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About Me

My Other Blog

An Amazingly Accurate Representation of ME!

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Portrait Illustration Maker

Today I Feel...

My Unkymood Punkymood (Unkymoods)


Bangor, Maine
Current Conditions
The WeatherPixie

New York, New York
Current Conditions
The WeatherPixie

My Favorite Food Blogs:

Bento TV
Diary of the Food Whore
A Finger in Every Pie
Le hamburger et le croissant
My Little Kitchen
The Red Kitchen
Super Eggplant
Vegan Lunchbox

Other Sites I Frequent:

Delicious TV
Food Network
Food Porn Watch
Geocaching
Knitting Sunshine
Stories from the Gymrat
WABI TV5
The Way Life Is








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All content on "Culinary Epiphanies," including all text, photographs, images and any other original works (unless otherwise noted), is copyrighted 2004 - 2009 by Kelli Hanson, with all rights reserved. Please contact me for permission to copy, publish, broadcast, distribute or display the work.




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Tuesday, June 01, 2004
Hello, World!

My name is Kelli, and this is my first blog/website. Please bear with me as I learn how to build it as I go.  =)  I am comfortable around computers, but I have done very little website building outside of some token school lessons a few years back.

My intents and purposes for this blog are many and varied. Well, OK, not that many or varied,  but I am hoping to learn a few things as I go.

I have always loved to write, but have never done enough of it. One purpose of this site is to get back into that groove.

I'll build my autobiography slowly but surely, but here are the basics: I live in a small town just outside of Bangor, Maine. Yes, I have lived here all my life (so far!), and yes, I LOVE it here. I am an hour's drive from the coast, an hour's drive from Mt. Katahdin (the northern terminus of the Appalachian Trail), and about a four hour drive from Boston. What more could a girl want?

I work at a local television station. I direct our morning news show. What does that mean? A former Air Force pilot friend of mine compares it to air traffic control. I sit at a big computer called a switcher, and I "punch up" the camera shots and tapes. I am in communication with two production assistants, two master control/tape operators, a producer, two anchors, and a meteorologist. Basically, I tell them all what to do for an hour every morning! It's a trip. I also write and edit commercials, which is a lot of fun, but not as exciting to describe. I also do a lot of other smaller, but just as important things, but I won't bore you with the details.

Now onto my main purpose for this blog: to write about FOOD! How does that relate to my job, you ask... well, it doesn't. Not at all. But it is one of my major interests. My love for cooking started about twelve years ago, when I got a bread machine. What a magical appliance! (Can you tell that I am NOT on the low-carb boat? More on that later, I'm sure.) Soon after getting my machine, I couldn't get enough of bread cookbooks and recipes. A couple years later, in the summer of 1993, I became a vegetarian. I had been toeing the line for several years, and finally made the call one day in August. As a result, I had to learn a whole new way to think... a new way to live... a new way to cook. I started buying vegetarian cookbooks faster than I could read them. Have I mentioned that I've always been a total bookworm? I guess not. Consider it mentioned. Ten years later, my cookbook obsession has become a running joke between my boyfriend (Kevin) and me -- as in "we're going to have to add on to our apartment if you buy any more cookbooks!"

So as not to bore you completely with my first entry, I will end it with this...

My main goals in publishing this blog are: to put some of my often-read but rarely "used" cookbooks to use by trying at least a couple new recipes a week, and to show you the results. To make myself write more. And to generally share my "culinary epiphanies" with you. I'll tell you more about my inspirations, influences, interests, and life in general soon. Oh, and don't expect too much excitement on this site for the first couple of weeks. I am learning as I go, and I don't have a digital camera yet, so there won't be any pictures for a while. I did, however, order one yesterday.  =)

Up next: Just what is a "Culinary Epiphany?"

~ Kelli
 





Posted at 6/1/2004 8:12:58 am by KelliMelli

Kelli
March 20, 2005   03:22 PM PST
 
Hi, Kelli. =) I don't really have one favorite cookbook (who could possibly choose?!?), but for bread, I absolutely love "Smart Bread Machine Recipes," and for recipes in general, "Lean and Luscious and Meatless" gets a lot of use in my kitchen. But I read so many recipes on so many websites and in so many newspapers and magazines, sometimes it's a long time between uses from one specific source!
Ron
January 26, 2005   02:51 PM PST
 
I love to make bread too, but I make the bread, I do not delegate that very pleasant, calming, almost therapeutic task to a machine. Bread machines were devised by the Japanese, a culture that has no historic connection to real bread.
Real bread, of course, is made by hand--it is "artisinal" in the best sense of that word. Breadmaking becomes a craft, one works the dough with one's hands--and arms, and shoulders. You punch the dough, massage it, roll it under your palms. You look in after it, as it quietly sits and rises. You work your life and the life of the bread together, so you can be there when it needs you, to punch it down, to shape it, to bake it.
I have never eaten bread made from a bread machine. I do not want to. Bread is too closely connected to the daily life of humans to let a machinedo it, and do such a poor job of it--of bread making--at that.
Do yourself a favor. Make bread by hand. Touch the dough. Make it live for you. Just throwing flour and yeast and water into a machine and then eating the results is more than I can stand to contemplate.
Ron
January 26, 2005   02:51 PM PST
 
I love to make bread too, but I make the bread, I do not delegate that very pleasant, calming, almost therapeutic task to a machine. Bread machines were devised by the Japanese, a culture that has no historic connection to real bread.
Real bread, of course, is made by hand--it is "artisinal" in the best sense of that word. Breadmaking becomes a craft, one works the dough with one's hands--and arms, and shoulders. You punch the dough, massage it, roll it under your palms. You look in after it, as it quietly sits and rises. You work your life and the life of the bread together, so you can be there when it needs you, to punch it down, to shape it, to bake it.
I have never eaten bread made from a bread machine. I do not want to. Bread is too closely connected to the daily life of humans to let a machinedo it, and do such a poor job of it--of bread making--at that.
Do yourself a favor. Make bread by hand. Touch the dough. Make it live for you. Just throwing flour and yeast and water into a machine and then eating the results is more than I can stand to contemplate.
Ruth
November 8, 2004   02:24 PM PST
 
I just discovered your web page today looking for squash recipes and thought it was most delightful. I live in Central Texas, which is a very long way from Maine, but I share your interest in collecting recipes and cookbooks. For many years I've been searching for the perfect biscuit recipe and the perfect bread pudding recipe. Just the other day I found the perfect recipe for biscuits, so now on to bread pudding.
BigD daPil
June 2, 2004   05:00 AM PDT
 
wow, you wrote something...I'm shocked and awed by your wordsmithing ways of subterfusion and delight in the form of a culinary masterpiece for the ages. Not that this is a real comment, and not that I've actually READ this blog yet, but I asume that it is gracefully done, with lots of punctuation...
 

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