I've been thinking about the name of this blog again.
That Taste So Good.
When I created it, the idea was simple: I wanted a place filled with food that was really good for you and really good to eat.
Not one or the other.
Both.
And if I'm being completely honest, I haven't always lived up to that idea.
Sometimes I eat because my body needs food.
Sometimes I grab something simple because I'm hungry and don't feel like developing a recipe.
Sometimes I buy the foods I know I need, prepare them with very little effort, eat them, and move on with my day.
There is nothing wrong with that.
But it isn't exactly what I imagined when I created a food blog called That Taste So Good.
I Don't Need Every Meal to Be Gourmet
I've had this idea in my head that if I'm going to write about food, I should be creating elaborate recipes and beautiful meals.
But that's not really how I eat.
I like simple food.
I like food that doesn't require a kitchen full of ingredients or an hour of preparation. I like having good things on hand and figuring out how to make them satisfying.
A baked potato can be wonderful.
Eggs can be wonderful.
A bowl of grains and vegetables can be wonderful.
Something as ordinary as cabbage can become something you actually look forward to eating when it is browned properly, seasoned well, and given a little attention.
The goal isn't gourmet.
The goal is delicious.
Why I Started Writing Here
Part of the reason I created this blog was accountability.
I wanted a place where I could document my relationship with food while I was actually living it.
Not after I had figured everything out.
Not after I had developed the perfect collection of recipes.
Now.
That means some of my posts are about experiments. Some are about things I'm learning. Some are about foods I'm buying, foods I'm researching, and foods I'm trying to figure out how to prepare better.
Sometimes I'm simply trying to understand what my body needs and how to make that need enjoyable.
And that's worth documenting, too.
I'm Giving the Name a Job
Lately I've realized that That Taste So Good shouldn't just be the name at the top of the page.
It should be the question I ask myself every time I cook.
How can I make this taste better?
How can I get more browning?
More texture?
More flavor?
Would a little acid wake it up?
Would garlic help?
Does it need something creamy, something crisp, something smoky, something spicy?
Could I change the cooking method?
Could I turn an ordinary ingredient into something I would actually be excited to eat?
That's where the fun begins.
From Healthy Food to Food I Actually Want to Eat
I'm already buying many of the foods I want in my diet.
The next step is learning how to create with them.
That's the part I've been slow to develop.
I don't want to keep buying healthy ingredients and then eating them in the simplest possible way simply because they're there.
I want to learn what those ingredients can become.
I want to take the food I already have and keep experimenting until I can sit down and think:
Mmm. That tastes so good.
Not because the meal is expensive.
Not because it took three hours.
Not because it looks like something from a restaurant.
Because I figured out how to make simple, nourishing food genuinely pleasurable.
This Is the Experiment
So that's where I'm taking this blog now.
I'm still going to write about my food journey.
I'm still going to talk about groceries, cravings, experiments, nutrition, ingredients, and the ordinary meals that make up real life.
But I'm also going to keep pushing toward that little sentence that started this whole thing:
That tastes so good.
Every time I cook something, I have another opportunity to get closer.
Maybe I'll discover a better way to cook cabbage.
Maybe I'll turn oatmeal into something completely different.
Maybe I'll find a combination of simple ingredients that becomes a new favorite.
Maybe I'll take something I've been eating for years and finally figure out how to make it restaurant-worthy.
That's what I want to document.
Not perfection.
Progress toward pleasure.
Because healthy food doesn't have to be something I eat just to sustain my body.
I want to learn how to make it something I genuinely look forward to.
And maybe, one meal at a time, that's exactly what That Taste So Good was supposed to become all along.
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