Provisioned Kitchen

“There is a kind of sorcery in all cooking; in the choosing of ingredients, the process of mixing, grating, melting, infusing, and flavoring, the recipes from ancient books, the traditional utensils (…) and it is partly the transience of it that delights me; so much loving preparation, so much art and experience, put into a pleasure that can last only a moment.” – Joanne Harris, Chocolat

Ultimately, I want to make, and share, good food, but not just good food, I want to make food that will always elicit this reaction from my dog.

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My story

Welcome to Provisioned Kitchen

I come by a passion for food honestly; you can fairly say it’s in my blood, passed down from the likes of my Uncle Paul, Aunt Harriette, Uncle Yoyo, Grandpa McDurmon, and many others. Yoyo ran a bakery, like me, and Grandpa Mac, he managed the restaurant of the illustrious Peabody Hotel in Memphis, TN. Harriette loves baking all sorts of confections, and Paul was an avid food enthusiast, watching any and all cooking shows, soaking up as much as he could and always ready with some kitchen advice, his favorite being: “low and slow, Anna.”

To quote a favorite book (Chocolat, by Joanne Harris), “I (carry) recipes in my head like maps;” I traverse the winding roads of my memories and life by the food that has been shared with loved ones.

While this website is my outlet for sharing recipes I find and concoct to feed my family, and the humor that inevitably comes with the attempt to please them, it is also an homage to the people in my life who helped fill in my map and led me here.

Great Grandpa Mac with the Chefs of the Peabody Hotel (he’s the one without a hat)

Golden A rating for the Peabody Restaurant from the Division of Hotel and Restaurant Inquisition

The book and apron that ignited my love of baking, purchased by my Mom

Paul advising me on the best way to carve the Thanksgiving turkey

Novice or experienced

I try to make the more daunting recipes (looking at you Beef Wellington and Croissants) approachable and friendly.

Recipe Highlights

Sweet Heat Chili

A complex blend of spices that burns just the right amount, with a sweet cinnamon undertone to balance the fire.

The Only Green Beans My Kid will Eat

Learned from my Mother-in-Law, these fresh, whole beans are lovingly ignored while they simmer and marinate in a savory broth

Brownies, 3 Ways

Cakey, fudgy, or gooey, I’ve got the recipe for you. Each variation is packed full of rich, decadent chocolate and delicious in their own way (even the cakey variety)

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Go Go Gadgets

Tips, tricks, techniques, and the kitchen tools to accomplish them. Here you’ll find my insights on what makes cooking and baking easier, and more fun!

Techniques

Provisioned Kitchen

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