Have you ever felt like you don’t have a passion? Like, people are trying to find time to learn how to play the violin, learn how to code, learn how to fold paper, but you’re just trying to find something to be passionate about in the time that you have.
The only reason I say this is because my lack of passion is the only thing that’s led me to create this blog today. A few months ago, I was at an amateur wrestling match with my friend, and as we’re waiting for the show to start, I’m scrolling through Facebook and stop on every food tutorial I run across. My friend turns over to me and is like, “Man, you and your food videos…”, and that’s definitely not the first time I’ve heard that. (My boyfriend has dealt with plenty of Bon Appetit and Chill nights.)
I’ve repeatedly sat down on the couch just to pick up my phone and watch people make food as I eat my sad little dinner. I would have Food Network on a loop 24/7 in my house if I could.
And slowly, over the past few weeks, I’ve done a lot of thinking. My passion doesn’t lie in music or painting or cross-stitching vulgar phrases. I’ve discovered that my passion lies in food. Greasy food, big food, little food, I’m not too terribly picky. (Except for goat cheese and blue cheese. You can get that right out of my face.)
So after realizing food truly motivates me and excites me, I decided to try and pursue it. I start my own Instagram account, and start following food blog after food blog. I decide to start thinking of my own recipes and becoming one of the world’s best. Turns out, hard to become the world’s best when you barely know how to cook to keep yourself alive.
Enter: The Clueless Culinarian. My latest quest to become a somewhat decent chef. Each week, I’m going to trial different recipes (both sweet and savory) to test my capabilities. My very, very weak capabilities. I’ll post my successes, but I’ll also post my failures. My goal is to learn from my mistakes and have some fun in the process. And hopefully, my failures will just turn into your successes.
Thanks for joining me in this ride! It’s going to be a flour-y one.
(Photo Cred: @emiliorosetta)