The Portly Chef

It’s 11:18 in Nebraska. Cold, wet, dark. I’ve spent the last four hours of my evening first wrestling with New York Strips that smoked too much and then with WordPress.

As you’ll soon discover, I’m a ”newbie” when it comes to blogging. Site design is foreign. Success with my FTP is fleeting, at best. But nonetheless, here am I.

I must first offer a disclaimer. By day I’m an attorney, working for the federal government. At night I attempt to sate my culinary obsession. I’m a “chef” only to the extent that I call myself one — no proper training here. In the coming days I’ll provide more on how I got here, but for now I’ll attempt to make the site more presentable. I wholeheartedly invite you to subscribe, e-mail me, and stay tuned for what I hope is a daily dish of recipes, culinary news, restaurant reviews, and whatever else food comes across my counter.

Thanks for visiting my kitchen.

The Portly Chef