I am a California native and during my childhood my father’s military career landed our family in many different states. Both my mother and father were great cooks. My mother’s father was a professional baker and my mother could “hold her own” in the baking arena. I began baking when I was 10 years old and learned to prepare meals at age 12. While living in Montana during the harsh winters, my father and I would experiment with new recipes. I became interested in eating a Macrobiotic diet during my early twenties. I was a “hippy chic” and made cereals, yogurt, breads, and fed my children healthy. As my family grew and life gained a faster pace, our diet changed. Now in my 50’s I have come full circle and have begun to eat more Macrobiotic foods. I have deleted all processed foods, dairy, red meats, and caffeine (I was a Starbucks queen) from my daily foods. I am excited about getting back to a healthier lifestyle and the challenges new recipes will bring.
My favorite things to cook
I love, love, love, pasta!!!! I create wonderful pasta meals. I now use rice flour, buckwheat, and artichoke flour pasta rather than the traditional wheat pasta, as I now attempt to have a wheat free diet. Being creative with vegetables is fun, I sauté, steam, bake, and stir fry using different combination of vegetables. I am learning to use different types of vegetables now and discovering what combinations work best is an interesting part of the process. I make fresh juice daily and mixing different fruit and vegetables can be delicious!!!!! My favorite things to cook have changed, so I may have to write more on this at a later time, when I have discovered new favorites.
My favorite family cooking traditions
My favorite meal to cook is Thanksgiving dinner. I have gone to friend’s homes for Thanksgiving dinner in the past and made the decision that I will no longer do so, due to being disappointed with the meal. I enjoy shopping for the dinner, the prep on Wednesday night, getting up early in the morning, preparing quiche for breakfast, and the aromas of all the cooking during the day. My children understand my feelings about the holiday and usually make plans to share it with me at my home.
My cooking triumphs
A friend of the family passed on a wonderful borsch recipe that is prepared in the French fashion and is full of winter vegetables. Thinking about my borsch brought to mind that my idea of triumph isn’t just cooking the meal but that the presentation is important as well. The borsch is dark red, almost purple and I serve it in a white porcelain tureen, using white matching bowls and a white porcelain ladle. It looks fantastic especially when topped with a dollop of sour cream! I also make a cream cherry pie that kicks a**. My mother use to make it, the whole family loved it. One night my brother proposed just cutting the pie in quarters and having the pie for dinner. To my surprise, my father agreed to the plan with the condition that you had to eat the entire quarter. My mother and I opted out of the plan, while my father and brother gladly ate the quarter pie and followed it up with dinner!
My cooking tragedies
I don't remember any great tragedies, I really consider failed attempts as part of the learning process and all of that is good.