All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
It's free and easy.
Joined Date: Oct 07, 2009
Birthday: Aug 26
I am lucky to be retired and able to enjoy my free time cooking, gardening and exploring this beautiful state. We spend a good deal of time on the water here in WNC and also in N Fl. Sometimes I wonder if it's normal to spend so much time thinking about food? I am always looking at recipes, thinking about what I can create. Although I am not so much a baker, I have begun to experiment with baking bread. Some successes and a few failures. I have been trying the Lahey method of long fermentation and with a little more practice it should be acceptable. The latest book I have been devouring (pun intended) is Peter Reinhart's Whole Grain Breads. Haven't tried any recipes from him yet but am getting close. My favorite time is when my garden is full speed ahead and I do alot of sauces, pickles, jams and freeze beans. My roasted tomato sauce is to die for. Mostly I freeze the sauce because it's easier. I have had a few issues with canning it and that is still a work in progress. I have had no problems canning anything else. Our plum tree produced for the first time last summer and I created a Plum Chipotle BarBQue sauce. Tasty. I also made ketchup since I had so many tomatoes. For the ketchup I used Jamie Oliver's recipe. Of course I tweaked it a bit. I could go on forever about kitchen stuff, oh and speaking of kitchen, we completely renovated ours last summer and it is wonderful!!! I just can't stay out of it for long.
Anything Italian. I grew up with a very strong Italian influence and although technically I am not Italian, I do consider myself Italian at heart. I think I am most famous for my soups. I do a lot of Beans and Greens variations and have written numerous recipes. One of my best creations is Shrimp and Grits. My biggest talent is being able to pull a great meal together out of the things I have on hand. If I had to pick a favorite restaurant besides a good Italian, I would pick Seasons 52. My most amazing experience was dinning at The Herb Farm in Washington State. It was a 9 course dinner with wine to match each course. Truly a delight. The next favorite dinning experience was in Manhattan when we attended a seminar through Gourmet Magazine and dinned at Cafe Grey. That was a weekend to remember. The cocktail party was held at the most amazing hall, can't remember the name and we were on a first name basis with Sara Moulton. She is fantastic, such a nice person. Took lots of classes with top chefs and came away with such a deep appreciation of the culinary world.