This is the same blogger known back in the mists of the early 2010s as The Gluten-Free Southern Cook. This blog may also feature an occasional guest post from my continuing sidekick, Mister Sweden, and possibly some other guest contributors. But, it is still mainly the product of yours truly, trying to stay as well fed as possible and share some of the results.
Life got in the way, but I have intended to get back into “proper” food blogging for a while now. After over a decade and an intervening move to Southern Sweden several years back, it seemed fitting to start fresh with a new site.
What to expect here
I aim to primarily post some good, basic home cooking on this site, and mostly keep it somewhat accessible to other people who might be working with limited energy and/or further physical challenges. I also try to keep things affordable, though naturally relative food costs will be different depending on where you are. I’m all for working with what you’ve got, and making that as delicious and satisfying as you can.
Please don’t expect professional-quality photography or food styling here. You will be disappointed if that’s what you’re looking for. This blog is run by some nerd who likes to cook, and has the functionally cluttered apartment kitchen to show for it–who possesses a phone camera and very basic photography skills. The emphasis here is on tasty everyday cooking.
To very loosely paraphrase something the late Rick McDaniel said, where of course I can’t locate the actual quote when I want it? “Southern cooking” has always largely been the result of Southern cooks filtering different influences through their own culinary sensibilities and traditions. I’m a Southerner cooking and adapting this dish; therefore, it’s as authentically Southern now as anything else you’ll find! Most of what you’ll find here will probably fall under that rough description.
These days, living in a culturally mixed household and now in Sweden? That is likely to include more local dishes, ingredients, and other influences. By the time I’m done with it, it’s questionably Swedish, but hopefully still good. That’s sorta how food works–and where the “Swedabilly” part comes into it.
I will probably reboot some of the basic recipes from the previous blog, updated to reflect how I would make the dish now.
Some of the recipes here will probably include ingredients which are more readily available in this part of the world, along with some inventive substitutions for other ingredients which are not. I will try to provide suggested substitutes for anything which might be difficult to get in the US or UK, which are my own main other points of reference.
My cooking is already gluten free by default, after about 20 years now of recognized celiac. I also have years of vegetarian/vegan cooking experience, besides working with ingredient availability in different locations. I am pretty good by now at adapting recipes, and coming up with substitutions that work. Please let me know in comments if you would like any suggestions for adapting any of these recipes to suit other dietary requirements, and I’ll try to help. Food and cooking should be accessible.