My name is Jaime

It is for some reason very important to me that you follow me on Instagram...... @immediatelycookies!

Just your every day supplier quality engineer with a laser engineering degree transplanted from Boston to San Diego to the Bay Area dreaming about dinner. I used to be a laser engineer in San Jose, but we moved to San Diego and I got a job as a technical writer because lasers are far less interesting than the movies would have you believe, and then left that nonsense behind and became a software integration engineer, and then abandoned that boringness to pursue supply chain engineering in the Bay Area. 

I am a Cancer with a Gemini moon, whatever that means, and I am definitely a Ravenclaw, though I'm becoming more of a Hufflepuff as I get older. I can say "Where is my pizza?" in 52 languages. My favorite thing to eat is the biggest thing on the menu. My favorite emoji is the one where the face is laughing but also sweating because it is embarrassed. In my spare time, I try and fail at teaching myself Chinese or come up with new pizza topping combinations. But this isn't a dating profile, so here's some history:

I fell in love with food at a young age eating my grandma's sauce and pasta and cookies. My middle years were all school and no fun, but in college, I decided that I needed to learn how to cook after gaining 20 pounds at my university’s cafeteria. Obviously eating massive meals has always been my go-to for both physical and emotional comfort, but I soon began getting excited about individual ingredients as well. Herbs raw from a garden, freshly butchered meat, sun ripened tomatoes. And then there is the process. Watching a curd thicken, stirring fresh greens into a soup, smelling garlic as it’s added to hot oil, setting fire to an alcoholic reduction like a friggin' pro, simmering a sauce for hours; it was all so alluring. Now, I spend my days tasting as I go and giving the finished product (after taking about a thousand pictures of it, obviously) to my landlord or coworkers or whoever else I can find that is hungry enough to take like 300 cookies off my hands. 

My cooking style varies, but lately I have been obsessed with Chinese cooking. I just really like that you get a bang for your buck flavor-wise, and everything is generally flash-fried, so I can usually whip something up throughout the course of a busy work day. But what I cook and what I like to eat often doesn't match; I basically don't feel like I've eaten anything at all if it wasn't pumped full of, smothered in, or made at least 90% out of butter, but we can't all eat fried croissants with cheese and salted butter for every meal (if that even exists), so I will be making more crowd-pleasing foods in this blog. If things get too healthy, let me know and I'll just up my dose of cholesterol medicine.

I take all of my photos myself with a second-hand refurbished Nikon D5100 that I got for a Christmas present eight years ago. I desperately need a high-endurance tripod, as you can probably tell.

If you want me to cook with some specific product, go to my Contact page and tell me!