ThinkPositiveActAccording Profile - (13198225)

cook's profile


Home Town: Brentood, California, USA
Living In: Hillsboro, Oregon, USA
Member Since: Jan. 2009
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Photography, Reading Books, Genealogy, Charity Work
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Me @ 18m
About this Cook
I've been in the kitchen since I was very little. I took over cooking most of our family meals as a pre-teen. I took a couple years off when I married my hubby (he is a great cook, too). Now I'm back in the kitchen everyday, regaining my confidence to experiment. I'm in the process of learning to cook wheat-free (may be going Gluten-free). I have 2 boys under 6. My littlest has a wheat sensitivity & will be tested for Celiac later this month.
My favorite things to cook
Right now, my favorite things to cook are comfort foods: baked chicken with rice, chicken noodle soup, chicken & dumplings, beef stew, cookies, dessert breads, truffles, etc. Something about the winter season transforms my normally light, veggie laden fair into stick-with-you calorie nightmares.
My cooking triumphs
My favorite cooking triumph happened 9 yrs ago. I went free-hand on a Chicken Crepe entree for a potluck. People actually fought over the dish which disappeared in a few minutes. Unfortunately, I didn't write it down & had gotten side tracked in the process. I have no idea what made them so great & I haven't made them since.
My cooking tragedies
Baked mac & cheese. No matter how I make it, following someone else's recipe or going free-hand, my kids will never eat it.
Recipe Reviews 1 review
Bar-B-Que Sauce
Didn't have mustard powder so used prepared mustard. The finished product was fantastic (my 18-month-old carried off the spoon & kept saying "good, good"). Broiled on ribs, it came out stick-to-your-teeth sticky (taffy texture). Wouldn't broil again.

0 users found this review helpful
Reviewed On: Jan. 14, 2009

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