Just as I have my favorite gear, I keep a well-stocked kitchen filled with all my favorite ingredients. As you have likely noticed, my recipes rarely lean on boxed mixes, bottled sauces, or premade dressings. There are a few exceptions, of course. If the recipe requires exotic ingredients that are difficult to source and rarely used, then a bottle or a box makes sense. Garam masala and Hoisin sauce are great examples.
Not only do Mark and I like the freshness and quality control of making our mixes and sauces, but it also enables endless possibilities. It is similar to mixing watercolors. If you have all the primary colors, you can create infinite combinations right as you need them, instead of being restrained by someone else’s swatch options. We like the idea of endless possibilities, and I think you will too!
I’m Jean Miller… foodie, photographer, and traveler.
Mark and I enjoy traveling to new places, meeting new people, and exploring new food adventures.