Why Melting Potluck?
To combat my existential crisis, I started this food site to write comedic stories about my life as a millennial trying to learn temple cooking and yet succumbing to my carnivorous impulses.
Hey, nobody’s perfect.
You and I will be good friends if you:
- Want life to sloooooow down.
- Enjoy breaking bread with friends, family, and strangers on the Internet.
- Think carefully about life through the lens of food.
- Agree with the philosophy, “Are we going to measure or are we going to cook?”
- Aren’t looking for more information or recipes, but want a system to think about and make food.
- Would rather have 1 recipe optimized to delight me with a helping of sassy on the side rather than 100s of cutesie tailored for the American palate.
- Don’t throw up in your mouth reading narcissistic writings from another millennial on the Internet.
- Agree with the statement “no more f*cks to give.”
If it’s your first time on this site, read the START HERE guide for why you should leave this site immediately.
Who am I?
I write about food and photograph our kitchen creations. I do all the research on stories and daydream about food. A former journalist, I now work at a software company in San Francisco that helps Fortune 1000 companies organize their data. I grew up in New Zealand with my mum’s delicious home cooking and spending many childhood hours at the Thai grocery store where she worked.
Meet my partner, Alex
Alex is a scientist, getting his Ph.D. in Physics. He spends his time (when he’s not in the kitchen with me) building experiments that test theories about gravity. He does literally all of the heavy lifting, carrying groceries and wielding heavy pots and pans. He grew up in Southern California cooking a lot with his parents who are Julia Child and Jacques Pépin fans. Customary gifts at Christmas always include a kitchen utensil or two.
It all started with a slice of cheesecake
On our first date, Alex and I shared a slice of cheesecake from the Cheesecake Factory. On our third date, he grilled New Zealand lamb chops for me and made his family’s famous garlic lemon juice salad dressing. I knew then that he was a keeper! We’re a strong partnership with complementary talents. Alex is the mad scientist (what happens when I microwave a hardboiled egg?), fearless and goofy. I’m the optimizer (how can I cook all of this in one pot?), mischievous and adventurous. We’re both optimists with eyes bigger than our stomachs.
Nope, not professional chefs
We’re self-taught, home cooks with an eye towards easy-to-find ingredients and approachable recipes. We’re not experts. But we love to collect information from fellow food lovers and share it with you. We’re tinkerers in the kitchen. And while most of our recipes have plenty of garlic, it is not the only food we eat.
Alex’s favorite kitchen tool is a big chef’s knife. Mine is the garlic press.
We love food from different cultures. My favorite food is noodles. Stir-fried, soupy, saucy, no matter how you make it, I’ve never met a noodle I didn’t like. Alex loves dumplings. Though he will always stubbornly say he doesn’t have a favorite food, rather he loves variety. We eat everything (but Alex draws the line at chicken feet). We err on the side of less meat when possible (for the animals’ and environment’s sake) and lower carbs (because of my family history with diabetes). We have a lot of creative alternatives to noodles and not-so-sweet desserts.
We’re building a fun community, curious about food, and eager to improve our skills.
Food is a magical substance that brings people together. We want more of that magic in our lives. We’re trying to bring more of it to our neighborhood and community too. Thanks to the beautiful weather in California and our close proximity to farms, we’re big fans of community-supported agriculture (CSA) that provides us with fresh, sustainable produce and meat. And yet, the first time we found kohlrabi in our CSA box, we were dumbfounded about what to do with it. So, we chronicle what we do with weird vegetables we’ve never seen before. This blog is as much about demystifying food as it is about picking up skills, not more information. We’re no angels either. We don’t always eat organic or pasture-raised, especially when we eat out at restaurants.
When we’re not hosting a dinner party…
You can find me at the swimming pool and Alex on his mountain bike riding at the Sugarloaf Mountain. When we’re not in the kitchen, we’re probably exploring a farm somewhere in Half Moon Bay or Pescadero.