Prologue

The Sir Katser Kitchen is a collaboration between the best of friends, L + M. We decided to start this blog as a way to keep an open journal of our culinary explorations, so that as we try cooking new dishes, our friends can chime in, keep tabs and offer feedback on what is working and how each recipe can be improved. As our fascination with a variety of cuisine's has expanded, so has a growing list of food allergies, intolerance's and monetary constraints.  Our goal is to work within our limitations of diet and budget; while striving to buy locally grown food (ie:CSA and farmer's market), eat seasonally, stick to a rotational diet and eliminate waste of unused ingredients. The list of food allergies that we plan to work around and of which you will see very sparingly on our blog are as follows; beef, milk(not all dairy, just unprocessed milk), eggs, sesame, brewers yeast, mushrooms, cranberry, almonds and shellfish.  We are also well aware of the constraints of a gluten-free diet so we will be paying due attention to posting alternative baking recipes.
As a monetary guideline to eating we are looking at a standard budgeting guideline worksheet which we have combined with a standard miscellaneous category (ie: hygiene products, household supplies, subscriptions, gifts, and postage) to help the ease of not having to itemize all receipts. The worksheet suggests spending between 14-23% of your net spendable income on all food and misc. related items, which for us is going to start at $140 a week. Our $10 a day each allowance will include going out to eat, potluck parties, alcohol, dessert and other expensive vices.
To learn more about eating seasonally we encourage you to check out a book titled From Asparagus to Zucchini written by the Madison area CSA.
Thank you for reading our blog!