cook's profile


Avon
 
Home Town: Washington, USA
Living In: Oregon, USA
Member Since: Nov. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Kids, Gourmet
Hobbies: Knitting, Quilting, Sewing, Gardening, Camping, Boating, Walking, Fishing, Reading Books, Music, Wine Tasting, Charity Work
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Nov. 8, 2011 8:45 am 
Updated: Nov. 21, 2011 5:00 pm
In one innocent moment out of the blue, when you least expect it, something comes tumbling out of someone's mouth so unexpectedly that it catches you so off guard, that hysterical laughter ensues. This is exactly what happened on Sunday, Oct. 23 when Magnolia Blossom graced the state of Oregon… MORE
 
 
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18 lb.Top Sirloin roast with a dry rub before roasting.
About this Cook
I'm a single mom of 4. My oldest is 24 (son). Followed by 3 daughters ages 23, 19, & 15. The two older ones are on their own now, I have one in college and a soon to be sophomore in high school. My college aged daughter attends a school here in our city, so even though she technically lives on campus, she is here quite often. Mostly for a home cooked meal, or laundry purposes, or just because. I'm kept very busy with my youngest one and her activities. She is very involved in her school, and is an athlete. I have the luxury of having a home based job so even though I have to be disciplined and do my work, I have the ability to arrange my schedule so that I have flexibility to come and go, or most importantly, I'm always home when my kids need me. Rarely do I ever miss anything they are doing. I'm also the caretaker of the 2 cats that rule the roost around here.
My favorite things to cook
My mother was from Morocco and I was born there as well. My father is of Irish decent, so I really got a mixed bag of different foods that I was exposed to early on. Because of that, I began a 50+ year love affair with foods of all kinds. I love, Middle Eastern, Italian, French, Asian, Indian, Mexican, and good ole American.
My favorite family cooking traditions
When I was married, and kids were born, we decided that holidays would be at our home and that all were invited. We wanted to establish the tradition of everyone comes to our house instead of spending the day or days arriving somewhere else and then having to leave. My goal was to have the kids grow up with memories of waking up Christmas morning in their own home and spending the day savoring the sights, smells, sounds and joy of the holiday at home. All guests are of course welcome. This is especially true of Thanksgiving and Christmas. Generally Thanksgiving is a week long event for us. A cousin in Portland Or. hosts "Pre-Thanksgiving" on Wed night, for all out of town guests arriving for the weekend. Because he and his wife have their own plans with her family for the big day, "our side of the family" always does the warm-up so we can all be together. My brothers family, and my Dad and step-mother who live in Washington, always come on the Wed, and we are all together until Sunday
My cooking triumphs
Pie Crust.......I always struggled with this until about 3 years ago. Don't ask what I did different, it just finally seems to work. Also have managed to master my mothers Moroccan hot sauce, which is like a very spicy tomato jam. More flavorful than you can imagine. I'm hoping my kids want to learn to make it properly since I'm the only one in the family that knows how to make it. Everyone seems to be content with me making it and canning it so they can have it whenever they want. That needs to change.....
My cooking tragedies
Walking away and being distracted by something and having a pot of soup boil dry in a favorite pan, not only ruining the soup and my pot, but the lingering smell in the house for days. Also there was the time that a microwave bag of popcorn caught fire inside my microwave. Now that was a terrible smell too.
Recipe Reviews 115 reviews
Sesame Pasta Chicken Salad
I used this dressing to dress my Chinese style chicken salad, and found it to be absolutely delicious. A friend stopped by and tasted it and begged for the recipe, it's that good! Next time I will try the pasta salad, but from now on, this will be my Asian salad dressing of choice no matter what kind of salad I'm making.

0 users found this review helpful
Reviewed On: Apr. 29, 2012
Parmesan Mushrooms
I was in the mood for a light dinner of appetizers and a glass of wine. I had an abundance of mushrooms that needed to be used up, so this is what I did. I made the mushrooms as directed although, I did add fresh garlic as some other reviewers did also. After they were baked (smelling heavenly I might add), I took a couple of slices of a sourdough baguette, smeared a little Brie on it and then topped with the mushrooms. Served with a nice Merlot and I was a happy camper. I know this wasn't the intent of the recipe, but let me tell you, I have a new appetizer for any dinner party or company I might have in the near future. Just delicious. Thanks!

1 user found this review helpful
Reviewed On: Mar. 25, 2012
Molten Chocolate Cakes With Sugar-Coated Raspberries
Why don't we have a 10 star option AR? This is one that is very deserving of 10 stars. My daughter upon turning 18 wanted chocolate for a birthday cake. Well, she got chocolate alright. I took the advice of another reviewer as well as my own common sense and knew that if this was going to be really good, then I needed to use really good ingredients. I used 2 1/2 bars of Lindt sweet dark chocolate instead of the chips. I also used a salted butter and would use it again next time. I think that along with the pinch of additional salt really brings out the flavor of the chocolate. The 5 eggs were at room temp before mixing too. I baked them (8 of them) in greased custard cups @ 450 for 11 minutes. They came out perfect. Also, I did make this batter ahead by about an hour prior to baking. Rather than refrigerate, I did leave it sit out at room temp. The batter settled down and got quite thick. I didn't sugar the raspberries, just served on the side. Dusted the tops with powdered sugar and served with a good quality vanilla bean ice cream. Rich, decadent, and totally sinful......but very memorable.

1 user found this review helpful
Reviewed On: Mar. 8, 2012
 
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