About

Briefly

Fearless cooking from a small kitchen in Denver.

Tell Me More:  The Cut & Taste kitchen, in its latest physical incarnation is a 200 80 square foot <whine>, circa-1906, sort of galley kitchen with a single counter, small stove, wood floor, a ceiling skylight a noisy window adjacent to 6^th Avenue looking out at the beautiful Rocky Mountains the neighbors dining room window.

What you’ll see here is a lot of comfort foods stepped up a bit; holiday desserts and birthday cakes made entirely from scratch and tutorials on everything from how to poach an egg to how to make pizza dough that doesn't blow up in the oven; but also favorite side dishes (zucchini & almonds)  and main courses (grilled turkey burgers with cheddar and smoky aioli) that takes less than fifteen minutes to make.

I’m wary of excessively fussy foods and/or pretentious ingredients. I don’t do truffle oil, Himalayan pink salt at $10 per quarter-ounce or single-origin chocolate that can only be found through Posh Nosh-approved purveyors. I think food should be accessible, and are certain that you don’t need any of these things to cook fantastically.


The Writer, Cook, Photographer and Occasional Dishwasher 
I'm the kind of person you might innocently ask what are you cooking tonight?  And I’ll go on for twenty minutes before coming up for air to a cleared room and you soundly snoring. It’s taken some time, but I've finally realized that there are people out there that might forgive me for such food, cooking and ingredient-obsessed blathering and possibly, even come back for more.

I like wine, artichokes, things that taste like burnt sugar and baked goods with funny names. When I'm not prattling on about grub, I'm a full-time student focusing on obtaining my masters in theology.

 














The Husband
Steve gets billing as occasional photographer’s assistant, majority-part dishwasher, cheering section and sometimes editor of grammar and spelling. He’s a great cook on the too-rare occasion I let him help with anything but reaching bowls on top shelves. He likes no-salt, shellfish, things wrapped, stuffed or balanced on bacon, Popsicle's, ice-cream, cookies, milk chocolate, beer, pretty much anything fried , and me.

When Steve is not putting out kitchen fires, snowboarding or hiking, he's selling things that makes most people’s eyes glaze over. But not mine.