I was born in Okinawa, Japan where most of my Chinese/Hawaiian fathers side of the family still live. We have a number of American style steak and seafood restaurants on the island as well as a charming bed and breakfast run by my immediate family. Consequently I was born to love food and preparing a beautiful presentation. I was learning with my father in the kitchens before I could walk. We both share a love of asian, indian, and simple hawaiian foods (thanks Dad!). In North Carolina, I am learning as much as possible from my worldly and knowledgeable grandmother. The most incredible person I have ever met inside or out of the kitchen, who is still learning and teaching everyday. Together we share recipies of every kind. There are no words to describe the light she has brought into my life. I cook for my fiance (the most handsome, caring man in the world), our three dogs and cat. I've been a vegetarian now for fifteen years so I love to cook with fresh veggies. I blame the missing goodies in my grandmothers garden on rabbits. . . I love Chinese food, Hawaiian and all of my grandmothers fresh and healthy recipies. My fiance is a southern boy so I'm working on my chicken-n-dumplings and fritters. Oh, and I have a love affair with spicy, vegetarian Indian food, but don't quite know the genius of it. I'm starting my own family soon. I'll be taking the secret of sticky rice with me, the pigs feet he'll have to get used to but I'm leaving out the poi! also stawberry-rubarb pie for every occasion. In my family if it's a holiday or celebration we do it big! Learning to learn. There is a whole world of ideas out there! So, you're telling me I should only use one third of a dried herb if I'm using it instead of fresh . . .?