About

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.

29 thoughts on “About

    1. Wow! Thank you! That is such an honor! It may take me a little while to respond. My wife is having major surgery day after tomorrow and we are trying to get a few things taken care of before then. Again, thank you!

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    1. Nice to meet you too, Lynz! I haven’t had a chance to read all of your stuff, but I can certainly relate to the culture shock of returning to the home country after years abroad. Probably easier for me since I was still a youngster.

      Liked by 1 person

  1. “I rarely follow a recipe exactly.” Me neither. Cooking is all about using the senses. You just know the dish is right by sight, aroma, and taste. And the quality of ingredients makes such a difference to proportions.

    I am enjoying your recipes and look forward to many more.

    Liked by 1 person

  2. Agree about recipes, we also belong to the ‘chuck it in and see’ school of cookery! I was vegetarian since the 70s but recently became vegan, raw foodie and juicer. Currently on a 5lbs in 5 days juice challenge.

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  3. I do encourage beginning chefs to sample until the dish tastes right. Everyone perceives things uniquely, so how can one way fit all? I’m a meat eater (I confess), but when we’re cooking up a nice meal, I’m the one who prepares the veggies. I’ll enjoy using some of your ideas as inspiration!

    Liked by 1 person

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