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    Diann is Cooking

    Member since Feb 2009

    Chef #1162067

    From United States

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    About Me

    I live with three cats, two temporary cats, and several cookbooks. Hobbies, besides cooking: photography, graphic design, gardening, hiking, writing, the study of history, the exploration of sciences.

    Favorite Foods

    I'm known for my devilled eggs (a pinch or so of curry is the secret). In most recipes I'll vary things around, depending on mood and what is on hand.

    I love to cook (and eat) seafood, Asian foods, Mediterranean foods, Middle-Eastern foods, Cajun, unusual dishes, and breads. (I'm not so big on making desserts, a function of the fact I seldom eat them, but when I do, I make, say, the pumpkin pie from the pumpkin itself.) Yes, I learned you really have to strain the liquid out!


    Whole foods like your great-grandparents might have eaten, at least somewhere in the world.
    No faux foods:  no fake sweeteners,  no fakin' bacon, no cheezoid soy manipulations.  
    No pre-packaged foodoid substances with a cartload of unpronouncible ingredients.
    No non-pastured burger or burger products.

    Low-carb, focus on high-glycemic carbs.  
    No factory farmed beef except as a house guest somewhere.
    Avoid other factory farmed meats.  
    Lotsa veggies, fresh or frozen.
    Tomatoes only in season. 
    Try to be picky about seafood.  
    Lots of flavors, seasonings, and explorations of good whole foods from around the world.

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