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    Homeschooled Chef

    Member since Oct 2007

    Chef #622260

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    About Me

    I used to manage a fine jewelry store and wear suits and stilettos to work. Now, I'm a Mom and a Domestic Engineer. I also used to teach high school English and Psychology until I completed my Master's degree and over-educated myself. I'm a strong believer that anything is possible if you put your mind to it and work hard enough to achieve your goal(s). Cooking is a passion that my husband and I share. We built our dream kitchen in our dream home a couple of years ago. One of my dreams is to travel through Italy, so we incorporated as much as we could here at home. We haven't finished things and we don't have a lawn in yet, but we found out 3 days after we moved in that we were going to be here we are.

    Favorite Foods

    This is a difficult question to answer because it changes depending on my mood. My favorite restaurants are Vitale's on Leonard, Carrabba's, Olive Garden, Bistro Bella Vita, Macaroni Grill, On The Border, Rio Bravo, Chevy's and Logan's. I LOVE garlic, and most enjoy foods with a lot of flavor. My rule for eating out is to order something that I would not make at home because of specialty ingredients or complicated preparation. My Mom was a "spice-a-phobe" when I was growing up, which meant everything got a little salt and pepper and pretty much nothing else. If a recipe called for a spice, she would halve or quarter the amount in preparation...and things were pretty bland. When I was 14, Mom went back to work, and it was my "job" to have dinner ready. It really helped to foster my creativity in the kitchen. My Dad, who never ate leftovers, would eat my cooking and I would secretly relish the times he was eating leftovers incorporated into my "new" creation for dinner. To Mom's credit, she tries a lot more now, follows recipes and is a good cook. Overall, baking is my specialty, but I need to tackle the challenge of making yeast breads and find a pie crust recipe that I really really like. I don't have as much time to cook as I used to, but I'm looking forward to teaching my daughter what I know. She pulls my cookbooks off the shelf in the kitchen and "reads" them almost daily.

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