Food

An amateur culinary craftswoman, Karen experiments on willing subjects with wholesome vegetarian cuisine. On the edge of consumable chaos she creates unreproducible dishes*.

My first inspiration in the kitchen was my mother. She grew up on a farm in northern Alberta, and learned from her mother how to make simple, frugal, and tasty staples to feed a large family. Everything was whole, local, in-season and made from scratch. I used to come home from school to homemade bread. I used to think everyone made their own yogurt, that peanut butter came straight from the nut grinder, and that milk always came in glass bottles. I was so blessed to have grown up with this.

My mother’s cooking is now vegetarian; and still whole, mostly local, usually in-season and always made from scratch. She is a perfect model of healthy cooking. She has a large organic garden that produces more berries, vegetables and herbs than she can possibly use on her own. Lucky me.

Now when I go to visit, I cook for my mother. She’s spent so much time in the kitchen through her life, she appreciates being the recipient of a carefully made meal. She has a keen sense of taste and smell, so if she enjoys the meal, it ends up on this website.

Check out my Recipes.

*unreproducible not for the skill required to make them… just because I can’t follow a recipe for any longer than I can follow my breath on my yoga mat. It’s something I’m working on, and the biggest reason why I don’t bake fancy things.