Louie Profile - Allrecipes.com (10934847)

cook's profile


Home Town: Latrobe, Alabama, USA
Living In:
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Italian, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Photography, Reading Books, Music, Painting/Drawing, Charity Work
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About this Cook
I am 67 years of age and I live in Tasmania, which is an island south of the mainland of Australia, but still a part of it. I am an artist but love to cook. I used to do a lot of entertaining when I was still working but not any more. I do a lot of volunteer work, and I am currently the President of the art group I belong to. I am married with four daughters - all adults. That's enough about me.
My favorite things to cook
Mainly savoury things, but do cook desserts occasionally. My husband and I have to watch our weights.
My favorite family cooking traditions
My mum was a good scone maker and I think I have inherited that from her. We had little money when I was growing up and Mum and Dad had a cow and grew a lot of their own vegetables. So we were well fed. My Nan who lived close by made her own bread and I can still remember her cutting the crust off the new hot loaf and spreading it with home made butter and giving it to me to eat. Delicious. My grandfather and father used to go fishing a lot (fresh-water) and so we had a fair meal of fish from time to time. Ny Mum used to cook a lot of offal - I suppose because it was cheap, but the kids today wouldn't eat that I don't think - I know my kids wouldn't.
My cooking triumphs
I make one recipe which I made up which contains chicken, tomatoes, corn and bacon. I have posted it on the site. I also make dried fruit compote which I have added to from a recipe I found somewhere. If I cook a meal and it tastes good then I suppose that is a triumph.
My cooking tragedies
My mum used to cook tripe in white parsely and onion sauce, and I attempted to cook this early in my marriage, but the tripe was so tough we couldn't eat it. I have not attempted it since.
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