Bite. Sip. Repeat…

What kind of recipes are you going to find here? I feel that cooking, like life, has to have balance. Some days it’s about getting dinner on the table in “30 minutes”. Some days it’s about taking the time to cook the challenging recipe from your new cookbook. I’ll be blogging about both types on BSR.

As a father of two boys (3 and 6), we’re always looking for meals that will satisfy both adults and small children. Sticking with the balance theme, we sometimes eat together as a family and sometimes Lisa and I eat after the boys are in bed. That’s usually our time to cook new or more exotic dishes. The boys eat a decent variety of foods, but when we eat together, I don’t want to always eat hamburgers, hotdogs, quesadillas, and chicken nuggets. I also don’t want to cook two meals. So we look for ways to essentially eat the same meal, but keep it tame enough for our kids and interesting enough for the adults.

Last night we had spaghetti and meatballs. This time, we all ate the same thing with salad for the parents and green beans and applesauce for the boys.

Last week we had mac and cheese, which the kids love, but the adults like to be a little more interesting. The boys compromised by letting me add diced ham to the dish and I added some peas to Mom and Dad’s half.

This concept is nothing too revolutionary, but it makes family dinner time a little more culinarily satisfying. And don’t worry, I’m not going to write a book on this “amazing new technique”. Unless I get a hefty advance.

Food blogs. There’s a ton of them. Some good, some bad. Some start well and then fade off. Way too many entries like “Wow, I just noticed it’s been six months since I blogged, I really have to get going”. Some blog about restaurants or recipes or whatever. What’s going to be different about “Bite. Sip. Repeat…”?

Well, besides the consistency factor, I think it will be a couple of things. One, I’ve got several people signed up to contribute to the blog. I’ll be introducing them over next few weeks, but the interesting thing is their diverse attitudes and relationships with food.

Two, we’re not going to get stuck on one subject. We’ll be addressing cooking, shopping, farming, restaurants, wine, and lots of other stuff. Hopefully, there will be something of interest for everyone.

Three, we’ll be listening to what you have to say. Suggestions for content or changes will always be welcome

Please let us know what you think.