Allow me to brag on my little sister for a moment.

I have always known that she had a knack for working in the kitchen. Growing up, she was never far from our grandmother’s apron, using her little hands to roll out dough or mix a simmering saucepan on the stove. Her fascination with food seemed unusually odd to me.

That was, until we were becoming young women with our own kitchens to keep. Younger than me by about five years, I quickly realized why Katie’s training proved valuable.

As I dined on frozen dinners and bland pasta, Katie would share with me photographs of Thanksgiving feasts for twelve, salads and casseroles that were simply “tossed together” with whatever filled her pantry.

And my goodness, was I envious.

Those cell phone photographs prompted me to get serious about my own culinary talents, amateur though they may be. It began with recipes swapped via email, and quickly followed with text messages (from me to her) about various ingredient questions while nervously pacing grocery store aisles.

We have both come a long way in our cooking, she a bit farther than me. But now, she’s turning her tiny Los Angeles kitchen into a side business.

The hostess with the mostess, Katie Townley, and Michael John Rocco (2010).

Allow me to introduce to you Single Bee Preserves. Katie now blogs from her kitchen and has begun sharing the story of her delicious snacks and meals.

Her food is so tasty that she was selected to participate in this year’s Patchwork Indie Art & Crafts Festival, happening Sunday, June 10, in Culver City, California. If you find yourself in Culver City, make plans to visit. Otherwise, please show your support by spreading the Single Bee buzz via Twitter (@thesinglebee) and on Facebook.