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    Cathleen Colbert

    Bakersfield, CA, United States

    Chef #24485

    Bakersfield, CA, United States

    Joined: Nov 22, 2001

    Birthday: Jan 01

    My Journal

    Shared Recipe Pickled Tongue

    "I was astonished when I didn't find a single recipe for this traditional Basque appetizer."

    Jan 17, 2012 on Food.com

    Shared Cookbook Christmas 2011

    18 Recipes

    Dec 23, 2011 on Food.com

    Saved Recipe Lemon Cookie Tarts by Calee

    Dec 18, 2011 on Food.com

    Saved Recipe Lemon Cream Cheese Cookies by podapo

    Dec 18, 2011 on Food.com

    Saved Recipe Linzer Torte Cookies by Baking Girl

    Dec 18, 2011 on Food.com

    Saved Recipe Frosted Orange Cookies by ratherbeswimmin'

    Dec 17, 2011 on Food.com

    Saved Recipe Perfect Divinity by txgammi

    Dec 17, 2011 on Food.com

    Saved Recipe Nutmeg Flats by KlynnPadilla

    Dec 17, 2011 on Food.com

    « Previous 1 2 3 Next »

    About Me

    Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).

    In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.

    Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.

    My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.

    I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.

    I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.

    Favorite Foods

    I've been a gardener since I was a child. One year when the cucumbers were especially productive, I made my first batch of bread and butter pickles. Now they are a family favorite. Last year I dealt with an overabundance of basil by making basil oil. I passed it out as Christmas gifts and it too has become a favorite.

    I love Italian food. I could eat at Bucco di Beppo's every night of the week if there was one in Bakersfield.

    Chocolate and cheese are gifts from God. You could eat the bumper of a Buick if you covered it in a good milk chocolate (I've made pilgrimages to Hershey and San Francisco) or Stilton cheese.

    People think I'm strange because I have five kinds of onions (white, red, yellow, pearl, and shallots), five vinegars (white, red, cider, balsamic and rice), four oils (olive, canola, basil, and walnut), 4 types of flour (whole wheat, bread, all purpose, and semolina) and 5 cheeses (cheddar, Stilton, parmesan, mozzarella, and swiss) in the house as staples.

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    http://home.lightspeed.net/~ccolbert5/

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