Hi there, I’m Karen!
Let me start by saying thank you. If you’re here, you want to learn a little bit more about myself and what Saving Flavors is. For that, I’m humbled.
A Little About Myself
I’ve been cooking since… well, I can’t really remember when. The first thing I learned how to cook was a fried egg, Daddy taught me how to do that. My Lady (mom) has always been the head chef in the family, she has this crazy talent to replicate any dish, as long as it’s not a dessert. My favorite pass time as a kid was baking betty crocker boxed cakes with my besty, and pretending to be glamorous spies.
I’ve cooked for friends and family and haven’t had a bad review yet! Even with my weirdest creations. My greatest fear is that I’ll poison them one day because I’m eternally self-conscious about cooking chicken thoroughly. No food poisonings yet! *phew* To be honest, a lot of my experiments fail, and that’s okay, we get to learn from my mistakes!
There was a time in my life when I wanted to be a chef, therapist, baker, logo designer, small business consultant, and now a food blogger/food photographer. In that order. Now I can’t imagine doing anything else with my life.
I can’t look at a camera for more than 5 seconds before pulling out a silly face or straight up cracking up.
I was raised in an era where emojis meant getting creative as heck with your keyboard!
>.< B) o.0 :O
I’m generally a crafty person, show me a problem that I can’t fix with hot glue or duct tape!
I Want to Share Tasty Dishes That Save Dough
In January 2018 my husband and I moved to Grand Cayman so he could pursue a medical degree. We dove into this new stage of our lives, not knowing what to expect. It was a big adjustment: the first time living on our own, in a different country, without a car or friends and family. The most shocking aspect was the prices of everyday things! Well, everything! One dollar per lemon!?
We never struggled to put food on the table, but it hurt to be spending so much on such a basic necessity. Becoming more aware of what I was spending on food, I decided that it would be a good idea to share these recipes and tips with you.
I like to think of my recipes as budget conscious. My weekly goal is to save money on food and still have delicious tasting meals. For the most part, that means cooking at home, checking the weekly ads, and planning your meals and grocery list so that you waste less.
I Am Budget Conscious but Not Always Friendly
Being conscious means being aware of something. It also carries this underlying meaning of effort: Making a conscious effort to stay within your financial means, a conscious effort to spend less or to waste less. When I say that this is a budget conscious kitchen, I mean that the recipes I share with you come with the effort of spending less.
So why not a cheap kitchen? Well, because cheap isn’t always good or good for you. Not that I’m a healthy cook, but those ramen noodles will catch up with you. I want to share delicious and creative food. I want to show you how to waste less by thinking outside of the box. I want to show you these cool recipes that don’t require a lot of technique. I want you to love cooking whole-foods as much as I do, and be conscious of how much you’re spending at the same time.
I come to you with the full understanding that everyone has different financial situations, and I want to share recipes for those dirt cheap weeks because you’re trying to save up a little, and for an indulgent night. So I promise to do my best to keep it varied.
On A Related Note to Inexpensive Recipes – Dishtories
Dishtories are recipes passed down by older generations that have a special memory attached to them.
I never got the opportunity to learn how to cook from my grandma. I think that’s why I treasure these kinds of recipes so much. They hold a little piece of a family in them.
What’s most fascinating to me are the recipes that were meant to feed a huge family for dirt cheap. These show the talent and creativity of a cook because they make something so delicious out of what they have and can afford. Usually, that means using parts of the animal that are unwanted, taking the time to develop flavors and soften tough meats, and using filling ingredients.
From my Colombian roots that means making a sancocho for the party. From my Honduran roots that means tortillas and beans, all day every day. For my Cuban family, whole roasted pork is featured at every major holiday. I want to learn these kinds of dishes and share them with you.
Do you have a Dishtory you would like to share with the community?
Click Here to submit your own dishtory! I will remake it, take phenomenal pictures, and share the dish with everyone visiting Saving Flavors.