• Member since August, 2009
  • Intermediate Professional
  • 0 medals this month
  • 2 medals lifetime

Whew! I've been away from this site for far too long! I miss all of my Big Oven friends. I hope that everyone had a great holiday season. As for me, mine was insane. At the beginning of Fall 2009, the proposal schedule at my office became unreal! It seems there was no end to the deadlines we had to meet. In the midst of it all, I was a two week vacation scheduled in Greece and Turkey.

I thought it was going to be a relaxing time away but that was a whirlwind schedule of city after city. I saw some awesome sites and cities, but most importantly I tasted some great food. The best was on a waterfront in Dikili the day before my birthday. In the company of many friends, we enjoyed the freshest, tastiest seafood feast you can imagine right there on the pier. There were more dishes than I can name, but everything was delicious. To top it all off, a group of our Turkish tour guides sang "Happy Birthday" to me in their native tongue. I will never forget that moment. Life was really good in that moment.

When I returned to the States, the pace did not slow down one bit at the office. Nevertheless, I had to find a way to calm my nerves during the holidays. So I cooked--succulent roasts, hearty soups, and sinful desserts that could rival some great restaurants, if I do say so myself. I have allowed myself to find freedom and consolation in my kitchen.

The exercise of reinventing the tons of holiday leftovers into new and even more exciting dishes, vacuum sealing, zip locking, packing, and freezer stocking has been cathartic. I've become a woman obsessed, delivering my little care packages to neighbors and family. It's what I'm driven to do until I can figure out a way to break free of a job that no longer fulfills me. Despite the passing of the 2009 holiday season, the urgency of office deadlines has yet to really ease. Until I find my way of escape, I'll cook.

Whew... it felt good to get that off my mind.

There's not too much in the way of food that I am not interested in discovering. I enjoy all types of cuisines as long as they're not too extreme. I'm sure I couldn't hang for long with Anthony Bourdain or Andrew Zimmerman. Otherwise, I'm a fairly adventurous foodie.

I really don't like to see food go to waste. So I always have taken it as a challenge to reinvent leftovers, within reason of course.

Although I personally prefer savory foods to sweets, I am well known in my circles of family, friends, and catering customers for my desserts, especially the decorated cakes.

Say hello to Lisa Hackett, or suggest a recipe!


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Thanks for the welcome the dinner would be even better if youwere a real guest but enjoy as a cyber guest. Gina

5 years ago    jeanitel

Sorry for delayed response to your choco-flan question, Divalicious. I posted a comment but it didn't show up (or I'm not sure I did it right). I'll try again. Yes, all ingredients will fit in the pan. If you double the flan, it will still fit, but you will see the cake rise slightly above the pan.

5 years ago    TJCOOKER

I'm all out of medals but I owe you one next month, just for that description of peaches you just wrote on my wall. Best piece of writing I've read in the past several months.

"The peach teaches restraint." Totally. (Haven't learned that yet, unfortunately.)

5 years ago    stevemur

My favorite fruit is also the peach. And, ironically, it's my least favorite fruit. The best peach is the best possible fruit, but a bad peach is really, really bad.

5 years ago    stevemur

Welcome to big oven!

5 years ago    weckle

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