About Me

2011-07-15 11.17.51

Great Wall of China, 2013. Simultaneously thinking about how amazing it is to be on the Wall and how amazing our little local lunch is going to be. That’s how I roll.

I am the Food Hound, and I am addicted to the pursuit of fabulous food. I started my blog in 2010, hoping to make it big and begin a new career as a food writer, cookbook author, and/or subject of a blockbuster film like Julie & Julia.

Turns out, there are lots of people who want to do the same thing. BlogHer 2011 showed me I’m a little fish in a big pond. I have to force myself to tweet, my photography skills are barely passable, I can never remember what SEO means, and the Booze Hound is my tech support.

No blockbuster film for me.

So, dejected, I took a break. I had a baby! I continued to cook, and 14 months after my last post, I brought the Food Hound back to life because I am still addicted to the pursuit of fabulous food, and I missed telling you about it.

Why do I blog?  Simple.  Food and writing both make me happy.  Making a new recipe makes me happy.  Friends telling me that they made something I posted about and they love love loved it makes me happy.  I have all this happiness floating around that I need to channel it into something before I explode like a heated cranberry, so say the laws of physics.  Voila!  Le blog.

What inspires me?  Seeing things in magazines I can make, seeing things in magazines I can’t make (yet), being around people who are passionate about food, being around people who are passionate about anything, hearing from people who try the things I blog about, and seeing my sweet little babe make short work of things like Lima Bean and Sweet Pepper Gratin.

Who inspires me?  My fabulous husband, who finds the intensity with which I scrutinize salad dressing options incredibly attractive; my sweet little babe as she fists equal parts of her latest gourmet meal in her mouth and on the wall; the food-centric women in my family who taught me that it’s completely acceptable to think of your next meal as you’re eating the current one; and Ina Garten, whose use of salt, pepper and butter make everything she touches turn to pure, delicious gold.

Want to know more??  The 411 on The Food Hound in 15 concise points:

1. The backbone of the Food Hound is our little family unit, made up of my husband, the Booze Hound (so named for his crazy-pants preference for an adult beverage instead of dessert), our honey-badger-like pup, the Doberhound, and our latest addition, the Brioche (blog moniker for the rich and buttery French cousin to the proverbial bun in the oven). We live in Knoxville, TN.

2. The food love behind this blog has been many, many years in the making. It started when I lived in Brussels for four years. Coming from the fat-free, no-taste, super-sized American food culture in the 90s, Brussels was an oasis in the desert. Creme fraiche. Fois gras. Baguette. Butter. Waffles. Chocolate. The portions small, the food divine. I could go on, but I’m just making myself hungry.

3. The BH and I hatched the idea for the Food Hound while drinking vin chaud at Chez Claude in April 2010 in Paris. During that week of pure heaven, we followed the lead of Chocolate and Zucchini’s Clotilde Dusoulier and her book ‘Edible Adventures in Paris.’ She has a zest for writing about fabulous food and culture that inspires me. I decided then and there to channel my own love of fabulous food and culture into a blog. Thus, the Food Hound (in written form) was born. In Paris! Now if only I had been born in Paris…

Chez Claude revisited in 2013!

Chez Claude revisited in 2013! 

4. I’m more than a little obsessed with fitness. We work out at CrossFit Ktown, and I worked out up till the day before I gave birth. I walk the Doberhound 2 miles a day, and I have the Brioche on a strength-training program. Just kidding about the last part- her formal training doesn’t start till after her first birthday.

CrossFit Games 2022?  Yup.

CrossFit Games 2022? Yup.

5. I don’t follow a diet. The athlete in me loves meat and vegetables, the wanna-be-pastry-chef in me loves baguette and buttercream, the locavore in me tries to eat seasonally, and the dietitian in me knows exactly what I am putting in my body and what it will do. Everything I make is from scratch, and I use each meal as an opportunity to eat the best and tastiest food possible. I eat what I want, and I (usually) don’t eat like a pig. That’s my food philosophy, and I’m stickin’ to it.

