About the Author
Hey there! I’m Mikayla, writer, wife, mother, and lifelong resident of California’s Bay Area. I’ve always loved to cook, from an early age, but as I’ve been able to experience new foods and new places, my love for food has grown exponentially. It didn’t take long to figure out that I was destined to use my B.A. in Creative Writing to explore the world of food.
I married a fellow gourmet, and our shared love of eating has taken us on some amazing food adventures – to top restaurants, roadside dives, food festivals, and some seriously unique spots. These travels and my own intense curiosity will be the fuel that feeds The Flour Handprint’s journey.
Be sure to check out the About the Blog page for more info on the site.
About Me/My Food Philosophy
- I’m a cheeseburger snob, and its all because of Vegas. I had the most amazing cheeseburger, a brisket and bacon patty on a buttered brioche bun with a bacon aioli… I’ve been on a cheeseburger hunt ever since…I’ve found a few damn good ones since (several on return trips to Vegas!), but the average burger no longer cuts it.
- I love savory and salty and in my desserts, like bacon. I’m all about the well balanced dessert…and the occasional chocolate bomb.
- I love sauces. It’s a serious love. When I cook or go out to eat, I’m always more delighted when their is a reduction, sauce, or drizzle. It’s that perfect finish to a dish.
- It’s a firm belief in our house that balance and moderation are key. Our primary diet is rich in whole grains, tons of veggies and fruits, and lean protein. We have at least on vegetarian meal a week (Saving that $$!). BUT we also indulge in baked goods, the occasional drink, and like our red meat from time to time. Life is way to short to miss out.
- Eat local y’all! I’m a 100% supporter of local, sustainable foods. You’ll hear me talk about farmer’s markets on repeat. Whenever possible, I buy from local farmers, and always try to support the most responsible food producers. It guarantees high quality food that I feel good feeding my family. (Read above, balance is key, currently no banana farms near me in CA 😉, we just do the best we can).
- Homemade food is almost always better in my opinion. Part of this blogs journey is learning how to make a lot of what I used to buy prepared and processed at home. It’s healthier, tastier, and often cheaper. You’ll find completely from scratch recipes here, down to the cream of mushroom soup, and your own condensed milk.
- The best, and first, food education any of us have is eating. It’s one of my favorite hobbies, and I savor each new experience.
- Cookbooks – A lot can be learned by reading a cookbook. I’m paraphrasing here, but Alton Brown said that to really know what you’re cooking, to reread and study each new recipe. Why the steps are placed in that order, why that quantity of those spices, and what you’ll be looking for at each step all acts as valuable food education.
- I may not be headed of to culinary school (someday maybe!) but I’m going to get expert guidance wherever I can. The Great Courses Plus and Masterclass are two fabulous websites that have permitted me (and you!) to learn from the masters of the industry.
- Practice, practice, practice.
- If you have a question, about any of my recipes/posts/experiences, or even an unrelated cooking or kitchen question, please reach out! You can contact me through the contact page!
- Have a recipe that just won’t work for you? I’d love to take on the challenge! Send me the details through our contact page and I’ll see what I can do.
- Want to share one of my recipes or a photo on your own blog/website? Please visit our Site Policies page for more information.