I am: a Mom (to the three children to whom I gave birth and lots by "proxy"), a cook, a photographer, a hopeless romantic, a dreamer, a reader, a writer, a tireless worker, an eternal student, a collector. Passionate, and occasionally indifferent. I have never fit any stereotype. In the kitchen I am fearless and will attempt most dishes. I love to experiment and to adapt recipes and to cook for others. EVERYTHING!! Cheesecakes, pastries, desserts -from simple to spectacular. Breads, especially 'artisan' breads baked on a stone. Soups and entrees made from my garden, with or without fresh seafood, red meat or white meat. I learned to cook out of necessity. My immediate family cooked out of duty, plain -ordinary- and mostly bland. I've gathered recipes from distant family and from my beloved Mother-in-Law with whom I shared a kitchen until 2-1/2 days before she died. She was my biggest supporter and inspiration, and a wonderful cook. Her kitchen and my kitchen was/are always open to help, to learn, to keep company. She was also my gardening coach. And my best friend for 32 years. I have always encouraged my children to cook. My oldest son worked in restaurant kitchens when he was in college. My daughter will graduate from Johnson & Wales in Providence with her degrees in Culinary Arts & Management in May 2009. My youngest son (age 10) proudly proclaims that I am "the best cook in the world", especially when I bake an Angelfood cake (no icing!) for him from scratch! I always loved it when I'd take my non-traditional apple pie -baked in an 11x13 Pyrex pan- upstairs to the room my son's band used for practice and the boys would return the empty pan and four forks to me at the end of practice! My cheesecakes...30+ different recipes, from simple New York and California styles to Greek with baklava crust to Key lime with pretzel crust to Pumpkin with a shortbread crust to Oreo -a no-bake cheesecake. My Seafood chowder and Roasted chicken soup are highly sought as are my breads. Cheesecake brownies, anyone?? "Dead bread" -always proof the yeast unless you're absolutely sure it's "alive and kicking". "Cremated" cinnamon rolls -burning one batch in a strange oven is one thing, burning three is just stupid. In my defense, it happened when I was in college and the oven was in a friend's house. About 10 pounds of wasted confectioner's sugar in a raspberry buttercream frosting.