Monthly Archives: October 2012

Caroline’s #SOUPCLUB Challenge: Mexican Chicken Soup for them poor college kids

A few weeks ago, I was doing some late night tweeting about #SOUPCLUB. Which is basically just a virtual club in the form of a hashtag about how awesome soup is.

…Listen. It’s a fake food blog. Made by a nerd for nerds. So, a hashtag about soup should be absolutely NO surprise to anyone.

ANYWHO. My very lovely friend Caroline responded to my tweet with a request: could you blog a cheap and easy soup for the poor college kids of the world without Dutch ovens or food processors?

I like a challenge as much as the next girl. I’m game. Let’s do this shit.

So, I brainstormed for about a week and I offered her a choice: chicken noodle soup (basic, but a little cheaper) or Mexican Chicken soup (a bit pricier, but more flavorful). And she chose Mexican Chicken soup, which made me rull excited. Cause that is what I wanted to make today.

Another Ina Garten recipe, this time from Barefoot Contessa at Home (click to buy here).  And honestly, it’s fool proof. Yeah. I didn’t even mess any of it up. I KNOW. It’s almost like I could have a REAL food blog.

The real question is: will it be cheap enough to pass the college kid test?

Sidenote. Sigh. I wish I could go back to college. I miss the football games. I miss the plays. And the theme parties. When I typed “I wish I could go back to college,” I started singing this in my head and it will be there forevermore.

For this #SOUPCLUB challenge, I’m going to assume that my lovely college friends have to buy all the ingredients except three essentials: salt, pepper and olive oil. Because even though they’re in college, they’re not cave people.

In addition to the ingredients, I’ll also include the prices for all of these items as purchased at the regular gro sto.


  • 4 split (2 whole) chicken breasts, bone in, skin on | $6.95 (on sale $1.97/lb!)
  • good olive oil | FREE!
  • kosher salt and freshly ground black pepper | FREE!
  • 2 cups chopped yellow onions (2 onions) | $1.03
  • 1 cup chopped celery (2 stalks) | $1.99
  • 2 cups chopped carrots (4 carrots) $1.79
  • 4 large garlic cloves, chopped | $0.50
  • 2 ½ quarts chicken stock, preferably homemade | 3 boxes at $2.99 = $8.97
  • 1 28 oz. can whole tomatoes in puree, crushed by hand | $2.19
  • 2 to 4 jalapenos, seeded and minced | $0.28
  • 1 tsp. ground cumin | $2.59
  • 1 tsp. ground coriander seed | $5.45 YIKES
  • ¼ to ½ cup chopped fresh cilantro (optional) | $1.69
  • 6 (6-inch) fresh white corn tortillas (Ina doesn’t consider this optional, but I do…more to come)

To serve:

  • Sliced avocado
  • Sour cream | $1.49
  • Grated cheddar cheese | $2.75
  • Tortilla chips | $3.50

Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle GENEROUSLY with salt and pepper, and roast for 35 to 40 minutes, until done.

If you have fat chicken breasts, like I did, make sure you bake for the full 40 minutes. And really, really season those things generously. That’s the only way they’re going to get any flavor. When the chicken is cool enough to handle, discard the skin (…by eating some of it…) and bones and shred the meat with two forks. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a big ole pot. (Or a dutch oven if you have one, fancy pants.)

Add onions, celery, and carrots and cook over medium heat for 10 minutes, or until the onions start to brown. It took me about 15. Add the garlic and cook for 30 seconds.

Add the chicken stock, tomatoes with their puree (crush these babies in a bowl by hand…this will get messy), jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using.

I felt like an episode of I Love Lucy.

Now, here’s where I depart from Ina’s recipe. The first time I made this soup, I forgot to buy the tortillas. Because I am a dumb. So I didn’t put the tortillas in. And it was awesome without them.  With all the chicken and vegetables, it almost becomes a Mexican chicken stew vs. a tortilla soup. But, if you want the tortillas, go nuts. Directions to follow.

Cut the tortillas in half, then cut them crosswise into ½-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste.

(Arrested Development pilot, anyone?)

Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated cheddar cheese, and broken tortilla chips.

