Member Since:
Nov. 2008
Cooking Level:
Expert
Cooking Interests:
Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies:
Knitting, Sewing, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
I have been cooking for as long as I can remember. I started babysiting after school at age 10 and was responsible for , amongst other things , preparing a meal for 4 kids and their dad. I guess this must have influenced me on some level , because I am now a mother of 5 , expecting my 6th, and rarely buy any premade foods. I bake our bread, pasta, and make everything from scratch. For the last few years our family has been growing our own produce and raising our own meats (quail ,duck,turkey, chicken,guinea fowl,rabbit,lamb, goat, beef).We also milk our goats in the warm Season.I have learned that the good things take time and to enjoy every moment. I savour every step of everything that I do with my children at my side. It brings us satisfaction knowing the meals we prepare are all our own from beginning to end, after a lot of good old fashioned hard work!
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Soft Giant Pretzels
I had never made pretzels before, but had no problems with stickiness at all. They were fabulous! I had to make 4 batches in a row as it was during the weekend and we had drop-in visitors that kept devouring them! Thanks you for the recipe!
0 users found this review helpful
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Reviewed On:
Oct. 29, 2009
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Soft Oatmeal Cookies
I liked this recipe a lot ,and will use again , however will cut the sugar by 1/4. I will also try with WW flour and Splenda as suggested. Also, I drop cookies on sheet, they spread nicely as they cook.
0 users found this review helpful
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Reviewed On:
Oct. 28, 2009
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Thai-Style Tilapia
While I did not follow this recipe, but mostly got inspired by it, I did combine the onions and coconut milk (I used hot Berber spice, curry, dried ginger,lemon juice and a handful of flaked coconut at the end) and simmered the fish. This was something that I never do with fish(usually always flour and pan fry). The whole family from my 3 year old to my 13 year old, enjoyed it and ate everything up, no leftovers. And the most incredible thing was that I did it with frozen fillets (I was in a jam) and still it was lovely. Thanks for the inspiration!
0 users found this review helpful
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Reviewed On:
Jan. 11, 2009
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