Who are you? What do you do? Where are you from? Since we have a few newer swappers...
- Thread starter michael-in-phoenix
- Start date
W
whipappeal
Guest
Thanks, I carried some spices with me (saffron in my wallet) ....>
the rest are somewhere between Antwerp and the Prague port! I hope to collect them this week... As it was, we should have shipped more stuff; we were 16 kilos overweight with luggage, and it wasn't pretty. smileys/wink.gif
the rest are somewhere between Antwerp and the Prague port! I hope to collect them this week... As it was, we should have shipped more stuff; we were 16 kilos overweight with luggage, and it wasn't pretty. smileys/wink.gif
W
whipappeal
Guest
Here's an easy cookie recipe from my Czech aunt-in-law... (too hot for sauces, at the moment) smileys/smile.gif >>
House Friends
These are traditional for Christmas, but I love how easy they are to make in summer. They're good cold, with a glass of lemonade.
Sorry the measurements are metric, but the recipe is pretty forgiving! (I think 140 grams = 1 1/4 cups, but your mileage may vary...)
140 grams chopped walnuts
100 grams chopped hazelnuts
140 grams candied lemon peel
140 grams candied orange peel
140 grams raisins
140 grams powdered sugar
140 grams flour
2 eggs
Mix all ingredients together. If too dry, add 1 more egg. (If too wet, add a bit more flour.) Form into two 5-cm. thick logs. Put on greased baking pan (or use parchment/baking paper). Flatten the logs slightly. Bake at 350* F. Slice and enjoy!
House Friends
These are traditional for Christmas, but I love how easy they are to make in summer. They're good cold, with a glass of lemonade.
Sorry the measurements are metric, but the recipe is pretty forgiving! (I think 140 grams = 1 1/4 cups, but your mileage may vary...)
140 grams chopped walnuts
100 grams chopped hazelnuts
140 grams candied lemon peel
140 grams candied orange peel
140 grams raisins
140 grams powdered sugar
140 grams flour
2 eggs
Mix all ingredients together. If too dry, add 1 more egg. (If too wet, add a bit more flour.) Form into two 5-cm. thick logs. Put on greased baking pan (or use parchment/baking paper). Flatten the logs slightly. Bake at 350* F. Slice and enjoy!
music-city-missy
Well-known member
Let's see...
I think I looked this up one time before and my first post on the old Gail's was in '95 or '96 but I lurked before posting.
Originally from Jackson, MS, I have lived in Middle Tennessee (Nashville) area since 1987. My first real memories are of cooking - trying to 'cook' coffee in my little brushed aluminum coffee pot with red plastic handles in my grandmother's oven (smoke, stink - you get the picture). But I became the cook for a lot of family meals at a very early age - cooking for my grandmother, uncles, aunts, cousins and such while they stayed out on the fields picking the crops. And while mother and dad worked, I would come home from school and cook meals. Dad was a fireman so I learned firehouse cooking as well as good old fashioned southern farm cooking.
I am 43. Married to a landscape architect. Daughter who is 14 and two stepsons - 28 & 31. I work as a project manager overseeing projects from inception through design and construction - mainly municipal projects these days. I worked my way up in the industry without any kind of degree. Before that I worked in the fashion industry lastly as a buyer.
Last year I decided I was tired of being put down for not having a degree so I decided to go back to school and decided what the heck, might as well get a degree in something I love so I am going for a Culinary Arts Associatates degree but then will go for a BS, maybe in hospitality managment - just have to see when I get to that point.
I think I looked this up one time before and my first post on the old Gail's was in '95 or '96 but I lurked before posting.
Originally from Jackson, MS, I have lived in Middle Tennessee (Nashville) area since 1987. My first real memories are of cooking - trying to 'cook' coffee in my little brushed aluminum coffee pot with red plastic handles in my grandmother's oven (smoke, stink - you get the picture). But I became the cook for a lot of family meals at a very early age - cooking for my grandmother, uncles, aunts, cousins and such while they stayed out on the fields picking the crops. And while mother and dad worked, I would come home from school and cook meals. Dad was a fireman so I learned firehouse cooking as well as good old fashioned southern farm cooking.
I am 43. Married to a landscape architect. Daughter who is 14 and two stepsons - 28 & 31. I work as a project manager overseeing projects from inception through design and construction - mainly municipal projects these days. I worked my way up in the industry without any kind of degree. Before that I worked in the fashion industry lastly as a buyer.
