Welcome to my little kitchen.
Here I try to bring virtual pen to paper and write down the recipes that tell the story of my life. I believe that happiness is meant to be shared, and so are great recipes.
This blog has taken many shapes and forms before it got to it’s current format, and it is likely to change again until it becomes something that I think best represents me.
In my eyes, grace is the right combination of dignity and respect, and life lived in the light of grace is one that allows me to respect my surroundings and be in balance and harmony with them, while at the same time making sure my Self never gets stepped on, and no one brings me down.
It’s that fine line between keeping your head held high while still being attentive to the needs of everyone around you.
Having learnt it from my parents, it’s the way I strive to live my life. It’s the way my husband lives his life. And it’s the way I hope to raise my children by.
go A Little About Me:
I am a twenty-something year old living in the beautiful city of Jerusalem, Israel.
I am married to the most amazing man in the world, who happens to be my anchor, my saving grace, my shoulder to cry on, and my partner-in-crime in the kitchen (and outside of it).
I study in an amazing undergraduate program that combines Design and Computer Science. It sounds like a program for really ambitious people but I think I am doing it more so that I can keep not deciding what I want to be when I grow up (why decide on one thing when you can have everything?). This is also why although cooking and food photography is a creative process that taps more into the artistic side of me, you will still see computer-science-related allusions or even flat out rants here and there in my writing.
Growing up in two countries, I am a strange but proud cross-breed of Californian and Israeli culture (California is like the rest of the U.S, only better).
I love good food, good people, and good music. I appreciate feedback and would love to hear from my readers! I hope you enjoy this journey as much as I do, if not more.
can i buy Premarin over the counter in spain Q: Why do your earlier posts not have pictures? What happened?
I initially made the decision to start writing this blog without all the accompanying photos. I had been writing these recipes for a long time and wanted them accessible to everyone as soon as possible, which just wasn’t happening when I was trying to make the photography keep up with the recipes. Now that I got some posts out of the way, I am free to work harder on new ones – organized photo-shoots, editing, designing, etc. – but there are still definitely more and more ideas in my mental “inbox” than I can keep up with!
Q: What equipment do you use for photography?
I don’t have any fancy artificial lighting or even an amazing professional camera – I have a pretty good point-and-shoot. Edit: For the more recent posts, I have been borrowing (several) friends’ DSLR cameras, or checking one out of the inventory at my art school. I still love my p&s though. I get about an hour or two of abundant natural light in my apartment, and that hour happens to
be at 7:00 a.m change throughout the year! So my shooting time is very limited. The space in my apartment that gets natural light is pretty limited as well, and if you are diligent enough you can probably put together what that part of my apartment looks like 🙂
My goal is to eventually have good photos accompanying each recipe post, as well as step-by-step tutorials. I hope that my photos will get better as I progress on this awesome journey!
Q: Where can I see more stuff from you?
You are more than welcome to check out my facebook page! There you can read other people’s reviews and ideas, share yours, and get a glimpse of what’s cookin’ (so to speak). You can also follow me on Pinterest. Or check out my galleries on Tastespotting and Foodgawker.
Q: Can I use your content as my own without crediting you?
Well aren’t you nice? My recipes, photos, and any other content on this site may not be used without my permission. Obviously if you’re making food for your family and friends you don’t have to mention the source (although that would be nice). But you may not publish this content, sell it, or make any other similar use of it without explicit permission from me.
Q: Is there a way I can contact you for advice, special requests, or anything else?
It’s important for me that anyone reading the recipes on this blog will be able to make everything for themselves at home. I try to be detailed, but if you are still wondering about something, please post your question as a comment on the relevant recipe’s post. That way, others can gain the same insight you do, and we will all be wiser!
I am trying to spread a message of love and grace with this blog, so if there is anything you want to contact me about otherwise, you are welcome to do so at:
thegracefulkitchen [at] gmail [dot] com.
I love challenges and if you have something you want to see done and instructed here, let me know. Having said that, please understand that at the end of the day this is a personal blog, I am not doing this for a living, and I need to enjoy this process! So it may take me a while to get to your request.
Please do NOT send me promotional content – this is not a business and you will be wasting your time.
Q: Are you vegan? Vegetarian?
No. I do, however, dip in and out of vegan and vegetarian phases. And I am okay with that. My mother, who was a vegetarian for a huge part of her life and only started eating meat relatively recently, once told me how liberating it was to eat a little bit of meat and throw the heavy title of “Vegetarian” to the winds. She no longer labeled or categorized herself, and it felt great. This is what I try to do, not only in my eating habits, but in many other aspects of life. It is not the silly, rebellious, high-school “Don’t-Label-Me” attitude, but a more mature one that acknowledges the fact each person is complex and unique in their own way and more often than not, titles and labels just get in the way. It might be easier to categorize people, but it is definitely cutting them for less than what they really are.
I do feel like eating less animal products is definitely a good idea, and many of the recipes you will find here are indeed vegan. But not all. Plus, Mr. Graceful makes killer meatballs that my life just wouldn’t be complete without.
Edit: We now only eat animal products outside of the house – they are no longer a part of our grocery list.
Q: Who is your blog intended for? Americans? Israelis?
You know, I spent a long time trying to figure that one out as well. My first cooking blog was in Hebrew, and I just never went public with it because the words didn’t “flow” as well for me as they do in English. I am extremely competent in both languages, but that blogging experience just felt forced.
Writing in English, I come across scenarios, aspects, and objects in my life that are hard to describe to someone who has not experienced the culture in Israel. So there is a trade-off.
I think ultimately this blog is for anyone who can read English at the lever at which I write, and who is open-minded about new foods and other cultures. I do feel that the people who will “get” my blog the most are ones who are like me – not really here, but not really there, either.