I am a Family Nurse Practitioner by profession, but grew up working in restaurants from the age of 14. At a young age, I was always fascinated by cooking and the methods used to prepare meals. I must admit, that I was brought up on mostly "basic" meals due to both my parents working. More complex or time-consuming meals were reserved for the weekends.
After some time, I learned the "fend-for-yourself" method of cooking at a young age. So, I learned how to cook some basics that would ward off hunger attacks.
Once I started working in restaurants, I learned some of the more basic methods of prepping; learning how to cut onions, tomatoes, etc. As my interest grew, so did my tastes for cuisines outside of the U.S. I went on to learn more ethnic varieties, and continue to practice these in most of my dishes.
My favorite things to cook
I am partial to most Middle Eastern foods, Mediterranean, and Mexican fare. Fresh herbs, spices, vegetables, and meats are important to me. Sure, I can cook a frozen pizza just as well as anyone else, but if I'm going to put my heart into it...I make it the best it can be.
My favorite family cooking traditions
I really don't have many favorites with the exception of holiday meals and sides, and some of the things my mother made when I was growing up. Many times, I would take the basics of her recipes, and embellish them with my own flair. This is not to suggest that what my mother made was not good, only that I wanted to put my own "stamp" on it.
My cooking triumphs
I'd like to believe that most of my meals have been "triumphs" of sorts. Recipes that I intend to share here will be the ones that I am most fond of.
My cooking tragedies
At the age of 9, I decided to cook "French Toast" for a friend and I on a Saturday morning. I did not know that 3/4 cup of shortening would be too much to cook in. Hence, the toast...well...did not. It just drowned there. :(
I will admit, that I am not much of a sweets baker overall. I can get by, but wouldn't pride myself on it by any length.