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    Member since May 2002

    Chef #39547

    From Tukwila, Washington

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    About Me

    It's simply this: I love to cook! :)

    I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here.

    I am proud to say that I have several family members who are also on RecipeZaar!

    My husband, here as Steingrim, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future.

    My sister Cathy is here as cxstitcher and my mom is Juliesmom - say hi to them, eh?

    Our friend Darrell is here as Uncle Dobo, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :)

    I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion.

    In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel.

    Cooking peeve: food/cooking snobbery.

    Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

    Favorite Foods

    If there was one particular food I can point to and say this is my favorite, that would be SOUP. I love soup! sometimes I make at least a couple of different from-scratch soups per week, often making them up on the fly. Lately I've been trying to make sure that I write them down and share them here, too.

    Vegetables! :) Favorites include: gai lan (Chinese broccoli), cauliflower, edamame, spinach, collard greens, yams, red/yellow/orange bell peppers, onion, leeks, mushrooms, lentils, black soybeans, garbonzo beans (chickpeas), hominy, zucchini, yellow crookneck squash, butternut squash, avocado... the list goes on and on.

    Seafood is a favorite, as well: shrimp, crab, lobster, scallops, black cod (sablefish), skate, calamari, wild salmon, catfish...

    Poultry: I prefer using chicken thighs or turkey leg meat, when cooking poultry. But I still occasionally cook breasts, as well.

    Beef/pork: I don't cook with beef or pork very often, and never eat veal. If we're going to eat red meat, we usually use buffalo. The two things I make with beef regularly are rouladen (a favorite of the hubby's) and stew (which we make during the summer because we camp out a lot).

    As far as what types of recipes I enjoy, well... there's such a wide variety of them that it would be silly for me to try to list them all. Probably the best indication would be for you to look at my recipes, and that'll give you a good idea of the types of food I enjoy. :)

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