Feedback & a little insightful thinking...

Last night before I could even consider trying to fall asleep, I felt compelled to write. After scrutinizing over a blog that I will be soon posting (a How-To piece), I figured I would let my eyes get a little rest with the movie that has inspired the creation of this blog. Although I feel completely in the dark about blogging and how to appeal to readers to create a following, I will continue to write to those who may be listening. Is there anyone out in the blogosphere who considers my blogs a resourceful and compelling source?

< random older picture of the most delicious mussel stew my husband and I made together! :) >

Hoping my posts are not getting lost somewhere in the unknown, I will continue my efforts in aiding anyone who wants to read about my trial and errors and success stories, regarding my experiences in the kitchen.

As a new blogger I hope to inspire others to become more innovative in the kitchen and to also simply help those who repeatedly create the same menus for their family, week after week. Routine menus are pretty common in most households and I offer you my blog in hopes that you don't fall prey to a repetitive menu...

I am 100% open to feedback, criticisms, and any alterations to my recipes that will ultimately make the recipe better. Although positive ones are always preferred, I know constructive criticisms can be just as amazing. Feedback shows me that people are reading my blog and using my ideas freely. This is one of my missions or intentions I wish to achieve. That being said, people who would like me to blog about a specific dish (write about a favorite childhood recipe per-say...), want me to create and then blog about one their own recipes, or want me to create a food trial and error (like my How To Boil An Egg segment) OR TO EVEN create an informative specific How-To piece that they would find helpful, IS highly encouraged TO DO SO!!! 

What appeals to you, my readers? 

I'm initially here for YOU! I do want to learn and master stuff for my own benefits, but this blog is written and intended to help anyone willing to follow or read what I put out. 

Being on a weekly budget, I am confined to a strict spending limit that entails me to either bargain shop or slowly buy ingredients to an expensive recipe . This limitation is what instigated my title of "Cooking on a Budget & Tips."  Someone such as the fictional character Julie (2009 film, Julie & Julia), may have the luxury of cooking lobster one night and duck the next (depending on the recipes presented throughout the Julia Child cookbook, which depicts a character who thrives to challengingly reawaken and expose Julia Child's recipes to the new world of blogging, by dissecting and patiently following each one of her recipes in the book), but I am neither fictional nor  well-endowed.

I am but only the typical at-home mother and wife, who was inspired to blog after watching an incredible movie and ultimately thinking and dreaming about cooking and food, probably way too much... I always loved watching my father (Mark Ryan of Blackstone, MA) cook. He never used measuring tools and he always used the tactic of taste, taste, taste. He had an impeccable pallet and could always invent the most unique, yet scrumptious meals. Precise measurements were not optional. Our favorite meals almost always included at least one red meat, lots of garlic, a ton of butter, and seasonings to taste (preferably McCormick brands).

Plus, he was the best at finding the most fresh, delicious steaks for cheapest local prices. Alike to myself, he also was a bargain food shopper; but always to an extent. Some things do demand that you do not buy the cheapest brands. 

I use multiple grocery stores to purchase the cheapest, but best quality foods. Recently, I have been pretty happy with my shopping experience at a local Norwich, CT grocery store, Starr Wood Grocery. I go there for my meat and fish purchases. And of course, Super Wal-Mart fills all of my other needs! 

My recipes are definitely versatile in that they are sometimes limited with only ingredients that I have on-hand. My blog can be used as sort of a food Bible or a place to grab tips or recipes. And...  ... they are almost always either simple recipes or they contain ingredients that are very commonly used.

I mean think about it. How many cookbooks have you gone through until you finally found that one that you fell in love with? If you're like me, then I bet you found one that essentially excluded those pesky unknown ingredients, that forced you have to google search it, in order for you to find out what it even was? I mean face it, Rachel Ray has the kitchen for a God or Goddess! A lot of her ingredients and the utensils she uses, are not common in most or probably even many households. And I know that I prefer my cookbooks to not have to come with it's own Webster Dictionary. Nor do I believe that anyone should have to make unnecessary trips to the computer, for a google translation, and a description of where it can be found, do you?