About Me

People call me a gourmet because I have fed myself well for the past 30 years. I open a fridge and see a seven course meal out of whatever is there. No food either too humble or too elegant for me to prepare. Served as a sous-chef before my other career, so I know my way around a kitchen. I love to cook, I love to eat, and I love to share. I have a kitchen full of good, reliable, and interesting cookbooks from which I launch most of my ideas. Recipes are just ideas that you make your own. I'll try anything. I am especially good at pairing sides with main dishes - sort of how a sommelier pairs wine with food. If I had a cooking pet peeve it would be dealing with a food snob or a culinary phony, cooks who have top-of-the-line cookware, signature appliances and still manage to burn water, and lazy cooks who want shortcuts for everything - even melting butter....