Welcome to the Art and Architecture of Puree!
As they say, necessity is the mother of invention. While I have experience with pureed foods, the recipes I used in the past were pretty straightforward: prepare, puree, pour. But when my long-time friend Margaret, a pastry chef, was diagnosed with squamous cell carcinoma of her tongue, we were advised the pain of swallowing (odynophagia) and other swallowing difficulties (dysphagia) would require her to be on a puree and liquid diet. I knew then, I wanted to cook for Margaret and I wanted her food to be special. I envisioned her meals as something more than just prepare, puree, pour. I thought if I could create pureed comfort foods that were artful, 3-dimensional and nourishing, she may be more inclined to eat in spite of the painful challenges facing her.
I’m excited to say that I used this website as a springboard for writing my book, COOKING FOR HER EYES, Transcription of a Sonata, A Story of Music, Food, Love, and Death. I also created a new website, COOKING FOR HER EYES that tells stories behind the story–hope you’ll visit!