Last year I decided I was tired of being put down for not having a degree so I decided to go back to school and decided what the heck, might as well get a degree in something I love so I am going for a Culinary Arts Associatates degree but then will go for a BS, maybe in hospitality managment - just have to see when I get to that point.
J
jadaore
Guest
I started lurking on Gail's sometime in 2001. In the aftermath of 9/11 Gail's became a refuge...m
from the TV, the newspapers, the silent skies. I posted my first question ("what is COMN?")on 9/12 and have been an addicted groupie ever since. I think of myself as more of a foodie groupie than an actual foodie, I love reading recipes and trying new ones, but I'm mostly inclined to stay at the simpler end of life. I'm thrilled and privileged to be in the company of such an incredible group of cooks.
Gail's is dead, long live Gail's.
Thank you, Mimi
And just for fun, I clicked on the COMN that caused me to ask that first question, and it still worked! The link was posted by Evelyn/Athens in response to a query by Pat NoCal for fave tamale recipes. It's not really a tamale recipe, but it does sound interesting.
The Historic Strater Hotel
Durango, Colorado
Specialty Recipe
Salmon Tamale
Ingredients
One 7-ounce fillet of salmon
3 ounce rock shrimp (41-50c), raw
1/4 ounce brook mint
1 teaspoon garlic mayonnaise
1/2 ounce pine nuts
4 corn husks
1 teaspoon olive oil
Saute shrimp in olive oil for 1 minute, add pine nuts and mint. Saute for 1 minute longer, set aside off heat. Lay corn husk down, place salmon on center (oil corn husk first) cover with shrimp mixture, top with garlic mayo. Place 2 corn husks on top and fold ends up, wrap with butcher's twine. Charbroil for approximately 10 to 15 minutes and serve.
You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)
http://www.virtualcities.com/ons/co/u/cou35021.htm
from the TV, the newspapers, the silent skies. I posted my first question ("what is COMN?")on 9/12 and have been an addicted groupie ever since. I think of myself as more of a foodie groupie than an actual foodie, I love reading recipes and trying new ones, but I'm mostly inclined to stay at the simpler end of life. I'm thrilled and privileged to be in the company of such an incredible group of cooks.
Gail's is dead, long live Gail's.
Thank you, Mimi
And just for fun, I clicked on the COMN that caused me to ask that first question, and it still worked! The link was posted by Evelyn/Athens in response to a query by Pat NoCal for fave tamale recipes. It's not really a tamale recipe, but it does sound interesting.
The Historic Strater Hotel
Durango, Colorado
Specialty Recipe
Salmon Tamale
Ingredients
One 7-ounce fillet of salmon
3 ounce rock shrimp (41-50c), raw
1/4 ounce brook mint
1 teaspoon garlic mayonnaise
1/2 ounce pine nuts
4 corn husks
1 teaspoon olive oil
Saute shrimp in olive oil for 1 minute, add pine nuts and mint. Saute for 1 minute longer, set aside off heat. Lay corn husk down, place salmon on center (oil corn husk first) cover with shrimp mixture, top with garlic mayo. Place 2 corn husks on top and fold ends up, wrap with butcher's twine. Charbroil for approximately 10 to 15 minutes and serve.
You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)
http://www.virtualcities.com/ons/co/u/cou35021.htm
Nice to read all of your stories...
I found Gail's right after we got on the Net - Feb. 1999. Was fortunate enough to make some wonderful friends here. Like a couple others have stated, God is foremost in my life, and has been for many years.
Statistics - I will hit 62 this Oct. 30th; I'm married to a neurodevelopmental optometrist (works with all ages of folk who have ADD/ADHD, autism, learning disabilites etc. and has a very high success rate with them. We have three sons, 2 daughters, 3 handsome grandsons. My daughters are engaged to 2 wonderful men (Holly and Rich, and Bethany and Tony; our youngest son, Jon, is engaged to Amanda, whom we also adore. All 5 of our children cook, and cook well smileys/teeth.gif. Bethany is applying to the Cordon Bleu school in Pittsburgh for this fall; Tony has been to school for restaurant/food management. They hope to open their own place one day.
