About

I tend to be a person that suffers from have an awful lot to say, so my husband, in his patient, calm way, suggested that I have another avenue besides social media to talk. He has also said that I should be a food critic. Hence why this blog was born. “Ink in the sink” is to reflect not only my loving of writing, but of books and, of course, of food. Dishes in a sink are a blessing – it means that you got to eat at least once that day.

I suppose, in a way, our first love, besides the smell of our mother, is food. A comforting, satiating substance to sustains us as humans, we start our lives loving something we do not even yet understand. Growing up, I was raised my two sets of parents – I visited my mother and stepdad on weekends and holidays, but my Grandmother and her partner mainly raised me. When I was younger, I remember my Grandmother worked a lot, but still found time to cook. Homemade blackberry cobbler from the vines by our driveway, chocolate sheet cake that my uncles would fight over, fruit salad, a recipe of her own invention, and, some years, a huge Thanksgiving turkey. I would stay constantly underfoot to steal food from cutting boards or learn. Then, as her work schedule increased, the less that she cooked. Her partner picked up the slack in stride, and my cooking knowledge shifted. Venison breakfast sausage with thinly sliced potatoes pan fried in olive oil and sea salt with a fried egg white. Brisket marinated in Rotel mixed with condiments perfectly seasoned and smoked low and slow. During the summers, when the TV programming during the day was awful, I found solace watching Julia Child and Martha Stewart. I learned everything that I could as often as I could. When I became an adult, I found myself with a series of men that have no palette. I felt stifled. I worked as a waitress just to be close to food, until I got with my husband. He encouraged me to learn new things and try new dishes. He showed me movies about food and being a chef. He has not only encouraged me to go to culinary school, but to also open my own catering company. This is the first step on that path.