foodelicious Profile - (18641855)


Home Town: Los Angeles, California, USA
Living In: Seattle, Washington, USA
Member Since: Nov. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Indian, Mediterranean
Hobbies: Knitting, Gardening, Camping, Biking, Photography, Reading Books, Music
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Apr. 4, 2010 1:28 pm 
Updated: Apr. 7, 2010 8:55 am
"Hot cross buns! Hot cross buns! One ha'penny, two ha'penny, hot cross buns! If you have no daughters, give them to your sons. One ha'penny, two ha'penny, hot cross buns!" -- English nursery rhyme.I have no daughter, so I gave them to my son. He loved his special Easter hot cross buns.In his… MORE
Hot Cross Buns using Hunza Bread II recipe.
Photo Detail
From The Blog:  Apron Diaries
Lolah's Chicken Adobo
Hot Cross Buns using Hunza Bread II recipe.
My first attempt at sticky buns.
The Great Gingerbread Renovation Project.
About this Cook
Two working adults and a kid in school. Someone has to cook and that someone is usually me. *sigh*
My favorite things to cook
Whatever makes my family smile while they're eating.
My favorite family cooking traditions
I cook, they clean up after me. It's the kind of tradition I can fully embrace.
My cooking triumphs
No one has asked me to stop yet.
My cooking tragedies
When I was 13, I made pecan rolls for my family. The recipe called for 8 refrigerator biscuits but the package held 10. My mom asked me what I did with the other 2. Judging from the look on her face, "I threw them away" wasn't the right answer.
Recipe Reviews 71 reviews
Rose Hip Freezer Jam
Tastes as beautiful as it looks. Thank you so much for sharing this recipe. Because rosehips aren't ripe in the Pacific Northwest until late summer, this lovely jam is like one last sweet farewell before autumn closes in.

1 user found this review helpful
Reviewed On: Sep. 20, 2013
Simple Garlic Shrimp
I made it as written and I really wouldn't change a thing. Mincing the garlic so it was very fine seemed to eliminate that bite of raw garlic that I'd feared because it really doesn't cook very long. After I removed the shrimp from the pan, I tossed 8 ounces of cooked linguine in the pan sauce, then added the shrimp before serving. The whole dish took just minutes to make. The shrimp were cooked perfectly and the sauce was so delicious. I served it to guests with a side dish of roasted asparagus and cherry tomatoes for a simple, elegant summer dinner. Thanks, Chef John!

0 users found this review helpful
Reviewed On: Aug. 6, 2013
Joseph's Best Easy Bacon Recipe
Sorry stove top, but you've burned my bacon for the last time. I'm all about the oven now.

4 users found this review helpful
Reviewed On: May 14, 2013
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About me: I am a busy stay at home mother to 4 children!
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