As a retired nutritionist I strive to use my interest in cooking (and serving) foods that go beyond the "ordinary," taste good, and are a bit more heathful.
I am also interested in preparng more of the basic sauces we normally purchase. My work in assorted foodservice cultures that employes immigrants has introduced me to the differences in Asian amd European palates and food cultures.
In my spare time I am also very active in American Association of University Women and play percussion in the Seattle Civic Band.
My favorite things to cook
I love baking breads using both the old-fashioned method and my bread machine. If I could afford the carbohydrate consumption I would make bread several times a week. I also enjoy baking pies and cookies. I also enjoy hosting cocktail parties where the fous ios on freshly made appetizers and dips.
My favorite family cooking traditions
My husband and I formed a family in 2007 and as both of us have adult children with children of their own, I am periodically hosting a family celebratory feast where all sons, daughters, and grandchildren come to meet, eat, and make music. Two guitars, a flute, and singers made wonderful music.
My cooking triumphs
Baked Alaska, hot cross buns for 60 people, many large scale banquets that I provided recipes and guidance (and some help--- union rules prevened me from doing too much hands-on work). Home parties for 50 where I did all prep because a favorite guest had a severe egg allergy were a tradition in my first marriage.
My cooking tragedies
Trying to make egg rolls with the wrong wrapper; baked Alaska where, as I used high-quality icecream, it melted; over-cooking pasta; killing the yeast early in my teenaged years; and getting used to the heat-settings on the new Jenair grill and thusly burning the pancakes.