Hello, welcome, come in and pull up a chair at my (entirely imaginary) kitchen table. My name’s Craig and I like food, drink and stories.
Wherever you come from and wherever you go food is an omnipresent companion. It might be what you are used to, it might be so alien to you that you don’t even recognise it as edible, but it will almost invariably be there. And every piece of it – be it ingredient, dish or creator – has a story behind it; oftentimes one we don’t even think about.
Our lives are an ongoing story about food and drink – or at least mine is – and The Usual Saucepans is the receptacle of the knowledge and most interesting tales along the way.
Stories can be short and punchy – like my Dinner in a Hurry recipes – they can be baked for hours and be full of deliciousness – yup, you guessed it, the baking recipes, including several on bread – they can come in liquid form – the drinks – they can be shared round a table – mains – or they can be one of many other things. But above all, food is best when it is shared.
The recipes on The Usual Saucepans are sometimes for one, but more often designed to be shared. They regularly come with a story as well, and whilst some of them will not be of interest to you, hopefully some will be – food, like stories, are made to be shared after all.
Stories, of course, aren’t always set in a kitchen. I love travelling, discovering new places, people and flavours, so occasionally there are also adventures here. Whether it’s eating cheese steak sandwiches in Philadelphia, eating ribs in Nashville or drinking far too much coffee in Amsterdam, tales of travels and new discoveries feature as regularly as I can discover them. Why? Well, I would ramble on too long, so here is worldly advice that sums it up perfectly:
“Twenty years from now you will be more disappointed by the things you didn’t do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.” – Mark Twain
A few words on what you can discover here: I am not a professional chef, cook or any other such word – I have no formal culinary training – so occasionally mistakes happen. If you come across one, let me know. I learnt to cook by watching my mum and grandparents, by watching people cook on TV, by reading books and by experimenting in the kitchen. If you know a better way of doing something, please let me know. Finally, I work in marketing and through that and this blog I occasionally get asked by companies to use, try, review or give away their products. Any post were something has been given to me will say so, and furthermore any opinions in said posts will be entirely my own and not influenced by a brand or those representing them. I value honesty and integrity, so you can always trust that I mean what I say. If you don’t think something is clear enough that it was given to me, or that an opinion expressed is unjustified get in touch (details below) by email and let me know.
If you’ve any thoughts about the site – or any other comments, for that matter – I would absolutely love to hear from you. Carrier pigeons/owls are quite messy so these ways are a lot simpler all round:
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