cook's profile


lemondrop
 
Living In: Los Angeles, California, USA
Member Since: Dec. 2008
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Reading Books, Music, Genealogy, Wine Tasting, Charity Work
About this Cook
I'm a dancer. I love dance so much! Equally, perhaps more, I love food -alas, I never had, and never will make the prima ballerina cut. So what. I get to cook and eat with and for the people I love, and experience all of the intriguing and beautiful things this world has to offer, while engaging all of my senses. And I get to be a voluptuous belly dancer. Eat your heart out ballerina.
My favorite things to cook
I really love to throw chunks of meat and roughly chopped veggies on the grill, especially in the bountiful months of summer -especially if I have a garden going. Then, also, a big platter of cheeses and raw vegies, and hearty crackers or bread.
My favorite family cooking traditions
Barbecue and wine in the garden with the birds chirping, and the kitties and pups begging while that fat sizzles on the grill. In the winter, making cookies with mom.
My cooking triumphs
I tend to be inventive, yet keep it very simple. I only came here to conquer the baking world, and I have been getting better! Any time I have been able to please and comfort someone with food is a triumph.
My cooking tragedies
I have ruined some sauces that were seducing me until I attempted to thicken them with an egg. I've burned cookies. I don't bother with deep frying anything. Thats what greasy diners are for.
Recipe Reviews 1 review
Macaroni and Cheese III
I made this recipe because I had an all out, sudden, howling need for simple, creamy, fattening, delicious mac n cheese, and I had all these ingredients. This did the trick, except for the creamy part. I had high hopes as I watched yearningly the yougurt, cheese and butter melt into a lovely sauce. But when I tossed it with the pasta, to my despair, it all separated and got ugly. I know, I know, you must make a roux -"chedders lumpy, chedders oily..." We ate it anyway and it was satisfying in a greasy way.

0 users found this review helpful
Reviewed On: Jan. 30, 2009
 
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