About me
I love to bake and entertain! My family (Hubby of 19 years and our 3 children) can be picky when it comes to trying new dishes. When that happens, I have a whole department of willing guinea pigs at work. My co-workers have been my best inspiration to find new and exciting foods that no one seems to have eaten before. I still like to please my family, but let's face it - when you cook at home almost every night, the ususal fare gets BORING! I mean, how many ways can you really cook pork, chicken, beef and seafood? Thousands! How many ways will they eat it? I'll let you know if I ever finally figure it out!
Cooking Influences
My Mom cooked almost every meal I remember having as a kid. Dad and his family were farmers and we would butcher beef and pork and keep the meat in a big deep freezer on the back porch. I remember that one year, we ate most of the steaks and roasts and there was not much left but hamburger. I was so sick of ground beef that when I moved out at age 21, I didn't even eat hamburgers at fast food restaurants for over a year. And Mom fried almost everything - from chicken and pork chops, to cubed steak and fish. Real meat and potatoes cooking. Luckily, we have all branched out from the meals we had when I was growing up. She actually fries very little these days - opting to bake or broil meats and steam veggies. We still have to use real butter when we fry eggs, though!
Other influences would have to be the Chefs on Food Network. I love Ina Garten and Emeril and Rachel Ray!
United States Chef
Follow her
