Many thanks for stopping by food for fun. I’m Liz and hope that you enjoy what you find here.

As owner of deLizious Food Communications, I spend a fair amount of time in the food world. Yet food is more than a profession; it’s an obsession: I love food. Writing about food. Developing recipes. Writing recipes. Editing recipes. Formatting recipes. Dining out. Eating in. Cooking and baking. I love it all.

I want folks to know that food is fun and that cooking–and cooking well–is accessible to all. It takes only an interest, a well-stocked pantry, bit of planning (just a bit, not a lot), and a certain comfort level with things not going according to plan.

My degree in Food Science and professional experience give me credentials, but more important are my years of cooking real food for my family.

On that homefront, I love that running my own business means my schedule is flexible enough to be around for my two young daughters. I live in Saint Paul, Minnesota, am a Cooking Channel junkie, and enjoy reading culinary mysteries.

So glad you’re here and looking forward to sharing kitchen adventures.

135 thoughts on “about

    • You made my day with all your your kind comments–thanks:-) I look forward to reading more of you, as well. I totally share your “lovecat” biz philosophy. Yes, we are here to help each other out–NOT trample each other down. Also, cute baby pic;-)

  1. You’re amazing, Liz! You already have me wanting to dehydrate watermelon and drive to what sounds like an amazing ethnic food experience! I love how you write and that you share with those of us less talented than yourself! We had such a nice time at your party too. Great food and friends indeed!!

    • What kind words. Thanks, Kate:-) Though I have to take issue with you being “less talented”–ha! You are SuperMom, my dear. My “talent” in the kitchen lies only in my crazy willingness to try just about anything. Looking forward to getting together again We’ll be partying again for sure.

  2. What are your opinions on GMOs? Do they pose a threat to our food supply and is there a danger in eating them? Or are they a good thing? Thanks for visiting my blog and I’ve enjoyed your recipes πŸ™‚

    • Wow–loaded question:-) I tend toward thinking GMOs are not a good thing (though calling them a “threat” seems overly harsh), but I don’t buy exclusively organic, so am not always putting my money where my mouth is. My big thing is thinking food should be “whole”–not processed, etc. Trying to get food from as close to the source as possible. Thanks much for the visits!

      • Thanks for your thoughtful response. I agree with you but I did see someone speaking out against GMOs and wasn’t all too sure on what’s been happening in the industry. I know we need to feed more and more people I just hope it’s more for the good than for the profit.

        • The “save the world” angle brings out the skeptic in me–there are other ways to encourage and empower developing nations and cultures. Though that’s another post entirely, and it would most decidedly not appear in foorforFUN. Maybe it is something you will tackle one day? πŸ˜‰

  3. Liz looks like you have a perfectly delicious career:) Food science…. that must be really interesting… we did a little science at Le Cordon Bleu, but nothing like you did I am sure:) Wow:) What was your favorite class?

    • Thanks for stopping by, Poppy! Thinking you need to get over to my (new) Facebook page as well. (Link on right side of page.) Very much appreciate your attentions:-) My fave classes were those that had nothing to do with science–haha. Liked Food Marketing, Food Selection Principles, and Consumer Foods. The science was interesting and good to know more about, but it didn’t trip my trigger like the consumer side of it does. People are more interesting than test tubes! Now I’m going to go check if I’m following you. I’d better be:-)

    • Thanks, Melinda:-) Holler back via Linked In as I’d love to know what you’re up to. The photo you took of me was my shot here up until last month, but am changing things up a bit as I “relaunch.” Please hop over to my FB for a Like. It’s all fun food and drink all the time. But first, let me know what you’re up to!! Thanks for stopping by.

  4. I’ve recently switched my food blog over to be self-hosted which I hope will make it more user-friendly in the future. As a result, if you were following Can’t Stay Out of the Kitchen via email, WordPress, or using RSS feeds through Google Reader or some other way, you are no longer subscribed. If you wish to continue receiving future posts from my blog you will need to re-subscribe. Sorry for the inconvenience, Teresa.

    • couldn’t agree more. Funny how different things bring joy to different people. For whatever reason, I (and you, too, it seems) am easily amused by food and drink πŸ™‚ Thanks for coming over!

