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    Chef PotPie

    Member since Jun 2005

    Chef #219942

    From United States

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    About Me

    I live in a small waterfront town across the bay from Seattle, Washington. I am a homemaker, (I prefer Domestic Engineer!), and am a home chef. I am blissfully happily married to my husband of 29 years, I only wish he loved cooking as much as I. But he enjoys the fruits of my labor well, and never forgets to tell me. Cooking and the like is my number one passion, but I do have others. We love to beachcomb, agate hunt, and we tumble stones. Hubby is an avid outdoorsman and hunter, and I have some very interesting sauces and marinades for venison and elk. Other than cooking, I enjoy reading, scrapbooking and art in many forms, music, football, to name a few! 
    We have a son, 31, who has a successful towing business and a personality to do that job well,a wonderful wife, and our first grandchild, the prettiest little girl you ever could see! Our daughter, 22, has moved out on her own, and will be getting married in August to a young man who is already a son to us, since they've been together for 7 years!  We're empty nesters now, but that's okay, we can deal with it, although we miss her!  
    Our little poodle dog, Abby Normal, and two cats...Fizgig and Squeak round out our happy home!
    I have so many cookbooks, and to name a favorite would be difficult, but I read them with glee, like one would read a really good smutty romance novel! :)

     

     

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    Favorite Foods

    I have many favorite dishes to cook. I love cooking for guests from out of town; Pacific Northwest Microbrew Steamers with Bread #161168 is a favorite and often requested. But then I equally enjoy cooking for my own family and friends for a backyard barbeque, a potluck, or just any old time!
    Our favorite restaurant, The Clam Bake in Port Orchard, Washington, is now closed, gone out of business. Now our favorite is just down the road on the waterfront, a Mom & Pop eatery where everybody knows our name! The food? Well, they have their moments, but the people are what we really go there for.

    Here is how I rate recipes at Zaar:
    First of all, I never pick a recipe unless I already know me and my family will like it.
    I usually give 5 stars because I already knew I would love it when I picked it.
    I will give 4 stars for a really great recipe that I might have worked over a bit.
    I know this MIGHT be wrong, but I would rather not rate a recipe at 3 stars or less. I wouldn't want to hurt feelings of my fellow chefs. We all have our own tastebuds. The people here at Zaar are so wonderful.

    Also, if a recipe calls for cilantro or fresh corriander, I will replace it with parsley, as I have the "cilantro gene." And if a recipe calls for cloves, I'll omit it, as everybody in this house hates cloves! :D

     

     

     

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