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 (http://www.leroyaleicing.com), 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.
Learn how my exploration of puree started, my thoughts about food, friendship, the road to healing, love and unexpected loss, by clicking “The Journey” page. This website also includes a gallery of photos of some of the funky meals I made for Margaret as well as my thoughts on deconstructing and reconstructing food. I’m currently working on a page describing the means, methods and techniques of puree….bear with me as I write that page, I will continue to update this website!
Please note that I am not a chef, nutritionist or health care provider. I am just Margaret’s friend, exploring ways to help her through her specific health condition using my own home kitchen and simple kitchen appliances, tools and common sense. If you plan to use my cooking methods, I recommend you touch bases with your doctors as necessary.