Culinary Vixen's New Vision

Look for new things up here at Culinary Vixen.  Its time to revamp the blog, give it new life and find my food voice again. I have a few themes up my sleeve; ready to be pulled out, dusted off and unfolded to share with the world. Here's a preview of some of the topics I'll be concentrating on in the future:

• Recipes from cooking school
• Sharing recipes I've kept for over 20 years.  There's a reason I still have these! 
• Exploring Culture - One recipe at a time
• I love ALL cuisines and exploring flavors from around the world keeps me excited about food. I will post amazing recipes from around the globe, to inspire your palate!
• Can we pickle it?
• In 2014 I became part of a kickstarter campaign called Kraut Source, an ingenious device (I hope, haven't received it yet. If you want details go to their kickstarter page for more information.). I plan on using these things to pickle any veggie I get my hands on. Small batch is where it's at!  Can't wait to dive into the healthy bacteria world! 
• We want cheese please!
• If you know me, you know I'm a cheese freak. QuesoBeso is slowly dying as the cheese world in the South Bay is being inundated by Murray's of New York via Kroger/Ralphs grocery stores. But fear not, I will still bring you awesome cheese selections, information and pairings. 
• I ate it - Here!
• Living in the South Bay of Los Angeles county we have an amazing choice of restaurants to choose from.  I enjoy eating out with my family and doing quick reviews to help others sort through it all and find the gems. Look here for lists of regional favorites - El Segundo, Hermosa, Redondo, Manhattan, Gardena and Torrance; just to get us started. 
• What do you do with this?
• Gadgets can be fun; let's explore them!
• MY food network
• I've been cooking, hard core cooking, for about 20 years. I have met many very interesting food people along the way.  Some of them I don't even remember how I met. I want to use Culinary Vixen to reconnect with my food family and share their particular knowledge with my readers.

Well, that's the gist of it.  New ideas and a brand new start for 2015.  I'm excited to get started.  If I can only figure out how (really, remember how) to get this thing formatted beautifully.

Thanks for your patience! :)

Vickie - Culinary Vixen