I first discovered a love of cooking thanks to a crazy aunt. Viv was flamboyant,and cooked like an angel... So I started off on my own journey -took cake decorating classes under a Wilton chef, became a professional cake decorator and teacher; had a catering business (Original Cyn's) for a brief time, until health problems caused me to set that aside. I've been a professional-free lance food writer for a group of weekly newspapers for over 20 years now. Since Dec. 2000, I've done a monthly food column for www.chef2chef.com (a professional and award winning web site)plus an occasional blog there. Have also written for other web sites, newspapers, food newsletters etc. Have several recipe lists on yahoogroups.com...darn things are addictive.
I've taught "gourmet cooking" and bread baking. I took lessons from a CEC in Chinese cooking -and taught him a bit about "American Cooking". Got to write his restaurant's menu before he moved out of state to start a culinary school in AZ.
I've given lectures on food subjects to various community groups. And I have been working for a few yr. now on 2 cookbooks - 1 family favorites and 1 on cookies (portion of proceeds will go to Susan G. Koman research for breast cancer).
I enjoyed these things while I was able to do them, but can no longer stand for any length of time or walk any distance. (Arthritis on top of Fibro...)
I still love to cook and bake, collect cookbooks, cooking gadgets, and amythyst depression glass...and I also am grateful that something of Gail's has survived.
Thank you all for making my life interesting, and for sharing so much of yourselves and your great recipes.
CYH - consider yourself hugged.
Cyndi
(OrigCyn)
I found Gail's right after we got on the Net - Feb. 1999. Was fortunate enough to make some wonderful friends here. Like a couple others have stated, God is foremost in my life, and has been for many years.
Statistics - I will hit 62 this Oct. 30th; I'm married to a neurodevelopmental optometrist (works with all ages of folk who have ADD/ADHD, autism, learning disabilites etc. and has a very high success rate with them. We have three sons, 2 daughters, 3 handsome grandsons. My daughters are engaged to 2 wonderful men (Holly and Rich, and Bethany and Tony; our youngest son, Jon, is engaged to Amanda, whom we also adore. All 5 of our children cook, and cook well smileys/teeth.gif. Bethany is applying to the Cordon Bleu school in Pittsburgh for this fall; Tony has been to school for restaurant/food management. They hope to open their own place one day.
I first discovered a love of cooking thanks to a crazy aunt. Viv was flamboyant,and cooked like an angel... So I started off on my own journey -took cake decorating classes under a Wilton chef, became a professional cake decorator and teacher; had a catering business (Original Cyn's) for a brief time, until health problems caused me to set that aside. I've been a professional-free lance food writer for a group of weekly newspapers for over 20 years now. Since Dec. 2000, I've done a monthly food column for www.chef2chef.com (a professional and award winning web site)plus an occasional blog there. Have also written for other web sites, newspapers, food newsletters etc. Have several recipe lists on yahoogroups.com...darn things are addictive.
I've taught "gourmet cooking" and bread baking. I took lessons from a CEC in Chinese cooking -and taught him a bit about "American Cooking". Got to write his restaurant's menu before he moved out of state to start a culinary school in AZ.
I've given lectures on food subjects to various community groups. And I have been working for a few yr. now on 2 cookbooks - 1 family favorites and 1 on cookies (portion of proceeds will go to Susan G. Koman research for breast cancer).
I enjoyed these things while I was able to do them, but can no longer stand for any length of time or walk any distance. (Arthritis on top of Fibro...)
I still love to cook and bake, collect cookbooks, cooking gadgets, and amythyst depression glass...and I also am grateful that something of Gail's has survived.
Thank you all for making my life interesting, and for sharing so much of yourselves and your great recipes.
CYH - consider yourself hugged.
Cyndi
(OrigCyn)
richard-in-cincy
Well-known member
Ang...
Just saw this.
By reading your posts, I for one, would never have known that you're going through a trying time with your hubby. I do hope things get better for him and I do admire you for continuing to cook, etc. and hanging on to your wonderful sense of humor!
Regards,
Sandy
Just saw this.
By reading your posts, I for one, would never have known that you're going through a trying time with your hubby. I do hope things get better for him and I do admire you for continuing to cook, etc. and hanging on to your wonderful sense of humor!
Regards,
Sandy
A little bit about me..........
So fun reading a little about everyone's life outside the kitchen. A little about me, and I say a little, because I have 2 small one's running around, so it is hard to spend time on the computer.
