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    Bill Hilbrich

    Member since Dec 1999

    Chef #1634

    From Saint Cloud

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    About Me

    Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.

    I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.

    I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.

    After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.

    I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.

    Favorite Foods

    The skinless, boneless chicken breast and the 5 ounce chuck eye steak are two of my favorite ingredients for the basis of a meal. That particular cut of meat is less expensive, and I like the chicken because it is nearly a blank canvas and like rice and pasta, becomes the chef's platform to creative cooking. The portion size is just right for solo cooking. When nothing else comes to mind, I try to combine something in the refrigerator with pasta or I make a pilaf. Recently, I have started bringing home items that are new to me, just to see what can be done with them. My successes are shared with you, and the failures are added to my list of personal learning experiences.

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