The Birth of Cholesterology

  I don't really know why food has always been so important to me. I was lucky enough to grow up in a house that observed the increasingly rare "family meal time," which, I suppose has always been at the heart of my growing food obsession.  My mother, a talented and brilliant woman, cooked healthy and simple food for her family, and while it might not be the food that shows up at a 4-star restaurant, it was always remarkably good.  I still believe that some of the simplest recipes and foods are the best, and often the most memorable.  Plus, there's always something about the way your mother cooks that you will never be able to replicate - I've been making her banana bread recipe for years and while mine will pass, hers will forever be pastry shop worthy.

Coming from a family (that includes extended family, too) that relishes the opportunity for culinary experimentation and home-cooking, food has always been more than a source of fuel.  It is how we express love and care for one another, and if you think that sounds like some kind of hippie, foodie nonsense, I challenge you to gauge your feelings when someone cooks for you.  It takes time, patience, and effort to make something for someone else, and even if it's as simple as a salad, I believe that there is a profound human connection present.  There is a great deal of love in gastronomy, or as I've bastardized it, cholesterology.

I created this blog to document my trials and tribulations in my own kitchen, catalog new and old family recipes, share beloved food havens and engage with my fellow cholesterologists.  Also, I needed a place to put all the food posts from my other blog, because I'm sure that crowd is getting sick of them by now.  So if you've stumbled here by mistake and are looking for The Average Broad, go ahead and bail now because this will all be about food and probably have very little to do with random dating mishaps and velociraptor car alarms.  If you've navigated here and fancy staying a piece, welcome, and remember - never get dressing on the side, always ask for extra cheese, and when in doubt, fry it and add a little salt.