About this blog
It’s not always easy or convenient to put a tasty, wholesome meal on the table for yourself or the family. Nothing’s worse than shuffling between the fridge and pantry, deflated and uninspired by packs of dried spaghetti and aging carrots. We’ve all been there!
I’ll share with you some professional tricks and techniques I’ve learned over the years. My intention is to inspire you to come up with amazing food on your own, with what you have on hand, impromptu style, even at the end of the week when there’s a lot of empty space in the fridge. We’ll explore different ingredients, techniques, cuisines and products that I find interesting. I’ll focus on topics in-depth so you’ll gain a comprehensive understanding, knowledge and skills.
That’s what builds confidence, and that’s my goal.
We will slowly build a seasonal pantry together. By keeping a few staple items always on hand, you’ll be amazed at what you can come up with. It’s not unlike what the pro’s do in restaurant kitchens. They order what’s available, in season, and affordable. Prioritize what to use first and what has a longer shelf life. From that they make staple menu items (familiar meals) and specials (something new!) based on what’s in the fridge, and add some nice ingredients from the pantry to pull it all together. Hopefully by the end of the week, everything will be used up and you’ll be ready to do it again.
I use natural, minimally processed whole foods and ingredients. I rarely cook the same thing twice, so a lot of my recipes will be written based on what I feel like eating or have on hand that day. If I don’t write the recipes myself, they may be adapted from one of my many cookbooks, from family or I may hang out and cook with one of my Chef friends.
My name is Kelly Sterling. I’m a professional Chef, Food Photographer & Stylist (for full BIO and Website). My approach to food is best summed up in these few words; Keep it simple, natural and beautiful. My recipes reflect just that. My life pretty much revolves around food, it always has. Dad was a Pastry Chef, he taught me that practice makes perfect. Mom owned and operated a few restaurants while I was growing up, she taught me how hustle in a busy kitchen, use dangerous equipment and how important it is to serve everyone a pretty plate of food, even if it’s meatloaf. Grandma taught us how to grow a garden, even in the most challenging conditions (think AZ desert…in the summer). Gramps taught me how to be a good eater,
and how much joy can come from a simple meal shared with family and friends. Oh, and he put pepper on his ice cream way before it was trendy!
I learned from a young age what real food looks like, feels like, smells and tastes like. SnailsView is a place for me to share with you everything I know and love about food, and maybe we can teach each other a thing or two along the way.
Thanks for stopping by.