Shana Profile - (13492383)

cook's profile


Home Town:
Living In: Arlington, Virginia, USA
Member Since: Sep. 2009
Cooking Level: Expert
Cooking Interests: Slow Cooking, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Needlepoint, Hiking/Camping, Biking, Walking, Reading Books
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About this Cook
I’m learning to laugh at myself on a daily basis. I’m a librarian (cataloger) and I love it. My job involves all things metadata related in any and all formats. I have been known to cause a ruckus when necessary (aka troublesome cataloger) and make no apologies for it. I have a passion for continuing education and teaching. I’m a newbie coder (still learning). I love to cook. I’m a fan of rugby (go Australian Wallabies!) and ice hockey (go Detroit Red Wings!). I’m car-free and bike/walk a lot. I’m learning to love running one stride at a time. I own (and love) a very mouthy cat with a punk attitude and a slightly neurotic rescued mutt.
My favorite things to cook
Soups. Stews. Salads. Breads. Vegetables. Food for lunches that travels well in Mason jars. Anything that sounds tasty.
My favorite family cooking traditions
Pie. :) Thanksgiving dinner (especially the cranberry-orange relish). Pumpkin rolls. Trying new recipes (yes, this is a family cooking tradition).
My cooking triumphs
Learning my great-grandmother's perfect pie crust method. Not quite mastered it yet, but I think she'd be proud.
Recipe Reviews 30 reviews
Hot Toddy
Pretty classic, although the cinnamon and nutmeg not so much. Honey, stud the lemon slice with the whole cloves (keeps them contained in the lemon so they're not floating where you might drink one), whiskey (bourbon is tasty), and hot water.

6 users found this review helpful
Reviewed On: Dec. 23, 2012
Citrus Wild Blueberry Sauce
Super easy. Used fresh blueberries, and added some candied ginger. Omitted cinnamon. Delicious over buttermilk pound cake!

3 users found this review helpful
Reviewed On: Sep. 2, 2012
Buttermilk Pound Cake II
Excellent and moist. Followed the suggestions of several reviewers and used 2 teaspoons of vanilla and the zest and juice of one lemon instead of the lemon extract. The lemon really brightened the flavor. Almost overflowed my bundt pan (a standard sized pan) it rose so much during baking. But ended up light in texture. Definitely keeping this recipe. Served it with strawberries macerated with sugar, a bit of lemon juice, and mint. Delicious!

2 users found this review helpful
Reviewed On: May 28, 2012

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