South Bend, Indiana, home cook and writer Joel Barrett shared his story, Big Fun from the Bayou, about making a Creole feast with Michiana ingredients in our Fall 2015 issue of Edible Michiana.

EM: What meal do you always have ingredients for in your kitchen?

JB: It’s more like “What ingredients do I have that I can make a meal with?” In general, it’s nothing that exciting. I always have homemade granola and oatmeal on hand because I like to prep my breakfasts.

EM: What do you make when you’re cooking for yourself or you’re at home alone?

JB: I don’t really have a go-to. I like the challenge of seeing what’s in my cupboards or what’s in season and forming a meal around it. I use fresh ingredients as my inspiration and try to stay away from repetition.

EM: What ingredient would you never buy?

JB: Well, I’m not picky, so there’s not much I don’t buy, but I’d have to say Velveeta cheese.

EM: What’s the last meal you made?

JB: I just made a frittata for brunch yesterday. It was vegetarian with things I found fresh in my garden.

EM: If you had a restaurant, what would the concept be?

JB: Well, I have about 10 restaurants I’d like to start, but I think because of the need for it in South Bend, I’d start a vegetarian restaurant called The Meat Lover’s Vegetarian Restaurant. Vegetarian food to satisfy every meat lover!

Look for more from Joel on his blog, Joel Speaks Out.