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    MsPia

    Member since Feb 2010

    Chef #125356

    From louisville, Colorado

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    About Me

    I'm lucky to have had two amazing grandmothers with a passion for cooking.
    My Nona was from the north of Italy and Lolo was from Spain.
    Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.
    My mother is also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.

    I am originally from Argentina and living in Colorado for the past 17 years.
    As you can imagine, I love to cook, eat and entertain.
    I read cookbooks like novels. I used to have a huge collection but now I'm down to 125.
    Also I used to have millions of clipping and now just a small box.
    Trying to simplify my life.

    There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a giro (go for a round) in the afternoons to visit with your friends over a cup of coffee.

    My daughter is a great baker; she has a natural talent for it.
    We can make the exact same recipe and hers ALWAYS tastes much better.

    My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff.
    I'm a proud member of the Slow Food movement. http://www.slowfood.com/




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    Favorite Foods

    I'm not afraid of food, I would try anything. I tend to favor strong flavors like fish sauce, olives, capers, extra virgin olive oil, etc... spicy...espressos. But I also like cream, butter, cheese...
    I even like liver, tripe, tong, kidneys.
    I think is really difficult to chose a favorite food, It depends on the mood, but I guess I could always eat a New York steak (medium rare) with a green salad dressed with a good olive oil, salt, pepper and a touch of balsamic vinegar.

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