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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12 Responses to Tasting Jerusalem June 2014: Tahini Opens a World of Sesame Flavor

  1. Jael June 14, 2014 at 9:41 am #

    Tahini is so versatile:) I also use it in ice creams,in cakes,in smoothies and in what not;D

    • Beth Lee June 15, 2014 at 10:26 am #

      I have definitely only begun to make use of it — I saw an ice cream recipe the other day using just tahini and halva! You obviously are ahead of the curve Jael! Thanks for stopping by.

  2. Kathy June 14, 2014 at 4:57 pm #

    My grandmother used to mix molasses with tahini…it was the best spread ever! I sometimes still make it for my grandchildren.

    • Beth Lee June 15, 2014 at 10:27 am #

      Wow – I wonder if that would work with date syrup as well? That sounds fantastic! What do/did you spread it on?

  3. Sandy Corman June 15, 2014 at 9:59 am #

    I am sure tahini would be very useful if I did more cooking and baking. I should have some in the house in case I do get ambitious again.

    • Beth Lee June 15, 2014 at 10:27 am #

      Kind of like Middle Eastern peanut butter :-)

  4. Deb June 17, 2014 at 10:19 am #

    You are so right! I tend to use tahini in only making hummus. What a seductive array of recipe to broaden the scope of our meals.

    • Beth Lee June 20, 2014 at 4:35 pm #

      I can only imagine the creative things you would do with tahini Deb!

  5. Christy @ Confessions of a Cuilinary Diva June 25, 2014 at 4:01 pm #

    Great selection of recipes! Someday I’m going to join in!

    • Beth Lee June 25, 2014 at 4:08 pm #

      Please do – even if just with your comments and experience. I know how hard it is to keep up with cooking in multiple groups! thanks for stopping by Christy!

  6. I’ve yet to use tahini but I should start. I didn’t realize it was so versatile, so thank you for teaching me something. Nice to connect via the facebook group.

    • Beth Lee July 10, 2014 at 8:39 am #

      Try it, you’ll like it! Glad to meet you too and thanks so much for all the Portland tips!

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