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    SusieQusie

    Texas

    Chef #83093

    Texas

    Joined: Apr 21, 2003

    My Journal

    I have no recent activity to share.

    About Me

    Hello from suburban Fort Worth, Texas!

    My husband Jerry and I have a blended/extended family; 4 adult children, their current & former spouses where applicable, 14 assorted grandchildren, 4 "foster" grandchildren plus various & sundry lovely folks who feel comfortable enough to call me Mom or Gran. Our close friends ( such as my longtime buddy Mary Pat, chef #296809 ) refer to our home as "Murray Manor" due in part, I'm sure,to our revolving door policy. ;-)

    ______________________________________________


    *My rating system defined*

    Very few recipes really knock my socks off - I love to cook but am not a gourmet.
    This said:

    ***** - met all my expectations in taste & appearance; directions were clear & easy to follow.

    **** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear.

    *** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification.

    ** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again.

    * - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not)



     
     

     

     

    Favorite Foods

    My cooking leans toward basic ingredients & methods, although I sometimes venture outside my "box" as a personal challenge. I laugh at my failures & take pride in my accomplishments.

    I am most certainly not a food snob. Every cream of something soup has a place in the food world. Likewise, I'm not married to only fresh herbs & top shelf spices; if I have them fine, if not, I'll use dried in a heartbeat. Cool Whip? You bet. Cake mix? Of course! Bisquick? A southern cook's best friend.

    When searching for a specific recipe & finding very similar ones from different chefs, I'll go with the unreviewed recipe if possible. I remember the excitement of my first reviews & try to pass it on.

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