  5. Pingback: Imported Italian Tuna & Bean Salad Gluten Free Recipe AND The Super Sweet Blogger Award | The Perky Poppy Seed

    • lol–it’s that darned Minnesota nice thing–can’t help it πŸ˜‰ Glad to have you on board! Love the picture of you raising your glass on the homepage. (that is you, yes?) Dapper.

    • Thanks, Trace! I just saw this–months after you sent it 😦 Though I circled back to your post and had commented there, so must have known about it. You and the Sunshine Award are now officially on my To-Do list πŸ™‚

    • alas, we gave up cable, so I am not cooking channel-free 😦 Yep, food science is a real degree. Most folks go on to work in product development or the like, but I liked working with recipes, etc so am doing more with the consumer.

      Glad you happened upon food for fun. Thanks for your visits! I look forward to heading over to your space and checking it out. Expect to hear from me soon πŸ™‚

  6. I’ve only ruddy added you to my blogroll. I should’ve done this ages ago – you are consistently lovely in your reading and commenting of my blog, and I hugely appreciate it. And, despite your preference for banana, the stuff you make is AMAZING.
    P.S. I am making this tomorrow for a belated Father’s Day meal – http://www.bbcgoodfood.com/recipes/2747/triple-ginger-and-spice-cake – I’ve made it before and it is AWESOMELY INCREDIBLE AND BRILLIANT.

    • That cake looks amazing and yes, absolutely awesomely incredible and brilliant IN CAPS!! Have made something similar, but seeing ingredients we don’t have on store shelves here. Have a friend in Birmingham who used to send me British foods (especially loved HP sauce), but 9/11 put the kabosh on that 😦 She still sends me the occasional cookbook and Sainsbury food magazine so I can continue to try to master your language. (fries are chips to you and crisps are chips. Not bad from a girl from Minnesota, right? haha)

      All silly aside, THANK YOU for putting me on your blog roll however ruddily you did it. (sorry, have yet to master non-food phrases) Am humbled and honored as you are the funniest blogger I’ve read. I do not have a blogroll of my own as of yet (not entirely sure what they are either–seems there are a few American words I’m working on, too), but if and when I do you’re on it.

      Right back at ya’ for the kind and lovely comments. Have fun with the belated Father’s Day meal. You obviously know your way around the kitchen. Thanks for coming over to mine πŸ™‚

  7. Where have I been? I am just now finding your blog!? I am glad to have noticed you through a comment on Suzanne’s blog (apuginthekitchen) and I am so intrigued by your profession and the few recipes / post I have seen I know you are really good at what you do. πŸ™‚ Look forward to reading more Liz.

    • Thank you! Love your enthusiasm πŸ™‚ Looking forward to checking through your blog more closely as well. Those pb cookies look amazing. Appreciate your kind comments and am glad to be connected.

  8. Hi Liz – So nice to meet you at my party on Saturday. Since you wasted no time in finding my blog I thought I should check out yours and your site! Very nice and am looking forward to reading more. I’m trying to keep up with my blog more often and still need to post the few pictures I took at the party, but did dig out a couple of older food-related posts (which is pretty much all of my food-related photography posts): http://photoskunk.wordpress.com/2012/06/18/pretty-pictures-of-food/ and http://photoskunk.wordpress.com/2012/07/16/hot-dog-days-of-summer-4/ and http://photoskunk.wordpress.com/2012/07/06/holiday-cupcakes-a-retrospective/. Anyway, I enjoyed meeting you and hope to keep in touch. Shannon

    • Thanks, Shannon. Just found this in my “pending” file. Enjoyed your food posts very much and looking forward to more πŸ™‚ You take great photos. My posts are more about the story and recipe, but try to make things look respectable. Have found Photo Editor to be a great help. Very happy to have found your blog. Traci has been trying to introduce you to me since last year’s party, so am glad to finally know you. Yes to keeping in touch.

  9. Liz, your blog is about food? Why didn’t you say so!? I’m pulling up a chair. Can’t wait to dream about all the food you’re cooking here. I’ve already spotted posts about cookies. Think I’m in heaven. πŸ˜‰

    • Awwww, you’re so kind πŸ™‚ Thanks! So much for the “cookies,” right? haha. If you really want to see something, ask amb about the pony crusher cake πŸ˜‰

      So glad to have you on board–many thanks for the comments, likes, and follow. Am looking forward to reading more on your space as well, but here’s the thing: Rumor has it that you publish multiple times a day. And being the kind of person who goes all or nothing (ask amb about that too), I’m going to be frustrated when I can’t keep up πŸ˜‰ I’ll do what I can!

