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This blog has always been about food. That’s why it’s called The Man Who ATE the Town. I have always focused on restaurants in Winston-Salem and fear not… that’s what I will continue to do; no doubt. I moved into being a food news source, as well. Most of that again, focusing on WSNC, but sometimes venturing outside of that realm when need be. Then I added the podcast on The Less Desirables Podcast Network (which I also own). All of that is fun and good and I’m not stopping any of that.
But one thing has changed for me. I’m cooking at home more, now. Why? Don’t I like eating in restaurants as much? Well, yes. I absolutely love eating in restaurants. Truth be known, I’d much rather eat out all the time, but it’s not financially feasible or realistic. There are two main reasons why I’m doing this, now. My wife and my son. There’s a lot of other smaller reasons but those are the two biggest.
On Thursdays, my son, Trey, and I have “guy time.” That time includes us cooking a meal together and watching a movie (currently that means the James Bond series). I’m hoping that he develops a love for food like I have. He gets to do a good bit of the chopping and stove work. We do some simple stuff and some intermediate level stuff. A little this. A little that.
On Sundays, I have Trey with me, as well. The bonus is that Stephanie is home with us, as well. So, we have started cooking, the three of us, together. We each take our places in the fray and do what we need to do to make the best meals we can. It’s fun. We get bonding time and we get great food out of it. Mostly. Sometimes we overdo something or underdo something. We’re not professional chefs or cooks, we just do what we can. I’d say we’re professional eaters, though. I don’t know if that’s true or not, but I like to say it.
So, that brings me to the reason of this post. This is the start of a new column that I’m going to write called: From the Home Kitchen. I will be writing this to highlight the creations that my boy and my wife and I make. If you don’t hear about it, don’t think that I’m going to forget about it, we’ve really messed something up or we didn’t do anything. Sometimes we make things that aren’t that exciting or sometimes we may actually mess up, you never know. Just be on the look out for it. I’ll leave recipes when possible and pictures, as well.
I hope you enjoy it and I’d love to know if you tried the recipes or if you have recipes that you want to share with me that we can do. A few things to remember, onions are okay as long as they’re minced very finely, shallots are okay in the same instance, no asparagus, no grapefruit. Those are the rules. If you have recipes, send them to me via email. As always, thank you for reading and thank you for listening to the podcast…