I try to eat gluten free but splurge occasionally. I eat real grass fed butter because of the health benefits (low fat turns out to be unhealthy). Artificial sweeteners are made with questionable ingredients, including Splenda; these are a big no no. Stevia is the only non-glycemic sweetener but I rarely splurge so when I make something indulgent, I keep it real.
My favorite things to cook
Potato encrusted salmon, Sheppard's pie, choppino, pumpkin bars, lava cakes and many dishes with wine in it.
My favorite family cooking traditions
We love making pork apple cider stew with dumplings in the fall. We will pick a cold Saturday sometime in October or November and whip up a huge pot of this terrific stew. The sweet and tangy aroma touches your senses in a special way; it sends the signal to make you feel the comfort of home sweet home.
My cooking triumphs
Sherry shrimp fettuccine, oh my gosh! Mini salmon rolls that almost seamed Michelin star quality.
My cooking tragedies
One Thanksgiving, I made a butternut squash bourbon bisque. That sounds terrific but when you miscalculate a recipe and quadruple the garlic content, that is a recipe for disaster. The dinner table was filled with faces exhibiting anguish. When I finally had a chance to sit down and try the soup, I couldn't believe it, my throat refused to allow the soup to pass. I tried but to no avail. That was the funniest Thanksgiving ever and my soup was memorable to say the least.