Cooking real food, in a real kitchen, on a real budget.


Putting delicious, healthy, and affordable food on the table every day grows more challenging all the time. I think we need to fix that.

I didn’t cook much as a kid. That changed, however, when I got my first real W-2 paycheck of a job. Washing dishes at a pizza parlor. Which quickly became making pizza.

And I was hooked.


I not only loved to cook, I was pretty okay at it. So I began to learn. And practice. Cooking at a handful of restaurants — nothing fast food, real deal lunch and dinner service places. I took a job working the grill at a steak house for a while. There was a higher-end Mexican restaurant where I started in prep, as most of us did. Ten hour shifts of nothing but slicing jalapeno peppers. Or slicing, pitting, and scooping out avocados. Thousands of them. Eventually I moved up to the line and worked each position until I had it down pat.

Until I finally ran my own line and got to wear the cool jacket.


And then a 30-year career in I.T. happened.

Dustin Hoffman, The GraduateWhen I say that, I involuntarily make the face Dustin Hoffman made in The Graduate when Walter Brooke looks at him and says, “Plastics.”

Please, don’t misunderstand. I have no complaints. I’ve made a good living and had a lot of fun along the way.

I’ve never stopped cooking and I’ve never stopped learning. And thanks to global I.T., I’ve eaten in restaurants around the country and across the globe.


The Struggle is Real

Cooking real food, in a real kitchen, on a real budget.

I’ve been the main cook for our family all these years. This corner of the internet is where I want to start writing it all down and sharing it with everyone. Suppertime Blues is an all-too-common affliction amongst the friends and family I talk to these days. It doesn’t have to be that way.

I’ve set a place at the table for you. I hope you’ll join me.

Suppertime Blues


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