Hello world. Let me first introduce myself to you. I’m currently 23 and pursuing a degree in Criminology and Justice Studies with a minor in Chemistry. I have always been a fan and contributor to the food world as far as I could remember, whether or not it was through my eyes of watching my mom or other adults cook, eating at restaurants, or even at my own experimentation with food.
I have been coined, through friends, as the Dessert chef. Why, you may ask? My friend Diana, aka: Di, and I like LOVE food and making food. She does mostly the appetizers and food-food, while I cater more to the desserts. However, we aren’t just stuck in our own arenas but dive into each other’s as well. Both of us experiment based on tastes, flavors, smells, and common knowledge of food to make oh, so yummy food.
This will be my blog about my adventures, pictures included, through food. I will also delve into details on recipes as well for all of the other foodies in the world who would like to make them as well.
So last night I had the most wonderful opportunity to watch the new movie, “Julia & Julie”, or so I think that’s what it’s called. It’s about the life of Julia Child and a woman named Julie who decides to blog about her one-year journey cooking up all 524 recipes of Julia Child in 365 days. That, in itself, is determination.
I’m not going to ruin the movie, but in the end there is a “happily ever after” moment and we learn just how…awesome.. Julia Child is/ever was. If you’re a foodie like me, you will LOVE this movie. I recommend checking it out.
Speaking of this movie, and as a foodie, I felt inspired to tackle on my version of boeuf bourginon (sp?) as did Julie & Julia Child. However, due to my lack of funds, I’m sure that will wait.
However, all is not lost, and I will thus “experiment” in making a Mocha Pots de Creme for tonight. That’s right, add some expresso and some coffee liqueur (Bailey’s is the only one in my stash so far) and we’re golden. Also, I will be making a certain something with catfish and coconut milk. I have an inkling to steam it in coconut milk so that the flavors can be infused into the catfish, but we will see if I can find myself our steamer.
So today I will be making them, and posting up pictures tomorrow for whomever to see. I also will post up food pictures of past and future events I have gone to. I have this yearning to photograph yummy food; it’s like a weakness. Hehe.
Anyway, it’s about noon-ish and I have to start cooking at some point. See you sometime tomorrow and happy eatings.