Hello, I’m humbled to have a public audience.

This blog’s intention is to be my safe and creative exploration of my food journey. It’s main feature is to highlight some of my best baking and cooking moments I’ve come across, and things that I really like to make. The name Tannie-style came from my ex roommates who loved my cooking, and thought I had a very unique take on cooking meals. These days, I don’t make up my own recipes too much because life in this busy world doesn’t allow for much of the same freedoms when you’re young and green.

Also, my micro-blogging wasn’t enough, and really needed to expand outward, as I couldn’t find a reason to include my food posts into my personal and my professional art Instagram accounts anymore. I thought it’d be quirky to just keep everything on one personal account, but it’s proven to be tricky — I couldn’t cater my audience appropriately, and it was frustrating to me because I wanted to post to family and friends, and also to people who liked a particular post, but the posts weren’t homogeneous all the time. And that created rifts between me and potential new followers. I would like to emphasize that this blog is not about the followers. It’s a journey and a memento from the past to the future.

This place is also a place (websites are a place!!) I really want to share some recipes online for my future self and interested friends/family. I had a blog before of a similar name, but it had an immaturity that only a college student could write. This blog hopefully captures the true meaning of food blogging for pleasure. I’m an artist full-time, and so cooking is something like a hobby to me. Food is a big part of my life mainly because if I don’t eat well, I get very sick, and my family has a history of illnesses that arise from consumption of unhealthy food.

And any website needs a quick disclaimer.

This blog:

• Will have allergy sensitivities because I’m allergic/intolerant to wheat, soybeans, corn, and peanuts.
• Will contain “gluten-free” foods and recipes because of the aforementioned.
• Will have a lot of Asian-inspired recipes, but I’m very Americanized at the same time– don’t be surprised by any mac and cheese posts.
• has a lot of recipes that are very simple in nature.
• Will have lots of food photography.
• Will have lots of personal opinions.

What this blog is not:

• It’s not a blog that will teach you how to cook. There’s a million websites and youtube tutorials on how to do that, from chopping basics to full master meals.
• It’s not a blog that tells you how to eat and what to eat.
• Experimental; I’m not a full-time mother or housewife, and blogging isn’t a career for me, so what I know is what we get.
• Definitely not vegan or vegetarian. Because of my allergies, I need my proteins, carbs, and fiber in the right amounts to be a fully functioning human. I’m sorry cows.

With that said, I hope to share some inspiring meals and ideas with whomever may be interested.