This blog is for anyone who loves to cook and for everyone who doesn’t.
I love to cook, but I haven’t always. In fact, for most of my early adult life, cooking dinner usually meant microwaving a frozen dinner or adding boiling water to something that came from a box. It wasn’t until I got married that I started eating real food because I married a guy who cooks. I started joining him in the kitchen and realized that cooking could be fun. Eating real food was really fun. And gaining confidence as a home chef? That was life changing!
Here are five reasons I think you’ll love my blog, whether you’re a seasoned chef or just starting out:
- Great recipes. It’s a food blog, so naturally you’re going to find recipes here. But I only share the recipes I really, truly love. You won’t find anything here that I’ve never made before or would never make again. Every recipe I post has my stamp of approval—if I wouldn’t eat it or serve it, you won’t find it here.
- Step-by-step instructions with photos. When I first started cooking, I was unsure about so many things: How big should I dice the onions? How thick should I cut the vegetables? What should this look like halfway through the recipe when it looks NOTHING like the final photo? When I created this blog, my goal was to take away some of that uncertainty by including tons of photos to bring each step of the recipe to life.
- Helpful tips and techniques. I love learning any skill that helps me get the job done faster, easier or with a better result. That’s why I created a page of nothing but useful tips and techniques.
- Bloopers. Let’s face it – sometimes cooking just doesn’t go as planned. Don’t let that discourage you, though. Look at my mistakes, learn from them and laugh along with me. It’s just food…if it doesn’t turn out, salvage what you can, toss the rest and just try again next time.
- Fun! Food and fun come together in this blog because everything about food should be fun: eating it, making it and even making a mess of it.
When I’m not perusing cookbooks and websites planning my next meal, in the kitchen making my next meal or in a food coma enjoying my most recent meal, I’m either working or playing. I work as a freelance writer and editor and have written about everything from medical devices to market research, from health and wellness to scientific inventions, from cancer to training materials. For fun, I love golfing, swing dancing and traveling. I bring my taste buds with me on every trip and often come home inspired to recreate the fabulous new foods and flavors I just experienced. And my adventurous side isn’t limited to just trying weird new recipes or exotic foods—I’ve visited more than 30 countries, I’m a former skydiver with more than 700 jumps, and I routinely eat the unlabeled, unidentifiable, freezer-burned artifacts from the depths of my outdoor freezer.
If you tried one of my recipes or techniques and loved it (or even if you didn’t), let me know. Also, feel free to share any of my recipes, posts or photos, but just be sure to credit my blog and mention that you found it here first. I do my best to give credit to my sources as well. It’s just good food karma.
And if you “Like” my Facebook page, you’ll get a link to each new blog post as well as to some other content I sometimes post that doesn’t make it on here. I also post lots of food photos and stories on Instagram (find me @dianesfoodblog).
But the best way to stay connected is to simply follow my blog so you’ll get an email whenever there’s a new post.
Now, let’s go have some fun in the kitchen!
12 thoughts on “About Me”
I just wish I lived closer for “samples’! :o)
I can’t wait to get into the kitchen and start cooking! You’ve made your recipes so easy to follow with step by step details and photos, tips and witty comments.
I am at home as well, gardening, writing and doing wildlife rehabilitation on a small scale. I have really enjoyed cooking since I’m at home now, and love creating healthy meals for my husband and me, using the vegetables and fruits we raise here on our place. I look forward to discovering and trying my hand at your scrumptious recipes… I’ve just looked at a few recipes and I’m salivating!! Nice blog!
Thank you!! I hope you love the recipes as much as I do!
First, let me introduce myself. My name is Amanda Garbutt and I am the Owner & Co-Founder of The Hot Plate (www.thehotplate.com). I found your blog and could not stop drooling over the photos! The Hot Plate is a free community for the hungriest Food Lovers on the web, and I’d love to have you share your recipes with us!
The Hot Plate has lots of ways for you to promote and share your recipes with thousands of Food Lovers across the world! Now you can:
– Promote your recipes and blog by submitting them to our THP Loved Photo Section (if you use Foodgawker and Tastespotting you know the drill)
– Be part of the webs fastest growing community of hand picked Food Lovers
If you have any questions or comments do not hesitate to let me know!
You’ve had a lovely blog here Diane,
great recipes within photograph !
nice to know you then….
Hey Diane, remember Bjoern from Germany?
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Björn! Of course I remember you! How are you?
Thank you so much for following my blog … I hope I won’t let you down. I have just had some fun forraging around yours and have followed you back because I really love what I see. I look forward to much more 🙂
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I love your blog! Here’s a question: Have you ever found really good freezer labels? I have tried many over the years, expensive and cheap, on a roll and loose sheets. I am not yet satisfied. There has got to be some good ones out there that (1) you can write on with anything at hand including ballpoint or pencil; (2) really do stay on even if the lid is slightly damp; and (3) come off fairly easily when you wash the container. Just askin’ …
Hi Penny! I haven’t found a great label, so I just use regular Scotch tape. I pull off a piece and fold a little back over itself to act as a “handle,” then write on it with a permanent marker (ballpoint or pencil would probably work but may be harder to see) and stick it to the (dry) container lid or glass, wherever it sticks best. It easily peels off with no residue before I microwave or wash it.
I Always like to make know new recipes.
I can’t wait to get into the kitchen and start cooking! You’ve made your recipes so easy to follow with step by step details and photos, tips and witty comments. Hospitality Consulting service