cook's profile


doxy
 
Living In: Waco, Texas, USA
Member Since: Aug. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Indian, Italian, Middle Eastern, Mediterranean
Hobbies: Needlepoint, Gardening, Reading Books, Music
Recipe Box 2 recipes
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About this Cook
I'm a 45 year old ex-PC tech. My husband and I moved to Waco in 2004, and we're owned by two senior smooth standard dachshunds that I bred while I was still showing dachshunds, a male rescue chihuahua and two cats (a sweet tabby boy and a Devon Rex hybrid girl). I'm currently recovering from having part of my tongue removed last December because of oral cancer and a six week radiation stint. Just being able to eat solid foods is wonderful, though it's a slow thing right now.
My favorite things to cook
Mediterranean foods. North African.
My favorite family cooking traditions
No real cooking traditions in my family. I am known for my soups, though, so I've sort of created that one.
My cooking triumphs
Spending four days non-stop cooking when our freezer door was left ajar and all the meats thawed.
My cooking tragedies
Some really sucky mash potatoes. First attempt that the dog wouldn't even touch.
Recipe Reviews 19 reviews
Thai Pork with Peanut Sauce
This just didn't do it for us. The pork was OK, but the sauce needed something. Just too bland for our tastes.

1 user found this review helpful
Reviewed On: Jul. 2, 2009
Salmon with Brown Sugar Glaze
This is now my go to recipe for a quick salmon dish. Really, really good. I really didn't change a thing, though I was mindful of a reviewer saying there was too much mustard taste for her, and made sure the fillets were coated with a thin layer of Dijon. Served it with jasmine rice and a cucumber salad with rice vinegar and sesame oil. Very fast and tasty.

0 users found this review helpful
Reviewed On: Jun. 12, 2009
Cranberry Salsa
Very, very good! I made this to spoon over some smoked chicken enchiladas, and it gave a perfect finish to the dish. I did use poblano instead of a jalepeno. Rather than dump everything in a food processor, I processed the cranberries a cup at a time in a mini-chopper until the texture was right. Finely hand chopped the green onions, cilantro and pepper and stirred all of it up in a bowl with the rest of the ingredients. Refrigerated overnight and it was wonderful. I may try to cut back a bit on the sugar or substitute honey the next time, but it's just about perfect the way it is.

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