This week, as mentioned when I announced some upcoming “theme weeks”, I am going to be working on my blog. It takes a lot of work to keep everything updated and working smoothly and I am majorly behind in it! I am hoping that taking this week to work on it will help me catch up just a little.
Today, I got my “About” page updated. I wanted this page to be just a brief introduction to me and why I am interested in blogging about food and nutrition. Hopefully it fulfills the criteria (now I just need to update our family photo!). Here is what I wrote.
Welcome to The Nourishing Gourmet. My name is Kimi Harris and I love to cook and eat good tasting food that’s good for you. There are few things as satisfying as sitting down to a homemade meal with those you love. My interest in food is centered on my family. I am married to a wonderful husband and am the mother of three girls. Our first, Faith Felicity is in Heaven, our second, Elena is almost 4, and our third little girl is yet to make her appearance, but we are expecting her in October.
I became interested in cooking after working at a small café as my first job. I loved everything about it; the smells of simmering soup and freshly baked bread, the feel of bread dough under my hands, the joy of a perfect pie. The art of baking and cooking appealed to something in my soul. I loved creating new breads and experimenting with lovely shapes as I baked my way through many pounds of dough during High School.
However, as a mother (and a busy one at that), I became practical and more and more interested in nutrition. That interest started early with a health scare at the age of 16, and grew as I became a wife and mother. Feeding food to my family that strengthens, grows, and energizes them became quite a passion. I have been reading and cooking and thinking and blogging about the topic ever since. There is always so much to learn!
One of my biggest influences comes from Dr. Weston a Price, a dentist from the early 1900’s who did fascinating research on the impact of modern food (canned food, refined flour and sugar, and vegetable oils) and the superior diets of traditional societies. His book, Nutrition and Physical Degeneration, is eye opening. I’ve appreciated Nourishing Traditions by Sally Fallon for the practical advice in cooking and for bringing his research back to life again.
I try to keep my cooking style clean and simple. I know that the more simple I keep it, the more likely I am going to succeed in being consistent in eating the way I desire. Because my husband is currently in college and will be for a number of years in the future, eating frugal is a focus here as well.
It’s been a journey of learning and experimenting in the kitchen, but one that I’ve greatly enjoyed. I hope that this blog helps you in your journey as well.
Latest posts by KimiHarris (see all)
- Cassava Egg Noodles - January 14, 2021
- How to Make Whipped Dalgona Coffee with Mushroom Coffee Option - April 10, 2020
- Making a Beautiful Pancake Charcuterie Board - April 10, 2020