Every Wednesday is Domestic Science day at Living Behind the Curve.

Food has always played a major part in my life — to say that I grew up in a kitchen wouldn’t be an understatement. My dad is a chef, my mother was a waitress (it wouldn’t surprise me to find out that I was conceived in a walk-in), and on Sundays in the summertime, my grandmother cooked for the neighborhood. Hands down, my favorite memories are childhood summers shucking sweet corn, sneaking tastes of hot bacon dressing, and assembling pizza after pizza from Charlie K’s.

Maybe it’s because of my background, or maybe we just like to eat - but eating well is one of the things that Mer and I aren’t willing to compromise on, in a very un-modern, traditional way. We believe in eating real foods like our ancestors did: meat, vegetable, starch, fat. We eat very little processed crap (I’m referring to Hot Pockets and Lean Cuisine here, not bleached flour), and we don’t cut fat or cut carbs.

The challenge for us was to feed ourselves well, but simplify the process. We tried different techniques before hitting on a style that truly works for us: OAMC with a crock pot modifier. On Domestic Science Wednesdays, we’ll discuss our process and food philosophy, share trial and error mishaps (beef and beer stew: sounds good, tastes bad, kinda flammable), and provide our favorite recipes for our faithful readers to try.

Domestic Science Wednesdays are all about eating well without spending lots of money or time. Simple. Frugal. Fabulous. Yum.

Tomorrow, I shut up while Mer, our resident zen master, introduces Simplicity Thursdays.