rOckabLe Profile - (12103893)

cook's profile


Home Town: Santa Maria, California, USA
Living In: Palmdale, California, USA
Member Since: Jan. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Gardening, Photography, Music, Painting/Drawing
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One day.. I'll hear this from my husband.
About this Cook
I have 2 little girls, Brielle 5 yrs and Kaitlyn 2 months. I love to garden and recently aquired a green house to keep it going all year round. I love cooking, baking and experimenting with new flavors.. If only I had more time! Im definatly not an expert, but everyone loves my cooking.. I'd say im in between expert and intermediate :D
My favorite things to cook
Italian (I love carbs! LoL), Learning Thai and Mexican.. Well mexicans an everyday thing so its just.. food... yeah. CHEESECAKES! Everyone comes to me when they need cheesecake. And I love grilling Santa Maria Style Tri-tip, Its where im from so naturally... Ive masterd it :D
My favorite family cooking traditions
My Father-in-laws prime rib for Christmas dinner... Freekin awesome! I hope to carry on my grandmas recipes that are family ledgends; Nopales, Mole, and chicken pozole, Along with both her salsa verde and salsa roja, I make my own version but would love to have hers. My Absolute favorite is whenever I cook for the whole family (which is usually thanksgiving) My husband buys me a new kitchen Item!
My cooking triumphs
Definatly mastering the cheesecake has to be my biggest triumph
My cooking tragedies
Pot roast.. I love it but just cant do it. One day.. One day..
Recipe Reviews 1 review
Delicious Ham and Potato Soup
Very good starting point! Added about 3 more cups water and 2 more tbspns bouillion, omitted the salt, added about 2 cups sliced carrots and 1 ear raw corn, and pan fried the ham with the onion and about 2 cloves of garlic before added to the soup (added it about half way through), melted a total 8 tbspns butter and added total of 10 tbspns flour for a thicker chowder like consistancy (started with the recomened and added the extra when it was entierly too thin of a "broth" for my liking) FYI, I'd mix the broth into the roux pan, it was too thick to add to the broth mix, it didnt dissolve well, I had clumps of roux floating about, I had to viggorisly wisk it out and broke up alot of perfectly cooked potatoes to get out those clumps :( I also added 1/2 cup to 3/4 cup of medium tillmook cheddar cheese to the roux. Definatly taste the soup before adding salt, with the bouillion and the ham it can turn very salty VERY fast.

3 users found this review helpful
Reviewed On: Jan. 23, 2012
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