Linda Profile - (11851097)

cook's profile


Home Town: Alliance, Nebraska, USA
Living In: Bellingham, Washington, USA
Member Since: Nov. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Mediterranean, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Quilting, Gardening, Hiking/Camping, Walking, Reading Books, Painting/Drawing, Charity Work
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About this Cook
I am an Pranic Energy Healer. This is my third career and I think I've been preparing for this all my life. I'm married (40 years) and have three grown children and two beautiful grand children, both boys. I live in a small town, love to garden, read, quilt, paint and enjoy the outdoor life style. I'm all about Love and Light. Mostly, I Can hardly wait for what each day brings and today it brought me to!
My favorite things to cook
I love to cook and bake. I have to be creative because my husband eats meat and I'm vegetarian. So I'm all about satisfying both of our food choices with healthy satisfying meals. I love cooking Italian and Mediterranean menues. They are usually healthy and I can easily add meat for my love. Mexican and Asian expecially Thai, meals are also on my favorites list. I love to bake anything: cakes, cookies, pies, all kinds of breads and fancy desserts. I share my baking with my neighbors; otherwise, we'd both be HUGE! They appreciate my baking skills and I love giving it away. It's what makes me happy!
My favorite family cooking traditions
I am Greek. I grew up loving and cooking Greek food. I learned from my mom and my Yia Yia. (Greek for Grandma). I share my Greek heritage by cooking the foods I love, for others. One of my favorite family tradition was Greek Easter at our house. My father dug a large pit in our backyard, lined it with river stones and he and all the "Many Uncles" would sit there and patiently roast a whole lamb, on a spit, taking turns hand turning the roasting lamb and sipping wine. All the "Many Aunties" were in the kitchen preparing the other traditional foods that were served at Greek Easter. All of the many, many cousins ran around trying to sample the lamb skin, cracking bright-red eggs and having great fun after fasting 40 days during lent. These are lovely and vivid memories of my childhood. As time went on and families grew, this wonderful tradition began to drift away. But not my memories.
My cooking triumphs
I once catered luncheon wedding feast for over one hundered guests, as a gift to the bride and groom. I planned the menu, cooked most of food in my kitchen and used my teen-aged children and their friends as servers! It was a terrific event and the food was toasted! Another time I wanted to cooked a full Greek Easter menu for 30+ people where I lived in Boulder, CO. I wanted them to sample a little of my culture where I had no extended family to celebrate the holiday. It was a solid week of cooking, storing foods in neighbors' fridg's. And when the big day arrived, the weather was perfect. We ate outside on borrowed tables and chairs. It was a great success! And now, another precious menory for my family, who all pitched in. Our guests enjoyed the day and raved about the food. One of the greatest gifts is that my adult children love to cook and eat Greek food. Now they share it with their friends.
My cooking tragedies
One Christmas Eve, I tried to make home made ravoli for my inlaws who were visiting from another state. I had never made pasta from scratch, let alone ravoli. I finally got the ravoli made, but when I tried to cook them, they were sticky and fell apart in the water. It was a real mess. I felt devastated and embarrassed after working all day! We all went to church hungry and ate at McDonalds, for our supper. When asked, my grown childen say this is one of their favorite Christmas Eves. Go figure! Like most cooks, I've had fallen birthday cakes, tough crusts and burned entrees. But none of these are really tragedies, they only prove how hard we try.
Recipe Reviews 2 reviews
Butter Snow Flakes
This is by far the best tasting Spritz cookie recipe I've ever made. That being said, I doubled the cinnamon and vanilla and used two teaspoons packed orange zest. The flavors blended perfectly, but one did not over power the others. The consistancy of the batter was perfect and I had no trouble whatsoever using my Pampered Chef cookie press. I used professional grade white and red sugar crystals to decorate the stars--very elegant looking. These cookies were served at a luncheon and I got many requests for the recipe.

4 users found this review helpful
Reviewed On: Dec. 17, 2010
Never Fail Chocolate Chip Cookies
The best chocolate chip cookie I've ever baked or eaten. They are soft and chewing on the inside, with a crispness outside. The only change I made was to add walnuts I recommend this as the last word in Chocolate Chip Cookies!

1 user found this review helpful
Reviewed On: Jun. 17, 2010

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