About

P1010813My name is Kelly and I’m a 29-year-old communications strategist by day and aspiring cook/baker/artisan cheesemaker by night.  I first started blogging at Blogger in 2008.  I started my blog because I love creating things in my kitchen and I wanted to share stories and recipes of my food with friends and family who weren’t close enough to taste the food for themselves.  In that time I’ve gone on to get a Cheese Certificate from Boston University (taught by the awesome Ihsan of  Fromaggio Kitchen) and have tried over 200 new recipes, many of which have been featured on this blog.  I absolutely love writing about cooking and eating and hope you will enjoy my adventures as well.  Check out some of the places The Pink Apron has been featured here.

When I’m not writing about recipes and food reviews here I also share my favorite local finds over at My Daily Find Chicago.

Food Philosophy

P1010983Having read countless food blogs it seems a common convention of food bloggers is to share their food philosophy. Mine is a combination of a deep seeded love and appreciation of food and a desire to have my food choices reflect my ethical principles.  I don’t always succeed at the latter but I always strive to do better.  For me cooking is all about the details.  Not only do I like to spend time while cooking testing and reflecting, but I also love to learn as much as I can about the origins of my ingredients.  I get very ‘geeked out’ about knowing how my vegetables were raised or about how it was that the producer of my cheese came to pick up the trade.  I find that the stories behind the ingredients often make the meal itself all the more special.

Kellyandoliver

I also believe that with enough practice no food is beyond the reach of the home cook.  I’m sure the nuances of my flavors may never be as polished as a Michelin 3 star chef, but that doesn’t mean I can’t have the courage to try making whatever strikes my fancy.  Currently that’s amateur cheese making, but who knows what I will want to dabble in next.

P1010695I also enjoy eating fresh whole foods whenever possible.  I wouldn’t call myself a health blogger per se, but I guess since I happen to love whole grains, fruits, and vegetables it kind of ends up that way.  If anything my life is all about balance and living without deprivation.  My pie in the sky dream is to someday open a working artisan sheep’s milk cheese farm that is also a yoga and knitting retreat.  A girl can dream can’t she?

Why I named my blog The Pink Apron

untitledWhen I thought about what I wanted to name my blog, the name The Pink Apron came to me instantly.  For starters, pink is my favorite color.  It was the color of my bathroom when I lived in Boston, of my Kitchenaid mixer, and the majority of my kitchen tools.  The apron bit came from my love of aprons, especially vintage ones.  They carry a sense of femininity and nostalgia that I find appealing.  I have started collecting vintage apron patterns off eBay and one of these days when my schedule slows down I intend to put them to good use and whip up some modernized vintage aprons.

Thank you again for taking the time to stop by and read about my culinary adventures.  Comments from readers and the blogger community at large is what makes this so fun.

If you would like to contact me I can be reached at contact@pink-apron.com.

{ 16 comments… read them below or add one }

Amanda July 9, 2009 at 9:38 am

Hey!
So glad I can finally see this. Totally jealous of your fab blog and wish I was there taste all the yummy things you’re making.
XX

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Kelly July 9, 2009 at 5:57 pm

I miss you like crazy. :-( Thanks for checking out the blog. Hopefully we’ll both be on the same side of the pond sometime soon.

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Hilary October 12, 2009 at 11:37 pm

hey, thanx for always checking into my blog:) your comments always give me a smile for the day. i luv your blog by the way! my foodie friend and i would totally come to your cheese/yoga/knitting farm. my friend did cheese making at a farm in france last summer, alot of work but pretty cool. you know there’s this thing where you can go live on farms around the world for free and work on the farm in exchange, wolfing or something. i also thought that there should be cheese tasting classes, like wine, and not only trying different cheeses but know about the life style and diet of the animals that your eating there cheese. maybe that sounds kinda crazy but i would curious to know how much that effects the tastes of chesse!

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Jessica @ How Sweet November 17, 2009 at 4:23 pm

I love your blog! :)

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Kelly November 18, 2009 at 1:39 am

Thanks. :-) I appreciate it.

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Leia November 24, 2009 at 1:11 am

I dont always get around to reading your blog but when i do i stay on for hours. i wish we could share in our cooking adventures. :) miss you tons. oh and i agree i love cooking for the doggies!

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Deb December 27, 2009 at 7:13 pm

I have enjoyed reading your blog, and seeing the great dishes you have made. I love to eat, and dream about knowing how to cook, so it is always fun seeing how gifted some people are with cooking. I always remind your Aunt Mary Ann, that I want to hire you as our Chef for a night, how about it ?

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Lily December 30, 2009 at 6:41 pm

Hi Kelly, Love your blog. You do a great job with it. Just wondering if you have ever heard the song Kelly’s Eyes by Andre Cymone?

http://www.youtube.com/watch?v=kfQ7sVhi0lk

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Kelly December 30, 2009 at 8:21 pm

Leia – Thanks for the comment, it means a lot.

Deb – Anytime! I’ll let her know next time I am home and perhaps I can make dinner for both of you.

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Melissa January 10, 2010 at 7:19 pm

I LOVE that a lot of your kitchen items are pink. That is too cute. :) And I love your food philosophy! Glad I found your blog.

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Hope Wile February 5, 2010 at 1:21 pm

Kelly, Great website. I printed out your recipe for Deep Chocolate Brownies with Chevre Swirls, and look forward to trying it. However, the eggs are omitted from the ingredient list (they are in the instructions – but how many?)

Thanks very much -

Hope

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John February 22, 2010 at 9:41 am

I made the langoustine and angel hair, You have some great recipes on here.

thanks

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Lilias June 19, 2010 at 4:32 am

hey, thanx for always checking into my blog:) your comments always give me a smile for the day. i luv your blog by the way! my foodie friend and i would totally come to your cheese/yoga/knitting farm. my friend did cheese making at a farm in france last summer, alot of work but pretty cool. you know there’s this thing where you can go live on farms around the world for free and work on the farm in exchange, wolfing or something. i also thought that there should be cheese tasting classes, like wine, and not only trying different cheeses but know about the life style and diet of the animals that your eating there cheese. maybe that sounds kinda crazy but i would curious to know how much that effects the tastes of chesse!
+1

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Colleen August 23, 2010 at 1:05 pm

I love it!! Miss you so much and I can’t wait to have time to check out your website some more. Keep up the good work!

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Sara February 17, 2011 at 4:28 pm

Glad I found your site via foodbuzz. I am Boston-area too
and love cooking (and artisan cheese; but I still haven’t mastered
making mozzarella). Looking forward to following your adventures,
and since we’re in the same area, getting some of your local
tips!

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diane March 1, 2011 at 8:39 pm

Hi Kelly. I just stumbled onto your website. I love your concept of food. I love to eat healthy, too. I love to try new and unusual recipes,even the sweets, which I do occasionally indulge in. I was actually looking for the Vermont Brownie Co./ Deep chocolate Chevre Bownies recipe, so I was led to your site. I haven’t made them yet. I am waiting for an occasion. I also love the name of your site. This is a little bit of trivia. My moms name was Kelly and she loved aprons. She had that apron pattern. She used to make aprons, for gifts, for her special friiends. I have a few of them. If you lived nearby, I would give you one because of your appreciation for vintage aprons. I have had fun on your webpage and will most definately visit it often. Thanks for your contribution of recipies and blog. Diane

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