The mission: to saute, bake, broil, simmer, whip, and roast everyday ingredients into delicious, sweet and savory dishes.
The space: 60 square foot kitchen in my Ourense, Spain apartment

The tools: the most inexpensive (and sometimes dented) pots and pans from the Super China downstairs

The food: inspired by my travels in Spain and my home in Utah

The eaters: myself and everyone I love enough to share with

The cook: food enthusiast, self-taught, continually experimenting, insatiable sweet tooth!

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