This is where some sort of description and probably a philosophy of sorts would be written. By the author.

Alas no. It is left to the idiot kitchen hand to poke the keyboard with garlic stained finger in an attempt at describing the chef and writer of this site and yet be not too revealing. To wit – she likes fancy things, she likes shinys, shes very clever and all too smart, confusing and moody. I call her after a binary star. When not being a stylish Francophile she can be found traversing the corridors of one the more stuffy universities found in this nameless town. She can’t eat ten cookies in a night but she can eat many.

And at the end of all that will be a little bit about me, the photographer, idiot kitchen hand and eater of the treasures made by her beautiful hands.

This is my camera, not a real camera but a phone with a little camera embedded. Its kinda crap, largely automatic even with all the automatics i could find turned off. Presently its set to its close up equivalent which means i can hold the camera right in the fry pan as it heats up butter and sends it flying into the lens. And its all done in-camera, auteur theory and all, so there’s no photoshopping the images. When not hovering over foods and their preparations i can be found drawing pictures, playing with lego, building things (any things), programming embedded devices and attending a university for a degree i am only half interested in, maybe three quarters.

7 Responses to “about”

  1. 1 jo April 9, 2010 at 1:23 am

    thank you, i like this part. to gain further insights into this troubled chef/scribe, i can provide a very snuggly pyjama party photo circa ’97, if required.

  2. 3 Matthieu April 9, 2010 at 1:42 am

    yes please, i think a photo like that deserves a place on this site. On its mantle, as it were, next to the dog-eared copy of gourmet traveller circa 1978.

  3. 4 Matthieu April 9, 2010 at 1:43 am

    our glorious leader has spoken and thus the peasants revolt.

  4. 5 Heehee Bashi April 10, 2010 at 10:34 am

    Just love it! About time you had an international readership so am forwarding to all my overseas contacts! Just a tiny query – how can you be such a great cook and love what you cook and not like eggs?! And ‘glad wrap’ in internationalese is clingfilm.

  5. 6 schlepseleh April 11, 2010 at 10:54 am

    thank you all for your comments. i will reopen this community briefly to clarify a few things which are slightly more nuanced than perhaps my lovely kitchen hand made them out to be. eggs in a larger context can be wonderful – ie. a souffle, or any one of a number of baked goods, including but not exclusive to, tarts, cakes and pies. it is only eggs on their own which i find objectionable. it may have something to do with the smelled of boiled eggs which filled my childhood home every sunday morning and the resultant egg salad which has, for so long, informed this distaste. i am aware that it is a serious failing of my palate and one which i am trying to rectify.

  6. 7 Matthieu May 21, 2010 at 8:04 pm

    welcome to the new domain name pointer…

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