I began my love affair with the kitchen when I was in Junior High School - I figured out how to make the perfect crepe for french class.I put myself through college working in restaurant biz. Whether I was serving Japanese, Continental, Fusion or even breakfast faire, I was excited about the food and always intrigued by the process of serving a great meal! These days, it's all about whole foods for me. I want to have a working knowledge of where my food comes from and how it gets to me. My favorite preparations usually have a hint of the exotic. I love the challenge of emulating unique restaurant finds at home. I am perpetually intrigued by the limitless combinations of flavor and continue to draw influence from great food cultures from around the world. For the better part of my childhood, McDonald's was usurping the family table. But there were some traditions that held fast - Corned beef and Cabbage for St. Patrick's Day, traditional Green Thursday offerings, breaking a triduum fast with pickled eggs... I love food traditions that have a sense of heritage and symbolism. I am always proud to share the Pennsylvania/German and Irish-American food heritage that peppered my childhood and eager to create a culinary legacy for my own children. No matter how many successful holiday spreads or elegant dinner parties I complete, nothing trumps the feeling of seeing my toddler eating indian-spiced lentils or simple steamed edamame. I have an ongoing battle with my bread machine. It seems like a crapshoot everytime I load it:)