Allow me to introduce myself: My name is Aleta Watson and I live to cook and eat. Northern California readers may recognize me as the food writer and restaurant critic from the San Jose Mercury News, but I recently left the rapidly shrinking world of newsprint for the seemingly limitless possibilities of the Internet.
Here, I plan to explore the culinary universe, following my palate wherever it takes me. I hope you’ll come along for the ride.
My primary interest is cooking. While I’m fascinated by exotic ingredients, I feel a responsibility for the planet. That means I’ll be cooking mostly with organic, seasonal produce, often from farmers markets. It’s no sacrifice since that’s almost invariably where the best fruits and vegetables are to be found. I may not be ready yet to limit myself solely to food produced within a 100 mile radius from my home, but I think it makes sense to buy locally whenever possible.
My taste and curiosity are wide ranging. In the past, I’ve written about everything from figs to fava beans, from grits to souffles. Still, nothing makes me happier than a homemade cookie. Bakery cookies just can’t compete and store-bought are rarely worth the calories. So I’m kicking this blog off with a terrific oatmeal cookie I’ve been making for family and friends for years.