Bobbi W. Profile - Allrecipes.com (18491064)

cook's profile

Bobbi W.


Bobbi W.
 
Home Town: Midkiff, West Virginia, USA
Living In: Ona, West Virginia, USA
Member Since: Jul. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Mexican, Italian, Southern, Quick & Easy
Hobbies: Hiking/Camping, Walking, Reading Books, Music
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About this Cook
"Good eats!" I hope Alton Brown will not mind that I borrowed his catch phrase. I'm addicted to the cooking network. Rachael Ray is my favorite cook to watch. American Idol, Antiques Roadshow and The Office are my other favorite shows. I'm a huge fan of Taylor Hicks. Soul Patrol!! Soul Patrol!! I'm a mother of a soon to be 4 yr old boy and a 16 yr old girl, and I teach middle school Language Arts. I enjoy helping students to improve their comprehension and to foster a love of reading. I work at an Italian restaurant on the weekends. (I don't know if it's permissible to say the name.)
My favorite things to cook
I could eat Italian food every day, but I also fix a lot of Mexican and Southern dishes. I cook with a lot of spices and herbs. Baking is my least favorite method of cooking because I don't like to measure ingredients, and I prefer salty food over sweets.
My favorite family cooking traditions
I'd like to say that I have a treasured family recipe to pass along; instead, I have some fond memories. I remember my grandparents cooking meals together. It always impressed me to see my grandfather at the stove. I could never tell which one had fried the chicken. They were both very good cooks of country soul food.
My cooking triumphs
I've never won any trophies or blue ribbons for my cooking, but I have won some hearts with my spinach fettucine alfredo sauce, chicken chimichangas with green sauce and brushetta.
My cooking tragedies
I've never had anything as major as a turkey mishap at Thanksgiving, but it amuses me to remember that at one point I was purely experimenting in the kitchen. Trial and error is how I learned to cook. Less than a year after moving to my own place, I made pinto beans. We call those soup beans in WV. I thought that they'd be cooked after all the water boiled away. I don't know how many times I added water. They were finally soft enough to eat after a few hours, but there was absolutely no broth to the beans. It took several attempts before I figured out how to get that thick rich brown soup that makes them so good.
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