Hi there! I’m Evelyn, and welcome to The Provident Cook. I’m so glad you stopped by.
I’ve been cooking and baking for many years, and here you’ll find recipes collected, developed and improved over several decades. Some are longtime family favorites and some are more recent additions. But all have been tested and refined over time – and I hope you like them too!
What’s with The Provident Cook?
So, what’s the deal with The Provident Cook? Glad you asked. ‘Provident’ can mean providing for the future, but it can also mean economical, frugal, or thrifty. I figured out pretty early that there are a lot of costs in life you don’t have much control over, like rent, utilities, etc. But with a little planning, shopping the specials, and knowing how to use what I call “Budget Cuts” of meat, you can eat well without breaking the bank.
We also garden, which gives us the ability to can, freeze or dehydrate some of the bounty to use over the colder months, and we grow some interesting varieties – some of which you can’t find in the grocery store.
As a cook, I don’t think I fall into any one category. I was born in the Midwest but lived on the west coast for almost half my life. I love exploring the great cuisines of the world, but I’m equally at home with comfort food. My only rule is that whatever I’m cooking, it has to be a “wow,” not a “meh.” Oh, and I try to cook low fat and low salt – necessary for us, but it’s really not a bad idea for everyone, IMHO.
Big Flavors on a Budget
That doesn’t mean I never splurge – I most certainly do! – but oftentimes a few special touches, and a little time in the kitchen, can take a dish from just so-so to something you’d be proud to serve to company. That’s what I always strive for.
And even if you don’t garden or preserve the harvest, you can be provident too. Just by planning ahead a little bit, shopping with a few meals in mind rather than grabbing processed foods and a few other little tricks, you can rein in food costs and eat well.
So come on in, take a look around. And if you try one of my recipes, tips or tricks, I’d love to hear back from you (and see pictures of course!).