I had a professor in college who told us we could write the conclusions to our first paper in her class as a bulleted list, but she made it clear that if we did, we were taking the easy way out. Not clever enough to summarize your thoughts into a smoothly flowing paragraph? Write a bulleted list!
The Basics
- My name is Bridget.
- My husband’s name is Dave. The cats’ names are Daisy and Orange.
- I am thirty, but not in a mature, getting better with age kind of way. More in a “how can I be thirty and still not have a real job?” kind of way.
- Never mind, I have a real job now; something to do with nuclear waste disposal that’s hard to explain.
- I teach geology classes at a community college part-time.
- I was born in Chicago, lived in Saudi Arabia for a while when I was too young to remember, grew up in New Mexico, then moved to Indiana where I met my husband who’s from Ohio, then we both lived in upstate New York for while, except for a few months when he lived in New Jersey. Then we moved to Philadelphia, and now we’re back in New Mexico.
Food Philosophy
- I like to cook, but I like to bake more.
- I’m not a vegetarian, a pescatarian, a carnivore, gluten-intolerant, lactose-intolerant, a clean eater, or any other eating label that you can come up with. I eat everything. I am anti-picky (except for green peppers, which are gross).
- But I prefer to cook with natural ingredients. I don’t use mixes – why would I, when I enjoy the process of making things from scratch so much?
History
- I started cooking when I was in elementary school, assuming you consider boiling hot dogs and heating up canned soup while heavily supervised “cooking.”
- I will defend Chris Kimball to the death. Okay, actually, Chris Kimball seems like kind of a douche, but I do credit Cooks Illustrated’s The New Best Recipe with teaching me to understand cooking instead of blindly following recipes.
- My kitchen skills took another big leap forward when I started this blog, which continually encourages creativity and feedback and discussion.
Photography
- I was shocked to discover when I first started photographing food that just making sure the dish was in the frame and pushing a button didn’t generally result in flattering photos.
- But I learned how to adjust just a few basic features on my hand-me-down point-and-shoot camera, and my photos improved immeasurably.
- Then I started enjoying all sorts of photography, so I got the cheapest dSLR I could find, plus the cheapest lens. Both suit me fine.
Contact
- crumblycookie dot bridget at gmail dot com
- twitter: @crumblycookie
The Basics
- My name is Bridget.
- My husband’s name is Dave. The cats’ names are Daisy and Orange.
- I am thirty, but not in a mature, getting better with age kind of way. More in a “how can I be thirty and still not have a real job?” kind of way.
- Oh yeah, I’m unemployed. It’s been my deep dark dirty internet secret for a while now, but I’m coming clean. There are all sorts of annoying reasons/excuses for my lack of job, but suffice to say that I have hope that it will end soon.
- My background is in science.
- I was born in Chicago, lived in Saudi Arabia for a while when I was too young to remember, grew up in New Mexico, then moved to Indiana where I met my husband who’s from Ohio, then we both lived in upstate New York for while, except for a few months when he lived in New Jersey. Now we live outside of Philadelphia and we have some plans to move back to New Mexico.
