Hello, my name is Matt. I’m an engineer by trade, and a father for my real job. I’m married to a beautiful, talented and driven woman named Abby. We have three charming daughters, two enormous dogs, one awesome cat, and one stumpy terrible cat.
We were both born and raised in the Pacific Northwest, then met in college on a fateful Box Wine Wednesday. I would like to claim it was love right away, but it’s kind of hard to really separate my love for beer and my love for my future wife. I still love them both, just to be clear. I won her heart by cooking in ways that would make Paula Deen say, “Son, I think that’s a bit too much butter; and not every recipe needs heavy cream.”
We started blogging a few years ago while Abby was pregnant with the twins. It started as a place where she could share the magic of birth, and the beautiful journey toward parenthood. As the morning sickness and our charming parasites took hold, I hijacked the blog and turned it into a place where I could chronicle the misery of feeding three insatiable beasts through one mouth. Then, the realities of parenting two kids, then three, forced us to abandon most hobbies and extracurriculars. We spend some serious time in survival mode. Dining out became an infrequent event, for our health and our budget. It was then that we realized that we could make good, healthy food at home; while holding a budget, and teaching our kids responsible attitudes toward food.
Cooking and eating have really been at the core of our relationship since the beginning. The approaches have changed, and the reasoning certainly has; but it is a shared interest that we have evolved together. We’ve tried the South Beach Diet. We went vegan for lent one year, and some of our favorite recurring recipes are left over from that. We tried gluten free for a week, but I love bread way too much to stick to it. Currently, our focus is trending toward the “Real Food” philosophy. We enjoy fresh, minimally processed foods, ideally local and in season. We try to buy organic, but I am a sucker for those freakishly large and supernaturally refreshing mega-GMO honeycrisp apples. I’ve tried raw milk, and it is pretty awesome. Our go-to dessert is stolen from an episode of Daniel Tiger (Mr. Roger’s Neighborhood spin off). We have tried the fresh-produce-delivered-to-your-door boxes, and had to find sixty different ways to use the massive piles of kale. We eat red meat, unabashedly, but infrequently. Good meat is hard to beat. I use baking as a way to distract toddlers from being cranky.
We are constantly trying to learn about food, the science behind it, and how to better feed our family. And so, we are here to share ourselves with you, and invite you into our kitchen.
When you ask, “What is that spice? I can’t figure it out.”
It’s Seasoned With Chaos.