Cook the Blog Returns

March 16, 2014. That was my last blog post. It has been awhile. After almost a year and a half, Cook the Blog emerges from the shadows reinvigorated and ready to discuss food, restaurants, recipes, travel, and life. But why now? And what took so long? Did I get lazy?

In short, yes, yes I did. But there’s much more to it than that. As with most things in life, my time off from the blog was not due to a black or white reason. It was due to many grey, green, blue, black, white, and purple reasons. Not to mention all of the red reasons – way too many red reasons.

When I look back at my original blog entries, they seem kind of sterile. With this second go around at the blog, I hope to fix the tone. I want to inject this blog with personality. Make it feel like my food blog, rather than a generic food blog. With that in mind, please allow me to explain my absence.

The last time I was constantly, actively writing on this blog was mid-2013, right before I got married. In July of 2013 I married my high school sweetheart (and the love of my life). At that point, we had already been together for 8 years. I really didn’t expect anything to be different, partially because we had lived together for years before getting married. What I have learned from the experience thus far is that no matter how well you know a person, no matter how long you have been with them, you never truly begin to build a life with someone until you get married. It takes effort, energy, and hard work to build that life and honor that commitment. It took me longer than it should have to figure this out. Now that I have, I work every day to ensure I am the best husband I can be.

Wedding Photo

After a quick honeymoon, we were off for adventure.  Continue reading

Technique: How to Cook and Serve Pasta

It’s ok to simply combine the pasta + sauce and serve but there is a better way. When prepared properly you will get a better taste out of your dish. It also gives you an extra opportunity to add additional flavors to your dish and give your food a more restaurant quality. Best part is how quick and easy it is.

Pasta and Tomato sauce

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Recipe: Garlic Tomato Sauce

About the recipe

To me all pasta sauces should be made from scratch. It doesn’t matter if its tomato, alfredo, pesto, vodka, or any other kind of sauce. Fresh pasta sauce makes all the difference in the world when working with pasta. The preservatives put into these (canned) sauces edit the flavor dramatically. I like my sauce without high fructose corn syrup. What’s nice about a homemade tomato sauce is how versatile it is. You can add virtually any spice or vegetable to it (popular choices are celery, carrot, onion, garlic, bell peppers, and mushrooms). This makes tomato sauce from scratch a great healthy choice (and a good way to trick kids into eating their vegetables). Since this is my first tomato sauce being posted (and the first recipe in general) I am going to keep it basic. This garlic tomato sauce is fantastic over pasta with meatballs. If you aren’t a big garlic fan don’t worry. If you cut it down it still tastes great.

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