Can good cooking really be so simple!

Think about it, I mean really, from our native brothers and sisters here in America, and elsewhere cooking really came from the heart in make-shift kitchens with unskilled yet determined hands.  These people had to cook and kill so their families could survive.  We adapted to fur clothings from the animals we slaughtered, really nothing was left over.  Every part of the animal was used for something.  Our crops gave us many vitamins and minerals from the immense variety of vegetation.  From fertile life giving soils to volcanic soils that produced richer more hearty fares according to some.  Back then, cooking was really simple.  Now, it's a work of art that requires intense training depending on which cuisine you are cooking. 

You see, over the thousands of years we've come to realize that other people whom we didn't even know existed can cook too.  History has laid the groundwork like a beautiful quilt of cuisine. We have come to know, like my great-grandpa that good cuisine can come from Ireland, the UK.  Like my dad, good cuisine can also come from all points east, that's east as in East Asia... including southeast asia, japan, china and korea.  Creole here in the southern US is a blend of French, Native American and African cuisines but the significance of the term Creole really has a more international flare than that.  Creoles and creole cooking exists in the Caribbean, Europe and Africa, etc.  It has come to be that anything mixed with French is considered creole.  But, creole can even mean anything that is mixed.  That is the beauty of cuisine, it's mixed!  It will tell you a beautiful story linked in the histories of the hands that molded it, like a quilt, it warms the heart.

Cuisines have been made by candlelight, bon fire, in caves, huts, shacks, ditches, foxholes, campgrounds, big multi-story mansions. small one-story estates, a child's easy-bake oven, a college dormitory, a writers coffee cup, a computer screen, pencil and paper.