GRANNY61 Profile - (18369248)

cook's profile


Home Town: Durand, Michigan, USA
Living In: Morrice, Michigan, USA
Member Since: Feb. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Healthy, Quick & Easy
Hobbies: Knitting, Quilting, Sewing, Gardening
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About this Cook
I am 65 years old, married and retired. My husband works part time. We have 8 grown children and 15 grand children, most of whom are also grown. I am mostly cooking for 2 now. However, my stepson, who is a paraplegic amputee lives nearby and comes to dinner a couple times a week. We try to have get-togethers a few times a year but it gets harder evey year to host a get together. Old age is creeping up on us. Still its nice to have some good recipes on hand for special occasion or unexpected company.
My favorite things to cook
I love one pot or one pan dishes and prepare ahead meals but nothing that reguires a lot of specialty ingredients, although I try keep a varied supply of herbs and spices on hand. Savory soups are a must, especially in the winter. I prefer soups that freeze well so I can make a large batch and have it again the following week. I make a yummy wet burrito, great spanish rice and my tacos are a big hit. My husband takes a lunch to work everyday so I like foods that reheat well. It is very hot where he works so I am always on the look out for recipes that taste good cold. Thank God he is not a "picky eater". A small herb garden outside my door provides me with a nice supply of fresh seasonings in Summer. Did you know you can actually use to many fresh herb. Towards the end of summer I dry and store as many of my herbs as I can. If it looks good, tastes good and easy its a favorite.
My cooking tragedies
Christmas Eve party 1965. Newlyweds, my husband and I worked all day putting together a lovely buffet, including my stunning homemade Bohemian Briaded Sweetbread and some yummy homemade cookies. He had arranged a great presentation of the cold cuts, cheese and fixings on a large tray. It was very 'hip' for the times, as we used to say. When we invited his family to partake of our dazzeling efforts, when my mother-in-law informed me they had already eaten. I wanted to choke her! Who would eat before going to a Holiday brunch? To this day I swear she was deliberatley trying to sabotage our first family party. She kept reminding everyone they weren't hungry bcause they had already eaten. It was absolutely devastating. The marrage only last 2 years and I never hosted another party for them. I guess that would count as a cooking tragedy.
Recipe Reviews 2 reviews
Simple Chicken Brine
I was always told to rinse chicken thoroughly after brineing or it will taste too salty. This is a nice simple brine but I use cold tap water when mixing. No point in adding herbs and spices to brine as I will be rinsing them away before cooking.

4 users found this review helpful
Reviewed On: May 1, 2009
Absolute Best Liver and Onions
I decided to try soaking my liver in milk before cooking it. I admit, I was a bit skeptical about the whole idea. After soaking it for an hour I prepared it in my usual way. My husband, who has been eating my liver & onions for 20 years, swore it was the best liver I ever cooked. No matter how you like to cook your liver, I recommend you try the milk idea at least once.

2 users found this review helpful
Reviewed On: May 1, 2009
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Cooking Level: Expert
About me: I enjoy cooking, which comes in handy for my web… MORE

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