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    Puffy Taco

    Member since Sep 2006

    Chef #348841

    From United States

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    About Me

    My husband & I are both retired from health fields and I admit being a computer junkie--a fair share of that time on Zaar. I'm also tying to manage about 4 generations family photos into some practical format, and sprinkling in some sewing projects on the amazing multi-task machine I haven't become BFF with yet, and photography in general. I have 4 great children, their great spouses and 9 "perfect" grandchildren! So blessed!

    Being raised in Central and South America by Scandinavian parents makes me at home with a wide range of foods and tastes--but not necessarily the great cook my mother was. The first utterance out of her mouth when one walked in the door was not "Hello" but, "Have you eaten yet?" I consult recipes quite often which are probably my favorite reading material. Also, I certainly want to steer clear of serving the same meal for each day of the week that I understand my husband's mother practiced. Oh, dear! How often I find myself turning to my mother's old, stained hand written cookbooks, with the pages coming loose. Even my daughters call or text, "What was that such and so recipe that Granny used to make...?" I enjoy sharing recipe finds with my daughters & d's-in-law.

    Favorite Foods

    Since there's a good Tex-Mex restaurant on practically every corner in San Antonio (yessssss!) I never fix it myself. Puffy Tacos are a San Antonio creation--the "raw" corn tortilla (masa) is deep fried to puffy bubbled out and somewhat crispy, then quickly folded & drained and filled with beef/chicken, etc. When done right they're great.
    I like a variety of foods except squiggly slimy things. My husband is always appreciative of anything I prepare (I call him Mikey) as long as I avoid--as far as he knows--his rather lengthy list of "I don't likes"--olives, cheese, nuts, mayonnaise, seafood, avocado, coconut, etc.
    I still enjoy the occasional "Pea Soup & Pancakes" (Green Split Pea Soup followed by Swedish Pancakes) when it's cold outside, which isn't too often in our part of the country. Also, White Bratwurst (halved lengthwise, fried), boiled new potatoes with a touch of butter and Dill, grated carrots with a little lemon & sugar and some Bavarian sauerkraut--good stuff, and so quick. I'm no fancy chef and therefore content to appreciate and benefit from all the great Zaar contributors and enjoy trying new recipes very often.
    By the way, check out SAN ANTONIO--there's always something going on. Try FIESTA in April!

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