Einstein was to have said to keep things as simple as possible, but not simpler. daVinci said simplicity is the ultimate sophistication. Mies wrote less is more. Julia Child said Find something you are passionate about and keep tremendously interested in it. I say, it’s not gourmet, it’s just really good. My name is Georgia Ferretti, welcome to My Simple Table.
Full disclosure, I don’t have a culinary degree and I am not a food critic. My Simple Table is the evolution of a few writing blogs, self-taught cooking, novice food photography, simplified and deconstructed recipes & suggestions for achieving great things without great effort. I live in the suburbs of Washington, DC with my two children and my husband. I love to cook and entertain, and subscribe to a “whole host” effort, keeping in mind I don’t have an unlimited budget or an excess amount of extra time or a brand new fancy kitchen.
Some people have yoga, I have the kitchen. It’s my space to relax, get creative and have fun. I have been dabbling in food for years, like mastering a grilled cheese as the snack bar manager in high school; cheese & bread, and smoosh. Or waitressing where I learned to assemble a salad just right; top left – cucumbers, top right – tomatoes, bottom left – onions, bottom right – croutons and a side of dressing in the middle. As a bartender, I learned that a Bloody Mary needs a proper stalk of celery, just as much as it needs the savory tomato mix.
I starting taking cooking more seriously when my child was diagnosed with a food allergy. No nuts, peanuts, tree nuts, no soy, no preservatives, nothing made in a facility with nuts, peanuts, tree nuts, soy and preservatives. My head spun for weeks as I actually had to pause in the market to read labels. Who has time to read the labels? And why DO we eat out so much? Why do we use canned and boxed and frozen foods vs. fresh? Is there really not enough time in the day? I started cooking from scratch, using tips on what I had learned over the years, merging convenience and comfort. I planted a garden and grew my own veggies and herbs. I starting caring about a proper meal on a plate. Don’t get me wrong, I love a good old fashioned fast food burger or a night out at a new restaurant, but I truly love to be in my zone, in the kitchen.
After a few years of sharing leftovers, posting endless pictures on Instagram, pretending I was a foodie snapping pics in restaurants, a few friends encouraged me to just create a blog and go for it. There are a bajillion websites, blogs, magazines, tv shows, podcasts and cookbooks to sift through and read, so why My Simple Table? First and foremost, let’s be honest. I am not reinventing the cooking wheel or revealing uncovered mysteries and myths of the kitchen. I’m breaking things down for you, sharing my favorite standby’s, new twist or fresh ideas, because sometimes, all you need is a little inspiration. My goal is to make something easy, yet delicious, that makes you want to try it yourself. And sometimes I might post a little of this and that, some of my favorite things (restaurants, places to visit, vineyards, cooking utensils & gadgets, table settings and flowers), just to keep it interesting.
People ask me all the time why I do this. I mean, this is a genuine outlet for me. To be able to cook, tell a story with a picture and connect with people – that’s everything to me. In life’s great quest to follow our passions, I give you, My Simple Table.
Cheers and enjoy!
My Simple Table
It’s not gourmet, it’s just really good