I know it’s been awhile.

Earlier this year I switched locations for my work, and the pressure was on for those first six months. That, on top of drastically changing my eating habits, to the point of being keto starting February 16^th, put nearly too much on my table. I’ve changed up how I live my life, but I realize that loving food, and helping others understand food culture, and saving money to afford better ingredients, has never changed. I’m still the same man I was, but simply a man that feels much better than I did in January. And so, here I am back where I want to be: informing.

What’s been bothering me is the amount of misinformation. Groups for informed choices seem to have been infested with malcontent idiots, reviews bombarded by lead-infected boomers, and proper restaurants led by inflation to choose to serve frozen Sysco garbage than actual food prepared in a restaurant. The world, even more than it was, is set to become microwave meals at premium upscale prices, with no ambiance to even justify the price.

Why should I pay $25 for jalapeno poppers I can air fry at home for $4, with the only incentive being a $4 tip, a few glasses of soda for $4, and the décor of a restaurant an AI-generated Martha Stewart dreamed-up in a torture session with a 12 year old.
One time I listened to this radio program, popular, that I tried to stay in touch with: I believe it was America’s Test Kitchen. They had an episode that showcased all-female chefs. They asked each in turn to describe their cooking. This, against their wishes I’m sure, caused the cracks to surface on their college training.. The first three said they let the ingredients speak for themselves(which is great if it meant something anymore), and that they use farm-to-table ingredients. No language describing cuisines, countries, flavors, seasonings. After those, the others became shy to describe their style, because it was a line they had been taught. It was bereft of the soul of the chef, the culture that makes a food its’ own, and the reason we don’t eat at the home sometimes. I’ll re-iterate: I can make the ingredients speak for themselves at my house.

Some amazing restaurants have appeared since I’ve been taken a break, like Paradise Grill, and some that are OK but fill a desperate niche, like China Buffet. I’ll probably talk about them. However, I would like to, in a few articles, also discuss why we’re OK with eating food not prepared at the restaurant, if we can’t tell, if it’s worth convenience, and If food culture outside of a few places in Paducah still even exists. Even in the home, many have no idea how to cook, and the art has been lost. It breaks my heart. But my heart heals.

I hope together, you will visit my page, as I try to work through all I’ve been learning and seeing, and help you save a few bucks and yet each richer in return. All for nothing. I love you all.