Creative Feature: Season & Thyme

Meet: Sarah Baumeister

Tell us a bit about yourself.

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My name is Sarah and I am a home cook based out of Batavia, IL. I have both a culinary degree and a degree in English Literature. I run the blog seasonandthyme.com, where I share healthy, approachable recipes.

When did you fall in love with home cooking? What do you enjoy most about it?

I have loved cooking ever since I can remember. Some of my earliest memories are of “making dough” in the kitchen with my mom. Growing up in a conservative household also meant that what I watched on TV was highly monitored (which I am now grateful for). One thing I always watched was Food Network, I knew the times of all my favorite shows, and I remember racing home from school to be there in time for Everyday Italian, which aired at 3:30 on weekdays.

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I love the freedom that home cooking offers. I am a free spirit at heart, and very rarely follow recipes to the letter. This is why I prefer the blog to a restaurant setting. I am sharing my recipes, while giving others the chance to take liberties and make them their own. There is so much joy in that for me! Not only do I get to create a recipe and enjoy it, but those who try the recipes can do the same.

What inspires you?

My Grandma - My grandma is so relaxed, and has always let me help her cook-- even for big meals like holidays. She cooks based on taste, and adjusts as she goes. I learned to cook that way too, it’s based a lot on intuition. She also is very much of the mindset of frugality and using what you have-- something that’s very important to me.

Restaurants - I love trying to replicate restaurant dishes at home.

My husband- Michael is the most supportive, non-picky eater. He is the ideal companion to a chef. I am always encouraged to try new things for dinner, because he thinks everything is the BEST THING EVER.

Cookbooks- I love to look through the beautiful pictures for inspiration, both for recipe ideas and photo ideas.

My mom- She excels at hospitality, which goes hand in hand with cooking.

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Do you have a favorite thing to cook? Share with us some of your favorite recipes!

Greek food. I love the fresh flavors and acidity that so many of the dishes feature. I think everything is made better with a dollop of Greek yogurt and lemon wedges.

This isn't Greek-- but it is one of my favorite recipes!

http://seasonandthyme.com/spicy-asian-chicken-lettuce-wraps/

Refinery Co. Tribe believes we're better together.
Why do you think it's important for women to encourage one another & build each other up?

There is so much negativity and comparison in the world, especially among women. There is no need for that! There’s room for all of us at God’s table. We are often our own harshest critic and it does nothing good to put another person down. Ephesians 4:29 says, “Let no corrupting talk come out of your mouths, but only such as is good for building up, as fits the occasion, that it may give grace to those who hear.” What a wonderful though-- that our speech could be used to edify and give one another grace.For so long I dragged my feet about starting the blog, because I am not a photographer. I wanted my pictures to look professional, and I was nervous that I would never be able to achieve “Instagram-worthy” images. It’s still something that I have to work at-- I am constantly learning. But every time someone says something nice about a picture, I gain confidence.  

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Do you believe you are called to create? How so?

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Very much so. For a long time I would be envious of those around me that could make music, or paint, or create art some other way. I always felt like a “creative” person but lacked the skill set for what I saw as traditional creative outlets. Little did I realize, that my lifelong passion of cooking was immensely creative in it of itself.

Cooking at its’ core is taking individual ingredients and molding them into something else. Heavy cream can be used to create a rich, savory sauce, but it can also be whipped with sugar to create a wonderful frosting.  Because of their protein content eggs are often used to give structure to baked goods, but they also shine in a fluffy omelet or a delicate meringue. It always amazes me that all of these things, that are a part of God’s creation, can be manipulated and combined to endless creative culinary ends.

SEASON AND THYME INSTAGRAM

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