The only thing I would change if I was remaking it is I’d add more jalapeno. It could use a little more heat. But it’s really comforting and the cumin/coriander/cilantro really give you that Mexican sabor. That means flavor, y’all. Oh, did I forget to tell you that I speak espanol? CAUSE I DO.

And let me just give a little shout out to Tostitos Artisan recipes Roasted Garlic & Black Bean chips. They are STUPID good. I am about to throw the bag away so I stop eating them. Seriously. But they’re 9 grain, so they’re basically diet chips. Right? That makes it ok.

So, how’d I do with Caroline’s challenge for the college kids who are living their lives on a budget?

Well, the total for all the ingredients is $41.17. Which is a chunk when you’re shelling it out all at once. But, if you think that this thing makes 8 servings, it’s roughly $5.15 per serving.

The cost can come down a bit. Do you NEED the sour cream? Or the cheese? Or the tortilla chips? Nah. They’re nice to haves, but this soup stands on it’s own. I just saved $7.74. New total: $33.43. That’s only $4.17 a serving.

Let’s face it. That’s cheaper than a night at the bar.

Parmesan & Thyme Crackers, Or How I’m Not as Good as Ina Garten

There are so many things that I love about Ina Garten, aka The Barefoot Contessa. The unbelievably fake phone calls she has with her friends on her show. Her uncanny ability to find/befriend every gay man in the Hamptons. Her outrageously amazing barn that her outrageously amazing husband Jeffrey built for her. 

Mostly, I love how easy her recipes are. 


This weekend I headed over to my friend’s Jenny and Ben’s house for our annual pumpkin carving/foodathon. J has her own rad blog, which you can read by clicking here, all about her husband B’s bread experiments. B is a killer baker. Because he is a Doctor of Bread. (I know you’re reading this, B. Perhaps you are a Doctor of Trolling.) 

Anywho. J said to bring over something to munch on during the pumpkin carving and I got this dumbass idea to bake something to take over to someone who is a really good baker. Cause you know. That’s the easiest and quickest way to show them how bad you are at something they’re good at.  

I dug through my favorite of my four Barefoot Contessa cookbooks, Back to Basics, and found this recipe for Parmesan & Thyme Crackers. 

It seemed simple enough. But I’d never made it before. (Sidenote: Why do I insist upon making dishes that I haven’t made before when I don’t have all the ingredients and I need an hour and a half but I only have an hour? That’s just DUMB.) 

This is essentially a savory short bread. And to be honest, I had a couple of really good years where I was basically the shortbread wunderkind. And then I lost it. They’ve been too crumbly lately. More on that later…


  • 1 stick unsalted butter, at room temperature
  • 4 ounces freshly grated Parmesan cheese, about 1 cup 
  • 1 teaspoon minced fresh thyme leaves
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 1 ¼ cups all-purpose flour 

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the parmesan, thyme, salt, and pepper and combine.  With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.

Yeah. So this is the part that started to screw me up. I got small crumbles. But not large ones. But you know what! I’m gonna be positive! I can still salvage this!


Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

…Nope! Barely got it into a ball.


When I started to roll it into a log (….ew…) it broke into giant pieces. What the HELL. Ok. Ok. Ok. I can fix this. I rolled the dough into a log (…ew…) in the plastic wrap. I saw that on Top Chef or something. It sort of worked. But I definitely had 2 small logs (….ew…) instead of one large log (….ew…)

Meanwhile, preheat the oven to 350 degrees. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

Some of these crackers fell apart when I cut them, so I patched ‘em up. Like some weird cracker M*A*S*H unit where I was like Hawkeye, cracking jokes but also making you think. 

A lot of the crackers were salvaged. But my dough didn’t yield nearly as many as Ina said. Look at that. The recipe called for 24 crackers. And I made… 13. 


And they sure as shit don’t look like hers. I mean, they tasted REALLY good. But they did not look like the photo. Maybe instead of My Fake Food Blog, my thing should be that I make really ugly things that taste delicious.

I weep for my future children. :\

Oh, god. Please don’t eat my future children.

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I think I figured out my problem with peanut butter cookies: I do not like peanut butter cookies. 

