About
Seth and Abby after 2009 Mini-marathon
Welcome to Boy Meets Food. Join me as I recount my food experiences and adventures. I like to experiment with different foods and am always looking to tweak a new recipe to perfection. I will try to give a little background info about the origin of some dishes or maybe even some helpful info about uncommon ingredients. Along the way, I will even throw in tid-bits about my life (this being a blog and all).
I was lucky enough to grow up with several excellent cooks, from whom I undoubtedly learned everything I know about the kitchen. Food is so centralized in my family’s conversations that upon returning from vacation, I am asked not what I did or saw, but what foods I tried or restaurants I found.
I am a Software Developer by trade, and do a bit of freelance web design on the side. I like to help fellow bloggers with smaller issues and upgrades, but could be convinced to help with a complete makeover or even transferring a blog over from blogger.com or wordpress.com to a self-hosted site. Just hit me up on my contact page. The smaller jobs I will probably help with for free, if you ask nicely. 
I am very partial to spicy, saucy, rich flavored foods and will pretty much look for any opportunity I can find to put PB (peanut butter) on anything.
*silly side note here* I used to have a theory that any food could be improved by adding either PB -or- ketchup. So far, I haven’t found anything that disproves it, but that is obviously a very opinionated theory and won’t apply for most people. If you think you know something that wouldn’t fit my test, feel free to try to stump me by posting in the comments.
I will try to find the most flavorful foods without going overboard on calories. I have been working towards getting in better shape and have lost roughly 25 30 lbs so far this year. I still have a little more to go, but I refuse to starve myself or choke down food that tastes like cardboard to get there.
Seth and Abby at Graduation Dinner
I have always loved mixing foods and combining flavors to taste things in new ways. More often than not, I’ve found that my mixtures weren’t quite as appealing to others as I had hoped, but it didn’t matter… I was the one who was eating it. Now, my tastes have matured, but I still love blending flavors and trying new things. I will warn you though, while I will splurge on some treats from time to time, this will primarily be a healthy-food oriented blog.
Thanks for stopping by!
Seth
Looove your about me and food philosophy!! and thanks so much for commenting on my blog–i will definitely be trying that tzatziki sauce soon
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Hi Seth,
Love the blog! I’m visiting after seeing your guest post over at Angie’s Appetite….
I’d like to try to disprove your theory about pb/ketchup: I used to babysit a kid that would eat grapes + ketchup. (blech!) Um, well, I guess he liked it, but I can’t imagine grapes would be improved with either pb or ketchup, lol! Whaddya think?
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Sether Reply:
October 22nd, 2009 at 3:49 PM
LOL. Oh boy, my first challenge.
Well, yes, many people would say that ketchup and grapes would not go well together, but I would eat it (and I think I even have). But, I’m going to exercise the OR part of my theory on this one… I’m thinking grapes would pair much better with a creamy peanut butter. Just as they are awesome in chicken salad, I think the creamy, salty taste of the peanut butter would make a nice pairing with the sweet flavor of the grapes.
BUT, I don’t know that I have ever tried it, so maybe I will give it a shot. Some of my favorite things to put peanut butter on are fruit (apples, bananas, raisins), so why not? Hmmm, now that I think about it… would raisins + peanut butter count for this combo? Raisins are just dried grapes, so I would think it should count. I usually put raisins, banana, and PB in my oatmeal in the mornings. And, if there are still any disbelievers on this one… next time you make a batch of oatmeal raisin cookies, spread a little PB on there. That’ll show ya!
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Definitely not disproving your theory, but going along with it, when my brother was younger he would put ketchup on his oatmeal. Maple brown sugar oatmeal. He loved it. It made it better for him, but I’m with you on the PB!
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Hi Seth! So cool to find a male food blogger
I love it! Thanks again for the email about the plugin for comments/emails. Can’t wait to have a look around your blog. Looks like some good eats.
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P.S. I adore ketchup.
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Seth! Wow, great stuff here! My first visit and I’m very impressed and inspired! Let’s get together again some time soon!
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I love PB myself, but my husband will put PB on ANYTHING
) So far, the strangest thing I’ve seen him put it on is a ham, cheese and mayo sandwich!
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Sether Reply:
November 30th, 2009 at 10:37 AM
What? Why is that strange???
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Hi Seth, I can’t believe it took me this long to find your blog! This is amazingly entertaining and I’m subscribed. I’m pretty sure Matthew agrees with you on the peanut butter thing…my favorite thing he does, anytime we go to an ice cream store that has both peanut butter and a fruit flavor, he always asks for a scoop of each in a malt and calls it a peanut butter and jelly malt. (For that matter re: your challenger about grapes, Matthew would have said that pb and grapes=pb&j. Basically any fruit, in any form, qualifies in his worldview.
)
So would soups benefit from ketchup or peanut butter? Like, chicken noodle soup? Or that French onion soup from your blog?
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Sether Reply:
March 1st, 2010 at 9:44 AM
Hey Kimberly, glad you like the blog!
Yes, pb and grapes does pretty much = pb&j. I like Matthew’s viewpoint of simplifying things down.
Oh, see here is another one of those really tricky ones… soup. Most people are going to disagree with me on this one, but personally, I like a little bit of sweetness in my soups (yes, even chili). I have been known from time to time to add either ketchup or honey to chicken noodle soup… especially the homemade kind. Now, the French Onion soup is a little different. I guess the ketchup could be an easy answer, I mean, I do love ketchup on onions… Actually, when I get a sandwich that is “dressed”, I take the lettuce, tomato, and onion off, and eat them separately, dipped in ketchup, as my version of a simple “salad”. However, with the beef broth base, I’m kind of wondering if pb might work better. You would of course have to stir it in well, and let it incorporate throughout the broth, but I think it could add an interesting light, nutty flavor that might compliment the onions and melted cheese. Good call, I’m going to have to give that one a true test!
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