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    Gary's Creations

    Mesa, Arizona

    Chef #222458

    Mesa, Arizona

    Joined: Jun 12, 2005

    Birthday: Dec 28

    My Journal

    Reviewed Speedy Spinach Pesto

    "It was great and adjusted according to available ingredients and personal taste."

    Dec 29, 2012 on Food.com

    Reviewed Spinach Pesto

    "I love it!:) I made two exchanges. I used raw pumpkin seeds as that is what I had in my kitchen and I picked fresh basil from garden instead of dry. Yum, yum."

    Dec 5, 2012 on Food.com

    Reviewed Pumpkin Cookies

    "We were looking for a way to use our halloween pumkin and these pumpkin cookies were just the ticket. We didn't change a thing. Thanks"

    Nov 11, 2011 on Food.com

    Reviewed Broccoli Salad

    "You talk about delicious! I printed the recipe and had my daughter put it together. She make one change and it..."

    Dec 11, 2010 on Food.com

    Reviewed Cream of Cauliflower Soup

    "For awhile we were eating this soup weekly as it became my mother-in-laws favorite recipe - she lives with us...."

    Dec 3, 2010 on Food.com

    About Me

    Cooking is a hobby. I love watching the food channel - it helps me add new cooking habits.
    I rarely follow a recipe but when I create something good I write it down. When I do use a recipe it is to give me direction and then I adapt it to my tastes and available ingredients.
    I love cooking from scratch. When I make bread I mill my own wheat, other grains including gluten-free, and/or legumes for flour. I prefer the long method of cooking or baking. It is normally healthier and tastier.

    Favorite Foods

    I love potatoes in just about any form. My mother told me I used to come to the table and say, "where's dinner mom?" She said the table would be covered with food but if there were no potatoes there was no dinner.
    I love baking artisan breads. I use little or no yeast. I've created a sourdough starter to avoid using commercial yeast. This means it takes up to 20 hours, start to finish, to bake a loaf of bread. The flour is milled just before starting. Family, friends and neighbors rave about the appearance, fragrance, taste and variety of the breads I make.
    Finally, I just love food.

    My Banners


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