And so it begins…

For the past few years, I have wanted to create a space to collect, curate, and share recipes with family and friends. This idea of “Whisk and Whim” came about right before grad school when I was hosting elaborate dinner parties and began dabbling with sharing Instavideos of my meal prep. A few folks started asking for the recipes, but being my mother’s daughter, I wasn’t actually following anything… I was cooking by taste. I guess you could say I inherited that gene from my grandmother, my mom and my seven aunts who all seem to cook by taste and improvise as they go, adding their own spin pending their feelings that day. Emotionally-driven cooking, you could say. Unfortunately, I had to put this idea on the back burner as I sprinted through my grad school program.

So here we are today.. recently graduated (yay, class of 2020), and in the middle of a pandemic. Guess there’s no better time than right now to start writing again. After a few nudges from close friends and the hubs, Whisk and Whim is now live – to share those cooking secrets I’ve stored in my noggin’ and to encourage you to break some rules in the kitchen – because we don’t always have to measure every recipe by the cup or teaspoon.