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I am a wannabe retiree who can't afford to stop working at my job counseling adolescents and their families. Cooking has been a passion for me since I was 10 years old. That's when I started cooking family dinner out of self defense. My grandmother made such things as boiled pressure-cooked steak, meatloaf floating in a casserole of grease, and fried liver you could use to pave the street. However there were other things she made very well and I inherited those treasured family recipes when she died.
I am an adventurous cook who tries any new produce product that comes into the store--misses the ones I can no longer get (Jerusalem artichokes, etc.). I delight in ethnic foods from many cultures and wish I had better access to it. So I cook.
By the way, I make the best garlic bread on the planet. No one has ever eaten just one slice. My favorite cookbook is Julia Child's Mastering the Art of French Cooking. The most important thing I learned from her is that gourmet cooking is not sauces or even recipes. It is respect for the food itself. Perhaps simply prepared, but done to perfection.
lobster, real strawberry shortcake with milk, steak au poivre, ahi, shrimp, soft shell crabs, fresh ripe tomatoes, avocados, oysters, Greek calamari, escargot, and corn on the cob