When I started Katis Flavor Lab, it wasn’t just about food.

Okay y’all… let me start with a big I’m sorry this blog is late. Life has been lifing, the kitchen has been kitchening, and your girl has been over here trying to balance business, love, and blood sugar like a circus act. But I had to come back and tell you about this week’s little adventure in my kitchen — because it was too sweet not to share.

I was late to work this morning, don’t tell my boss. I was checking out a kitchen space to rent for my new business. The application process alone is intimidating, but I’m super excited to have found the space in my life for it finally. I’m not sure where this one is going to lead so follow along for the ramble and ill throw in something related to food along the way.

My clients favorite breakfast is blueberry donuts; however I've been forceful adding vegetables to her diet. So this week im caving and making protein packed blueberry donuts.

I think I’m out of bread for breakfast and bacon and eggs is getting kind of old to be honest. So, I started trying to think of more creative ways to flavor pack with eggs as the best put, I wouldn't taste them.

There’s something deeply comforting about making bread from scratch — and English muffins might be one of the most satisfying places to start. If you caught yesterday’s egg blog, consider this the very natural next step. Because once you know how to cook eggs properly, you obviously need something worthy of holding them. Crisp on the outside, soft and chewy on the inside, and full of those iconic nooks and crannies, these homemade English muffins are cooked entirely on the stovetop and are far easier than most people think.

Eggs are the quiet workhorses of the kitchen — humble, inexpensive, endlessly versatile, and brutally honest. They tell the truth about your technique. They expose your impatience. They reward your attention. And in every professional kitchen, from a diner to a Michelin-star brigades, how you cook an egg says everything about the kind of cook you are.

Merry Christmas from my little slice of heaven. If your watching my social media you'll know my husband Alex got me my dream kitchenaide mixer that Im completely obsessed with.

Some people think that because I’m a chef I’m always making complicated dinners at home, but honestly? Cooking every day has actually taught me the complete opposite. When you cook for a living, you learn real fast that the best food isn’t the fancy stuff—it’s the food you can make again tomorrow.

The last time I cooked this much in one week I was on the line. Great news I got my first client. My next door neighbor was needing help with his diet so Im an employed chef. Finishing up a business plan this week to get to my business partner Alex to open a full blown online business. So this has been a filming week.

Well after a week of freelancing I found the perfect desk job. I will actually have weekends off. This has literally never happened to me before. I have no idea what people do on the weekends. Downside is now I work during the day now.

Its been a long since I sat down to write anything. I threw myself into a new role i got and feel like I need to give it back to take care of myself, and they fired me for it. In the process of working I let my garden go, quit working on my real estate license, and quit on all my projects. However this weekend I got back to my roots and potted the peppers, tomatoes, basil, and eggplants. Alex painted my vintage bike, worked on my outdoor project, and talking to yall of course.