Like most people, we started out thinking food was simple. Cook well, eat well, and everything falls into place. But life has a way of complicating even the most basic things.

During my second pregnancy, foods I had eaten my entire life suddenly became impossible to tolerate. Eggs, for example, were completely off the table. That phase pushed me to experiment with lentils, chickpeas, and other alternatives, not out of passion but out of necessity. What started as a struggle slowly became a new way of cooking.

Then came parenting.

Our kids made sure we unlearned every “ideal” we had about food. Our younger one, Zack, would reject anything remotely healthy; the other Kate had strong, unpredictable preferences, and suddenly, meals weren’t just about nutrition; they were about negotiation, patience, and sometimes just getting something onto the plate.

That’s why this space exists.

David brings his professional experience into the kitchen, and I bring the reality of making it work every single day. Somewhere in between, we’ve found a way to cook that’s practical, adaptable, and a lot more forgiving.