What is this?

Greetings all! Looks like I just started a blog-hopefully I don't make a fool of myself while on here. 

This is where I plan on posting all those recipes that people keep asking for. Some recipes I have created and some I have altered to my liking. I should mention that I use the term recipe lightly. Cooking is a hobby of mine and I rarely use measuring utensils. I will put estimations of spices, herbs, oil, salt, and the like but your best tool in the kitchen is your tongue (OK, maybe your second best tool-hands are pretty important too). Tasting as you go is important because ingredients (and your tastes) vary. 

Examples:

- Limes and lemons are added for acidity. If your particular citrus is very acidic, you may want less salt-if it is less acidic, you may want more salt.

- The type of salt you use will make a significant difference. I use sea and kosher salt. I have fine and coarse ground. If you use iodized and add the same amount that I have in a recipe-you may be bummed with the outcome (unless you are Rick-he can't get enough of the briny stuff).

- Spice. I LOVE IT. You may just like it. I will try to be conservative with my measurements, but if you know you are not a heat-seeker then start low and add more once you taste test. Side note: If you are not familiar with fresh jalapenos, know they vary from bell pepper hot (i.e. not hot at all) to still-feeling-it-the-next-day-why-didn't-I-listen-to-Angela hot. More on that later.

As you become more comfortable in the kitchen, you will keep the measuring spoons in the drawer as well. As Rick would say, "Less dishes to clean!".

A few more things:

- I am a vegetarian. Therefore, all the recipes on here will be veg. I am not vegan but most of my recipes can easily be adapted if you are. I don't like to cook with that fake meat stuff. I'll have a Boca burger or two at a BBQ, but that fake ground beef stuff is not for me.  My husband (the previously mentioned, Rick) is not veg but he loves my cooking. I am not being boastful, a plot of his eating of my cooking and his weight gain shows a positive correlation.

- You may have guessed from that last statement that I am a scientist (maybe not, but normal people do not plot...well, anything). Cooking is a hobby-science is a passion. I will try to limit scientific explanations for things, but sometimes I just can't resist. If you don't like it-scroll past it. Knowledge is power.

- I don't pretend to be a writer or have a perfect mastery of the English language. Everything may not be grammatically correct, but it will be legible. If you take issue with this, this position of proofreader is available. I can pay you in cookies.

- I will add photos with all recipes that I post. I know pictures help when venturing into the unknown. This is a good and bad thing since right now I do not have any photos to post so... no recipe today.

If you are bummed about the lack of photos, here is a random photo of me from 2010 on our roadtrip to Memphis. I just noticed that the ruler to the left has me pegged at less than 5 ft. I am short but not that short.