Kia Ora! We’re Alex and Anna.
But before we introduce ourselves, let’s talk about you.
You probably found us because:
- You work hard during the day and the last thing you want to do is cook a 2-hour dinner at night.
- You’re a busy millennial with an active social life, a pet, or family members to take care of.
- You want to eat healthier, save time and money while enjoying your food. Unfortunately, cooking just feels like a chore.
You’re not alone
When I talk to my friends, we echo the same struggle: we can’t find the time, energy, or motivation to cook.
Do these feelings sound familiar to you?
- “When I get home after work, I’m usually too tired to cook. Plus, I need to take Emma out for a walk.”
- “I hate spending brainpower on finding recipes that are both healthy and easy/quick to make. Meal prep and having to decide on dinners during high-stress times is the first thing I’d outsource if I had the money to do so.”
- “I’m tired of articles telling me to only eat beans and super cheap ingredients. For me, the best way to cut food cost is actually to eat out less often.”
- “I don’t want to be a stick. I just want to lose 10 pounds to feel more confident. And I want to cut down my take-out and food delivery habit.”
- “I know I should cook more but I don’t keep a lot of vegetables in the fridge because they usually rot and then I have to throw them out.”
- “I’ve been resorting to simple dishes like sandwiches, pasta, and salad. I’d like to reduce my reliance on pasta and bread. It’s really easy to make but I know I should probably eat less refined carbs.”
- “I know how to cook. But I need ideas. How do I know what flavors go well together? Most importantly, I would like to make meals that will keep for 3 days.”
If this sounds like you, welcome home.
You’ve found kindred spirits at Garlic Delight where Alex and I share the same frustrations as you with cooking and planning meals.
That’s why we’re building a community on the Internet to empower millennials — like you and me — to cook instead of getting take out. Let’s learn from each other and solve the following 3 challenges together.
As ambitious millennials with packed schedules, how do we:
- Cook at home to save time (and money)
- Use healthy ingredients that nourish our bodies while respecting the environment
- Align our habits and behaviors to make space for cooking in our hectic lives
Along the way, we share skills and tools we’ve developed to cook healthy, quick, and tasty meals.
It’s not about more recipes, more ingredients, and more cooking techniques.
Rather, we exchange ideas about eating mindsets, time management, and a philosophy of cooking less, not more.
If you’re intrigued, stick around to read about how Garlic Delight started.
And email me at email@example.com to share your greatest food challenges. I’d love to hear your story and how we can help each other.
If it’s your first time on this site, read the START HERE guide to learn what you’ll find on Garlic Delight. We hope you’ll stick around.
Why Garlic Delight
Garlic: There is a lot of garlic in our recipes.
Chinese and French cuisine are my two favorites. I draw my cooking inspiration from these 2 world-class cuisines.
Most of our Garlic Delight recipes have an Asian, specifically, Chinese twist to them because that’s what we eat on a daily basis.
Our message is also much like garlic – pungent, love-it-or-hate-it, and multi-layered.
Delight: The act of eating should be delightful. I want our stories and recipes to bring a smile to your face. I’ve always loved the word “delight” — it’s quaint, guilt-free pleasure.
Finally, I love the word “light” contained in “delight”.
- Light means healthy and simple foods.
- Light in the context of “enlighten” and “shedding light on” means imparting knowledge to brighten all of our lives.
- Finally, light was foundational in Alex’s research. He used laser beams to levitate microscopic glass beads to study micro-gravity. Since he’s all about photons, light took on a deeper layer of meaning for me.
Why Read Garlic Delight
When I first started Garlic Delight, friends asked me why would someone visit Garlic Delight instead of established, multi-billion dollar cooking shows like the Food Network and Martha Stewart’s channel.
I’m a big fan of the pros as well as many YouTube stars with cooking shows and how-to tutorials.
But how often do you get to engage with them and get a reply?
How frequently will they modify their recipes for you to fit your needs?
How many of them are creating a living community where we can give each other feedback and serve as each other’s accountability buddy?
We’re not here for more facts and information. You can get that at The Kitchn, Serious Eats, and the New York Times.
