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I live in beautiful Ventura County. I am independently wealthy, and raise my two kids with the DM.
I am a retired pro-guitar player and teach occassionally on the side. I also play a little piano. Actually, it's a full-size one.
Joy of Cooking, How to Bake by Nick Magliere are staples. I have been on a quest for many years to perfect the best homemade pizza, crust and sauce from scratch. By far, the crust is most difficult. I use Nick Magliari's resipe. Usually, I leave it 2-3 days in the refridgerator, and I have found King Arthur Unbleached to be THE best. I really detest pre-made pizza crusts. They taste pre-made.
In high school, one of my first jobs was a dishwasher in an Italian restaurant, then I was a doughnut baker-two great food experiences.
Smoked pork butt in my outdoor smoker
Ground lamb gyros with lots of fixins'
A simple ribeye steak
Pad Thai, larb, Jungle Tour Curry with chicken and mint leaves
Italian Veal Cutlets
Famous for my rustic Homemade Bread and pizza dough entirely from scratch. (No, not as scratch as growing and milling my own wheat, but NO BREAD MACHINES!!!)
Martin Yan's firecracker shrimp is great.
Jacques Pepin's Cream Puffs
My Stuffed Rolled Lamb Cutlets
Copycat Krispy Kreme Doughnuts
Famous for my rustic Homemade Bread entirely from scratch. (No, not as scratch as growing and milling my own wheat, but NO BREAD MACHINES!!!)
Restaurant dining is over-rated. I seldom go to them. Home-cooking cultivates family time which is important to me and DM and it brings a better social atmosphere for friends than restaurants. Plus, the less people touching my food, the better, I say.