what geeks eat – please welcome vanessa!

Well, I have about a month left of guest-writing for Accidental Hedonist and it’s been a blast. I’ll be wrapping up my guest position at the end of December and here to take over the post is Vanessa of What Geeks Eat – you are in very good hands, guys. Of course, I’ll continue to write regularly at my own blog – the Sassy Radish.

Aside from the instant affinity for the name (I went to a techie college and I’m a photo optics junkie – which qualifies me as a geek) – I found the blog refreshing, well-written and firmly grounded in reality – Vanessa is a mother and a wife and has a family to feed. Oh and she’s from Wisconsin (I’ve a soft spot for that state) – go Badgers!

So to properly introduce Vanessa to you, I posed a few questions to her and her answers are below. Welcome Vanessa – we’re excited to have you on board!

1. How did you start cooking and when?
In college when I met GH. I wooed him by cooking for him. A year a later we were living together and figuring out how to make homemade bread and three meals out of one chicken. Since then we’ve never stopped.

2. What is your earliest food memory?
Eating red, ripe tomatoes, warm from the garden. I’d come home on the school bus and I’d stop at the garden, pick a tomato and eat it like an apple.

3. What are you favorite foods? Least favorites?
My all time favorite is pork…oh what a lovely animal and what delicious meat. I adore pies, fruit, chocolate, cheese, beef, sushi, actually there’s not much I don’t love. I don’t cook fish well…so I don’t like fish for that reason but I will order it at a restaurant.

4. What’s one dish you’ve always wanted to make but were afraid to and why?
Fabulous, dainty, french macarons…I swoon at the thought of eating them but no one makes them here in Madison…I keep saying I’ll make them this winter.

5. What is the one cookbook you cannot live without and why?
I won’t actually buy a cookbook until I’ve checked it out from the library at least four times. This year I bought Dorie Greenspan’s Baking and I love it. But I
don’t really feel passionate about any one cookbook. I read a bit here and there everyday and as I go along I compile lists of flavors that go well together, techniques to try, or ingredients to hunt down and use. I love Peter Kaminsky’s Pig Perfect, Heat by Bill Buford, and I’m looking forward to Ruhlman’s Elements of Cooking. However, I cannot survive without the internet, google, and my moleskine notebooks.

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