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    Member since Sep 2003

    Chef #105471

    From United States

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    About Me

    I am a student of English and Appalachian studies in Johnson City, TN. I am lucky to live in a beautiful mountain region rich in storytelling and traditional music. I have a wonderful daughter who shares my love of gardening and cooking. We also aspire to have a small farm someday.

    My passions concerning food are many and varied.

    My greatest concern is local food - learning about it and supporting local producers and restaurants, as well as incorporating local products into my cooking (ex. from here would be pawpaws, ramps, elderberry, and local farm products). I prefer to cook seasonally - apple butter in the fall, asparagus in the spring, etc, in part to support what can be produced locally, but mostly to eat tastier food.

    I'm also fascinated by the history and processes involved in food. When possible, I am drawn to "creating artifice by more natural means", as Nigella Lawson described in Feast. If you've never made your own mayonnaise, ketchup, graham crackers, etc... the process can be illuminating (and rebellious!) 

    I love ethnic food - especially Indian, Greek, Middle Eastern, French, and Ethiopian. When I want inspiration, I'm likely to reach for Hugh Fearnley-Whittingstall, Madhur Jaffrey, Nigel Slater, Tessa Kiros, the Foxfire books, or local cookbooks. I love talking to other people who are unabashedly enthusiastic about their passions and find that to be perhaps my greatest inspiration.

    A great big thank you to all who have reviewed my recipes. I am currently without premium membership and unable to tell you so on an individual basis.



    Favorite Foods

    I'm mad for curry in all guises, fall squash,  pecans, blackberries, chai, fresh herbs, Thanksgiving food, atulfi mangoes, mate, figs, fresh gingerbread, roasted everything, and greens (especially collards). 

    The longer I cook, the more I tend to appreciate dishes for the process as much as the product. I love when my house smells like sage or cinnamon or buttery garlic and onions. I value the mindlessly soothing meditative state of chopping, stirring, and kneading. I love the feeling of satisfaction brought on by adding stacks of pureed pumpkin or homemade stock to my freezer, or tucking away a few warm jars of apple butter or peach jam. I am more likely now to be up at midnight rolling out pasta on the table because I have insomnia and it soothes me than because I need it for a recipe. It's become who I am, what I do.

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