When I CRAVE the peanut butter, I want a heaping spoonful of peanut butter. Or a PB&J sammich. The extent of my peanut butter cravings is peanut butter M&Ms. …Oh man, now I want some peanut butter M&Ms so hard. But I’m in my pajamas (YES. STILL.) and that would require putting on shoes and a bra. 

Anyways. The peanut butter cookies were good. If you like that sort of thing.  

This is another Gramma recipe. Pretty simple recipe. The only thing I struggled with at all was baking time. But I’ll get to that later. Intrigued?? BAKING TIMES?! This is some scintillating shit, people. 


  • 1 stick of butter, softened 
  • ½ cup of peanut butter
  • ½ cup of sugar
  • ½ cup of brown sugar
  • 1 egg 
  • 1½ cup of flour
  • ½ tsp of baking powder
  • ¾ tsp of baking soda
  • ¼ tsp of salt 

You’ll also need: a standing mixer or hand mixer/bowl, another mixing bowl and fork, baking sheets, spatula or wooden spoon, and some Pam. 

To soften butter, pull it out of the fridge about an hour before you bake and let it sit on the counter. If there’s a sunny patch, let it lay out like a hungover sorority girl on spring break. 

In your standing mixer or with a hand mixer, mix together thoroughly the butter, peanut butter, sugar, brown sugar and egg. 


So here’s the one place I go off the reservation from Gramma’s recipe. She says to sift together the dry ingredients. But I don’t care for sifting because I find that it’s messy. I say combine flour, baking powder, baking soda and salt in a bowl and stir gently yet vigorously with a fork. It will give you that same light, airy texture you get from sifting but without getting flour all over your counter. You’re welcome. 

Stir dry ingredients into wet ingredients. 


Wrap dough in plastic wrap and chill it in the fridge for an hour to an hour and a half. 

Roll into balls, about the size of walnuts. Place 3″ apart (specificity, people) on a lightly greased baking sheet. Flatten with a fork dipped in flour. Criss cross. 


Bake at 375 for 9-10 minutes until set, but not hard. (…this is important…)


So, there are a few things I was playing with when I made these cookies. 

I made one batch with the homemade peanut butter I’d made earlier in the week. And then I was worried it wasn’t going to turn out, so I made a double batch with Jif. What’s crazy is that the homemade peanut butter ones actually turned out better than the ones with the Jif. 

Now, a word of warning. I like gooey, soft cookies. And these cookies baked real hard, real fast. In fact, Gramma’s recipe called for baking them 10-12 minutes. I baked the first batch at 10 minutes, which burnt the edges of the cookies. After that, I baked every other batch at 9 minutes. And some of them came out softer and gooier (usually, the homemade peanut butter) and some of them came out crispy (usually the Jif). Since I have absolutely no culinary training, I have no idea why they would be different. But since I like to pretend that I know what I’m talking about, I would assume that store bought peanut butter has a lot more sugar in it than the homemade stuff I made, so maybe that was the reason. 

All in all, each batch made something like 2 dozen cookies. I forgot to count. Which is why I’m a fake food blogger and not a real one. You get what you pay for, people. 

If you’re a fan of peanut butter cookies, this is a nice, simple recipe for them. But if you don’t like them? Like I don’t like them? This ain’t gonna change your mind. Go find yourself a nice, simple chocolate chip cookie recipe to settle down with. 

Adventures in Peanut Butter, or How I Made 6 Million Cookies

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Homemade Peanut Butter. Subtitle: Why I am moron [sic]

I made homemade peanut butter today. What did you do today, Felix Baumgartner? 

No. I didn’t ask about yesterday, I asked about today. I WIN. YOU LOSE. 

I took today and tomorrow off, so I’ve been cleaning, making bacon, egg and gouda sandwiches (…you fancy, huh?) and watching Doctor Who on DVD.

I also have a fake food project I’m working towards. Someone asked me to make peanut butter cookies, so make them I shall. Peanut butter cookies aren’t my favorite, but I found a recipe that my Gramma gave me. So, it’s on. 

And why not make the peanut butter cookie process a lot more difficult and time consuming by making the peanut butter yourself! Like a dbag! 

