A madman on the loose!

I have taken the plunge! For 30 of my 35 years I have been in the kitchen. An untrained mad scientist experimenting with the palate. From my first runny batch of french toast through the pork tenderloin wellington I made last night, I have built a maddening repertoire of non traditional methods for preparing food. I am a true improv chef, rarely knowing exactly what I am going to make until I have hit the cutting board with a knife.

Over the years I have perused the essentials: La Gastronomique, Gourmet Cooking, Moosewood, Food and Wine, but unless I am preparing baked goods or remembering how to make specific sauces, I THROW THE RULES OUT THE WINDOW! The rules are local, seasonal, sustainable, and balanced to help promote good health.

Now, this might seem like a ho hum except for two things:

1. People say I should open a restaurant. I have no interest in being a Chef, the ego, long hours, hot kitchens, and difficult employee issues do not interest me. One day, the whatever willing, I could be a restaurateur, but first things first.

2. I NEVER WRITE ANY OF MY RECIPES DOWN. Until now: This blog will be a storyline and repository for all of my adventures in the second best room in the house (what my wife and I do in the bedroom, now that is REAL COOKING!).

I look forward to recipe contributions, suggestions on how I could have done something better, or variations from your own applied improv.

Any ways, lets have some good clean fun and Bon Appétit.