Double the blog, Double the Fun!

Clearly this blog doesn’t have a lot of content on it yet. I suppose that’s because it’s self funded and I hardly ever any extra cash to visit anything more than a Chipotle thanks to my best friend Sallie Mae. Should you be feeling some Sam withdrawl, know that I do write for another blog as well.

I’ve been writing for Girls On Food┬ásince about the time of my birthday, August of 2015. Julianne is an awesome boss. She’s pretty chill, and gives us GOF ladies lots of creative freedom & encouragement. I love the blog because it’s just…fun, for lack of better terminology. Most of the girls are not pro critics themselves, nor is Pete Wells on their speed-dial. However, a small number of us, myself including, are currently or have at one point been professional foodies in one respect or another. Julianne encourages an atmosphere that’s lighthearted and relaxing & simple; we write about things we love, and don’t bother with the things we don’t. Although I do love a well written, properly structured food piece myself, sometimes it’s therapeutic to write about your favorite flavor of Ben & Jerry’s, or like in my most recent piece, your favorite winter comfort food. Mine happens to be grilled cheese and tomato soup. Simple, sure. However, things are classics for a reason.

Check out Girls On Food for some more content from me, as well as some other food-fascinated ladies from around the country.

*Sam

Introductions & First Impressions

Hi. For anyone who cares to read and/or know, I’m Sam, and this is the billionth time I’ve tried to get this blog going. However, I’m hoping this will be the last one; the “liaison finale,” the one that brings it all together. See my culinary humor there?! No? Perhaps next time.

I love food, and I’ve loved it for a long time. Eating it, making it, and sharing my experiences about it to anyone that’ll listen. My love of food exists on a deeper level than just sitting at a table, stuffing my face, and posting about it on Yelp. I love food with all of my senses. The smell of a freshly baked chocolate croissant coming out of the oven is just magical. The sizzling sound that a steak makes when it comes in contact with a hot surface and begins to sear…The rainbow of colors in a fresh salad bowl…the rich & smooth texture of a French style chocolate ice cream…That’s why I went to culinary school. I was going to be a pastry chef; a sweet making sorcerer, wielding my knife and my spatula as if it were some sort of magic wand. I also aspired to be a multi-talented individual…someone like Anthony Bourdain and Ruth Reichl that not only cooked, but also had the opportunity to share about the experience of it to an audience.

I can still remember the restaurant that jump-started it all; my love of food, and wanting to share about it to anyone that would listen. I couldn’t have been more than six. It’s called Edgar’s, and back abut 20+ years ago it was located on the UWS on 84th & Broadway, if I’m not mistaken. I remember seeing it for the first time, and being hypnotized immediately. It was small, but quaint. I believe there was a savory side to the menu, but I was drawn to the pastry case; it seemed to glow like the halo of angel, containing so many different sweets inside it, it was difficult to pick just one. I even remember writing about it in school for some essay assignment the teacher gave out. I guess that was my first ever food writing piece; I kind of wish I had a copy to look at right now. Edgar’s still exists today, but it has since migrated to 91st and Amsterdam.┬áBut, that’s a story for another time. I won’t bore you with a little girl’s thoughts that are well over twenty years old.

Let’s hit the fast-forward button to now. The movie Spaceballs comes to mind; particularly the scene where Lord Helmet and Colonel Sanders put in a copy of the movie to locate an answer to their dilemma and are “looking at now.” Hehe *cheesy grin*. I’m in my very late 20’s, and unfortunately, not as accomplished as I’d hoped and set out to be. I’ll spare you the “I didn’t come from much and life was a struggle to get to where I am” speech, but I hoped that I’d be in a bit of a different place than I am now. Life unfolded itself in a less than stellar way, and I’ve been continuously working to change that. I’m not in the restaurant world anymore, and I’m saddened by that thought. I’m stuck working a full time job that’s of no interest to me whatsoever because I can’t afford to work in a restaurant. I don’t have a well-known blog or column. Ruth Reichl and I aren’t BFFs, and we don’t go out in disguise reviewing restaurants together. I’ll always remember meeting and getting to talk to Anthony Bourdain, but he probably doesn’t remember ever meeting me. So, here we are. These are going to be my thoughts, the bits and pieces of my life. I hope you stick around and continue on this journey with me. If not, that’s cool too. See you around.

*Sam