Hello, and welcome to the Penny Pinching Epicure blog!
My name is Rella and I’m a self-proclaimed food geek. I’ve been cooking and baking since I was about 10 (although luckily my skills have improved since then…my mother will remember a particularly disgusting green olive pesto I once made), and I continue to enjoy food, food science, pretty much anything food related.
I started this blog in September of 2009 because, well, I like food and I like writing, so why not combine the two? I wasn’t sure I’d like it, but it turns out I love blogging! It’s fun to make dishes, photograph and the write about the experience. It’s also really fun to hear my friends and readers tell me I inspire them to cook, bake and try new foods!
The inspiration for this blog came from my work on developing a financial literacy curriculum–I’ve always been pretty frugal and good at saving, but I started to think a lot more about where my money goes. I started challenging myself to save more and spend less, and to spend smartly.
And so was born the Penny Pinching Epicure (aptly nicknamed by my friend GG as “Poor & Hungry”). My philosophy is that even on a small food budget, you can still make really gourmet food, and that cooking real, wholesome dishes with fresh ingredients can actually save you a lot of money if it replaces eating out at restaurants all the time. I cost out all of my recipes, and every once in a while I’ll throw in a money-saving tip that I find useful.
I hope you enjoy reading my blog as much as I enjoy writing for you. If you have feedback, please let me know! You can comment on any of my posts, or feel free to email me at email@example.com.
Can’t get enough? You can also check out my guest posts at the Jew & the Carrot.
Special thanks to my designer for the beautiful header!
A few FAQs:
Why are most of your recipes are tagged “gluten free” or “dairy free?”
I’ve developed some food allergies over the past few years that has forced me to radically change my diet. But not to fear–you won’t find creamy mac & cheese recipes (or at least I haven’t yet figured out a gluten free/dairy free version yet…), but you will find many delicious recipes, perhaps those you might not ordinarily thing of.
How do you cost out your recipes?
I keep a well stocked pantry, so I don’t put in the cost of an entire bottle of olive oil for a recipe that calls for 1 Tbsp. In the event that it is a specialty item that I or my readers may not have in the pantry, I will put that cost in (like coconut milk). If you think there is an item I don’t include in the cost but think I should, just let me know!
Do you have a question? Let me know at firstname.lastname@example.org