About

I nearly called this blog The Desperate Vegetarian. Then I realized people would assume it was to do with dating: The Desperate Vegetarian: One Quinoa-Lover’s Quest to Find the Perfect Man with her Manchego. So I called it The Spice Thyme Continuum because it’s delightfully geeky, I love herbs and spices, and frankly all the other puns on time/thyme were taken.

The desperation and time/thyme theme came about like this: For years, I arrived home after an exhausting day’s work and one-hour commute desperate for dinner but with only enough energy to put in about 10 minutes of effort before collapsing on the couch with a glass of wine. So I came up with a host of healthy, easy recipes, many of which take 10 minutes, many of which take longer but require only about 10 minutes’ hands-on prep, allowing you to collapse on the couch with a glass of wine while the food does its bit in the oven.

I found my groove using several basic techniques that I would then riff on depending on mood, season and what’s in the fridge. I’ll be sharing those techniques and improvisations on this blog. For example, many recipes will begin with charbroiling tomatoes, which can then be turned into pasta, curry, soup, bean stew, fennel Caprese salad and more. A basic tahini dressing can be drizzled on roasted eggplant, or mixed with quinoa, or chickpeas, etc. With these riff-able techniques in your repertoire, you can buy similar ingredients week after week (thereby saving time and money), yet create an endless array of meals.

Most of the recipes on this blog will be vegetarian, though the occasional chicken curry or seared salmon will sneak in, too. All of them will be healthy, keeping in mind that my definition of healthy doesn’t involve counting calories or fat grams. It used to, and I weighed 15 pounds more than I do now, so I figure that can’t be a very good idea. The easiest and most enjoyable way I’ve found to think about it is this: Does the food make you feel good (now and many hours later)? If so, it’s healthy.

That’s primarily what this blog is about: food that makes you feel good, both in the eating and the cooking. Just because many of these recipes are quick and easy doesn’t mean they’re prepared in some soulless, race-against-the-clock fashion. They’re prepared with passion. And I’m not exact about measuring ingredients, so feel free to adjust these recipes to your personal taste. Baking is science, but the rest of cooking is art.

Amendment to the above: All of that is still the intention of this blog. However, as of August 2013, I have just moved to London for six months. My kitchen is the size of a broom closet, and my flatmate’s kitchenware and I are still getting to know each other, so this blog may be more travel-themed to begin with. Stay tuned…

About Me
My name is Keridwen Cornelius. I’m a freelance writer and editor, and formerly the editor-in-chief of Phoenix magazine, the city magazine for Phoenix, Arizona. I’ve written about travel, food, science, the environment and people for the New York Times, National Geographic Adventure, Gastronomica, and Arizona Highways. I also write screenplays. I’m from Phoenix but am currently temporarily living in London. You can find my website with my articles here. My name, by the way, is Welsh. Keridwen was a fairy princess in a children’s book my mom was reading to my brother. She’s also the Celtic goddess of inspiration. And a large, albino pig. But that’s another story…

One Comment

  1. Deb

    Nice to read about your travels.

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