About the Soloist

My name is Becky. I’m a cook. I’m a gardener. I’m a baker. I can pickles and jams, make cheese & nut butters, ferment things, and generally love to experiment in the kitchen. Just one problem…I live by myself. When I sit down to my blog reader, there are always inspiring meals to try, but many are scaled for a big family. And I’m not good at leftovers. As much as I have good intentions, I really can’t get myself to eat the same thing more than 2-3 times. So I’ve had to get good at cooking meals scaled for me.

Cooking for one can seem like a lot of trouble, so many single people rely on shortcuts–they buy frozen foods, eat out or order in…or buy heavily processed “shortcut” ingredients like prepared sauces and boxed mixes. Over the years, I have learned some tips on cooking that can allow me to make my own shortcuts. I take the time to make core ingredients myself, and store them by freezing, canning, dehydrating, and more. I love making these things myself, as I know what is in them, and I know I have the raw materials for quick, easy meals at my fingertips. This is slow food–done the old fashioned way, made using whole, natural ingredients.

And I hope to show you that cooking for oneself can be inspired and easy at the same time. Not everything I write about is directly related to this theme, but I’ll try to share my own exploration of cooking in-depth, healthy and natural meals in a way that makes sense for someone who doesn’t have a house full of mouths to feed.

I’ll walk you through my tips for cooking healthy breakfasts that are ready eat in the morning (or on the way to work on those more hectic mornings), quick and easy meals that can easily travel to work for lunch, and how to cook an inspired dinner for “just” you after a tiring commute. I’ve been guilty of eating whatever is at hand after a long day. That could be chips and salsa for dinner, or anything involving peanut butter. So I’ve learned how to ensure that there is always something healthy and easy waiting for me on days like that. I’ll also share recipes for times when you have more time and want to cook something more involved, regardless of how many people are in the audience (I love brunch on Saturdays…)

Another way I’ve harnessed my love of cooking and made it work for me is by turning my interest in preserving into a business. For the last two years, I ran Urban Preserves, a small jam and pickle business. While the San Francisco Underground Market was active (from January of 2010 to July of 2011), I sold at almost every market. Unfortunately, the market has been on hold due to some legal problems with the city of SF, and I’ve put the business on hiatus indefinitely. My loss is your gain, however! I’m going to share my favorite recipes for jams and pickles here on the site, so you can make them at home!

Thanks for taking the time to learn about me. I hope you’re enjoying what you see. I’d love to hear from you on comments on the site–it’d be nice to know that I have an audience!


5 responses to “About the Soloist

  1. Priscilla S. Polk

    Your creativity in cooking gives me a shot in the arm. You are multi-talented…you cook, take the photo, and then blog…and give computer illiterates like me a spin on the iPad. Amazing!

    • Becky from Kitchen Solo

      Thanks, Cris! I had a great time seeing you this weekend, and hope to get back to blogging soon, now that I’m home again!

  2. Josie Rankin-Lary

    Becky – Christy shared some of your chipotle salsa last night at our casserole exchange ~ it was amazing! We loved it. She also shared your blog info with me, so I just had to take a look today. Really beautiful. Your photography is gorgeous. When I cooking and preserving from our own garden grown foods, this is what I wanted to do. You’ve inspired me to get that going! Nice job!

    • Becky from Kitchen Solo

      Thanks so much, Josie! I’ll try and post my recipe for the salsa sometime–I’m glad you enjoyed it. It’s always fun to make connections with folks in Christy’s world.

  3. randi shafton

    I am so impressed and can’t wait to try some of your recipes.

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