Back to My Roots

My intention was never to be a food influencer cranking out recipes on a daily basis, cutting and pasting other people’s dishes after changing one ingredient and calling them my own; that’s not my style. I wanted something much simpler — a beautiful place to come to where I could write, tell stories, and share recipes with friends, with whoever enjoyed them, but mostly with my family and myself. A place to set down my thoughts and recipes in short form, which felt far less intimidating than trying to write a cookbook.

Somewhere along the way, I got caught up in the pressure of social media and our current culture to perform. I’m not the zany, wacky type, and I don’t love being on camera, so that never entered the picture — but I did begin to wonder which lane I fit in. I tried a few iterations, using what I know to create value for people I’d never meet. It never felt authentic.

So I’m going back to my roots. Storytelling for the sake of what I consider the art — cooking, travel, recipe sharing — because I love the process of creating and photographing food and putting it on a page that looks beautiful. Writing for the sake of pure emotional processing and sharing, because our stories are what connect us. And a little travel, because my husband and I have intentionally chosen to move through the world in long stretches — experiencing as many beautiful cities, cultures, and people as feels enjoyable to us.

Why have a website at all? Because I love the technical side of building one from scratch. It has given me a home to collect my thoughts and stretched my brain learning basic coding and everything that happens behind the curtain.

I may still point out why a dish is good for our bodies, because health and wellbeing matter to me — and when I do, it comes from education and science, not opinion. My experience living with MS, and what has helped me live my healthiest life, may be useful to someone navigating something similar.

But mostly, this is a simple place of storytelling and cooking. I wake up every morning, Ric makes me a latte, and I write.

I’m so glad you are here.