I’m Leah, a newly graduated lawyer, a newlywed, and a not-so-new cook. I grew up making salads and desserts in my mom’s restaurant, helped my dad develop his boxed macaroni and cheese recipe (light on the butter, heavy on the milk), learned to cook real food in college, and stress-cooked my gourmet way through law school.
Now that I’ve graduated, I need something else to keep me busy, and grounded. The recipes found here won’t be of the boxed variety (usually), but will consist of real food, bought on a budget, and made-from-scratch (usually). There’s a backdrop of Anishinaabe culture and food, large family gatherings, and an amateur foodie in everything I cook (and most of what I eat).