About
Hi.
I'm Krista. I love to cook.
This is my blog.
tomatoes & tequila started as a place for me to become the cook I want to be. You see, in real life, I am really practical. Practical to a fault. When this practicality converges with my cooking, I usually end up planning meals based on three things - 1) Nurtition 2) Cost 3) Time to Cook. Notice how I did not mention things like inspiration, enjoyment and creativity - all the things I wish drove me when I walk into my kitchen and prepare a meal. So I started this blog as a motivator to cook lovely things - things people want to read about and then make themselves, to force myself out of my practicality and into a world of truly delicious food.
Of course, this doesn't always happen. As you can see, sometimes my practicality wins and I show you how to make the cheapest, easiest, most versatile french bread in the world. Other times, I really do make things that I think are lovely, like this french pastry, or fluffy eggs baked in tomatoes.
So, I hope you enjoy the recipes I share here in all their loveliness and practicality.
Favorites and Firsts
- First Cookbook: "My First Baking Book"
- First Recipe On My Own: Chocolate Chip Cookies
- Current Favorite Restaurant: Foreign Cinema, San Francisco
- Current Favorite Cookbook: Ad Hoc at Home
- Favorite Food: Tomatoes
- Favorite Drink: Margarita
- Favorite City: Paris
- First Foreign City Visited: London
- Favorite Kitchen Tool: Dutch Oven
Why "tomatoes & tequila"?
Well, I LOVE tomatoes - there aren't enough words in the English vocabulary for me to express my undying love of this food. They are perfection.
Tequila.... I know that folks out there have mixed reviews of this notoriously "effective" alcohol. The thing is, I like it. I can honestly say that if I were an alcohol, I would be tequila. It's fun, stirs up trouble, is strong, and has a lot of sass. Not to mention that my favorite drink is a margarita.
Have you always cooked?
I didn't grow up in a foodie house. My mother is a wonderful cook from an Italian family. But I wouldn't say she was a die-hard. We cooked and we ate - end of story. I do know that from a young age I felt connected to food - to creating something to share with others. And no matter what is going on my life, I find myself wandering back into the kitchen, browsing recipes and being completely content with a wooden spoon in my hand and egg down my shirt.