Hi! I’m Shelby and my husband is Jordan. We are full time row crop (corn and soybean) farmers in rural NW Missouri.
By the time I was 18, I had caught microwave popcorn on fire… twice. The summer before my sophomore year of college, I got my first apartment and decided to see what this whole oven thing was about. There was a recipe in my weekly ad from Hy-Vee that involved chicken, potatoes, and cheese. Together, my boyfriend (who is now my husband!) and I followed the recipe and my life was forever changed. It tasted out of this world and my mind was blown that you could make such delicious food in your very own kitchen as opposed to going out to eat.
Oh, there were a lot of fails. My husband is haunted by the memories of crunchy rice, pink in the middle chicken, and cookies that dang near warranted a visit to the dentist. You know that Kenny Chesney song that refers to eating burnt suppers? We felt that.
I have learned so much over the years and that was largely in part to reading every detail of blogs.
The last few years, I have been sharing my cooking on my personal social media pages. Friends and family have encouraged me for so long to do more with it. I always felt like I really wasn’t doing anything special and that’s what held me back from moving forward with a blog. However, I finally came to the conclusion that that was the point. I think people can get overwhelmed seeing recipes on social media that they feel they do not have the time or skill to do. I know there are many people out there that are thinking, “I just want a meal that I can make in less than an hour with a baby on my hip and that my picky toddler will eat.”
And that’s where I come in.
If a troll makes a comment like, “This recipe requires zero skill”, I take that as a compliment and reassurance I’m hitting my goals. My ENTIRE goal with this blog is to make YOUR life easier. I want to share truly easy recipes that don’t sacrifice on their taste just because of their simplicity.
Every time I write a new blog post, I imagine that I am writing it for that 18 year-old me who had zero skills or experience on her cooking resume. Because I know somewhere out there, there is someone just like that girl. If I can inspire a love for cooking in just one person, all of this work was worth it to me.