Where do I start? I’ve always had a love for cooking. Growing up, I’d pretend I had a cooking show. I took any and every class that involved cooking in school. Before becoming the full-time cook at home, I worked full-time in the restaurant industry and soaked up much of my knowledge through training and experience. Of course, watching Julia Child and Martha with my mom and the countless hours spent soaking up Ina, Guy, Rachael, and Giada on The Food Network helped too.
In case you were curious where this blog’s name came from… it stems from that colorful acronym ‘snafu‘. Because most of my recipes are experiments, sometimes an otherwise normal situation can end up in a disaster. It’s all part of the fun though!
Yes, the majority of my cooking is experimental. I think that’s the best approach in the kitchen! Taking a basic recipe or method and tailoring it to your family’s tastes and dietary needs can be extremely rewarding and, for me, it makes for a great creative outlet.
I love having my daughter with me in the kitchen. She “helps” make challah each week. She can stir like a rockstar and is always stealing bites looking out for quality control. She’s also a great eater. I think getting kids in the kitchen helps deter the possibility of super picky eaters. The earlier the better!
Diving in, you will find a good mix of recipes. And the newer ones will reflect my family’s freshly kosher path with more of a focus on eating organic when possible. I also share tips, toddler friendly meals {as long as your tot isn’t too picky}, food facts, and a dash of humor woven in.
Here you will find experimental recipes, old and new. Buried in the archives you'll find all sorts of recipes! As time went on, there was a shift and many recipes were given a 
