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    Member since Jul 2008

    Chef #879750

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    About Me

    I love keeping it simple. I think recipes with more than 5 ingredients are fooling themselves. If you start with fresh delicious ingredients that come from our farms, orchards and dairies, you can't add much without ruining their natural goodness.

    I also believe in making stuff up. I could follow the recipe, but I think they should more be used as guidelines. It's the sense of adventure in cooking that keeps me in the kitchen.

    I also love to cook as an expression of love toward my family and especially my future husband Dave.

    Favorite Foods

    Spring: salads with baby greens with fruit and nuts in them with a bowl of Leek and potato soup.

    Summer: Grilled Buffalo steaks cooked rare with salt and pepper seasoning. Fresh, undercooked green beans and thick sliced tomatoes

    Fall: Split pea soup! I make mine with liberal amounts of Louisiana Hot Sauce to balance out the sweet flavor of the green pea. I top it off with black sesame seeds to make it visually appealing.

    Winter: Anything warm. Especially my chicken thigh recipe made with ginger, Jack Daniels mustard and soy sauce, served over a bed of rice. Oh, and cabbage rolls!!! Love Cabbage rolls. I often make mine with leftovers from a RecipeZarr entry called red lentil pate.

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