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Joined Date: Aug 26, 2004
Birthday: Dec 26
"Lots of tweeking we had to do to make the sauce taste good, which in turn took longer to cook the dish. I had to keep adding more cornstarch slurry to get it to the right thickness. I had the broiler preheating and after browning the chicken well on not 2 but 4 sides, and after transferring the chicken to the pyrex just put it on the bottom rack""
I live in athens, ga and have a seasonal peanut brittle making business. I also do some catering and personal chefing. For fun i like gardening, listening to music, reading magazines and cookbooks, playing tennis, playing with my dogs (2 labs, 1 yorkie)and cooking. My favorite cookbook is Joy of Cooking and I am addicted to watching the food network. I love Jamie Oliver's style. A pet peeve in the kitchen is my husband picking at the food before it's ready. (Maybe I should take that as a compliment!)
Favorite FoodsI love to grill meats and just throw things together in the kitchen. Staples in my kitchen would include dijon mustard, butter, hot sauce, soy sauce, canned tomatoes, garlic, ginger, sea salt(and I do love Cavender's greek seasoning)and chicken broth. Am a big believer in the key to good cooking isn't necessarily the ingredients, but the method in which it's cooked. I'm famous for my boston butt, bbq sauce, and chokee corn. I love to go out to eat really good pizza, stirfry, sushi, and hot wings.