I love food because it is the only thing in this crazy world that we all have in common. We all need to eat. Food is what connects and intertwines us. I have a gargantuan sweet tooth and a deep love for baking and desserts. I attempt to offset that eating with making delicious vegetable-based dishes.
I thought life was too short to work and spend the majority of my human existence doing something I didn’t truly love or believe in completely. So I left behind my world in Miami to follow my passion for food and people wholeheartedly in Boston. I’m getting a Master of Liberal Arts in Gastronomy (Food Studies) and have received culinary and wine certificates from BU. I feel, every day, that I am doing exactly what I should be doing. I’m Cuban/Nicaraguan/American, silly, unique, nurturing, and love to give away my treats to pretty much anyone who will take them.
The Grizzly Kitchen is based on the quote, “if you’re gonna be a bear, be a grizzly.” In other words, if you’re gonna do something, do it right! Use real, whole, simple ingredients. Recipes here follow aforementioned best-ness and everything is made from scratch.
It’s purpose is twofold: I want this blog to be a resource for classic recipes that we eat all the time. Nowadays we have so much information to sift through, that recipes for beloved food like Best chocolate chip cookies, Apple pie, Spaghetti alla carbonara, Hummus, and Best all-purpose cornbread get lost in the shuffle. I hope you can trust my selections.
On the flip side, I hope to showcase funky, vibrant, unexpected, and delicious flavor combinations. Things like Nutella scones, Salted caramel apple cheesecake, Balsamic braised red cabbage with apples, onions, and molasses, and Saffron cauliflower with red onion, golden raisins, and olives are the types of recipes I’m on fire for. And many of them are vegan.
I’m a complete sucker for goat cheese, honey, saffron, MALT, pretzels, peanut butter, artichokes, balsamic vinegar, sriracha, Honeycrisp apples, spicy mustard, prunes, pistachios, pineapple, guava, dark chocolate, California Zinfandel, my all time favorite sweetener, molasses, and…the list is endless.
The Canon Rebel t2i is used here.
I hope you stay a while.
We love your kitchen. Mom and Dad – - from Berlin, Germany!
Thank you parents!!! Auf wiedersehen!
I love it!!!!!!!!!!!!!!!!!!!!
It all looks exceptional!
Thank you, Tere!!! I hope you follow along and that you’re doing great!
very very nice, I’m proud, isn’t taking that leap of faith the most amazing feeling?
Ashley,
I love your kitchen. Don’t forget… If it’s goya, it has to be good!!
We will welcome your goodies any time, day, or place! Adrian mentioned you could teach us how to make baby food?! Can’t wait
LOVE IT SWEETHART
I love you, Daddy! You’ll always be my #1 recipe tester.
Can I ask what lens you use on your Canon T2I? Your photos are beautiful.
Wow, thank you so much! I’m still a beginner but I’m lucky that my best friend is a photo journalist. I use the basic lens, 18-55 mm. I am going to get a macro soon, though, since I tend to lean towards up-close, in-your-face images
Ashley,
I had to find a recipe for a project in my computer skills class, and your website was the first to come to mind. As I went on it, I fell in love with everything. The pictures were as if it was right in front of my face. Love you and take care.
Rach!
:D that means so much to me! I hope you visit often. Tell your friends about it! Love you too hun. Miss you, see you at the end of May xoxo
I did tell my friends that were sitting next to me and they were almost drooling from how good the food looks, especially the desserts. See you later. :*