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My First Day as a Supporting Member 
Feb. 15, 2009 4:15 pm 
Updated: Feb. 18, 2009 12:12 pm
After having been a "free" member for many years, I made it official and became a supporting member today.

My recipe box is not very full, but I'm going to work on that.  I'm going to add those that sound good, try them, and delete them or adjust them as I go. 

I watch the Food Network, and think that I want to be like them when I grow up.  Except, I'm older than most of them.  It starts today. 

As my first attempt at osso buco is simmering on the stove!

I'll be back!
Feb. 18, 2009 12:11 pm
Oooo, I LOVE osso buco! Is it a cold day where you are in CA (Did you guys get hit with the snow)? What are you serving with the veal? I'd go for simple mashed potatoes and top the osso buco with gremolata, a garnish of minced garlic, fresh Italian parsley, and minced fresh lemon peel--it cuts through the richness of the dish and brightens the flavors. And I'd serve it with a big fat red wine, of course. I'm looking forward to hearing how it turns out!
Feb. 18, 2009 12:12 pm
(No recipe for gremolata, here, but it's in their Cook's Dictionary:
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Home Town
Janesville, California, USA

Member Since
Jul. 2001

Cooking Level

Cooking Interests
Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet

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About Me
I'm married since 2/12/1982. We have 3 adopted children (the youngest being the biological child of the oldest), 4 grandchildren, and I work supervising an inmate library at a Level IV prison in NE California.
My favorite things to cook
I love to bake and try new recipes.
My favorite family cooking traditions
I love baking at Christmas.
My cooking triumphs
Hmmmm. . . just getting it on the table!
My cooking tragedies
Never quite thought of them as tragedies!
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