Why dinner with Kirsten? Believe me, if I woke up every morning with time on my hands I would cook pancakes and cupcakes all day long. But the reality is that I work 9:00 to 5:30—I eat Trader Joe’s Oatmeal or Kashi Cereal every morning and my lunch alternates between sandwich, soup or salad. By the time dinner rolls around, I’m ready to have some fun with my food. I’m a former culinary intern/prep chef, a former freelance Web producer for Gourmet and Bon Appétit, an Online Editor for FoodNetwork.com and I try not to let a busy schedule (or a tight budget) stand between me and a great dinner.