6. I plan my meals out on a weekly basis on a written chart the Booze Hound calls ‘the docket.’ It helps me streamline my grocery shopping, prevent food waste, and generally feeds my obsessive desire to plan everything. If there is a spontaneous dinner get-together, I have a minor meltdown until the docket can be adjusted. This is highly entertaining to my friends and family, who tell me they laugh with me, not at me. Hmmm…

7. The fact that this is a bulleted list makes me smile. I love lists almost as much as I love the docket. Almost.

8. Asking me to name my favorite food is like asking me to name my favorite way to win a million dollars.

9. Knoxville has a seriously cool food scene. I’ve lived in Brussels, Baltimore, and Honolulu, and there are places in Knoxville that can hang with those big kids.

10. I truly only dislike four foods: bleu cheese, beer, kiwis, and beef tongue.

11. The food I am most embarrassed to admit that I LOVE is sausage gravy and biscuits. With an extra side of sausage. And fried apples. Love.

12. I’m obsessed with all things French.  I like the French.  I like to speak French.  I like to eat French things.  I like to ask the Booze Hound every night before we go to bed when he is going to move me to France.  You get the idea.

13. I try not to judge people who get pure-bred dogs, but I’m not very good at it. Get a rescue dog. Please.

14.  I believe that if you feed your kids good food, they will grow up to like good food.  If you treat broccoli like a punishment, they will grow up thinking broccoli is a punishment.  If you toss steamed broccoli in browned butter or cheese sauce, your kids will (a) love broccoli and (b) be valedictorian.  Truth.

15. I will try to keep the mommy-gushing to a minimum, but when you look at this, can you blame me?

Love!

 

 

{ 9 comments… read them below or add one }

amy @ fearless homemaker September 13, 2012 at 4:53 pm

So good to meet you through the blogosphere! i love that we both have TN + Boston connections + can’t wait to get to know you better through our blogs! =)

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Jessica of My Baking Heart October 31, 2012 at 7:45 pm

Thank you so much for stopping by MBH! I love making new friends and can’t wait to keep up with your future posts! Totally jealous of your time in Brussels, by the way. 😉

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jstubbs December 11, 2012 at 6:07 pm

Reading this makes me laugh. While your recipes are delicious and awe-inspiring, I’m reminded of a few cooking disasters along the way. Shall we talk about the burned rice… or sauerkraut disaster of 2004? I’m honored and privileged to have witnessed those amazing moments. Congrats on the blog, KEG. I miss you.

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Susan January 29, 2013 at 3:58 pm

Enjoy reading your posts that Avanti Savoia sends out. The lamb stew sounds delicious, but where do you buy your lamb stew meat? Sounds like a great option for a Valentine’s Day feast!

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Nancy Stoddart April 17, 2013 at 7:45 pm

Hello
What side/s would you suggest with your olive oil poached salmon with Indian spices?
Could you send me the recipes?
Nancy Stoddart

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Meghan September 9, 2013 at 2:03 pm

Hi Kate! I found your blog after you posted it on STJ’s facebook page and I’m loving it! Your “About Me” page is cracking me up! I look forward to trying some of your recipes.
Meghan McMurray Currens (’01)

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Charlie December 24, 2013 at 1:22 pm

A long-time favorite read of mine. I keep coming back to this site because it inspires me to try something new. Keep up the good work!

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Susan colledge December 14, 2015 at 4:51 am

Please, quick…….I can’t make myself buy Crisco for the ginger snaps.
I have Spectrum organic all veg shortening, non- hydrogenated and
Nutiva org. Shortening.
Please tell me I can use one of those instead!
Please.
Susan

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Food Hound December 14, 2015 at 6:28 pm

Hi Susan! Yes, either one of those shortenings will be fine. Crisco now, too, is trans-fat free… not that I advocate using any kind of shortening as part of your regular diet AT ALL, but for these cookies, it really is necessary for the texture. Hope you enjoy them! Let me know how they turn out!!

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