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I'm a recently retired San Diego trial attorney and "wanna-be" professional chef-restauranteur." Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: "Love people. Cook them tasty food." How true.
At the request of some friends, I've recently begun doing an occassional catering job. I reallly enjoy cooking for a crowd! One of my recent catering jobs has led to an opportunity of a lifetime for me. I've been invited to travel to Guatemala next May to support and cook for about a dozen surgeons who volunteer their time and expertise treating underprivileged people who without medical intervention would simply perish. How's that for a reason to love cooking?
I'm busier in my retirement than I was when I practiced law. I enjoyed being in the courtroom every day and in fact I'm writing a novel based on a true story about my 35 years in court. But what I'm now busy doing is all the hobbies I neglected for so long.
In addition to cooking, I love to ride my two Kawasaki jet skis on the San Diego waterways and also on the Colorado River. I enjoy Laughlin, Nevada, adjacent Lake Mojave and nearby Lake Havasu as well. I enjoy walking, jogging and riding my "beach cruiser" bike around Mission Bay and along the San Diego waterfront. As we say here, San Diego is "America's finest city."
My wife and I own a ranch in the back country of San Diego, about a 45 minute drive from downtown San Diego and the harbor. My "neighbors" are horses, owls, red tail hawks, a pair of eagles, orioles, woodpeckers, hundreds of hummingbirds, foxes, mountain lions and deer.
My "ranch hand" is a 100 pound German Shepherd "puppy." His obedience and protection training work is progressing well and I may begin taking him through schutzhund trials soon. He's happiest when he is "working." The GSD is an incredibly intelligent, intuitive and hard working animal.
We have a Class A motorhome so we can explore coastlines, back roads and byways! I have just a tiny kitchen in the motor home so I have to cook in tight quarters with a limited amount of cookware. That's always a challenge. My wife and I go RV camping for a long weekend each month with a group of RV owners. Also, we typically spend a month or two each spring exploring the Pacific Northwest.
At our "Wise Old Owl Ranch" we have a large landscaped area around our home. Tending our lawn, which is the size of a football field, is a formidable task. I try to keep it looking like a golf course! A vegetable garden and about a dozen fruit trees produce more fruit and vegetables than we can use ourselves. We have a rose garden with over a hundred David Austin roses surrounding a redwood gazebo. Our newest garden addition is a large greenhouse. I have grand plans to create my own rainforest with orchids and other tropical plants.
I'm learning flambe' cooking presentation, digital photography, calligraphy and fly fishing.
My food preparation specialties are "American Home Cooking," and "Plate Presentation." I joke with folks that my dream is to own and direct a small, intimate restaurant serving quality "comfort and fusion food" meals to discerning diners in the San Diego area.
I've always enjoyed cooking, but my keen interest developed about 15 years ago when I began collecting cookbooks, which I read like most folks read novels.
Have you ever been poolside at a luxury resort and had someone eye you curiously, when she or he discovered your were reading a cookbook rather than a novel? I have. It's made for some interesting discussions, believe me!
I have an ever-expanding library which already includes more than 600 cookbooks. Even though there are so many online recipes available I still enjoy collecting actual books. Sitting in my library surrounded floor-to-ceiling with books is a pleasure for me which viewing recipes online simply cannot match.
I joined Recipezaar in December of 2006. I've published well over a hundred recipes, most of which are original. I love having them rated and reviewed!
I'd really like to start a cooking club or group in the San Diego area. If you're interested, let me know and we can talk.
Developing pet peeve: People who post critical reviews and then describe in their comments how they deviated from the originally posted recipe. Unbelievable! It seems to me that it's only fair to review a recipe if one has followed the directions precisely.
Prime beef, almost rare: Standing Rib Roast, Filet Mignon with Bernaise sauce, Porterhouse on the grill. Flambe presentations and table-side service. Baby Back Ribs, cut lengthwise, horizontally, individually sliced and roasted with Asian seasonings. Tri-tip steak for a crowd, cooked over a Santa Maria grill and served with the traditional beans, tortillas and salsa.
Carefully seasoned brined and roasted poultry. Braised lamb shanks served with mint jelly and other crock-pot cooked dinners. Legitimate BBQ and outdoor grilling, indoor Scanpan grilling.
Chilled salad plates and forks, heated soup bowls and spot-free polished glassware. Starched and ironed napkins folded into interesting shapes.
Coffee Cakes and Fruit Pies. Meal presentation and plate garnish: The appearance of a meal has as much to do with appetite and enjoyment as anything else!
French press coffee, freshly home-roasted coffee beans, "high end" home-brewed Jura-Capresso coffee and espresso drinks, hot and cold, and home-made lemonade with fresh mint sprigs, lemon slices and stemmed cherry toppers.
Freshly ground spices and crystal-clear ice cubes.(You can, in fact, purchase a "real ice" machine for installation in you kitchen and it will produce crystal clear cubes.) Breakfast buffet and ice sculpture. Multi-course and multi-offering textured meals. Abundance and enjoyment. Expert, thoughtful seasoning: Penzy's spices.
I enjoy co-cooking and meal preparaion experiences with friends and cooking classes for fun!
Thanks for visiting my page!