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    Cook In Southwest

    New Mexico

    Chef #672534

    New Mexico

    Joined: Dec 01, 2007

    My Journal

    Reviewed Fantastic Hot 'n' Spicy Wings

    "These really are fantastic! They are quite easy, and oh so very tasty. I followed the recipe exactly except I only had a little bit of ketchup, so I substituted chile sauce. I think it probably didn't change the flavor that much except maybe made it a tad bit more tangy. I used Cholula hot sauce, so that was a bit more tame than something like ..."

    6 days ago on Food.com

    Added Recipe Photo to Fantastic Hot 'n' Spicy Wings

    6 days ago on Food.com

    Reviewed Fruited Irish Oatmeal

    "I really enjoyed this. I followed the recipe exactly, and it turned out perfectly after 6 hours in my crock pot. I did use my very old one, so a newer one would probably be done in less time. Hubby wasn't terribly impressed, but then he didn't put full fat 1/2 & 1/2 on it, like I did. Yummy, warming, and filling."

    Jan 16, 2012 on Food.com

    Reviewed Betty White's Chicken Wings

    "I used low sodium soy sauce for these, and they were wonderful. Even with that, they were still plenty salty, but not overly so. I failed to turn them during baking, but did put the skin side up. The skin browned up well, which may not have been the case if I had turned them. I also marinated them overnight, so the color of the chicken changed ..."

    Jan 2, 2012 on Food.com

    Reviewed Wild Mushrooms with Chestnuts and Thyme

    "I really enjoyed this recipe. If you don't have chestnuts or don't want to pay their high price, make it anyway and just leave them out. I didn't think they really added much, but it was a way to use them up. I had a bunch which I "roasted on the open fire" at Christmas (actually I roasted them in the oven after failing at the open fire techniqu..."

    Dec 28, 2011 on Food.com

    Reviewed Crumb Topped Banana Muffins

    "I don't bake much because #1 hubby is diabetic and #2 high altitude adjustments are a pain. However, I had some very ripe bananas that I needed to use up, so I gave this a try. I did use xylitol instead of the white sugar to keep the carbs down, but stuck with the real brown sugar (a lot of that fell off the muffins anyway.) I also doubled the c..."

    Dec 18, 2011 on Food.com

    Reviewed Crumb Topped Banana Muffins

    "I don't bake much because #1 hubby is diabetic and #2 high altitude adjustments are a pain. However, I had some very ripe bananas that I needed to use up, so I gave this a try. I did use xylitol instead of the white sugar to keep the carbs down, but stuck with the real brown sugar (a lot of that fell off the muffins anyway.) They turned out perf..."

    Dec 18, 2011 on Food.com

    Reviewed Chinese Country Ribs

    "While my version didn't turn out too well because my ribs were not 100% thawed, so the browning process made them dry out as it took too long. However, the flavor was very good. I was generous with the 5-spice powder, and would even go so far as to double or triple the amount next time. The sauce was excellent, although I would have preferred a ..."

    Dec 16, 2011 on Food.com

    « Previous 1 2 3 Next »

    About Me


    I cooked my first full meal for company at age 6. It was pretty basic (steak, carrots, and toast) but well received. I think I have my Easy Bake Oven to thank for getting me started. If I get a break from time to time, I really enjoy cooking and baking. My favorite holidays are Thanksgiving and Christmas, because that's when I go all out and make a big feast. (Plus I really love the time off from cooking afterwards with all the left-overs available.)

    I own and run a bead and jewelry supply business. That means I work 7 days a week with just 4 or so days off a year on the major holidays. You can see my online store at suncountrygems.com. (Check out the "more information" page and the virtual tour to see my shop as well as some of my recipes.)

    Hubby and I live in the country in an alternative energy home, so power consumption issues keep me from having all the electric appliances possible. However, we are far from primitive (at least I have a microwave, slow cooker, food processor, and dish washer.) I cook with gas (propane) and really love it. We live at about 6,000 ft. elevation, so high altitude cooking is a way of life.

    When I was a teen, I wanted to be a chef when I grew up. I told my parents I wanted to go to college in Paris at the Cordon Bleu. They just laughed and said "sure thing, just how are you planning to pay for it?"

    I ended up becoming a high school English teacher, but that was no fun at all for me. So, I floundered around a while, then ended up in the world of computers. For 20 years I helped build the information super highway. Then in 2000 I started my bead business. I did both for a while, then left that rat race for the poorer and quieter life.

    Cooking is something I enjoy sharing, but don't often have the opportunity to do so. Living in the country, so far from neighbors (nearest ones are over 1 mile away) it is seldom I get the chance. Hubby is my only guinea pig for new recipes, which I try often.

    I'm trying to lose weight, so am always looking for really good food that isn't going to ruin that effort. I also try to find food that I can make in bulk then freeze for future days when I'm lazy.

    Oh, and I also like to knit and crochet, which I do every week-day as I ride the commuter train into town.

    Favorite Foods

    Chocolate (of course)
    My favorite chocolate dish is a steamed torte made with semi-sweet chocolate chips. It's so rich, but oh so delicious. I make it only for the holiday dinners.

    I also love custards, but rarely make them.

    I dearly love a good stew, and make a variety of them often. The same recipe is seldom exactly the same, as I often will modify it to deal with what I have on hand or to try out an idea of an alternate ingredient.

    I often try foreign food recipes. My most favorite is Chinese, but Mexican is very much a part of our regular fare, as the ingredients are readily available here in New Mexico. Lately, I've been trying East Indian food. I'm growing a curry leaf tree in my house to provide me with that ingredient, as it is kind of hard to get. The tree is very happy, but I have not yet harvested any leaves. (It smells kind of like rubber, so I'm a little hesitant.)

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    http://www.suncountrygems.com

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