I married my high school sweetheart. After 11 years of marriage; coupled with many years of dating, we decided to start a family. Actually, I never thought I would want children. I was very, very career focused. Traveled back and forth from NJ to NC to get my MBA...Literally, taking plane rides every weekend. Did extensive travel for work, every week I was somewhere. THEN, had our daughter and decided that I would like to change career directions. I still work, but only p/t. My dh works in NYC, so I am the primary. Our daughter is 5 and 1/2, (I can't believe she will be starting kindergarten!!) And our son, is 1 1/2. So much fun! (Funny how life changes!!!)
I LOVE to cook, it is a passion of mine. There is nothing more fun to me than having family and friends over, and cooking for them. (I just love the noise of all the comotion in the kitchen!!) I am pretty laid back, so I generally do alot of buffet or family style entertaining.
I am also fortunate that both children love to eat. One of my daughters favorite foods is calimari. They do "brave bites" to all new food.
This is a wonderful community! Thanks Michael for encouraging the stories. Your right, it is fun to get to know one another, outside the kitchen!!!
Regards,
Barb
So fun reading a little about everyone's life outside the kitchen. A little about me, and I say a little, because I have 2 small one's running around, so it is hard to spend time on the computer.
I married my high school sweetheart. After 11 years of marriage; coupled with many years of dating, we decided to start a family. Actually, I never thought I would want children. I was very, very career focused. Traveled back and forth from NJ to NC to get my MBA...Literally, taking plane rides every weekend. Did extensive travel for work, every week I was somewhere. THEN, had our daughter and decided that I would like to change career directions. I still work, but only p/t. My dh works in NYC, so I am the primary. Our daughter is 5 and 1/2, (I can't believe she will be starting kindergarten!!) And our son, is 1 1/2. So much fun! (Funny how life changes!!!)
I LOVE to cook, it is a passion of mine. There is nothing more fun to me than having family and friends over, and cooking for them. (I just love the noise of all the comotion in the kitchen!!) I am pretty laid back, so I generally do alot of buffet or family style entertaining.
I am also fortunate that both children love to eat. One of my daughters favorite foods is calimari. They do "brave bites" to all new food.
This is a wonderful community! Thanks Michael for encouraging the stories. Your right, it is fun to get to know one another, outside the kitchen!!!
Regards,
Barb
I'm one of the moldy oldies from Gail's...
I'm OLD - we'll leave it at that. My girls are 25 and 32. I've cooked since I was 5 and both my girls are good cooks, thank goodness! Nice to pass on something to the next generation, since few people seem to cook anymore.
I'm a data processor for a tiny company and live in Los Angeles with my, now, retired hubby of almost 30 years.
I made some good friends at Gail's - 2 I have met in person and one of those became my traveling companion to Italy, Mexico, up the California coast. Thanks to you all, I have made some incredible dishes and, hopefully, been able to share a few.
I'm OLD - we'll leave it at that. My girls are 25 and 32. I've cooked since I was 5 and both my girls are good cooks, thank goodness! Nice to pass on something to the next generation, since few people seem to cook anymore.
I'm a data processor for a tiny company and live in Los Angeles with my, now, retired hubby of almost 30 years.
I made some good friends at Gail's - 2 I have met in person and one of those became my traveling companion to Italy, Mexico, up the California coast. Thanks to you all, I have made some incredible dishes and, hopefully, been able to share a few.
I'm fairly new here.
I joined in Feb. 2006. I'm 73 and retired. Since retiring, I have started to cook a variety of food. Problem, is I have started to gain weight as I have learned to make and enjoy things like home made bread, and dishes with new tastes like curry, salsa, dark sesame oil, etc.
I usually browse here everyday, even though I do not post very often. To me this board is excellent. Bobbi Jo
I joined in Feb. 2006. I'm 73 and retired. Since retiring, I have started to cook a variety of food. Problem, is I have started to gain weight as I have learned to make and enjoy things like home made bread, and dishes with new tastes like curry, salsa, dark sesame oil, etc.
I usually browse here everyday, even though I do not post very often. To me this board is excellent. Bobbi Jo
Ok, if you are old.....
I must be ancient! My girls are 38 and 35 and my son is 32.
I found Gail's when the door first opened, back in 1995.
