drvicky

Cooking level: undeclared
Redwood City CA United States


Joined 2yr 3m 4d ago

0 medals this month
2 total ; Medals I've awarded

About me

    I'm a forensic psychologist by trade, and usually work in state prisons.  I enjoy the work (and yes, it's very safe---there are guards everywhere! The prisoners who are eligible for mental health services usually have severe problems---lots of schizophrenia, bipolar disorder, etc. ---so I feel my training is well-used.

   I'm Italian, and come from a home where good food was always present.  So I suppose it's no surprise that I love to cook and have collected thousands of recipes---over 800 cheesecake recipes alone!  I'm happy to share that cookbook (or any of my other 30+ books) with anyone who send me an email
(drvicky@rcn.com). 

    I also love to square dance.  It's good exercise, and I like it b/c you have to think while you're doing it!  Mindless exercise bores me silly, though I do swim laps and lift free weights.  For the most part, though, I'd always rather curl up with a good book and usually read about a dozen in a given month.  I love mysteries and also books that explore the psychological dynamics of characters,  For mysteries, my favorite authors are Robert Parker, Lisa Scottoline and Sara Paretsky.  For the character-type books, I loev Kristin Hannah, Emilie Richards and Luanne Rice.

My Favorite Foods

I love to make special, showy  desserts and hearty main-dish  salads and  soups.  I also make a cookbook comprised of my favorite recipes for the past year and give copies to all my family & friends.  After about 15 years of doing this project, I pretty much have all the kinks worked out, so if anyone wants to know how to do it, just send me an email.  (See above for address.)

Website

http://winattrial.com

Groups

drvicky is a member of Ask a Chef, Baking - General, Diabetic, Low Carb, Mexican and Southwest, Printing Recipes and Cookbooks, Tools of the Trade

Comment Wall

I'd like to make your Black Forest Trifle recipe but can't figure out what to do with the Kirsch. Pls let me know if I pour it over the top or mix it in with other ingredients. Thank you. Connie

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