      If you like the food thing, would love to have you on board my deLizious facebook page as well. I bill it as “all fun food and drink all the time.” https://www.facebook.com/deLiziousFoodCommunications

      Thrilled to have you here, EJ. Our party just went a notch up on the awesome level!

      • Pony crusher cake?! Say whaaat? Okay, going to have to get those details.

        My pleasure! It’s a great blog you have here. Thanks for having me on board! I wasn’t afraid to stowaway if necessary. Hehe. Don’t worry about keeping up with mine. I don’t want frustration, I want fun! They’re short posts anyway. I’m all about accessibility.

        I love the food thing, so I will certainly be heading over to your Facebook page. Thanks for the link, Liz! The awesome level here was already at 11, so I’m not sure that’s possible, but I’m thrilled to be here, too! πŸ˜€

        • Hey, thanks for that EJ and for the facebook Like, too. Have had to leave my comfort zone in the dust in “pushing” deLizious facebook, but appreciate all the support that comes my way.

          Shouldn’t put the pony crusher cake responsibility solely on amb. Here’s the link and we started calling Rob of BoFN a pony cake crusher because he’d let Dave down somehow. Had to be there, but the cake never fails to crack me up so here you go: http://wp.me/p2dvv9-Q9

          The Ryan Gosling picture at the end is a more recent addition. Were you around for all of that? Definitely seems to be one big party πŸ˜‰

  10. Liz! I can’t believe I haven’t dropped you a line here. I absolutely love your blog πŸ™‚ It’s so cool that you have your own business in what you love. I really admire that. Always look forward to your posts and am so glad to meet you in this blogging world! Keep up the good work πŸ™‚ xx B

    • Thanks, Bandhna πŸ™‚ Glad if you enjoy it here. Love having you over and will keep up with Foodie Fridays (and the occasional nail polish color post πŸ˜‰ ) as well. Love your enthusiasm and spirit!

  11. Pingback: Right, time for some awards… | My Top Fives...

    • Thank you for such a thoughtful comment πŸ™‚ Glad if you’ve enjoyed what you’ve read. Yes, it’s all food, but at its core it’s more about finding joy in small things. Blessings back to you and I’m looking forward to seeing what you have to say over at your place.

    • Awwww, thanks, Ada πŸ™‚ You know me well enough by now that I’ll be sitting on this for a while, but will turn it around eventually. I appreciate all the support you send my way was well. So glad we “met”!

  12. Nice degree you got Liz, I wish I just have atleast a slice of your knowledge on food science.
    By the way, thanks for dropping by my blog and following πŸ˜€
    Kiponblogging πŸ˜‰

    • Thanks, Shanna. So sweet to say πŸ™‚ Glad you came around and I’m needing to get your way as well. Am no good at following my reader, so the only way to keep up with you is get email notices on your posts. If I haven’t done that already, I’ll check into it soon. Sometimes it’s obvious that I’ve made the connection and sometimes not so much. But am so glad to have “met” you. Here’s to more fun food adventures πŸ™‚

      • Hi, Liz. Well, how lovely that you took this time from your busy day to write a sweet note. Afterall, you a mum of FOUR! Oh, I am so enjoying reading your blog… so much to read, all of it very exciting. Love it. No worries about reading my posts, likes, etc. etc. There are so many amazing bloggers out there – and you are a busy woman. I blog because I enjoy the cooking and writing – and even more, discovering other blogs that display interest and passion for food, friends and/or family and fun!. Glad to have “met” you and looking forward to seeing your culinary endeavours via My Favourite Pastime. Be well!

    • Kaela πŸ™‚ Glad to have connected. Hoping you find me on facebook, too (my deLiz biz site, not the personal wall which I only have to manage the biz) as it’s all about the food. If you read my latest post (which has an amb recipe πŸ™‚ ), you’ll learn more about how I like to use the site. You should put your food faves up, too. Will be looking forward to spending more time with you as well. Many questions!

    • Thank you, Ada. Love that you say that thing about smiling because that is EXACTLY the purpose of my blog. If I had a mission statement, it would be something along the lines of bringing joy to others. Appreciate the confirmation very much.

      Will accept for sure–just trying to come up with a creative way to do so.

