How to Separate an Egg

Prep for Chicken Stock, Chicken Thighs Braising, & Herb Marinated Pork Tenderloin

All together now:

FINALLY.

This post is one I’ve been meaning to make for longer than I care to admit. Those of you that know me well (which I’m assuming is all of you, being that this is my first post) have heard me talking about the food blog that’s been on the back burner floating around in my head for far too long. A lot has happened between me first itching to start Kitchenette and this moment: new jobs, a handful of a dog, an adorable nephew, a DIY wedding, a move to a new city, and all those other wonderful things life sprinkles in between.

I kept waiting for that elusive “right time” to start this. Oh, I’ll start when all my recipes are cataloged, when I have more original recipes, when I get a better camera. But this is all about the adventure after all, isn’t it? I’d much rather be doing this than updating my Living Cookbook, that’s for sure.

A few people have to be acknowledged before I can continue, since none of this would exist without them. My mom, for getting me in the kitchen as soon as I could stand up, and teaching me everything I know. This includes how to separate an egg, which I thought was the most absolutely magical thing I had ever seen (it’s still pretty damn cool actually).

Best Christmas Presents Ever

My sister, Lashaan, who is my greatest kitchen collaborator. She’ll also talk about food with me longer than anyone else will, which is… forever. I really miss being able to cook with her since our recent move.

Josh, who is not only my biggest supporter, love of my life, and honest taste tester, but he made this site possible. I wouldn’t have known where to begin if I had to build this site on my own, and he not only did all the grunt work, but answered my 80 million questions along the way without hesitation. Thank you!

We’d be here all day if I tried to thank all the rest of the family and friends that have influenced my cooking and fearlessly let me test recipes on them. You all know who you are, and I hope to collaborate on posts with some of you in the future!

For now though, I’d like to share a few of my favorite photos I’ve taken over the past few years in preparation for Kitchenette. I hope you enjoy them, and check back soon for new content and updates!

Grilled Salmon with Pomegranate Sauce

Orange Almond Buttons

Chili Rubbed Pork Chops, Candied Carrots, & Skillet Cornbread

Chunky Shepherds Pie with Panko Parmesan Crust

Posted in: Life Outside the Kitchen

2 Responses to “How to Separate an Egg”

  1. Sade says:

    Hi Brittany! Just worked my way back through to this post after drooling over the Kentucky Mules on Tastespotting; love what you have so far, I look forward to following your food adventures!

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