Yes, it would be great to be picked up by some famous publishing company and turn my ramblings into a book, but the likelihood is low due to boundless competition. For example, this was going to the "3am Chef," but there is already a 3am chef. In fact, I will doubtfully be preparing any food at 2am or 3am, but it's a good time to write when I can't sleep.
With this blog, I hope to document the process of recipe perfection. Some of this could involve:
1. Eating something in a restaurant and trying to copy it at home.
2. Taking a recipe from my family or family friends and copying it or improving on it.
3. Trying to make something that you have suggested and turning it into a project.
This could all change, of course.
While Cook's magazine has a test kitchen and a number of seasoned and educated chefs to work out there recipes, I have me and my spiffy new digital camera. I'll use an electric stove because that's what I've got at my disposal. That is, until I become rich because you can't keep your eyes off this blog.
Though your regular readership would stroke my ego greatly, it doesn't really matter if you read this or not. I'll try to stay on task, and if I delve into something else, I'll try to preface it with adequate warning.
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