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    UnRefined

    West Coast, BC

    I use Fresh, Seasonal, Local Ingredients and tend to base my meals around the book I'm reading.

    Chef #1054210

    West Coast, BC

    Joined: Dec 01, 2008

    My Journal

    Reviewed Japanese Mum's Chicken

    "So good, I've made this a few times and it always turns out great. I've tried it both with and withour the sk..."

    Sep 30, 2010 on Food.com

    Reviewed Devil's Food Surprise Cupcakes

    "I don't like giving bad reviews but this was awful. Everyone hated it, no one could eat it, except my four ye..."

    Sep 13, 2010 on Food.com

    Printed Recipe Fiesta Tamale Pie / Weight Watchers by philip collins

    Jun 6, 2010 on Recipezaar

    Printed Recipe Skinny Minny Lemon Poppy Seed Bread (fruit Loop Bread) by gymgirl

    Jun 3, 2010 on Recipezaar

    Printed Recipe Betsy's Lemon-Cranberry Bread by HokiesLady*

    Jun 3, 2010 on Recipezaar

    Printed Recipe Lemon Blueberry Bread by beckas

    Jun 3, 2010 on Recipezaar

    Printed Recipe Blueberry Lemon Bread by mstrcook

    Jun 3, 2010 on Recipezaar

    Shared Recipe Mediterranean Bean Salad

    "I made up this recipe years ago with ingredients I had around the house. Since then it's been my most request..."

    May 25, 2010 on Recipezaar

    « Previous 1 2 3 Next »

    About Me

    I'm married and have a daughter.  I'm a homemaker and I sell Pampered Chef on a very part time basis.  I'm a feltmaker, weaver, spinner and knitter which takes up a good deal of my time. 

    I love trying new things in the kitchen and challenging myself.  I like making things from scratch to avoid refined and processed foods and I'm a whole grain bread baker.  I like baking using natural sweeteners like honey, molasses and maple syrup.

    For special occasions I like to go all out and make and decorate cakes, which really goes against the whole unprocessed, unrefined foods thing but oh well.  I like to use fondant and think I do a pretty good job considering I've never taken a class.

    I love my freezer and making my own "convenience" foods so I know what's in them.  We mostly eat locally and based on the season but of course we use a good deal of olive oil and some things just have to be imported.

    I like to cook in themes and I often find myself meal planning based on locations featured books I read.  I also read cook books for fun and can easily whittle away a whole day readling them.  The library is a great source.

    Favorite Foods

    I love fresh vegetables, salads, garlic and olive oil.  Freshly baked whole grain bread (when it's done right-not when it's a brick).  Some of my favorite cuisines are Mediterranean, Italian and Eastern European but I really like to cook all kinds of cuisines.  Variety is the spice of life (that and fresh local ingredients).

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