Garlic Delight is about taking time to cook simply and mindfully.
It’s about rekindling passion in our lives, doing something for the sheer joy of it not because we have to but because we want to.
Our mission is to empower millennials who are stressed, overworked, and limited in time to develop a home cooking habit they can enjoy.
If you’re interested in learning about Alex and me, read on.
Who am I?
I write about food and photograph our kitchen creations. I do all the research on stories and daydream about food. I grew up in New Zealand with my mum’s delicious home cooking.
I spent countless childhood hours at the Thai grocery store where she worked as her little assistant. Stocking fish sauce and Mama Tom Yum and INDOMIE Mi Goreng instant noodle packets were my first job at age 8. I worked alongside the fresh aromas of kaffir lime leaves and lemongrass in exchange for a bottle of soda. That’s where I honed my jasmine rice sniffing and soy sauce testing skills.
Meet my partner, Alex
Alex is a scientist. He
finally got his Ph.D. in Physics in April 2019. He spends his time (when he’s not in the kitchen with me) building experiments that test theories about gravity. Next, he will be working in R&D for micro-robotics.
He does literally all of the heavy lifting, carrying groceries and wielding heavy pots and pans. He grew up in Southern California cooking a lot with his parents who are Julia Child and Jacques Pépin fans. Customary gifts at Christmas always include a kitchen utensil or three.
It all started with a slice of cheesecake
On our first date, Alex and I shared a slice of cheesecake from the Cheesecake Factory. On our third date, he grilled New Zealand lamb chops for me and made his family’s famous garlic lemon juice salad dressing. I knew then that he was a keeper!
We’re a strong partnership with complementary talents. Alex is the mad scientist (what happens when I microwave a hardboiled egg?), fearless and goofy.
over-optimizer (how can I cook all of this in one pot?), mischievous and adventurous. We’re both optimists with eyes bigger than our stomachs.
Nope, not professional chefs
We’re self-taught, home cooks with an eye towards easy-to-find ingredients and approachable recipes. We’re not experts. But we love to collect information from fellow food lovers and share it with you. We’re tinkerers in the kitchen. And while most of our recipes have plenty of garlic, it is not the only food we eat.
Alex’s favorite kitchen tool is a big chef’s knife. Mine is the garlic press.
We love food from different cultures. My favorite food is noodles. Stir-fried, soupy, saucy, no matter how you make it, I’ve never met a noodle I didn’t like. Alex loves dumplings. Though he will always stubbornly say he doesn’t have a favorite food, rather he loves variety.
While we eat everything (but Alex draws the line at chicken feet), we err on the side of less meat when possible (for the animals’ and environment’s sake) and lower carbs (because of my family history with diabetes). We have a lot of creative alternatives to noodles and not-so-sweet desserts.
But we’re not vegans or vegetarians, even if you find many vegan recipes on Garlic Delight. We believe in balance and a touch of chicken broth now and again.
We’re building a fun community, curious about food, and eager to improve our skills.
Food is a magical substance that brings people together. We want more of that magic in our lives. We’re trying to bring more of it to our neighborhood and community too. That includes our online community here at Garlic Delight.
I learned a lot while living in California about sustainable agriculture and farming practices, thanks to our privileged access to community-supported agriculture (CSAs).
terrified of looking forward to our next adventure moving to Boulder, Colorado and experimenting with how our food habits will change.
Garlic Delight is as much about demystifying food as it is about picking up skills, again not more information. To be clear, we’re no angels either. We don’t always eat organic or pasture-raised. We try to eat homemade meals for dinner and bring leftovers for lunch, but we eat out at restaurants on the weekends.
When we’re not hosting a dinner party…
You can find me at the swimming pool and Alex on his mountain bike riding at the Sugarloaf Mountain. When we’re not in the kitchen, we’re probably exploring a farm somewhere in Half Moon Bay or Pescadero. Or attending cooking meetups. (To be updated, once we’ve moved to Colorado, and our environment drastically changes.)
You can also hang out with us at Financial Independence meetups. We used to co-host the ChooseFI Stanford meetup every month where we talk about money. My new FI home is still to be determined after the move to Boulder.