{My cooking style}

I cook what I like to eat, and I like a little bit of everything. I also like to cook what’s in season dependent upon where I live, which means a migratory repertoire. And then there’s my need to eat wheat-free and my preference for mostly-vegetarian. 

I like simple. Simple, simple food. Food can be beautiful by itself. It doesn’t need a full chorus line. A fried egg lightly salted served on buttered garlic toast. Steamed broccoli tossed with a little lemon juice and salt. Rice noodles tossed with olive oil, salt, and grated parmigiano reggiano. 

I like cooking end-to-end. Every dish's leftovers are transformed and carried on into the next meal. Leftover rice into fried rice, dry bread into croutons, stale bread into soup thickener, vegetable rinds into broth, meat fat into sauces. Our weekly menus flow into each other from one day to the next.

I cook based on my travels and where I've lived–Canadian west coast, American west coast, American west, American midwest, and American northeast.