HI! I’M WESTON.
welcome to my FOOD BLOG! a space DEDICATED TO SHARING tried and true RECIPES. now, I DON’T HAVE A CULINARY EDUCATION NOR DO I COME FROM A FAMILY OF HOME COOKS. I’VE SIMPLY ALWAYS LOVED FOOD, AND OVER THE LAST FIFTEEN YEARS, I’VE FOUND MY RECIPES HAVE BECOME QUITE FAMOUS AMONGST FAMILY AND FRIENDS. SO why my blog? Here’s what you’ll find!
Recipes that I consider staples for you to add to your repertoire!
Many of these allow for you to get creative and add your favorite ingredients. For example, my brownie recipe doesn’t need to have the pecans and sea salt because it’s delicious with or without! You can add in pretzels, marshmallows, peanut butter swirl, the options are endless. Same goes for my buttermilk muffins, cookies, pizza and so on!
The “Grocery List.” I want to make every recipe simple so the first thing you’ll see in each recipe will be a grocery list that has the total quantity of each ingredient you need. No need to look at every component and add up how much butter you will need for the cake plus the frosting. Just look at the grocery list and determine what you have in your pantry and fridge versus what you need to buy.
The “Kitchenware.” I’ll assume if you’re looking to cook or bake, you have the basics (utensils, bowls, pots, pans, etc.), but I want to note what I would consider “specialty” items and that’s why you’ll always find the kitchenware section right under the grocery list.
Being prepared makes baking and cooking more attainable. My Prep section features substitutions, things that should or can be done ahead and tips I’ve learned along the way.
Honesty and straightforwardness. I do my absolute best to ensure temperatures, measurements and timing are accurate. I also like to organize my directions in an order that actually makes sense and doesn’t have you scrambling to mix or do something that you should have done 3 steps ago.
Featured fellow foodies! If I find and fall in love with a recipe that is not my own, I’ll feature and credit those people along the way. In my opinion, you can’t beat Ina Garten’s chocolate cake or Claire Saffitz’ cherry cobbler.
Here is what you won’t find:
Paragraphs and paragraphs of long-winded background stories about how I developed this recipe that force you to scroll for 5 minutes before finally seeing the ingredients and instructions.
As much as I love to be creative, my recipes won’t be featuring unconventional flavors like rose-infused, lavender, passionfruit mousse… sorry!