My name is Edlyn (egeedee, to some) and I’m human, just like you. I’m not a professional cook, although I like believing I am. I (re) started this blog as a way to get over moving my entire life to the USA from Goa, India in 2012. It was an easy decision because of why I was doing it, but it was just as painful for all those other dramatic reasons. I am heavily influenced by the way my family fed us and I use (not-so-accurately) a lot of their ways when I cook. I currently live in Everett, Washington.
I love foods.
I like you already.
What is “egeedee”?
I have agonised over this blog name and the thought of explaining it to people who don’t know me sometimes gives me a headache. “Egeedee” is the phonetic spelling of my initials EGD. I thought it was clever and I still do. It’s my identity now. I don’t think I’m going to change it.
What you will find here
There are always 100 million thoughts going through my head at all times. Sometimes it’s a recipe, sometimes it’s a distinct memory, sometimes I rarely know how to put in all into spoken words. I use this blog as a space to visualise my thoughts and gain some discipline in the process. Plus, I love writing and I’m trying to legitimise calling myself a “writer”. As for having professional skills in the culinary arts: I’m not your guy. I am a home cook, I have parents that cooked us all three meals for my sisters’ and my entire life so I’m sure some chord was struck there. No, I’m positive it was. Those sights and smells will never leave my living body. I’m trying to document it all – good and bad – in the guise of a food blog.
Are you vegetarian?
I’m asked a lot by my friends if I eat a vegetarian diet based on what they’ve seen on my blog. The short answer to that is no. The long answer is that “I know it seems that way but only because I really love vegetables!” Ask my parents what I loved to eat when I lived with them and they’ll tell you it was vegetables. I don’t want to mislead anyone about what goes on in my kitchen. I want this blog to reflect the way I eat: Which let’s face it – mostly beans and rice. I’m not 100% confident in my ability to cook meat so hence, I will just dabble in it and share only when I feel like YOU MUST HAVE THIS IN YOUR MOUTH RIGHT NOW.
How do I know when you post something new?
I try to maintain a weekly posting schedule and try to post on the same day every week. Look for me on Wednesdays or Fridays. If you want an even better way of catching up on my posts, I just started writing a newsletter to which you can subscribe by clicking HERE. I promise to give you something extra with each letter. It’s an extension of my blog and it helps me connect better with my readers.
How can I contact you?
If you need a photographer, writer, recipe developer or just a good friend to talk to, you can:
Tiny Letter: edlyngd
I am very active on Instagram and email. Twitter, only when I’m absolutely feeling wise.
(If you want to use any content, please ask first. I’ll be happy to share. If you don’t, I’ll hunt you. Nicely, of course. If you find any typos, email me then too! I’ll thank you and send you a wonderful drawing to go with my gratitude.)
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