About We [Heart] Food

Hello, and thanks for visiting We [Heart] Food! The fact that you’re reading this suggests either that one of us asked you to proofread this page, or you’re genuinely interested in this site, how it came about, and, well, why it’s here at all. So — first things first. Chris and Lisa are the “We” in “We [Heart] Food” — we live in Seattle, Washington, and have been officially blogging about our dinners since early 2007. This site, much like our two others, came about on a whim. Lisa and I have both always been food picture-takers: we’d send out random pictures of our food to family and friends, and to each other when we started dating. (ATTN Singles: The way to a partner’s heart is through his or her stomach!) Anyway, one night after dinner, rather than emailing a picture out, I decided to log in to Blogger and stick it up on a webpage. I did the same thing over the course of the next few nights, and after sharing the posts with friends, (who, for some reason, really enjoyed knowing what we had for dinner the previous night) decided to go “whole hog” and post on a regular basis. In little time it evolved into the blog you’re reading right now.

What we like to cook

We have wide-ranging tastes, though we try to stick with the “healthy” side of things. We hate tiny portions, so we’ll often reduce the amount of oil in a recipe, or substitute low-fat or reduced calorie ingredients, especially if that ingredient is just playing a supporting role. You can easily make a lot of recipes healthier without sacrificing flavor by tweaking little things here or there. That being said, we’re not going to start making creme brulee with bean curd or anything crazy like that. It’s got to taste good! Speaking of taste, we like strong flavors like cilantro, garlic, and onion, which you’ll find in many of our favorite recipes.

Are the dinner conversation quotes real?
Yes, with a dash of artistic license. It’s not like we sit down to dinner with a recording device in front of us, or blog while we’re actually eating, so most of the quotes are paraphrased, with a little “punching up” for mass consumption.

What I [heart] about this blog
I love how much we’ve expanded the number and variety of dishes that we now cook at home. We’ve delved into new cuisines and have recreated favorite dishes from restaurants, in some cases to the point of enjoying our homemade versions more than the originals. Our cookbook library has expanded ten-fold — a Sunday afternoon usually involves my rifling through our cookbooks, attempting to match up what we haven’t made yet with what we’ll be getting from our CSA box. I also think I’ve improved my photography quite a bit, though I’ve got a lot more to learn. Shooting close-ups of food is a lot different than taking pictures of mountain vistas, that’s for sure.

We’ve discovered some great cooking and photography sites through this site; we enjoy and encourage comments and suggestions. I’m continually amazed by the size and talent of the food blogging community out there — I suppose the “We” in “We [Heart] Food” refers to more than just the two of us!

Thanks for reading, and enjoy!

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