My mother cannot believe that she actually has 3 children who can cook, since she isn't interested (her words) in plsying in the kitchen. As much as she denies all knowledge, I did learn the basics from her. My real interest in venturing out came from my mother-in-law, and Julia Child. My MIL gave me the "Mastering the Art of French Cooking" books as a Christmas gift for our first holiday post-nuptials. She also gave me a subscription to Gourmet. I was a "stay-at-home" mom at the time, and was more than just engrossed by the cookbooks and Julia's show on PBS. If Julia could do it, there was no reason why I shouldn't try! I was braising lamb shanks and baking French style rye bread before the rest of my neighbors know what either were!
I am very fortunate in that DH told me that whatever I cooked, he would eat. 39 years later, he is still at it! He's gone from not being a soup or salad person to loving both. He has evolved from a fish-hater to a fish taster.....he will actually request a grilled tuna steak from time to time. I think I have made inroads.....
My children endured my flights of culinary fancy, and have grown into very adventurous eaters. I think that my "I'm not running a restaurant" ravings really did have an effect!
Epi and FC have given me a wealth of culinary knowledge to draw from and I've made many good friends here. I've actually met many of them, and for this I'm very happy. I think folks you meet with similar interests, from whatever source, can be friends forever.
I hope that I have contributed, in some small way, to the recipe collections and lives of those with whom I have in come in contact via the internet.
I plan on hanging around here for a while. Keep the good stuff coming, and I will chime in when I have something to add.
I must be ancient! My girls are 38 and 35 and my son is 32.
I found Gail's when the door first opened, back in 1995.
My mother cannot believe that she actually has 3 children who can cook, since she isn't interested (her words) in plsying in the kitchen. As much as she denies all knowledge, I did learn the basics from her. My real interest in venturing out came from my mother-in-law, and Julia Child. My MIL gave me the "Mastering the Art of French Cooking" books as a Christmas gift for our first holiday post-nuptials. She also gave me a subscription to Gourmet. I was a "stay-at-home" mom at the time, and was more than just engrossed by the cookbooks and Julia's show on PBS. If Julia could do it, there was no reason why I shouldn't try! I was braising lamb shanks and baking French style rye bread before the rest of my neighbors know what either were!
I am very fortunate in that DH told me that whatever I cooked, he would eat. 39 years later, he is still at it! He's gone from not being a soup or salad person to loving both. He has evolved from a fish-hater to a fish taster.....he will actually request a grilled tuna steak from time to time. I think I have made inroads.....
My children endured my flights of culinary fancy, and have grown into very adventurous eaters. I think that my "I'm not running a restaurant" ravings really did have an effect!
Epi and FC have given me a wealth of culinary knowledge to draw from and I've made many good friends here. I've actually met many of them, and for this I'm very happy. I think folks you meet with similar interests, from whatever source, can be friends forever.
I hope that I have contributed, in some small way, to the recipe collections and lives of those with whom I have in come in contact via the internet.
I plan on hanging around here for a while. Keep the good stuff coming, and I will chime in when I have something to add.
luisa_calif
Well-known member
Northern California here. I am a high school math teacher who now...
has no hobbies because of teaching (which I love). During the school year I read no books but I read voraciously during vacations. Occasionally I do cook, like weekends & for friends and family. I learned to cook from my mother, & grandmothers and learned much from my aunt who had catering & restaurant businesses for years. She was one of the earliest to cook California fresh. My husband is retired 2 years now and I am feeling the pressure to do likewise, and soon! We have been married nearly 35 years and have two unmarried but great children, daughter 30 and son 27. We travel quite a bit and plan to do more. I guess that's more than enough info.
has no hobbies because of teaching (which I love). During the school year I read no books but I read voraciously during vacations. Occasionally I do cook, like weekends & for friends and family. I learned to cook from my mother, & grandmothers and learned much from my aunt who had catering & restaurant businesses for years. She was one of the earliest to cook California fresh. My husband is retired 2 years now and I am feeling the pressure to do likewise, and soon! We have been married nearly 35 years and have two unmarried but great children, daughter 30 and son 27. We travel quite a bit and plan to do more. I guess that's more than enough info.
luisa_calif
Well-known member
Oh yeah, I first started posting over at Gail's in Sept 1997, when nest emptied out..
I first found Gails in 2005, and when it tanked later that year I was devastated! Thanks, Mimi,
you're my hero too.
