I’m Greg and this is where I share my thoughts and experiences of day to day living the simple life. After many years toiling as a mason I am now enjoying puttering in the garden, pursuing a leatherwork hobby and preparing creative dishes in the kitchen. I am fortunate to be living away from the hustle and bustle of the city with my wife, Faye, to whom I’ve been married 40 years.
My tastes in food are heavily influenced by my upbringing in India and having lived in the Southwestern United States. You will see hints of Mexican and Indian cuisines in the dishes I prepare.
A huge factor in my culinary tastes is the fact that I am a lifelong lacto-ovo vegetarian. Raised a vegetarian, I never developed a taste for meat, although I gave it a brief but valiant attempt in my younger years. I love the earth and do my best not to destroy it, I love animals and am disgusted and repulsed when they are mistreated, but those are not the things that determined my dietary choices. My best friends are hunters and carnivores. I am not on a mission to convince them or anyone else to eat the way I do. For me, vegetarianism is not an agenda. It is simply what I am.
A word about my cooking style: I rarely follow a recipe exactly. I use ingredients in amounts that seem right. For me part of the adventure of cooking is preparing food to suit my own tastes. The descriptions of dishes I present here are not likely to have precise measurements for the ingredients listed or be in recipe format. I am not likely to mention every time I add salt or pepper to a dish. I see cooking / food preparation as a creative activity which is at its best when unconstrained by strict formulas.
Although I have 40 plus years experience cooking for myself, my family and others, whether over a campfire or in a modern kitchen, I avoid a didactic approach. It is not my mission here to instruct or advise, but rather to report on my activities and experiences with food and life in general. If these reports of my own experiences have any influence, I hope it is to inspire others to think beyond the recipe and adapt their culinary endeavors to suit their own tastes.