Just Tabitha & me Profile - Allrecipes.com (15776569)

Just Tabitha & me

Just Tabitha & me
Home Town: San Jose, California, USA
Living In: Chesapeake Beach, Md, Maryland, USA
Member Since: Nov. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Quick & Easy
Hobbies: Sewing, Gardening, Reading Books, Music, Charity Work
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About this Cook
I'm 70 years young (updated 12/14) & have been cooking for family & friends since I was 11. Lots of basics learned very young and Nana Monzano & my fabulous cook of a Mother-in-law taught me TONs more! I love to cook for friends & family, however have some very real physical challenges to being able to. VERY hard passing on the cooking & hosting of large family gatherings, but my girls learned very well. I've been severely physically challenged since a drunk driver hit me head-on 20 years ago. So, I have to plan ahead when I cook, doing prep work, & whatever, in little steps through-out the day. Peel veggies for pot-roast at 8:00 am, sit or lie down for 15-30 minutes, braise roast & deglaze pan at 10:30 am, etc. Doing small amounts of the whole, works really well. I do my housekeeping the same way. I was widowed for the 2nd time in 2008, so cat & I live alone. Have a really great kitchen, & a little scooter chair (adjustable height) which enables me to sit when needed.
My favorite things to cook
I cook a lot of comfort foods, but I really enjoy cooking my Mexican dishes best. I've "invented" a few Mexican dishes, as well as a few "American" ones. I've been fortunate to have been exposed to several ethnicities while growing up, which is why I am so versatile in my cooking abilities. My strongest is Italian, thanks to Nana Monzano, but my favorite dishes are Mexican.
My favorite family cooking traditions
Holidays, particularly Christmas & Thanksgiving! Partly for the foods usually served, but mostly for FAMILY!!! As I've accrued Sons & Daughter in-laws, my list of "gotta have's" on Thanksgiving grows bigger every year. I have 5 kids, 4 married, 2 "Heart-Sons, & 1 Heart-Daughter ( my in-law kids, but love them like my own), & 12 Grandcildren! I have had two Wonderful Husbands, (both with Jesus) and have had such a blessed life!! God has truly been good to me!
My cooking triumphs
Like I said earlier, I have "invented" a few recipe's, and hope to share them as soon as I find my old notebook. I'm quite proud of my " Chile Cheese Zuchinni" which always garners lots of compliments as well as recipe requests.
My cooking tragedies
Leaving lid off blender, when making basil pesto. Took forever before I was able to laugh about THAT one. Leaving bread dough on stove-top after 1st rise & rushing young child to emergency room, & subsequent emergency surgery. Arrived back home 36 hrs. Later & couldn't even find stove!!! Too many more to name, but they happen to all of us, right? LOL!
Recipe Reviews 35 reviews
Joseph's Best Easy Bacon Recipe
I've done this for a long time, however, in addition to lining a cookie sheet (with raised edges a must!!!), take a slightly smaller sheet and crinkle it a bit. I roll the sheet, wops it up a bit, and sorta, kinda make it flattish. This way the grease pools a little, & for some reason, the bacon gets crispier, and drippings don't "slosh" so much when removing pan from oven. (Belated thanks to the late Ione, a cafeteria worker in the school cafeteria when I was in high school 55 years ago). Timing & temperature is of course, your own. I calibrate my oven frequently, by hanging a oven thermometer in the middle of the oven, heating the oven to 350 degrees (any temp will do) and checking the thermometer to verify. If it's "off" I re-verify 10 minutes later, & if still "off" I make a note of it right by the stove. This way I avoid any possible "oops's" that can occur. I admire Joseph's bravery in leaving bacon unsupervised, but I prefer not to. I also thank him and all those who take the time to share with all of us! Blessings!!!

0 users found this review helpful
Reviewed On: Mar. 17, 2015
Chef John's Panzanella
Very tasty salad! I've had it before YEARS ago (maybe 30?), & it was, as Chef John says, a little less pleasant because of the sogginess of the bread. I wonder though, if you could use a high quality basalmic vinager instead of red wine vinegar? I purchased some from Italy when I visited my Daughter. It's a 5 year, wooden cask cured Basalmic (which I use ONLY on something that it "really" matters on, like this salad (the longer it's cured, especially in a wooden cask, makes it FAR superior to what you get at the grocers. It's expensive, but what Heavenly flavor!!! I do confess though, I've made croutons this way since I was a girl, & my Dad would make his favorite noodle dish, croutons, parm., cottage cheese and noodles. I have the recipe for "that" dish in my A/R Recipe box, again, thanks to my friends the "Buzzers" on the A/R site (The Buzz). It's a great resource for all of us on A/R. It's complimentary with membership, AND there are a boatload of nice folks on there who can answer almost any question or recipe request you can imagine and seem to love doing so!

0 users found this review helpful
Reviewed On: Feb. 17, 2015
Low-Carb Fauxtato Salad
This was just amazing really. I love raw cauliflower, but not a huge fan of cooked. However, I tried it, since I had a head, and then, after seeing the recipe, a "craving" for potatoe salad. It was pretty darned good, took care of the "gotta have its", and I felt I could indulge with another small serving since it was low carb. Remember to make ahead & chill for several hours before serving, so the favors meld. I used bread & butter pickles tho, since I like "sweet", they were all I had in the pantry AND, we're snowed in. HTH!!! Blessings!!

7 users found this review helpful
Reviewed On: Feb. 17, 2015
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