I learned to cook from my father's mother, a true Southern lady. My Mammaw cooks by intuition. She was a farmer's wife and couldn't go to the store every time she needed something and had to stretch dollars; I learned from her not to get stressed if I don't have an ingredient and how to improvise, and really almost all my cooking is improvisation. I have been vegetarian for 11 years and focus on cooking delicious, healthy, balanced meals because I think food that is good for you should also taste good, and that such a combination makes us feel better both in digestive health and emotionally.
My favorite things to cook
Lately I have been making a lot of curries, Mexican food, omelet variations, pasta salads, and chili--all vegetarian of course!
My cooking triumphs
So many! My favorite meal to invite friends and co-workers to share is shrimp ettouffee and a vegetarian ettouffee served with steamed veggies, steamed rice, homestyle cornbread, and for dessert, chocolate raspberry mousse. The starter is roast red pepper topped with goat's cheese and chopped fresh basil. It's not all in a theme, but it goes together. Sauvignon Blanc served with the meal.
My cooking tragedies
Bagels hard as rocks, like seriously it hurt my jaw to try to eat one.