Honestly? I decided to make this homemade peanut butter so I could justify buying myself a full-size food processor. I’ve had a mini one up until now, but unless you’re making a tiny marinade for like…one chicken wing, it’s not really that useful of a tool. 

So, I found a recipe for Alton Brown’s homemade peanut butter on And this is where the trouble started. 

First thing, I could NOT find peanuts in their shells anywhere. George Washington Carver, the inventor of the peanut, wept in his grave. (I also could not find a joke that works…but whatever.) Went to Whole Foods. Went to Fresh Market. Found other nuts in their shells, but no peanuts. 

I settled on unsalted, blanched peanuts, because they already had their skins removed. But I tasted them and they taste like unsalted, blanched cardboard. I had to fix this or I would have spent $12 on peanuts that I would have brought home from the store and then more than likely thrown in the garbage. 


I decided to roast the peanuts at 375 for about 15 minutes with a generous sprinkling of salt, which kind of does the trick. 


A helpful hint: When you go to take a picture of something you pulled out of the oven, don’t grab it with your bare hands. Like I did. Who do you think you are, the husband in a Frigidaire commercial? (Callback machine!) 

Anyways. Now, here’s the rest of the recipe, minus the roasting fiasco. 


  • 15 oz. of roasted peanuts, shelled and skinned
  • 1 tsp of kosher salt
  • 1 ½ tsp of honey
  • 1 ½ TB of peanut oil 

Combine peanuts, salt and honey in your food processor and process for one minute. 

And process for one minute.

…And process for one minute.

….Why won’t this damn thing turn on.

I tried a different outlet. I tried a different outlet in a different room. And then I got angry. And went upstairs and put on regular human clothes (please note, I was doing this at 5 pm) so I could leave the house and speak to people and return the broken food processor. I threw all the peanuts away, washed the food processor bowl, when my friend Katie responds to my curse-laden text about the food processor with “did you have the lid on right?” 

…No… No, I did not.

After my large slice of humble pie, I roasted a new set of peanuts and processed.


The smell of the freshly processed nuts had almost a coffee aroma to them. I had to add a bit more peanut oil than the recipe called for to get the peanut butter smooth, almost another 2 tablespoons

The results are tasty, but not the most spreadable. In his recipe, Alton Brown notes that for making peanut butter, one should use Spanish peanuts because they have a higher oil content. I don’t think I had Spanish peanuts because the texture of this peanut butter isn’t quite right. 

Jif would definitely win a beauty pageant and this peanut butter would get Miss Congeniality. (She sure is trying hard!) But there’s a really good roasted flavor with a background of saltiness. And it’s not overly sweet, which I think is nice. Not sure if I’ll bake the cookies with it yet. Maybe I’ll make one batch with it and one batch with the Jif, just to see how it turns out.

Felix Baumgartner makes history. I make peanut butter. He may have the upper hand, but mine tastes better.

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Got some cheesy drizzle/Running down my chizzle

Did you ever want something so bad but not KNOW you wanted it until you actually GOT it? 

As I was blow drying my hair before work yesterday, I got a gift straight from The Man Upstairs. I was doing my usual lap of social media on my phone: Twitter, Facebook, and lastly, YumSugar where I saw a link to some fried EFFING gold on Grubstreet. It was a video of the hottest rap/food collabo in town.

Snoop Lion (nee Dogg) rapping for Hot Pockets.

What song did he choose? …You’re joking, right?

Y’all. It’s the LONG awaited pastry-filled remix of Drop It Like It’s Hot. 

May I introduce to you: Pocket Like It’s Hot 

At 5:48 am on Saturday morning, I emailed this to a group of my friends. PEOPLE NEED TO SEE THIS.

Yesterday, it was at around 300,000 views. Today, it’s at over a million. PEOPLE ARE SEEING THIS.

