About me
I'm a 40-something, self-employed, work-at-home web designer.
My Favorite Foods
Thanks to many opportunities to cook with my grandmother, Nanny, I was a competent cook by my late teens. Believe me when I say that skill was priceless in the early on-my-own years.Her teaching developed in me strong skills in what my family calls "country cooking". Fried chicken, chicken fried steak, pork chops, white and brown gravies, roast beef, roast pork, roasted chicken, mashed potatoes, and on and on. Basic, staple comfort foods. I even had a few pie, cake and cookie recipes in my repertoire. Going through lean times like we all do, knowing how to cook - and wash clothes - was an enormous benefit.
A few years ago, I discovered the Food Network. Over time Emeril convinced me that cooking "isn't rocket science", so I began to experiment with recipes I previously never thought I'd try. Bobby Flay and Mario Batalli have easy-to-watch styles, and make complicated dishes seem doable. I credit them with helping me become unafraid to try those dauting recipes that have 20 ingredients.
Lately I've been experimenting and increasing my skill with "classic" French cooking. I especially like Provencal style, presumably because it is basically French country cooking.
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