Home

In my short 29 years in this world, I have had the great opportunity to live in a few places throughout the east coast. The concepts of home and community are two terms that can hold many meanings for the individual. For me, home is love.

Long Island, New Paltz in the Hudson Valley, New York City, and Central Florida have all been places where I have lived at different points in my life. Yet, there has never been a time in my span that I have felt more at home than my current location. Brooklyn, New York is an outer borough of New York City-maybe you have heard of it?

Brooklyn has been where home has been for me since I was introduced to it in November 2009. Fort Greene, Brooklyn is a small and intimate neighborhood where I reside with my Fiancé, French Bulldog (Goose) and Yorkie (Joey). This area of Brooklyn is about a 10-15 minute subway ride out of Manhattan and is home to some of the nicest blocks that Brownstone Brooklyn has to offer. I love so much about my neighborhood; the but park, the restaurants, the mom and pop shops,etc. Ok, sorry- that is for another day. Anyway, that is enough of a plug for Brooklyn, onto the food!

I started this blog because those i love (me included) love food and love to share food. That is why I have been working on creating a home where cooking and entertaining are central. Our home is where anywhere from 4-6 meals are prepared and shared weekly by Doug and myself. We have a rotation of weeknight recipes that we love because they are quick, healthy, and consistent. We also love to use Sunday evenings as a creative opportunity to test out new and more time intensive recipes(see roast chicken post). I think Weekends are also great for prepping sauces or soups and making salads(slaw) that can last the week or be frozen for later use.

For example, Yesterday I made a large pot of tomato and basil sauce that produced 4 quarts of deliciously tart and savory sauce.

My tomato sauce recipe:

3 cans crushed tomatoes
1 can diced tomatoes
1 cup fresh basil-chopped
Salt and pepper to taste
4 garlic cloves-finely minced
1 tablespoon fine sugar
1 teaspoon dried oregano
2 tablespoons EVOO
2 tablespoons tomato paste

Heat EVOO in stock pot and sauté garlic for 30 seconds or until aromatic on medium heat.

Stir in tomato paste and allow Flavors to come together for about a minute.

Pour in all tomatoes, basil, sugar,and spices. Stir to combine. Bring to a boil, turn down to simmer, cover and let go for anywhere from 1-4 hours.

***Use in a lasagna, baked ziti, chicken parm, or on a basic pasta

Don't forget the bread and enjoy!

Forgive me for rambling during this post, but I am still getting used to blogging after almost a year of this venture. I love writing and love food, community, and cooking. I continue to feel blessed and fortunate to share my experiences, food, and thoughts with you all. Food truly is my therapy.

I thank you all and hope bid you all...happy eating!