What Is This and Who Am I?
This is my food blog and I am Conor Hogan.
That’s all I really need to go into, right?
Let’s say this right now; this is my mission statement. I’m here to cook good food – sometimes healthy, sometimes not – and show you how I made it. I’ve been cooking and eating and talking about good food since I was a wee lad and now I’ve got a fully stocked kitchen and a bachelor’s in writing. I figured I’d put the two together and annoy you guys once a week. More recently, I’ve had the opportunity to sweat my ass off in kitchens and I’ve been scribbling recipes in a flour coated, sauce-soaked notebook I keep in a kitchen drawer. Down the line (way, waaay down the line) I’d like to write a cookbook.
Before this, I’ve stuck to posting pictures of the things I make on Instagram and feeding my fiance the left-overs. The plan – because the sun is out, we just got back from a particularly tasty brunch, and I’m feeling productive – is to write a recipe a week, and post it here. I’ll stress two things here; first: I’m inconsistent. I say the plan is to post a recipe a week, because that’s all I can guarantee for now, a plan. I cook two or three meals a day every day of the week, and when I’m feeling frisky, I make desserts. But I don’t always make food that is worth writing a recipe for and I am rarely patient enough to photograph it. Sometimes I make three things in a day that I’m so excited about I burn my fingers shoving it in front of my camera. So, the plan is to put a recipe up a week, and hopefully I’ll stick to that.
The second thing I want to stress is this: I am not an authority on the food that I make, nor am I well-versed in recipe writing. My cooking is very much a work in progress (if you scroll through my Instagram feed that becomes startlingly apparent) and I expect this blog to act similarly. The food will get better, pictures will be prettier, recipes more exact. There will always be better ways to make what I’m going to make. People with much more practice make this stuff all the time. Some of them write cookbooks. But I will say this, the food I make is pretty f**cking good. First and foremost, I want to show you what I’m cooking. If you’re interested in making it, the recipe I give will show you how to make what I’m cooking. I will always be honest about the dish, if I feel that it could use improvement, I will say so. If there is something you see me make and would like to give it a try, I’d encourage you to find a dozen other recipes for the dish and pick the one that works best for you – even if it isn’t mine. If there is something you’d like to see me make, give me a shout and I’ll do my best.
The point is to showcase my dishes. Sometimes the best part of my day is sitting down to a full, beautiful plate and if I can share that joy, I will. And it’s always better when it’s homemade. It’s worth it to make your own food and as hobbies go, at least this one is filling. And pretty. I will always strive to make my recipes appetizing and entertaining. This is The Happy Noodle, dig in!