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Joined Date: Nov 18, 2012
Reviewed Neelys Twice Smashed Baked Potatoes
"This is a great recipe, the smoked Gouda cheese is such a great touch. I used bacon instead of broccoli, but other than that did not change anything."
Reviewed French Mussel Bisque
"This is amazing. the flavors are absolutely perfect; there is nothing I would change."
I am a college student studying molecular and cellular biology and French and I love to cook and bake. So naturally I love French foods and the fact that there are no decent French bakeries or pastry shops near where I live makes me miss real French bread so much. And as a bio major I always find it funny when people freak out “germs” in their food when there are so many “gross” things you can’t see (For example in the human body bacteria cells outnumber human cells 10:1 !) For example if someone finds a piece of hair in a cooked in a meal there will be relatively few pathogens in the dish (since it was cooked) and hair is really just proteins anyways. I don’t understand what all of the fuss is about when there are bacteria and dead skin cells everywhere. In my free time (when I am not studying) you can find me in the kitchen, reading a book, or sharing my food with friends and family.
Nothing compares to brucheta in the summer with home grown tomatoes and basil. I love savory foods but have a soft spot for deserrts, espeically my dad's pies. My favorites to make are crème brule, mousse, and chocholate ice-cream. My favorite "resturant" is probally D.P. Dough.