And how could they not be with such ah-mazing features like:

  • “I just heat it up to eat it up.” (EW)
  • A dancing Hot Pocket with sunglasses and a pimp-ass cape
  • Music that is really similar yet SLIGHTLY DIFFERENT from Drop It Like It’s Hot (Legal reasons, y’all)
  • Aforementioned Hot Pocket in a hot tub with some beyotches. To quote the Grub Street write up, “somehow [the Hot Pocket] can withstand a leisurely jacuzzi soaking without detriment to his crispy pastry exterior.”
  • A rapper named DeStorm Power (who with a name like that, should be rapping for the Electric Company) with a blinged out necklace that says HOTT CHEESE
  • Lyrical brilliance like: “pepperoni pizza much better than some fish heads,” “let’s sign the pre nup/me and Hot Pockets is never gonna split up”, “Got some cheesy drizzle/dripping on my chizzle”
  • And a shot towards the end of Snoop taking a real life Hot Pocket out of the microwave and saying “Oh yeah, now it’s time to undress you.”

I… I’m… I just. I just have to ask a question. ….Do the people want to sex the Hot Pockets? I’m getting that vibe. It’s not an American Pie thing, right? Because I’ve eaten Hot Pockets before. And they scald your mouth so you can’t taste for DAYS. So, I’ve got to imagine what they could do to your swimsuit area.

PS, my favorite Hot Pocket thing ever? When Jim Gaffigan talks about it in his stand up. But probably wasn’t endorsed or paid for by Hot Pocket themselves. 

Honestly, I’m not sure what marketing purpose it serves. But frankly, we’re all talking about Hot Pockets. So, points for that.

But it doesn’t make me want to eat one. And I definitely, DEFINITELY don’t want to bed one. 

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Gramma Soup

Yeah… That’s kind of a misleading title for this post. 
Makes the soup sound like it’s made out of Grammas. 
Yes. I know that it’s not ACTUALLY spelled Gramma. To be honest, I don’t remember when I started calling my grandma ‘Gramma.’ But I just liked it better. Everyone else calls their grandmothers Mee Maw or Gammy. A woman named Myrtle shouldn’t be called Gammy. It’s ridiculous. Let’s just call her Gramma and be done with it. 
My Gramma makes the most delicious, simple vegetable beef soup. When I was in college she would actually make it, freeze it, and send it to me from northern Indiana to North Carolina. It was the perfect comfort food before play rehearsal or cramming for a test or if that cute guy didn’t call when he said he would.*
*I’m joking, of course. He ALWAYS called when he said he would. That’s why I’m almost 30 and have a fake food blog and not a real boyfriend. (Please tip your waitresses!)
So, for my first real food post on My Fake Food Blog, I thought I’d go for a classic: Gramma’s Vegetable Beef Soup. 
The best thing about this soup is that you can totally tailor it to your tastes. Want to make a half batch? Easy. Hate carrots? Cool. Want to add some seasonal parsnips? Alright, calm down.
Here’s what you need: 
Image Image
1 to 2 lbs stew beef (1 lb if you want to go heavy on the vegetables/light on the beef, 2 lbs if you want more beef in there)
2 cups celery, chopped
2 cups onions, chopped
2 cups green pepper, chopped
2 cups potato, chopped
2 cups turnip, chopped
2 cups carrots, chopped 
2 32 oz. containers of beef stock 
2 32 oz. cans of crushed tomatoes
2 15 oz. cans of tomato sauce
1 6 oz. can of tomato paste
2 cups of frozen peas
2 cups of frozen sweet corn 
2 cups of frozen green beans 
Salt & Pepper 
You also need: a cutting board, a knife, a giant pot and some sort of wooden spoon. 
1. Cut your stew beef into small, bite size chunks. 
When it’s chunked (gross), put it in your pot and add water to cover. Season with salt and pepper and turn to medium heat. In 15-20, minutes, meat should be just cooked through and you’ll have a nice meaty flavor base for your soup. 
2. While your meats a-heating, peel and chop your vegetables. 
3. Add your liquids (crushed tomatoes, tomato sauce, tomato paste) and vegetables to the pot. Season with more salt and pepper. Taste. And then, what the hell, do some more salt and pepper because if you’re like me, you did not put enough in. 
4. Bring to a boil. Then reduce to a simmer, uncovered, until your vegetables are tender but still toothsome. 
Again, if you are like me, you will forget to reduce your soup to a simmer, so you will have accidentally left your pot on a full rolling boil for a solid 25 minutes. Which was kind of awesome because all the vegetables were perfectly done. 
5. Add frozen vegetables. Stir and heat through, 5-7 minutes. 
6. Taste one last time for salt and pepper. Is it seasoned enough? IS IT? 
Serve with crusty French bread or a lovely salad.
Makes: A TON. Seriously. If I did the math right, you can get 16 very healthy servings out of this soup. Like most soups, this is going to be so much better the next day, after the flavors meld together. And it freezes splendidly.
A couple notes. 
-My Gramma always puts cabbage in her vegetable beef soup. I didn’t have any on hand and didn’t feel like buying it. But if you’re a fan, go for it. Green cabbage or savoy, not red. 
-If you have cans of vegetables at home and want to throw those in, you can. Just make sure you follow this basic principle: hard vegetables that will take a long time to cook go in first and longest. Frozen and/or canned vegetables that just need to be heated through go in at the end. 
-Gramma also always puts turnips in the soup, but I’d never done it before. So, I bought my very first turnip and put it in the soup, y’all. I bought an EM-EFFING TURNIP. It was a lot less intimidating than I thought. I wanted to impress you guys. Are you impressed? Probably not. Haha.  
So that’s Gramma Soup. 100% human free. Made BY Grandmothers, Not OF Grandmothers. 
PS. This is Myrtle on her 90th birthday. You know how you’re still a badass at 90? By eating soup. 
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Will somebody PLEASE get that man some pot holders?

