“What’s for dinner, baby?”

“Umm, I don’t know yet. Let’s see what we’ve got in the fridge…”

That’s usually how the whole creative process of cooking begins in our house. I dive into the refrigerator, then poke my head in the pantry, sniff around, scratch my forehead, wiggle my mouth back and forth, and then I hear the wheels turning – my mind is brewing a dinner menu.

Jason and moi

It’s a tough and rigorous journey that nevertheless takes my mind for a ride through different stages of bliss each and every time. The whole production is commenced in peace – chopping crunchy vegetables is a meditation. Just like that, I enter a zen state of mind while prepping all ingredients of my dish. Deciding on what spices to use suddenly stimulates my brain, and the excitement slowly begins to build as I marry all elements together. I let the time and heat work their magic. Then I scoop a teaspoon full of flavor to taste, let the flavors wrap around my tongue, and… euphoria. I reach the peak.

That’s why I cook.

At times it’s an exhausting exercise but always fully satisfying the same way you may find a good work out at the gym, or a Sunday morning love-making with your mate. Either one may be concluded with a freshly brewed cup of coffee and a slice of a homemade blueberry curd cake. Is there a better way to start a day?

I should introduce myself. Well, it’s complicated. My name is long, and Polish, and a mouthful. Call me Agi, just like all my American peeps do.

Another character in the story you’ll be hearing about is Jason. He’s a white boy from Texas. He’s well mannered, funny, cute as a button, hot with his shirt off, with a BIG voice and a sharp mind. He’s my best friend, my lover, my mate. He supports whatever idea springs out of my head. He makes me giggle like a 6 year old, or laugh out loud and uncontrollably prompting our neighbors to slam shut their windows. He shares his world with me, teaches me new things each day, and gives inspiration for another meal I’ll build from scratch. He’s the love of my life and the adoptive father to our 3.5-year old pup, Cosmo.

Cosmo loves carrots

I’m dying to share with you the stories of my creations – the circumstances, the processes, the textures and colors, everything to the very last bite. Even though I’ve gone through a 6-week crash course in the traditional French culinary art, I tend to search for lighter fare. In my world there’s little or no cream, butter, or white flower. I choose whole wheat, whole grain, organic, free range, grass fed, locally grown ingredients, when available. I recycle. I use water with caution. I turn off the light behind me. I keep my car tires full and unplug chargers when not in use. I like it healthy and green style.

My promise to you is to keep this blog alive, bursting with flavors, colors, and endless recipes. I hope to keep you interested. I hope you’ll keep coming back for more. I hope to hear back from you.

Bon Appetit and Carpe Diem!

Agi

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