Anne Profile - (11872401)

cook's profile


Home Town:
Member Since: Oct. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Italian, Healthy, Gourmet
Hobbies: Gardening, Wine Tasting
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About this Cook
My name is Anne. I live just outside of Philadelphia with my fiancé, Ryan, and our cat, Cali. I am a scientist by day. Yes, you read that correctly, a SCIENTIST. Usually that statement elicits a few giggles or at least a smirk from whoever is on the receiving end of it. I love my job and feel privileged to be able to say so, but I must admit that it stifles my creativity. Cooking is the answer to my right brain’s desperate cries for help in avoiding what seems to be an inadvertent hostile takeover by the left. I love gardening, cheese, wine and good food (emphasis on the good) although not exclusively and not necessarily in that order. I have never taken a cooking class, and I’m not a chef. My passion for cooking is ingrained deep in my heritage. My grandparents owned a hotel/restaurant/bar until the late 1960s, and growing up my mother made everything from scratch. Thus, I strive to do the same. Please check out my blog:
My favorite things to cook
Appetizers, soups/stews, pizza, Italian food and desserts!
My favorite family cooking traditions
Cooking good, hearty, healthy, tasty meals with ingredients as close to nature as possible.
Recipe Reviews 2 reviews
Quick Coffee Cake
I used 1/4 c. of butter instead, 1/3 c. of milk and 1/4 c. of vanilla honey mead. To cut back on some of the fat I didn't drizzle the melted butter on top. Also, the crumb mixture makes way to much so either split it up and put some on the bottom of your pan and some on the top of the cake or make half of the mixture indicated in the recipe. Overall this is a good, modifiable and quick recipe. I had to cook a little longer since I used more liquid. Will probably add walnuts next time for some added flavor too.

2 users found this review helpful
Reviewed On: Feb. 7, 2012
Grilled Jalapeno Tuna Steaks
This is a favorite in my house. I usually double the amount of lime juice and crust the garlic gloves with a press instead of mincing.

6 users found this review helpful
Reviewed On: Apr. 28, 2011

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