Another food blog – who needs it? Right.
Well, this one is different. Here on Scratchin’ It we’re going to cook from scratch. The way your ancestors did. The way everyone did. And the way we should once again. Why? As you’ll see, it’s not that difficult. Sure, some recipes will be a bit involved, but others will be so easy that anyone can do it. Anyone. We’ll also see that food cooked from scratch tastes better, is better for you, takes just a little more effort, generally costs less — even with high quality ingredients — but most of all, helps us become more aware of the foods we eat.
Together we’ll figure out the best recipes, techniques, and ingredients that will make our meals taste fabulous. Better than a mix. Better than frozen. Better than ordering out. Just better all around.
Love this!
Thanks!
Shawn
Outstanding..great recipes..great layout and no ads. it’s a joy to see someone who loves to cook and wants to share. Your site is truly a pleasure to visit.
Thanks for the kind words; it makes us want to just get in the kitchen and scratch out something new.
So pleased .. no .. excited .. to have discovered this site. I have just printed off some yummy recipes and ‘saying’ that, my ‘Meyer’ lemon tree is the main reason I’ll forever stay at my address.
Thank you!
I don’t blame you about the Meyer lemon tree — we love Meyer lemons (our favorite is a Meyer lemon tart using the Lemon Sabayon Tart recipe.).
Hope you enjoy the recipes,
Shawn
Trying your chocolate guinness caramels today, are you on Instagram?
Looking to tag you, if not I’ll add your web addressπ
No, not on instagram or any other place. Only here.
Hope you like the caramels, but of course, home-made caramels are always better than store-bought.
Shawn
I would like to register but can’t find a way to do it on the blog site. Can you help using the info below?
If you go to the homepage: http://scratchinit.halversen.com/ and scroll down about 1/3 of the way, you’ll find a place where you can enter your e-mail to subscribe to this blog.
Hope that helps,
Shawn
I have only read two recipes yet but I can already tell you are very talented and motivated. Thank you for your hard work: it is much appreciated.
Kind regards from The Netherlands,
J
I just found your site, and love your recipes! I particularly like that you list weights in your bread recipes π thatβs what attracted me here, but as Iβve been browsing, there are so many more recipes that caught my eye. I canβt wait to see more. I also love that the recipes are the focus. Thank you for the time and energy you put into this site!
I think the one thing that would make your site even better is if the recipe index was a bit more user-friendly, and easier to navigate. Right now it shows up as just a column of two recipes side-by-side, and many of the pictures donβt load so itβs a long list of blank boxes. I donβt know how hard it is to change, but I thought Iβd offer it as a suggestion. Otherwise, love your site!
Thanks for your kind comments, I really appreciate it. As far as the index goes, I agree totally that it needs to be replaced. It was fine when I had just a few recipes, but now with over 1000, it just doesn’t do the job. When I get time, I’ll look for something else.
All the best,
Shawn
Just came across your site via a google search what Scarpinocc was…..I had no idea it was a type of pasta shape. Love your ideas, recipes and genuine interest in food, seasonality, freshness and putting effort into creating a healthy meal. I also try to make everything from scratch πwith only occasionally cheating π I am really looking forward to trying your recipes π Cheers from Melbourne in Australia π¨π¦
You have no idea how much I love you, for your metric measurements. Thank you thank you thank you!! πππππππππππ
You are most welcome. In case you don’t know, this site, https://www.onlineconversion.com/weight_volume_cooking.htm is very helpful in making conversions. I use it all the time.
All the best,
Shawn
I came across your website while looking for a recipe for Mustard Pickles. Finding a ‘Maine’ recipe was a bonus, as I am a Maine native. It is astounding to find a pure site about recipes with no ads. Thank you!
Thanks for your kind words, and I hope you enjoy your pickles. I have no ads simply because I find most recipe sites nearly unusable — ads popping up, offers to sign up every few minutes, all getting in the way. It’s just too frustrating for me to deal with, so I try to keep everything here pretty basic.
All the best,
Shawn