I come from a big family--7 siblings. My mom loved to cook and entertain although she stuck to pretty basic fare. I loved to eat and I learned to make my mom's repertoire.
I studied art and in the eighties lived bohemian-style in a San Pedro, CA storefront. I had a kitchen without a sink, but that didn't stop me from having parties. I washed the dishes in buckets. Eventually I got tired of living in a drafty loft and moved to a normal house with a garden in Long Beach. I tried to learn to cook more adventurously but I was always frustrated because the recipes I chose were over my head.
As an artist I also worked as a waiter and eventually started a gardening business, which I had for ten years.
In 1989, I watched a rerun of "Dinner with Julia" in which Julia Child went to the fish market, bought whole fish, fileted them, simmered the bones for stock and put together a beautiful Mediterranean fish stew. I had only watched her before to laugh at her mistakes and to imitate her voice but this one show intrigued me. I went out and bought "The Way to Cook" and used it as a cooking course, and my other books started to make more sense. Around the same time I met my life partner Jacques, who is from France, and with trips to France (I had never been) and more books by Julia, Richard Olney and Patricia Wells, I've become pretty adept at French food.
Jacques and I gave up the gardening business in 1999 and opened a shop importing Provencal fabrics and linens. We'll be opening a second shop in September. I also cater part time, and I still paint when time permits.
I've learned so much from this board, and it's really helped build my confidence as a cook.
you're my hero too.
I come from a big family--7 siblings. My mom loved to cook and entertain although she stuck to pretty basic fare. I loved to eat and I learned to make my mom's repertoire.
I studied art and in the eighties lived bohemian-style in a San Pedro, CA storefront. I had a kitchen without a sink, but that didn't stop me from having parties. I washed the dishes in buckets. Eventually I got tired of living in a drafty loft and moved to a normal house with a garden in Long Beach. I tried to learn to cook more adventurously but I was always frustrated because the recipes I chose were over my head.
As an artist I also worked as a waiter and eventually started a gardening business, which I had for ten years.
In 1989, I watched a rerun of "Dinner with Julia" in which Julia Child went to the fish market, bought whole fish, fileted them, simmered the bones for stock and put together a beautiful Mediterranean fish stew. I had only watched her before to laugh at her mistakes and to imitate her voice but this one show intrigued me. I went out and bought "The Way to Cook" and used it as a cooking course, and my other books started to make more sense. Around the same time I met my life partner Jacques, who is from France, and with trips to France (I had never been) and more books by Julia, Richard Olney and Patricia Wells, I've become pretty adept at French food.
Jacques and I gave up the gardening business in 1999 and opened a shop importing Provencal fabrics and linens. We'll be opening a second shop in September. I also cater part time, and I still paint when time permits.
I've learned so much from this board, and it's really helped build my confidence as a cook.
earnie
Well-known member
Another Oldie
I am another oldie. I began in 1995 and attended the first party in Phoenix. Many lovely posts and parties. I moved here from Epi when so many unpleasant events occured. I have mostly lurked, but will try to be more active.
I am retired and live in South Central Tennessee on top of the Cumberland Plateau.
Earnie/TN woman
I am another oldie. I began in 1995 and attended the first party in Phoenix. Many lovely posts and parties. I moved here from Epi when so many unpleasant events occured. I have mostly lurked, but will try to be more active.
I am retired and live in South Central Tennessee on top of the Cumberland Plateau.
Earnie/TN woman
gayle-mo
Well-known member
I found Gail's at Epi within the first weeks I got online in July 1998...
I mostly lurked but did make some postings under another name for awhile. (forgot exactly what it was)
My paternal grandmother instilled in me a love of cooking at an early age. She made everything homemade and baked bread weekly, as well as canned. She died when I was in 7th grade and oh, how I wish I'd been able to have learned more from her! She didn't write recipes down but cooked from her head. (much like I do most of the time)
My first love from high schooland I found eachother again and married in 1986, 18 years after breaking up and marrying others. We have a blended family of 5 daughters, 4 grandsons and one granddaughter. Though I have worked out of the home I have mostly been a SAHM because I felt it important to raise my own children.
I am a born again Christian and Jesus Christ is my Rock.
