31212781 18f1c8f94a0f2cb6a48baee401795ac6 fudgingood http://gravatar.com/fudgingood fudgingood http://1.gravatar.com/avatar/18f1c8f94a0f2cb6a48baee401795ac6 http://1.gravatar.com/avatar/18f1c8f94a0f2cb6a48baee401795ac6 thumbnail http://2.gravatar.com/userimage/31212781/32a7908e7db8f30e4deebd86afadd9db fudgingood Let me be the first to say that I am not in any way, shape or form a chef. I have had absolutely no formal training and not even the tiniest qualification. I do have a mountain of cookbooks that are like friends and a serious addiction to Alton Brown's Good Eats. (Thanks to Cindy and Brandon at The Bayou for that introduction) I have been known to ignore life completely when Iron Chef is on and I well up every time a house move forces me to throw away my collection of BBC Good Food magazines. I've also been cooking pretty much ever since I can remember. I have vivid memories of poring over my “Debbie Learns to Cook” and trying to decide which of the recipes I was going to make next. To be fair, not much has changed since then. Heck, my family still tease me relentlessly, almost thirty years on, about the time I served oatmeal porridge as a starter for a roast chicken dinner. I guess what I'm trying to say it that while I don't have any qualifications, I'm more than a little smitten with my kitchen, and that's what I want this blog to be about. It's about the fun you have planning a meal. It's that “oh oh oh ” moment when you think of the one ingredient that will elevate that old family favourite. It's about falling in love with with flavours and that waft of feisty fragrance when you take the lid off a pot. It's about that fabulous feeling you get when sharing your food with friends and family. In short, it's about fudgin' good food.