    • that’s awesome, Becky. Thanks for sharing πŸ˜€ or maybe it’s not awesome? maybe you’re telling me because I’ve overstepped my bounds and you just want me to go away? Well, HA. Not gonna happen. I’m STILL going to read your blog posts and quite possibly even comment on them. You’re stuck with me πŸ˜‰

      Happy New Year, Miss Becky and Stick. Hope you had a lovely holiday season.

    • Thank you, Kloe! Love that you thought of me for this–appreciate very much. I will accept it eventually, but might mix things up a bit. Am not so good at following directions πŸ˜‰ Again, thanks.

    • Thanks, Stacy! Glad to meet you and looking forward to checking out your space. Can tell I’m going to love it just by your Gravatar πŸ™‚

  13. Pingback: owning the scallion ‘cakes | food for fun

  14. Just read your new bio. It sounds great! Though admittedly I can’t say what has changed from before. What does stand out to me again is your mention of culinary mysteries. I had no idea this was a genre and am curious. Can you recommend one?
    I was thinking of you yesterday when I made some s’more cookies and they didn’t quite turn out as planned. Your attitude and creativity in the kitchen were very much on my mind when I came up with two other tasty concoctions using the ingredients I had. I was telling my mother-in-law that a blogging friend of mine would have made a great post out of this and it occurred to me again how much I admire your blogging style. πŸ™‚

    • Do tell, Hotdish: What didn’t work with your cookies and what were your improv concoctions? That makes me so happy to here that you worked it out! Thanks for sharing πŸ™‚

      Also, I will email you a spreadsheet I put together a while back with the culinary mystery series I am following. (Yes, I am that geeky.) They’re light reads and also all follow the same formula. But most have recipes and anything that is all about food works for me.

      Thanks for checking out the new bio. I kept a lot the same, though took out some of the resume-y stuff as folks can click over to my website if they’re interested. Also added the Hi to sound friendly. Did it work? πŸ˜‰

  15. Hi Liz! Nice to meet you at the food blogging workshop–I think you’ve done a great job of “owning” your photos πŸ™‚ I look forward to following your blog!

    • thanks for coming over, Laura! (Love your gravatar, btw) Appreciate your kind words. Have always been a bit scared of the photo things as I’m better at writing. But Claire’s encouragement was solid. Need to own ’em!

  16. Liz, I have loved getting to know you and I would enjoy learning more! So, I was wondering if you would do a writing process blog tour with me on June 16? It would adore it if you did! You just have to answer the questions that I will post tomorrow on my part of the tour. Please let me know as soon as is convenient for you.
    -Kloe β™₯β™₯

    • Aw shucks, thanks! Will come around to accept eventually. As of right now, I haven’t even managed to get out a weekly post. Arrrgh.

      But honored by your nomination. You are so kind. And congrats on your win!

  17. Pingback: My First Award! | For The Love Of Ghee

    • couldn’t agree more! Funny how we’re all different in what brings us joy. For whatever reason, I (and you, too, it seems) am easily amused by all things food and drink πŸ˜€

        • ok, to clarify then–the story starts “Edward walked into the hotel lobby,” goes to the end of your post, then loops back up to continue with galesmind’s paragraph and finishes with your continuation? Not following where the psychiatrist came in. And your guy–with the empty flask and badge and holster–who is he? Sorry if I’m asking dumb questions. Just not quite sure where I’m picking up. Once I have that straight, thinking I can follow the instructions ok.

          • From my understanding, the really lengthy piece started the story. It’s important to paste that into your new post.
            The next piece was what Gale wrote about the kid killing the psychiatrist, then she tagged me and I wrote based off her paragraph. My guy with the holster is a detective working the death of the shrink.

  18. Hi, Liz, as mentioned above, I’m so happy to connect with you via Mark and his inspiring blogger award. Oh my do I *love food*. For health reasons I’m back in the kitchen full force, refreshing old recipes and bringing them in line with my dietary needs. Can’t wait to browse around your blog.

    • Thanks, Angie πŸ™‚ Hope you like it here. Cooking at home is for sure one of the best things you can do for your health. The community–how we meet friends of friends who eventually become friends–is one of my favorite pieces of this blogging thing. Thanks so much for your kind words!

    • Thank you, Archana. Just checking in first time since last springs (kids are back in school – yay!) and plan to get going again with the blog thing. For sure will be over to yours. Appreciate your commend and kind words very much πŸ™‚


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