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    Chef #1318164

    Member since Jul 2009

    Chef #1318164

    From United States

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    About Me

    I really love to try new recipes. I had health issue in my later days because of growing up in the (fat free is the way to be) era (70, 80's and 90's).  I am learning to cook healthy using good ingrediants and a proper food pyramid. 

    I am a 4-H leader and.....

    I teach children (all ages on a special homeschool campus) how to cook using healthy ingrediants.  I also teach them how their grandma's and great grandma's cooked with old processes you'd find on the farm. 

    I believe if our children know it's easy to cook quickly with good ingrediants, they will avoid the type II diabetes and hypoglycemia that is such a problem now because of convenient and processed foods.

    When we have a feast (at the end of the semester) with all the family showing them the wonderful foods we are learning about....parents always ask me..."when will I have a class for the parents?"  I'd be happy to teach the parents anytime, they just need to make the time.

    I'm pretty particular about where I go out to eat with my husband, because the restaurant needs to cook better than I do.  Not too many of them out there, but a few. 

    I really do enjoy trying new recipes that are healthy and delicious. (Yes, they do go together if you know what ingrediants to try.)

    Favorite Foods

    Almost anything,

    but NOT so spicey it numbs my tongue, or greasy, or sweet meats and tripe.

     

    I am not famous for any one dish.  Most people enjoy what I've cooked because they know I use, whole, organic or natural, healthy ingrediants from Scratch.

     

    My favorite restaurants are.....

    One World Spokane and Scratch in Spokane, WA

    Anthonys and El Sarape in Olympia, WA

    Scratch and My Place in Coeur d' Alene, ID


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