My kitchen is my favorite room in my house. Counters are typically laden with baskets of produce from the farmer’s market, flats of mason jars and cookbooks with dog-eared corners, water-stiffened pages and stained covers.
I’m not an especially well-trained cook, and I lack the finesse of foodies who can whip together sauces in a moment or perfectly grill that steak. But when it comes to creativity, I’m good with a spoon. Better with a knife. And I rock the tongs.
