Hello, my name is Mike. Thank you for visiting my site.
You’ve joined a cult of select individuals who proudly wear their indulgence for capsaisin-induced pain as a badge of honor.
I have been a self-guided cooking enthusiast and recreational chilihead for the past twenty-seven odd years. At the early age of thirteen, I nurtured my love for hot food with a jalapeno-topped microwave burrito that my mom made for me. Little did she realize what she was getting me in to. Something triggered in the deep recesses of my brain and the rest is history.
I experimented with gardening in rural Wisconsin at an early age – planting mainly carrots, pumpkins and green beans that were invariably destroyed by rabbits – a hobby that would subsequently be put on hold until well after college.
In 1990 I relocated to the Mesa/Phoenix area of Arizona. I lived there for two years, enduring a 2.5 million metro population traffic fray and 124-degree heat one balmy July 3rd; interestingly enough, the region only helped fuel my addiction. Some of the best Mexican and Southwest restaurants in the nation were within twenty miles of my house. The culture resonated in what was fast becoming a personal obsession.
Back to Wisconsin. Starting in 1993, I’ve been growing tomatoes and hot chilis every summer in a small garden in one corner of my back yard. (For some inexplicable reason, rabbits stay away from the habaneros.) I tried canning my hard-won harvest and realized it was a complete waste of time. The time and effort simply weren’t worth the tradeoff in taste. I currently freeze everything I don’t use; a frozen two-quart bag of chopped garden tomatoes makes a tasty pot of chili in mid-February.
I created this site mainly out of necessity and a passion for cooking. Many people over the course of the last ten years have asked me for recipes too numerous to mention – which I will gladly part with – it was just easier to put them online than to transcribe them from memory. As my list grew it was really the only logical course of action.
Only time-tested favorites are shown here. I love southern, Asian and Mexican cuisine, so you’ll see many recipes under these categories. While most of the content on this site is original, some killer recipes have been borrowed from other sources. I will always give full credit to the appropriate source when posting content. In many cases, I will also provide a link for user convenience in locating additional items of interest from the author, including related recipes, products or books. If I can provide a nod to Emeril Lagasse, Mark Miller and the late Michael Mclaughlin – giddiyup. They have all inspired my love of food.
So kick back, browse and enjoy your stay… and stay tuned for updates. Cooking truly is a deeply rewarding art and a lifelong skill that will grow with you and your family.