My husband is taking an early retirement this fall, at 57. (I am 53) We live in rural Missouri, in a small town of 4,000 people. In 2000 I was going to open a tea room/coffee house in our town but a knee injury handicapped me for 2 years. (two surgeries that didn't help later, my knee was miraculously healed while singing in the choir at a religous event)
I've learned so much from all of you and have grown to love you and consider you my extended family. I may not be here each day but I lurk fairly often, even if it's just a few minutes every few days. Life is BUSY because I keep my 21 month old granddaughter while her mom works.
Big thanks to Mimi and Finer Kitchens for this wonderful, peaceful home! smileys/smile.gif
Blessings to all from Missouri!
((((hugs)))))
I mostly lurked but did make some postings under another name for awhile. (forgot exactly what it was)
My paternal grandmother instilled in me a love of cooking at an early age. She made everything homemade and baked bread weekly, as well as canned. She died when I was in 7th grade and oh, how I wish I'd been able to have learned more from her! She didn't write recipes down but cooked from her head. (much like I do most of the time)
My first love from high schooland I found eachother again and married in 1986, 18 years after breaking up and marrying others. We have a blended family of 5 daughters, 4 grandsons and one granddaughter. Though I have worked out of the home I have mostly been a SAHM because I felt it important to raise my own children.
I am a born again Christian and Jesus Christ is my Rock.
My husband is taking an early retirement this fall, at 57. (I am 53) We live in rural Missouri, in a small town of 4,000 people. In 2000 I was going to open a tea room/coffee house in our town but a knee injury handicapped me for 2 years. (two surgeries that didn't help later, my knee was miraculously healed while singing in the choir at a religous event)
I've learned so much from all of you and have grown to love you and consider you my extended family. I may not be here each day but I lurk fairly often, even if it's just a few minutes every few days. Life is BUSY because I keep my 21 month old granddaughter while her mom works.
Big thanks to Mimi and Finer Kitchens for this wonderful, peaceful home! smileys/smile.gif
Blessings to all from Missouri!
((((hugs)))))
Ok, so I'm not the ONLY moldy one smileys/smile.gif
I learned to cook because I love to eat. Having moved every 6 months of my life, I was also looking to make friends and food seemed to be the answer.
When I married hubby, he didn't eat salads (or anything else green for that matter) or anything else much except cereal and cooked-to-death meats. Now his favorite foods include chicken khorma and Thai soup.
I learned to cook because I love to eat. Having moved every 6 months of my life, I was also looking to make friends and food seemed to be the answer.
When I married hubby, he didn't eat salads (or anything else green for that matter) or anything else much except cereal and cooked-to-death meats. Now his favorite foods include chicken khorma and Thai soup.
I'm a 50-something, life-long Midwesterner...
who adores Minnesota amongst other things. My Mom was a fine arts painter who loved to cook even though we had no money. She could wrangle a meal out of nothing! My paternal grandma was more meat and potatoes, but oh what meat and potatoes!!! And to her, presentation was everything. An artist in her own right. So I had good instruction from the beginning. For many years now I've worked as a senior med tech in Pediatric Nephrology, supervising a clinical laboratory and also a research cell culture lab. I have a ski-crazy husband; and precious son who will be a senior in college in the fall, majoring in graphic arts. Art runs in the family. Much of my time away from work is spent at my wonderful Lutheran church in various committees, and teaching 6th grade Sunday school (a passion of mine)...and cooking! It's a stress-reliever for me and I particularly enjoy cooking on weekends. I own three grills so you know where I am in the summer! Good food is such a great blessing; and cooking to me is artistic and fun. And the best part is that I get to share it and eat it!
who adores Minnesota amongst other things. My Mom was a fine arts painter who loved to cook even though we had no money. She could wrangle a meal out of nothing! My paternal grandma was more meat and potatoes, but oh what meat and potatoes!!! And to her, presentation was everything. An artist in her own right. So I had good instruction from the beginning. For many years now I've worked as a senior med tech in Pediatric Nephrology, supervising a clinical laboratory and also a research cell culture lab. I have a ski-crazy husband; and precious son who will be a senior in college in the fall, majoring in graphic arts. Art runs in the family. Much of my time away from work is spent at my wonderful Lutheran church in various committees, and teaching 6th grade Sunday school (a passion of mine)...and cooking! It's a stress-reliever for me and I particularly enjoy cooking on weekends. I own three grills so you know where I am in the summer! Good food is such a great blessing; and cooking to me is artistic and fun. And the best part is that I get to share it and eat it!