I received my Bachelor of Science in Hospitality Management from the University of Mississippi. Through living in a few different cities, pursuing a few different careers, I found my creative outlet in the kitchen. My love of cooking and its role in community building and memory-making led me to further my culinary education.
I studied my craft at Le Cordon Bleu, cooking cuisines from around the globe and eating my way through Texas. I have worked in various restaurants, a spa, for a catering company all while growing A Day from Scratch through word of mouth and tasteful dinners since 2012. On this website you will find recipes, culinary musings, and a little bit about my daily life.
I studied my craft at Le Cordon Bleu, cooking cuisines from around the globe and eating my way through Texas. I have worked in various restaurants, a spa, for a catering company all while growing A Day from Scratch through word of mouth and tasteful dinners since 2012. On this website you will find recipes, culinary musings, and a little bit about my daily life.
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Good food doesn't just feed the body, but the soul as well. The two go hand-in-hand. Mealtimes can create wonderful memories, ones we want to return to again and again. One whiff of pecans and cinnamon and you can practically taste grandma's pecan pie. A certain song heard on the radio can trigger the remembrance of mom singing along in the kitchen as she whips up supper.
I hold a very special place in my heart for Oxford Mississippi and Ole Miss. It was definitely the best four years and I am so proud to be a rebel. We've had our fair share of heartbreaks with the athletics, but last night was not one for the losing streak. With an amazing close out to a pretty exciting game, the rebel men dog piled each other while basking in the excitement that is sure to take place in Omaha.
I know I haven't been blogging and I'm sorry! I may not be blogging but we are going to have a lot of fun! In the meantime I am throwing it back to one of my favorite recipes of all time. At that time I think I was making this dish at least once a week for me and at least once a week for clients. It's dang good!
I don't really fancy myself a sweets person. I'm never one to crave french toast or pancakes for breakfast, but these pancakes are take things to another level, they are INSANE I tell you. These pancakes add substance to any meal and are a happy surprise. Serve them with a lightly green dressed salad, topped with a chicken breast or fish filet.
This morning as I drug myself out of the house to hit up a barre class, I was thinking about how I would grab a fresh juice afterwards and that would be something to look forward to. A reward if you will. Cut to half-way through class as I was on the verge of sweaty death it hit me like a freight train.
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