Here I am

My name is Mitch and, as you can see from the picture, I’m a miniature woman.
Last year I opened my Instagram page about cooking for fun. I began to fill it up with all the good things that I ate, gobbled up  every day.

Thanks also to the advice of my friends, I gradually started studying  to find a way to make more personal my instagram page, Cookinblue.
I’m still million miles away from what I would like, but life must be undertaken in small steps! I consider it a hobby for now, a passion that I’ve always had. Today I’m ready to share my passion with you, that is cooking… with a smile and the lively spirit that defines me, as usual!

I ‘m just so glad to show you my little blog, COOKINBLUE.

The idea came about from the combination of two of my great passions, cooking and art.
“One morning, as one of us was without black, he used blue: it was the birth of Impressionism.”
Pierre-Auguste Renoir

It all started with this quote. Indeed, among the various art movements, Impressionism is my favourite. I realized that my way of cooking is a bit impressionist!

Why? Now I’ll explain to you briefly…

The term “impressionism” was coined by the severe judgment of the art critic Louis Leroy on Claude Monet’s work “Impression. Sunrise“. Leroy derided the way of painting of that young group of artists, considering their works incomplete, just some “impressions”.

My “Easy recipes” are impressions, maybe  incomplete, but which always spring from the heart.

Each dish will have a headline so as to personalize  and make it more intimate and ” unique ” in my own way. Just like the paintings! I instinctively choose a name, based on the sensations, memories, songs to which I associate a recipe.
According to the emotion I feel when I’m” bustling around the kitchen”.
I never think about it before, it comes naturally to me to give it a name, I don’t quite know how!

Easy recipes: my cuisine is based on home cooking, it is instinctive, intimate, simple and tasty!
Very often I cook with what I have in the fridge, suddenly, without ever throwing anything away. Just like the impressionist painter who, as he had no black, used blue.

Monet and Renoir often placed their easels side by side to paint the same landscape and compare the works once completed.

Pasta with tomato can have a thousand different variations. My variant of today will be different from tomorrow’s and someone else’s. Any version is exclusive and beautiful , because it is the personal  vision of those who cook it. I prepare my humble recipes of the heart and I look at others’ impressions with curiosity and awe.

I am still going through an experimental stage. I’m not happy, and I keep scrubbing out and scrubbing out again. I hope this mania will pass… I’m like the children at school; the clean page has to be filled with good writing, and splash – a mess! I’m still making messes and I’m forty years old.“—  Pierre-Auguste Renoir

Like Renoir, I’m constantly experimenting, in life in general, in the kitchen in particular. Before opening the blog I created the instagram page for fun, during the first lockdown. Every day I uploaded the ” scribbled ” pictures of my dishes to fill in the blank sheet. Now, a year later, I feel like when, as a child, I delivered a theme or an art project at school and immediately regretted it. I would like to consider Cookinblue a constantly evolving draft. I want to try, doodle, bungle, make a mess and then erase and starting over.

But I’m younger than the Renoir who was writing at the time. I have almost my whole life left to continue doing and undoing, to explore. I’m just at the beginning of this adventure.

Splash! Let my mess begin …

Have a nice trip in my cooking impressions!

I thank you sincerly,
Mitch