In my professional life, I’m a broadcast producer at an advertising agency. I produce television commercials, video content for the web, agency videos, all kinds of stuff. It’s pretty rad. It’s how I met Big Bird.


Basically, this is how you justify a career of watching TV. (I HAVE to watch TV. I NEED to see the commercials!!)

If I’m not watching the best television there is (British television), I always have Food Network or Cooking Channel on in the background. I’m not even going to lie, I actually LIKE Diners, Drive-Ins and Dives. But I refuse to go to Flavor Town. I know inexplicably disgusting innuendo when I hear it.

But that’s not the point here. I watch a ton of food TV, so I see a ton of food commercials. And I happened to see this great Frigidaire spot last night, which you can see on their site here. All about the history of Frigidaire and how their company made innovations in the last century. They’re even making innovations today, with this amazing double oven that lets you cook things at multiple temperatures. 

And then the commercial shows the oven. Then it shows the temperatures the oven is cooking at, which are 350 and 400 degrees, respectively. And THEN it shows the husband carrying two dishes to the table, presumably from the oven, with his BARE HANDS. 

What the what?!

Preppy Husband carried two casserole dishes straight from the oven with his bare hands. He was smiling and NOT crying, as I almost did when I had to touch a too hot plate at a restaurant earlier this week. 

The spot is very well produced. And I really want that oven. I just want to buy that man a pair of pot holders. Or at the very least, take him to the hospital. He clearly has some issues.


My Fake Food Blog

Let’s just ask the real, tough question here: why in the world do we need another food blog from an amateur home cook?

Well, because I was born in the 80s and my parents told me I should do anything that would make me happy. (Thanks, Maria and Dave!)

Truth be told, I love to cook. And I love social media. So, naturally, when I cook, I love to post pictures of what I cook to my social media. Obnoxious as that may be to some of my followers.

I’d been playing around with the idea about starting a food blog for several reasons. They are threefold:

  1. I’m already cooking and taking all the pictures. Why not aggregate all the content into one place?
  2. I’m hi-larious. And frankly, not enough people are getting to enjoy my wit and vim.
  3. Everyone else has a blog and I was getting jealous. (Yes, I am an only child. Why do you ask?)

So, my plan is to find recipes from blogs, cookbooks, my friends, my Gramma, my mom, you name it. This is the fake part of My Fake Food Blog. I don’t really have the skills to make recipes up, but I DO have the skills to STEAL something from someone else. And then credit them, of course. Calm down, thought police.

Regardless, I’m going to cook. Then I’m going to share the recipe and post pics of my successes and my failures.

Welcome to My Fake Food Blog. The food is real. The blogging is fake.

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