I'm Toni. Houston-based, data-driven, and usually thinking about dinner. By day, I'm a data analyst and most evenings, I overthink dinner. Most recipes here started with curiosity, comfort-food cravings, or the phrase "wait... what if?!" If the first bite makes me do a little happy dance in the kitchen, I know the recipe is done.
I cook in a Houston kitchen with a giant island I love and an oven that's slowly losing its temperature labels. The responsible choice probably would have been replacing it, but the BF and I decided Michelin-star restaurants in California sounded more fun. I still think we made the right call. Season and temp with your heart, right?
I have a certificate from Well Done Cooking School here in Houston, where I spent six months learning why restaurant food tastes like restaurant food. They taught me how to build flavorful stock (AKA "chicken jelly"), make vinaigrettes without recipes, and fix a pan sauce instead of panicking. More importantly, they taught me confidence -- and that butter is always the answer.
Homemade stock is worth it. Sous vide takes the guess work out of cooking perfect chicken. The Flavor Bible is the best cooking book. Salt soups and sauces at the end after the liquid has reduced. And, most importantly, taste test frequently.
Me. And sometimes the BF when I'm willing to share (only slightly kidding). I usually figure out what I'm craving that evening and cook from there - often adding mushrooms for him and something green so we can continue pretending this is balanced.
The BF in the middle is Ryan - we have Peanut (the tortie), Pepper (the tabby), and Luna (the bichon). Slowly but surely we'll get them to tolerate each other - maybe even pose for a picture together?! (Only time will tell)