I also write a lot about food. I see food as an opportunity to express love to friends, family, colleagues and readers. I always start from-scratch and I'm mainly focused on comfort foods. I do not cook or bake with transfats (partially-hydrogenated oils), high fructose corn syrup (HFCS) or products involving Bisphenol A (BPA). I also avoid artificial food dyes, chemical preservatives and preprepared or prepackaged shortcuts. Learn more
I want you to feel confident and empowered while cooking so I include step-by-step photo tutorials to walk you through ingredients and techniques. Because sometimes a picture is worth a thousand words.
I also want to respect your time and money, so I stick to readily available ingredients and I thoroughly test all of my original recipes - if I'm not happy with the results, I assume no one else will be happy. Please note, I do not test food or recipes appearing in the Made with Love Mondays, Tuesday Tutors or Food Fetish Fridays series.
About the NameThe origins of the Javelin Warrior name are quite unremarkable. I'm Mark and my name means "Mighty Warrior" in Greek. There's also my other half, Frank, and his name means "Javelin" in German. Put the two names together and - Javelin Warrior (learn more). You don't have to call me Javelin Warrior. Only if you want to. You can also call me Mark or JW. My little sister sometimes calls me Marko - but you really didn't need to know that.
About the AuthorI'm one of 5 siblings and I'm not the oldest or the youngest. I grew up mostly in Pittsburgh, earned my dual Bachelors in Writing and Business from the University of Pittsburgh and landed my first 40-hours-per-week job in Cleveland. I currently live, write and cook from a comfy apartment in Indianapolis.
I started cooking in grade school at my parents' insistence that all of us siblings learn to prepare family meals. I hated it. I quit cooking as soon as I started college and didn't pick up a pot or pan until I met my other half in 2004. As I started dabbling in the kitchen, I grew increasingly frustrated by mediocre results, over-reliance on preprepared shortcuts and my own lack of kitchen knowledge. In 2010, I started Cooking with Love to share what I learn as I learn it: cooking techniques, carefully tested recipes, kitchen tips and whatever else fits into food, recipes, relationships and love. It's all very eclectic.
- What I Wish Someone had Told Me, Part 1 and Part 2
- Cooking Techniques, Part 1 and Part 2
- Tools and Tips: Bread Machine, Food Processor, Stand Mixer, Ice Cream Maker, Slow Cooker, Kitchen Scale, Herbs and Spices, Food Mill
- How to be a Better Blogger, Part 1 and Part 2
- Corning Ware: My Favorite Pieces Part 1, Part 2 and Part 3
More on Javelin WarriorMy other half, Frank, who fearlessly eats and critiques everything I make and frequently requests more sugar and spice. He's also the designated dishwasher.
Sadly, I can't trust him not to take candid photos with the camera.
I'm blessed to have an awesome apartment kitchen with lots of storage and room for spices.
My only camera. It's also my phone, jukebox, theatre, GPS, alarm clock...
Look closely at my recipes - you'll see my obsession with blue cornflowers.
Vintage Pyrex Cinderella Nesting Bowls are another passion.
Last page count for my novel from two years ago. And I'm still pretending to be a novelist.
I swim 1800 - 2200 meters 3x per week. Or when my shoulders, back and schedule all cooperate.
Sometimes I still can't believe how blessed I am...
|Photo Credit: Brian Hatton Photography|