I grew up on the east coast of the US and had pretty mediocre food my whole life. There would be the occasional mind-blowingly amazing dish delivered from the kitchen. Also the occasional not-so-great dish. But everything else was in the middle, and there was a lot of pre-packaged foods. If you grew up in the 70s and 80s, not having TV dinners, frozen foods, and canned veg was pretty much a miracle. I'm not a fan of veggies for the most part, and I think it has to do with how trivially they were treated in my childhood: open can, heat, serve. I think I'm still getting over the trauma of canned veg to this day. I remember doing things like dipping my canned green beans in A-1 Steak Sauce or heavily coating my steamed broccoli in Velveeta to make them more palatable. Anything to cover the taste. I also remember lots of sandwiches for my school lunches (PB&J mostly) until I bought my school lunches which ended up usually just being terrible pizza. When you grow up with culinary mediocrity, you don't know. I didn't know. I knew there was worse food. But you don't know that there's better food out there, tastier food, worlds of simple tricks you can do in your own kitchen to make culinary magic without having trained as a chef in the world's best culinary institutes. Amazing food can be very easy and accessible to everyone and every budget. So what makes me an expert? Nothing. Nothing except my love for good food. I enjoy cooking and baking, and I like it even more when I can cook FOR someone. It's an expression of love for me to be able to give someone a meal that they enjoy.
Why on Earth do you want to read my food stories and recipes when there's countless other food blogs out there? Because I'm not going to get preachy about anything and I'm never going to post a recipe I've not tried myself and loved. I'll continue on with my roots and use some packaged food items (like boxed cake mixes) in recipes, but I'll also do everything from scratch in others ... OK, maybe I won't churn my own butter, but you get the point! Practically Foodie is about loving great food and being able to make great food in your own kitchen without needing access to specialty ingredients. I doubt you'll ever see Wagu or black truffle in any of my posts. But you will see ground beef and marshmallows - not together though ... unless I make it on Chopped and they're in the basket together. I'll bring you some of the recipes from my childhood that would leave a hole in both my life and stomach if I didn't have them. I can't necessarily share my life's memories and emotions tied to these foods, but I'll share the food with you and maybe they'll find a place in your heart too.
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