I am the daughter of a fabulous cook- albeit a cook who tends to cook traditional American foods with wholesome, fresh and locally grown ingredients. I tend to merge her eye for quality, natural ingredients with my own instinct to experiment with ethnic foods and flavors. (Thankfully, I married a man who doesn't seem to mind my frequent experimentation.) I enjoy eating a good bowl of soup with a slice of freshly baked, still-warm bread for dinner any time of the year. Thus, I have spent the most time experimenting with various soup recipes and my own concoctions to pair with the perfect bread recipe. The Christmas Special: Locks and bagels with capers and tomatoes for breakfast (after opening gifts), oyster stew (a lighter variation) for lunch, and a sage, thyme and rosemary stuffed turkey for dinner. I tend to be the family bartender on these occasions, and traditionally blend mint-mojitos to wrap up the evening.