Growing up in Alabama, you had to be either an Alabama fan or an Auburn fan.
In high school, you were a sophomore, a senior, or a whole group of other labels that I’m choosing to forget.
Now there are more and more labels for the type of food people eat: Slow food, Gluten-free, GFCF, GAPS, Weston A Price, Maker’s Diet, Nourishing Traditions, and on and on and on.
But at home when it’s just us, the food is just good food. In our kitchen, we have two important labels: you are a maker or a taster.
Doug’s a maker. He gets mad when I sample the bacon in the midst of preparations.
Lane and I are tasters. We try so much cookie dough that we don’t want to eat the cookies.
It’s important to know and understand the two when cooking with someone else. And now, thanks to your countless cookbook recommendations, I have a full reading list. I can’t wait to get started.