Beth’s Story

Beth Lee, food blogger OMG! Yummy

My Story

My name is Beth Lee and I live in San Jose, California with my husband (@dormantchef), two food-loving teenage kids, and an adorable cockapoo named Scooby. I started blogging to dig my way out of a mid-life full-time mom crisis — inspired to pursue something I didn’t learn in business school or in 15 years as a marketing communications executive, or in the last 17 years as a parent – writing about and sharing my passion for yummy food. Our family’s 2008 trip to Italy, when I realized I had succeeded in raising two passionate eaters, further fueled my own desire to share my enthusiasm for eating and cooking through a blog. With a little tech support from @techsavvyteen, I started OMG! Yummy in February of 2010.

Everybody has a Story

As I started blogging and sharing my endless enthusiasm for food, I discovered something really intriguing: the best stories are told in the kitchen and everyone who has a kitchen (or eats in one), has a story.

My food memories unfold in my bubbe’s tiny New York City kitchen which was no larger than the single cabinet, stove, sink and refrigerator it contained. Her workspace was limited but her baking talent knew no bounds. Even in her early 90s, she still greeted us with hot home-baked challah bread, whose smell sweetened the hallway of her old apartment building on Avenue N on most Friday evenings. With her inspiration still alive in me, I strive to make cooking like granny cool again, sharing recipes and stories that nourish and satisfy.How Did Bubbe Bake It - BlogHerFood aha moment

I also hope that OMG! Yummy will inspire you to get in the kitchen, gather around the dinner table, share a story, create a memory, and just enjoy a nutritious and satisfying meal with family and friends.

Pull up a chair, what’s your story…?

Have a question about your cooking or a conversation you want to stir up?

Email me: beth at omgyummy dot net

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8 Responses to Ancient and Exotic Saffron: Tasting Jerusalem November 2014

  1. Deb|EastofEdenCooking November 9, 2014 at 1:46 pm #

    Fascinating information about saffron! Using saffron when “brittle” will now be incorporated into my cooking. Just as with the lessor costing spices thyme, oregano, basil, ect there seems to be a wide variety of pricing and quality with this gem of a seasoning!

    • Beth Lee November 10, 2014 at 10:14 am #

      I have a friend who was just given a gift of a huge tin of Persian saffron. She called me right away – let’s cook! At least I know how to use it properly now!

  2. Hannah November 10, 2014 at 8:00 am #

    It is indeed fortunate that a little saffron goes a long way! I appreciate your overview and will now soak my saffron before using. This tip makes so much sense! I have some saffron my brother brought from Egypt (in a gorgeous bottle) and can’t wait to try some new recipes. The rice from Plenty More sounds very appealing. Thank you for sharing all this saffron goodness! :)

    • Beth Lee November 10, 2014 at 10:16 am #

      That rice is at the top of my list – might even happen tonight. I’m so glad to know how to use the spice properly now as well. Such a treasure! Can’t wait to see what you create.

  3. sandy corman November 10, 2014 at 12:23 pm #

    I remember getting you some saffron when we were in Budapest. Or was it some town in England when we visited our friends Bob and June. What I do remember is how expensive it can be.enjoy it.

    • Beth Lee November 18, 2014 at 2:53 pm #

      Yes I have a nice little collection of the precious spice!

  4. Jamie December 5, 2014 at 9:51 am #

    I actually have saffron, gifts from my husband and from an Indian friend, but I’ve never yet cooked of baked with it! But I am very excited because I just found out that saffron is grown in the region we are moving to! In France! So this is a really interesting post, Beth!

    • Beth Lee December 5, 2014 at 10:40 am #

      Thanks Jaime! I’m behind on reading posts – what part of France are you headed to for your new venture? It’s so exciting! I think you will love saffron in your baking Jaime! I just made a squash soup with it and it just lends a subtle nuance and of course, the color speaks for itself!

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