Sometimes Homemade

Sometimes Homemade is a “let’s be real” food blog for people who crave the satisfaction of homemade cooking, and are ready to make it happen. We celebrate real food, imperfect kitchens, and the sacred everyday act of feeding the people we love.

Whether it’s scratch-made jam or you’re flying in on frozen peas and a prayer, you’re welcome here. You’ll find simple, homemade recipes and the encouragement to ditch the processed stuff and cook with purpose. 

It’s about ambition, not perfection.

What is Yumbition anyway?

It’s not just a made-up word. It’s a whole mood.

Yumbition (noun)
[yum-bish-uhn]
Yumbition is what happens when hunger and ambition collide in a real-life kitchen.
Origin: yum (delicious) + ambition (unapologetic hustle)
Used in a sentence:
“She grinds her own spices and makes her own mayo. That’s yumbition.”

Homemade is the new hustle.

I started Sometimes Homemade because I wanted to break up with processed, packaged food and cook like I actually care what’s in it. I wanted to feed my family real meals made with real ingredients without needing a farm or a flock of chickens. I love the idea of a homestead but my neighborhood prohibits livestock – so the grocery store is it for me!

I believe in clean food, confident cooking, and showing up in the kitchen with taste and standards. I love a good seasonal menu, a well-dressed table, and recipes that make you want to text someone a photo before you take a bite.

That’s Yumbition. Real food. Real life. No chickens required.

Real food, real life, sometimes homemade.

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Get to Know Me

secret obsession

food magazines

Couldn’t live without

my food processor

All Time Favorite meal

pasta bolognese

kitchen joy

an empty sink

can’t resist buying

more dishes

Dream dinner guest

Jennifer Garner

guilty pleasure

extra buttery popcorn

Dessert love language

salted caramel anything

Q & A

I churn my own butter like a domestic overachiever, then completely forget to thaw the chicken for dinner. Does that cancel my cooking credentials or just make me relatable?

A Michelin-starred dinner at Gordon Ramsay au Trianon in Versailles, France. There are great restaurants, and then there’s THIS level of culinary sorcery. Nothing has come close since! (And you know what made it even better? Getting proposed to that same night 💍).

I’m fiercely loyal to real vanilla. The kind that smells like comfort and costs too much. I even make my own extract, because imitation vanilla tastes like the box it came in.

Some days I’m Ina… calm and collected, roasting something with thyme. Other days I’m full Martha with labeled jars and ironed linens. And then there are days I’m Lucille Ball in the chocolate factory, just trying to keep up while the conveyor belt of life goes fully unhinged.

I once used flour instead of powdered sugar in my son’s hot chocolate and ended up with thick, chocolate-flavored sludge. He still teases me about it like it was the great holiday betrayal that ruined his childhood.

Bottled salad dressing, no question. A strong side-eye goes to bagged shredded cheese for thinking it’s doing anyone a favor. Just grate your own and thank me later.

It’s fully organized, labeled, and restocked like it’s auditioning for a magazine spread. Yes, my spice drawer is alphabetized. And yes, I sleep better because of it.

That I’ll clean as I go. I start with good intentions and end up cooking like the Tasmanian devil on a deadline.

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