Hi! This is me (Becca), my husband Rich, and our two kids Tessa and Leo. Sometimes it’s nice to put a face to name, so there you go.
I was a high school family and consumer science (used to be called Home Economics – hence the blog’s name) teacher for five years in the Radnor School District and my brother-in-law actually gifted me with this website for a Christmas present (he even named it). I would post our class recipes so that the students could refer to them as needed. I have since decided to stay home with my kids and work on a more part time basis, so the blog transitioned to my own, West Chester kitchen.
Twice a month I post on the Be Well Philly website for Philadelphia Magazine (you’ll find my healthiest recipes). Just click here to see those! I also write monthly for a local magazine called the West Chester Press (as their food columnist, obviously).
Finally – a few years ago I won a televised baking competition! It was on the Live Well Network (ABC affiliate). Here is the link to the show!
A little bit about the way I like to cook and eat…
- A majority of the recipes we did in class I’d created to educate teenagers whilst not being so gourmet that they wouldn’t eat or want to recreate what they made. This has affected ALL the recipes I make now.
- My husband and I are both healthy eaters, so the things I make for just us will always be light. However, I am a firm believer in that when you entertain, your guests aren’t interested in saving calories. Life is too short to be good all the time, right?
- I try to buy my veggies and fruit as in-season and local as possible, and I also enjoy saving money on my grocery bills. I will suggest ways to do this. As for meat, I don’t like the way meat is produced in our country. As organic can be pricey, I end up cooking sans meat a few times per week.
- Most of the time when I bake, I do it “for real”. No splenda, no applesauce for oil. I don’t eat baked goods on a daily basis, but when I do I want the real thing. Now that kids are in the picture, I will post a few recipes that are “healthified”, but still not fake.
Wondering why the blogs tag-line is “Read your recipe”? When setting this thing up my husband asked me “what do you say the most in the kitchens at work?”. Without thinking I replied “READ YOUR RECIPE!” I believe that ANYONE can be a good cook if they understand the basics of measurement and recipe reading. I’ll do my best to explain these basics as I go along.
The Bottom Line
1. Find a great recipe
2. Make sure you have all ingredients and utensils outlined in the recipe.
3. FOLLOW the recipe. Easy!
I’d love to answer questions you might have. Ever wonder what the difference is between baking powder and baking soda? Or light and brown sugar? What IS tapioca, exactly? Just leave a comment with your question and I’ll answer them as simply as possible!