country goddess Profile - Allrecipes.com (13758221)

cook's profile

country goddess


country goddess
 
Home Town: Seattle, Washington, USA
Living In: Hinesburg, Vermont, USA
Member Since: Aug. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Knitting, Sewing, Gardening, Camping, Boating, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
I'm the married mother of two wonderful kids, Bronwen and Oliver. I'm a SAHM but I do work very per diem as an RN (once or twice a month). My husband, Welly (short for Llewellyn), is an electrical repairs technician and field manager for a wind energy company here in Hinesburg. We have been married since 1997. We have a dog, a cat, three guinea pigs, 6 chickens, three hermit crabs, and live in our dream home on a dirt road in the sticks.
My favorite things to cook
I always say that in my next life I'll be a pastry chef. People tell me I should start a business, but I just don't think cooking would be as fun when there are deadlines. Instead, I'm just the person who people ask to bring the dessert to parties. Fine with me! I love it! I also like trying out new recipes. I can honestly say that we rarely eat the same meal twice. Things like meatloaf and tuna casserole--meals I can throw together in my sleep--are repeated about two or three times a year. I subscribe to several cooking magazines: Cook's Illustrated, Fine Cooking, Bon Appetit, Gourmet, Rachel Ray, and Food and Wine. So many recipes, so little time!
My favorite family cooking traditions
We don't really have any cooking traditions, per se, but I guess one thing thing that we always do is get together with our close friends up the hill and put together a harvest feast every year for Mabon, which is a pagan harvest celebration in September. It's our Thanksgiving.
My cooking triumphs
I recently went on a french pastry kick and cooked up all kinds of goodies, such as French Macarons, Parve Montmartre (an almond cake with a texture much like pound cake), and Tartre aux Fraises a la Guimauve Fraiche (fresh strawberry tart with homemade strawberry marshmallows). Our neighbors were in heaven as I had to get rid of it all somehow!
My cooking tragedies
Before Welly and I got married he came over to dinner one night and I decided to try and replicate a Chinese sweet a coworker had brought to work that day and shared with me. She described it to me and I thought it sounded easy. On the way home, I stopped at an asian market and picked up the items I thought I would need, including rice flour. My coworker had told me that the sweets were steamed so I set about mixing and steaming. Well, the stuff never set up and it had the consistency of sticky cream of rice. I even tried frying it, but no dice. Finally, Welly decided he needed to fling it out into the street (a car ran over it and we could hear the sticky spot on the tire for two blocks!). I then flung what remained in the pan out into the backyard, where some of it hit and stuck to a tree. The next morning, I had the laugh of my life when I spotted a squirrel hugging the tree and upon closer examination saw that it was sucking the sticky rice mess off the trunk!
Recipe Reviews 2 reviews
Tiny Chicken Turnovers
Very good. If you know how to make pie dough, then your shells will turn out nice and flaky--it's all a matter of technique. One thing I will say is this: let the filling cool completely (or even chill it) otherwise it will melt your dough. I thought the filling was fine as is. Just what I would have expected for a chicken turnover.

3 users found this review helpful
Reviewed On: Mar. 9, 2011
Pizza Dough I
Not fab but good in a pinch. I'm used to making 24-hr pizza dough(which is the best, in my opinion, because the fermentation makes for an outstanding flavored pizza crust) but today when my two kids each had a friend over I wanted to throw together a quick lunch that they all would like. They did, but I thought it was chewy despite my having rolled it very thin. I know my yeast is good because it's fairly new and I keep it in the freezer. I bake artisan loaves all the time and my yeast works fine in them. I baked the pizzas on my stone and both browned on the bottoms but the edges of tops were pale even after the cheese had browned. I don't think I'll make this again; I'll just plan ahead and use my 24-hr recipe. The kids'll just have to have peanut butter and jelly next time...

1 user found this review helpful
Reviewed On: Aug. 14, 2008
 
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