Eat Better
This site is for home cooks who like bold flavors. If you make one of my recipes, no one is going to ask -- do I detect a hint of…? I do not have a subtle approach to food. Some of the recipes may take time to build the flavors, but you’ll be rewarded by the effort that you made. With every recipe, I am factoring whether or not the time I spent making it was worth the enjoyment that I got from eating it.
I started this site as a way to combine my interests in food and photography. When I have a good recipe, I like to share it. I want the recipes that you find on the site to be dependable. If I don’t get consistent results with a recipe, it frustrates me and I start looking for ways to fix it. My goal is to have all my favorites here, in one place.
A few years ago I read an article by a nutritionist who said something that has stuck with me. He was arguing that the nutritional values of processed foods were significantly lower than natural fruits, grains, and vegetables. His point of view was that if you are eating something that came from a box, you probably should’t be. Since then, I’ve gradually tried to reduce my intake of processed foods. Heck, how can I miss those mystery ingredients that I can’t even pronounce? Cooking helps me to eat better.
I was clueless about food photography when I started this site, but I've always enjoyed photography and I thought this site might be a good way to have an ongoing photographic project. The images that I make have improved, and I’ve updated the design of my site to showcase the photos. Sometimes the photos come together quickly but other times they are painstakingly slow. I like having a reason to make photos, but I don’t like having deadlines on personal projects. I need to be realistic about my other commitments. I like to think of this site as a food journey. I want to take my time and see where it takes me.
I want to thank my coworkers and friends for their encouragement and insights. It took me over a year to talk myself into starting this site, but everyone was patient and listened to me talk about this project over and over. Some people even volunteered to sample recipes and offer their input. Thank you for stopping by the site.
cheers,
michael
TK
TK
TK the oven to 350° F.
TK the ginger snaps and graham crackers in a food processor and pulse until the cookies are fine crumbs. Add the melted butter, and pulse the processor a few times to combine all the ingredients. Place the crust into the bottom of a 9-inch springform pan and press the crumbs to cover the base evenly. Place this in the freezer while you make the filling.
TK the eggs, cheeses, yogurt, sugar, and spices in a blender. Mix until these are combined and smooth. Pour the mixture in a large bowl. Add the pumpkin and bailey’s and whisk them into the batter.
TK the mixture into the pan, place the pan on a baking sheet and place these in the middle of the heated oven.
TK for 1 hour. Allow the cake to cool for 2 hours and then cover the pan with foil and refrigerate it overnight. Gently run a knife between the cake and the pan edge before releasing the spring on the side of the pan.