We’re just two Connecticut librarians who love to cook. We decided to start sharing our recipes with the public in 2019 – I know starting a food blog in 2019 sounds intimidating! Our goal is to provide our take on classic recipes and new ones, sharing our food journey with you, wherever that may take us. Read below for more information about us, and of course stop by our Nutritional Disclaimer and Privacy Policy for more specific information pertaining to the site. Welcome and enjoy our little home on the web! 



I was born in New England, and grew up very much entrenched in traditional New England food and traditions, like clambakes on the Cape in the summer, and everything apples in the fall. I moved to Boston after my undergraduate degree, met my husband, Eric, and worked almost exclusively in Higher Education. We spent 15 great years there until recently relocating to my Connecticut hometown to be closer to my family. I have a Bachelors in History and a Masters in Library Science (where I met Samantha). I also attended The Culinary Institute of America (CIA) for a stint when I thought I wanted to dedicate my life to the culinary arts and restaurants at the age of 18.

I’ve been cooking since I was very young with my Grandmother. I was enamored with her cooking, but she left us at a very early age. I was able to share my love of food through making her dishes for people on special occasions or when they were in their time of need. I spent my high school years preparing to go to culinary school where I enjoyed learning about techniques. I remember my first jobs in restaurants where I was baking kaiser rolls early in the morning (oh, the smells!) or prepping oodles of carrots while practicing my knife skills. Culinary school and externship (think internship) was an experience like no other and I remember them fondly. They taught and instilled in me lessons I hold dear to my heart to this day. However, I left the program early and went onto other goals, pursuing a bachelors in History to complete my undergraduate experience.

After that I spent years working in restaurants while I completed my degree and got my footing in adulthood. I guess food and being a foodie always followed me around. I continued to challenge myself by taking up restrictive diets like veganism and vegetarianism for several years each, or following different diets to see if I could do it – I always enjoyed the challenge and learning new ways of cooking.

My culinary inspiration came from PBS cooking shows, Food TV (once it came into being), my Grandmother’s memory, and Frenchie my “foods” teacher in high school. They were the people that really encouraged my cooking when I was younger. Plain old curiosity in the kitchen was the real reason I loved cooking though. I just wanted to get in there and experiment. That’s what keeps me going to this day. Every time I start to get bored, something new is around the corner and I just keep going.


I was born in New England and grew up in New Jersey, aka the Garden State, so I was used to fresh fruit and vegetables all summer long, and then homemade jam year-round. Pescatarian for about 12 years. Life-long foodie. Librarian. Doctor of Music History.

I have been cooking ever since I can remember. I never really “learned” to cook; I just absorbed it from being in the kitchen and helping my mother, then progressing to cooking by myself. In middle school, I wanted to take wood shop because I already knew how to cook and thought Home Ec. would be boring. My parents actually had to argue to get me into shop; girls were supposed to take cooking. Now, I am a foodie and have been probably since food on the internet became a thing. I like food tourism. When I was at Woodstock (the Woodstock, but not during THE Woodstock), I simply had to go to the CIA for lunch. In Vermont, I visited the King Arthur Flour store, Ben & Jerry’s, AND Cabot Cheese all in one day. When I’m traveling overseas, there’s usually something local, typically a pastry or something cheesy that I must try and then want to recreate at home.

My culinary inspiration is mostly my mother. A snowy day guaranteed homemade bread and soup. I have a binder that she put together of recipes that we ate a lot growing up, so they’re all in one place. Except for baking, which has to be more precise, I usually wing it. Makes me wonder why I own so many cookbooks if I just read them for inspiration and not the actual recipes. Oh, and for the pictures. My goal with the blog, since I bake a lot as a form of stress relief, is to be more conscious of the choices I’m making and to modify some of my favorite comfort foods to make them more healthful.

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