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thursday, january 19, 2006

Kleph's Kitchen

I have had an interest in cooking for as long back as I can remember. With my family's roots in South Louisiana, it is a pursuit that is part of my birthright. And I have a keen joy in the kitchen where there is the strange glorious intimacy of creation when taking these rude materials and making something sublime. There are few things in the world are as satisfactory as making a recipe spot on.

(All of which is something of an anomaly in today's fast food culture. I personally feel if you can't take an hour to prepare a meal, you don't deserve to eat it.)

In my horrible misspent youth I made the tragic mistake of cooking professionally and almost killed my love for the pursuit. It took me years to enter the kitchen again of my own volition. But I think I became a better cook for it. I know what I am doing and, more importantly, why I am doing it now.

So now I just cook for pleasure (and, on occasion, as a point of pride). Because when you cook up your finest for free, if they don't like it you just let them know they can have their money back. Typically, that is not a problem.

In the past, I have not had access to my recipes whilst afield - particularly during my time in South America. So I have whipped up Kleph's Kitchen, a little blog to store my recipes so I can get to them quick.

Its also as good a place as any to tell a story or two about how I found some of these recipes and what it took to learn how to cook them right. I also plan to include reviews of my favorite cookbooks. Although I started the blog this week I have retro-dated the entries back to January 1 so I could get a number of the recipes I had lying around posted to start.

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