Gerry Speirs

I started my blog when I became a stay-at-home dad to my two amazing kids. They can be my biggest critics, but usually they love what they get to eat in the kitchen (if they don’t, then tough luck – I’m the boss). My background mostly involves desserts and pastry, but alas, we can’t just eat that every day so I do cook “regular” food also. To me, food shouldn’t be like rocket science – it should be simple, fresh and easy to prepare. I grew up in Scotland and have been living in the United States for 14 years.