I'm a successful professional make up artist that can create in-human from human. My entire career was a chain of events leading up to one grad goal. Exclusive artist to the Vegas Showgirls. I've worked on set of Stephen Kings 'The Stand', HBO's Deadwood and more theatrical work than memory can even recall. 4 yrs ago, I became a grandma for the first time...and I knew that was the end of my career as my daughter that gave birth, was in NO way to raise a child. So that is now what I am doing...I took my career to the WWW upon harassing from my girls and have Big Sky Beauty/Big Sky Skinz on about all major social media.
Cooking was always my MAIN past time.....Im doing it MUCH more lately. LOL Now days, instead of buying the latest greatest air brush system or innovative products.....I buy Kitchen Aid! HA
My favorite things to cook
Grillin'!!! I love to try and grill EVERYTHING. Ive even grilled an unglazed doughnut before I put the bacon on and drizzled maple on it! IT WAS GOOD! There just isnt anything like food cooked over open flame. I prefer bricks or wood...but gas will work in a pinch.
Im just starting to master baking. I LOVE the satisfaction of a well and properly made and baked... anything.!!! lol Nuttin better than fresh out the oven carbs! Made some Baklava this Christmas that would put any homegrown Jew to shame. Meats are my forte' though. I can kill n grill meat like NO other.
My favorite family cooking traditions
Oh geesh. Spaghetti. It was always a HUGE event when gma or ma would make it and now...when I make it. Its a purple ribbon recipe and I have it mastered. I make it with either homemade meatballs. Chicken or sometimes...pork chops. But beefs the best. The trick to a steller sauce.??...burn those balls baby!!And throw a WHOLE pack sliced pepperoni in too! CRUCIAL! If meat is too lean to render about 1/8 cup of grease...you MUST add some. ( I use coconut or avocado oil if I HAVE to add..and I usually do as Costco meats are super lean) But fry those balls until they're BLACK alllll around. Let em fry so hard they stick to the bottom of pan. Get em all good and crispy burnt looking. Throw em in your sauce and grab a wood spat...scrape EVERY smidge of that burnt meat off the bottom of pan. Then pour it ALL into sauce. Let your balls and their juices (hehe) simmer in the sauce for at LEAST an hour. And THAT is the way to a purple ribbon spaghetti sauce!
My cooking triumphs
Making a 100+ yr old family spaghetti recipe THE BEST ..according to even my 105 yr old grandma!
My cooking tragedies
Clean as you go!