I love to travel and cooking dishes from other cultures is one way to experience different cultures as one goes through day to day life.
-I started with the Easy Bake Oven and learned to divide larger cake mixes as my Mom refused to pay the price for the little mixes.
-I perfected my flaky pie crust mix when my extended family put up 48 apple pies one year when we got the apples free. That is one recipe I will never forget, I got to make all of the crusts.
-I was raised by a farm girl and do many country dishes automatically. I learned how to make gravy with a rue 10 years before I learned the term rue. My best friend thinks I'm crazy because I rarely use measuring tools (besides my palm) and often modify a recipe the first time I try it.
-I worked in restaurants for 14 years, most of them cooking at one restaurant and serving at another for variety.
-I am now working in an office environment and cook for my own pleasure and that of those who I share it with.
My favorite things to cook
I have a talent for the Science of baking and have really worked on the Art of seasoning in my cooking.
My favorite family cooking traditions
My mom's Swedish pancakes (like crapes only a little thicker), we would have them with butter, sprinkled with sugar and rolled up as kids. Her yeast waffles are right up there too. Sometimes the whole family gets together and have several waffle irons going. We don't restrict these to breakfast either.
My cooking triumphs
Learning the skill to modify most any basic recipe (biscuits, cheesecake, sauces, quiche, etc...). This skill is vital when cooking for finicky people, those with allergies or with limited resources.
My cooking tragedies
I couldn't figure out why the microwave wouldn't work one day at the Habitat restaurant and asked Ed to take a look. It wasn't plugged in. Plugs, cables and connections are the first thing I check now. It's good when we can learn from our mistakes.
It's not my tragedy but I will never forget the year mom forgot to put the eggs in her Pecan Pie at Christmas. We let them cool, added the eggs and poured the filling in new crusts.
I usually put a little cocoa powder in my spaghetti, one time I accidentally put it in chili and got a little carried away. It was edible, can't say much more. I ate it over egg noodles like the do in the northeast US.
I must have repressed any other personal traumas.