I have had a couple of friends say “Hey Domesticity, I saw that dish on your blog and it looked great…but you didn’t post the recipe. What gives?” There is a great reason for that, but instead of answering each inquiry individually, I thought I’d just post an explanation for everyone to see.
Here’s the deal — with some unnecessary rambling added in just because I can.
Yes, I used to cook professionally. But I was always a line cook, never a chef. Unlike what my grandma believes, you don’t just go to culinary school and come out a chef. You can work in kitchens for years and still just be a cook. I was destined to always just be a cook (until, of course, I changed careers).
My husband, on the other hand, is a chef. And an excellent one at that.
The difference is chefs create recipes and line cooks follow their directions. I have always enjoyed cooking and I do catch myself improvising often when following a recipe. And while I can certainly be creative in the kitchen, throwing assorted things in a pot and making a curry, that doesn’t really count as “inventing” a dish.
I know the theory of inventing things is almost obsolete now. Everything seems to have been done at least once somewhere by someone. But what I’m saying is this blog is not meant to be about original recipes. If I do decide to post things that are dishes I’ve created, I’ll be sure to let you know step-by-step how I made it.
But a lot of what I do in life (and therefore in this blog), is cook recipes from the myriads of literature I have accessible to me, be that in cookbooks, magazines, other blogs, etc. So instead of wasting my precious time (which could be spent watching Gossip Girl) retyping all those recipes, I have provided links directly to them.
If you have any issues with any of the links, please let me know. I will be delighted to redirect you. If you want any clarifications, leave me a message, I’d be happy to oblige.
I just wanted to let you all know I wouldn’t dangle pretty pictures of food in your face and then just leave you hanging.
