Hello And Welcome!

Poached Eggs with Heirloom Tomatoes

Hello, and welcome to the world’s punniest food blog, The Butter Half!

You might be asking yourself, Why on earth would anyone want to start a food blog? It’s such an over-saturated market! 

Well, my friends, I am a seasoned blogger. (Oh no, we’ve already started with the puns and we aren’t even five sentences deep! Hold on to your knickers, pals.) I’ve been blogging at my lifestyle blog for four years now. I have learned the whats-its, the whose-its and how-tos of blogging the hard way. Yes, many tears have been shed and hard drives crashed with an excess of photos being uploaded. More time than I’d like to admit has been poured into understanding the basics of the world wide web and all of its confusing corners.

But, alas, here I stand with a fresh start. I am taking all of the very best things I have learned from blogging and social media, and throwing it at you in the form of a food blog.

Farmers' Market Haul

My purpose in creating this site is to learn how to cook and bake. Sure, I can boil water and scrap together a basic batch of chocolate chip cookies, but I am here to really dig in. I am going to learn to whip egg whites into fluffy submission if it gives me carpal tunnel, goshdarnit! That’s called commitment, mis amigos. No more boxed mac n’ cheese and chicken nuggets for dinner every other night (and cold cereal on the odd days). It is my personal mission to use fresh ingredients, and make things from scratch. Okay, maybe not everything from scratch—convenience is my middle name, in case you were wondering. I still have a family and life to take care of outside of cooking and baking. But, I will do my solid best to be a food purist. Whatever that means.

Chocolate Cake Donuts

Oh, hello, the most beautiful donuts I’ve ever seen! Please show by a raise of hands if you celebrated National Donut Day last week. Okay, we can be best friends.

Grilled Eggplant with Heirloom Tomatoes

Bottom line, this wannabe chef is hot behind, ready to kill it, on the fly. (I just Googled “kitchen slang” to familiarize myself with the culinary world. Boy, do I have a looooonnnnggg way to go.) I hope you will tag along on this cooking journey with me. I am not exactly sure how to use a mandolin or pronounce crème fraîche, but we’re all in this together. I promise there will be nothing but delicious recipes, mouth-watering photos, the occasional guest appearance by The Swedish Chef, and fantastically terribly food jokes. Come be my butter half!

French Bread Pizza

Be sure to follow The Butter Half on Instagram, Pinterest, Facebook, Bloglovin’Twitter, and Google+ for updates and fun behind the scenes! Bon appétit!

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  • I’m so excited for your new venture and to follow along. I’ve always loved checking out your food photos and (almost literally) drooling all over the place. I had sent you an email previously about doing an article for my new magazine Holl & Lane, and now I’m probably going to bug you again to see if you want to do a recipe at some point as well! Good luck with the new blog!
    xo, Sarah

    • Sarah, thank you so much for this comment and for following along with my cooking escapades! It means the world to me. I don’t ever remember seeing an email from you—I am so sorry it slipped through the cracks! But, I would absolutely love to do a recipe for Holl & Lane. Email me and we can get to chatting! xo