Simply put, I'm a wife and mother. My cooking has killed neither my children nor husband, so I guess I'm doing well. However, with the children getting older, I'm finding more freedom to try new recipes (instead of old stand-bys for my finicky eaters).
My favorite things to cook
I LOVE baking. Cakes, muffins, eclairs....I love it. I wish I could call myself a foodie, but alas, I am not. Foodies are far more adventurous, culinarily speaking, and I'm just not there yet. I'm very particular about what I try, so the fact that I can come to allrecipes.com and 'tweek' certain recipes is ideal for me.
My favorite family cooking traditions
Sunday dinners have always been the 'big meal' in my family as far as I can remember. Since having my own family, it has been just the five of us, so I've had to 'tone it down' (just enough for the day, and MAYBE leftovers). Its going to be weird when the kids are gone, but I'll cross that bridge when I come to it.
My cooking triumphs
Not sure if I have a sufficient enough answer. I guess, being a mom, its having that one recipe that my family always asks for: King Cake! Being from New Orleans, its a staple around Mardi Gras, and the kids and hubby ask for it as soon as Epiphany rolls around. I'm quite proud because if I suggest that I buy one (only due to fatigue and a bad back), they become more than agitated at the thought. Also, when visiting my family in Texas, it's a must that I make it no matter the time of year. Its gotten to where they request certain flavors; cream cheese, strawberry, lemon, plain, blueberry...you name it, I'll try it! Mainly, because I'm the only one in my family who enjoys making it. They others haven't tried because they find the process daunting (unless it says Betty Crocker or Duncan Hines, it ain't happenin').
Oh, I do have one other triumph...my mom loves my potato salad. Any Southerner knows that potato salad and/or red beans and rice are very particular dishes for the eat
My cooking tragedies
I'm sure that there are several mini-tragedies in my informal culinary career, but I can't think of any particular one (selective memory, I suppose). I do, however, regret that of all these years, I don't know more formal terminologies and techniques; that I still have to follow recipes (even for things I've made on more than one occassion) rather than just jump into a dish (Bobby Flay-style). I'd also like to have more international tastes rather than relying on old stand-bys (but, then again, I am a picky eater, myself).