak it into everything!
And finally, my favorite kitchen accessory is glass jars. Any and all sizes. It’s the first thing I do when unloading groceries…unwrap, unbox, unbag everything and store it into a glass container. Critter proof, beautiful to look at and eco friendly!
~ EAT~DRINK~ LOVE~
FREE SHIPPING CODE in my Etsy shop for the week!
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Deb Taylor
979-830-7866
Mmmmms food… good for you Deb… you seem to be an amazing cook… I’m so not… it’s just not me, and I never fell in love with cooking.. I admire ppl like you! xo hugs
Ohhh Deb those photos are DROOL-worthy!
Thank you for the reminder to slow down and enjoooy cooking… I often short-change myself and work at the very last minute, which leads to frustration and “getting it done” rather than savoring the process as much as the food.
Who would have thought about using glass jars for all that?! I do for a very few things–but oh, yours do look so beautiful and enticing.
Happy Belly! just the look of it makes me feel satisfied…but isn’t that half of the art of cooking? or do I mean the art of eating? how does it look? fresh, glorious, good…Happy Belly indeed. Scrumptious to meet you here, Deb.
This is fantastic! You are singing my song
)
How is vietnamese cinnamon different in taste from regular cinnamon, Deb? I’m not familiar with it. I never thought to store pantry items in mason jars. Hmm…I may need to do some pantry organization…
all you have to do is smell it and you will immediately know the difference. I seriously use cinnamon alot and never use the old kind any more. “Because of its higher oil content, Vietnamese cinnamon disperses more fully throughout your baked goods, giving them cinnamon-through-and-through flavor. The flavor of this cassia cinnamon just pops, too – tasting Vietnamese cinnamon next to supermarket cinnamon is like enjoying a cup of rich espresso, compared to downing a cup of watery coffee from a highway vending machine.”
I love everything about this post! The story of how you came to be such a foodie, and the photos are stunning. And I love, love, love the picture of all your pretty tools. Multiple citrus manipulation devices, a garlic press, and a sharp santoku–what more does a cook need?
Deb. You are a lover & a nurturer, so of course you are passionate about cooking. And I kinda love that about you.
xo
Oh, what Bella said! Photos are making me hungry and wanting to be hanging out at the Happy Belly or just in your kitchen! This post here, THIS makes me want to fall in love with food. xo Nice micro-planer;)
How very nice to meet you! I love the fun and quirkiness of your work!