Hi.  My name is Charlotte, and I am addicted to cookbooks. It’s an expensive habit, but at least it’s legal (I’m constantly reminding my husband of this fact).  It all began in college when my mum gave me The Better Homes & Gardens Cookbook.  Over the years, it’s morphed into a library of books, magazines, and recipes copied and stored in a three-ringed binder.

Reading cookbooks has become a bit of a passion.  When exploring a recipe and its adjoining notes, I feel as though I’m getting to know the individual who created it.  By the time I have scoured over an entire cookbook, I often feel as though it’s author is a dear friend.  By sharing their recipes with the world and the stories that inspire them, they are sharing a piece of themselves.  Food is very personal that way.

Cookbooks and recipes are also wonderful reminders of places I have been, people I know, and events in which I’ve participated.  Food allows one to revisit some of the best memories.

I love to cook, bake, drink, and entertain.  Preparing food for my husband, son, family, and friends is a deeply satisfying endeavor.  It’s a way in which I can express my love and appreciation.   Moreover, I’m always looking for a reason to celebrate—to make things special—whether it’s a big party, a holiday, or a casual get-together.

The purpose of this blog is to keep track of the food I prepare, the menus I create, and the events I host.  It is my hope that through this medium, I can take my culinary and entertaining abilities to the next level.  If I am able to share the things I learn along the way with you, all the better.

Before I begin, there are a few things you need to know about me: First, I don’t do liver, beets, or cilantro (also known as coriander leaf, although I do find coriander seed delightful).  I will try anything once, and as it happens, I’ve tried these ingredients in many forms with the hope that my tastes may evolve (well, not so much with liver), but these aversions remain steadfast.  Second, I’m completely intimidated by the preparation of Asian cuisine in pretty much any form.  I’m hoping to conquer this.  Finally, I swear…a lot.   I will do my best to only use expletives when completely necessary (which in my book is often), but if you are offended by foul language, please accept my apologies.

Thank you for joining me on this adventure.  I hope you enjoy it as much as I do!