I've Been Promoted!

From pesky commentator to full-fledged Cheftylass contributor that is. I'm not sure how I earned this place of honor, but I promise to do my best to retain the post. And what surefire way to position future approval than by setting the bar low as early as possible. Ooh, maybe I should change my name to Chefy-monster...? Cookylass? Hyphen or no....

Some info about me - let it be known that I am a mere Chefty poseur. I never went to culinary school or a single cooking class for that matter. I really wouldn't have the necessary discipline to attend anyway, as I never follow recipes to the letter. An issue perhaps, for a cooking blog, but let's play along for now. In addition, I'll consume just about anything once and am no stranger to adventures in questionable eating judgment (just hack off the mold, I assert!). All that said, I enjoy cooking very much, was raised on great food of the Thai persuasion, and have darn good taste - trust me.

My brand of cookery can be characterized by the confluence of yummy and healthful, usually cutting fat and carbs when possible to do so without sacrificing the dish's integrity. Superfoods are one of my main sources of inspiration, as are good deals at the market (yeah, I'm also cheap). If it sounds like my cooking is no fun, I guess that depends on what you'd consider fun food. Having budgetary and nutritional boudaries helps stoke the fires of my creativity, and I'm the first to throw a whole dish out in disgust if it isn't tasty.


Occasionally I just want to make horribly delectible, full-fat, empty-calorie treats too, but that's what homemade food gifts and parties are for, heh heh. Here, I made a birthday cake, yellow, layered with mascerated strawberries, lemon curd and whipped cream, decorated with whipped cream and raspberries.


There weren't any complaints.

But what about the healthilicious stuff about which I went on and on? Next post, I swear.