i lied.

i lied.

Hi there, lovely readers. I’m so glad you’ve joined me because today, I have a confession to make.

First off, I should probably clarify that contrary to possible assumptions made due to the selected phrasing of this blog, I am not, in fact, starving. I’m aware that my generation has become slightly out of touch with the concept of the hyperbole, but I happen to be sensitive to this fact. Hence, I feel it necessary to explain that, despite being laid off from a cushy job writing resumes to help other people find jobs (poetic irony? I think not) and earning enough bacon to save a little in the bank, despite the recent decline in said bacon, I’m getting by at a level that allows me to occasionally splurge on meals for people that make yummy noises when I cook for them.

So spit it out already: I’m pretty sure the fact that I’ve still never tasted or even considered tasting powdered milk or Spam lands me safely out of the realm of what qualifies as starving. Why am I babbling about this? Why don’t I just change the title to Technically-Unemployed-but-Still-Unable-to-Qualify-for-Benefits-yet-Nevertheless-Getting-By Foodie and get on with life?

Because, dear friends, (besides that obviously not fitting on one line) I believe I am a Starving Foodie at heart.

Also, the Starving part kind of takes the seriousness out of the Foodie part, which is a good thing because (point two!), although I am quite serious about food and all things related (even dishes – I seriously hate doing them), I don’t really know what I’m doing. I mean, I’ve read a few recipes, reviews, tips, etc., I’ve whipped up this and that and I’ve certainly sampled my way through my fair share of flavor havens, but pro I am not. I’m just this girl with a degree in journalism, aspirations to work for a magazine and an insatiable oral fixation. Oh yeah, and no real job (a part-time job and a freelance gig do not a real paycheck make).

So I have bills to pay. A cat to feed. And me, I get hungry, too. And bored. Josh, bless him, is a huge fan of the make a month supply of rice and beans/tomato soup/grits and bbq sauce method, and he’s good to go. This baffles me. Surely, he would survive much longer if ever we were both actually starving in a pantry full of grits and Stubbs, but my POINT, since I swear I will eventually make it, is that I like to change things up.

I like to try new spices, veggies and ways to wield a knife (God, I need a good knife). Learning how to concoct these gastro-adventures in my own kitchen, combined with vigorous attempts at ingredient thriftness, is how I have managed to maintain a respectable day-to-day menu without maxing out my credit card or forcing my tastebuds to shut up and lower their standards.

So here we are. Fooding on a budget. I hope that after this disclosure, you’re still down to come along for the ride. I think it’s gonna be a doozy.

Next time (Josh, stop reading): how to hide the fact that you’re too broke to take your date on a fancy shmancy birthday dinner by preparing a drool-worthy meal at home.

Until then…

Salud!

away we go…

away we go…

It’s truly absurd how long I’ve put this off. I couldn’t count the number of times I’ve outlined a post in my head, jotted down notes in my handy dandy notebook, and even sat down to type without actually posting a thing. Somehow, when it’s come to putting finger to key, I’ve managed to spend hours tinkering with display type and themes, phrasing the perfect title, twittering about blogging, perusing countless Facebook albums… until, voila! Momentum obliterated. Recently, it donned on me that the whole blogging thing is eerily reminiscent of the whole exercising thing. When you’re out of practice, climbing back into a routine is no piece of cake. Mmm, cake.

ANYWAY, the point is, you’ve just got to dig in, so without anything specific in my brain, this time, I’m determined to get something, anything on here. Why so serious, you ask?  Chill out, you say?  Okay, yes, I am in fact aware that this is just a freakin’ WordPress blog. But as a freelance writer and editor who aspires to one day be somebody in the world of magazines, food conversations, and travel writings (not to mention make some cash in the process), I am sorely out of practice. So practice I shall…

I like food. I find that most people do, so that doesn’t sound like an outstanding fact. However, I’ve also found that most people are much less eager to test their food limits. (And I’m not talking how many hot dogs I can cram down my throat in 10 minutes.) Given the opportunity, I will eat just about anything. That doesn’t mean I don’t have preferences and standards, but unlike my favorite male counterpart, I perked at the idea of trying fish ball soup. Why that sounds good, I couldn’t tell you. I leap at the chance to try new food genres, from Ethiopian to Turkish to Peruvian Chinese (see Flor de Mayo in Manhattan).

I also love cooking. While some people would much rather be summoned when it’s time to stuff their faces, I’m all about playing in the kitchen. It’s soothing on so many levels. In a world that’s so go go go, it’s the simple things in life, like preparing a tasty meal and enjoying it with a special somebody, that make it worth muddling through the chaos.

Beyond getting to feed my creative needs (and my tummy), I get off on the challenge both of recreating a recipe and mangling it successfully. Missing three supposedly key ingredients? No problem for Jenna, master of substitution. Then, of course there’s the battle against time, the problem-solving behind making the most of every resource lurking in the fridge with an expiration date. Blast, you spinach leaves! Slimy already?! I was going to throw you in this soup!

And while I develop a knack for which flavors and textures work together best, I plan to share some of my findings… maybe even post some recipes. (That will, however, require that I start measuring ingredients.)

Of course, even the best of cooks likes to be fed by someone else on occasion, so I will, of course, also be dishing about great dining finds in the city. And I welcome any and all feedback, reviews, and suggestions on any and all mumblings or otherwise. After all, sharing is caring. And fooding is most certainly all about sharing.

Until next time…

Cheers!