FiddleTrish Profile - (19457463)

cook's profile


Member Since: Oct. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Indian, Mediterranean, Healthy, Vegetarian, Kids, Gourmet
Hobbies: Music, Wine Tasting
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About this Cook
I have recently returned to the world of meat-eating, after 25 years as a vegetarian. We still eat mostly vegetarian, and my two young children still choose not to eat meat. I'm sometimes terrified of cooking with meats because I'm so unfamiliar with it that I'm afraid I'll kill someone with botulism! Anyway, my real passion is baking, and I also really enjoy making as many of our staples as possible so we can eliminate packaged foods.
My favorite things to cook
I love to make bread, cakes, all manner of sweet baked goods. There is always something gooey and sweet in the cookie jar or the freezer. I also love making dishes from South Asia and Southeast Asia -- the spicier the better.
My favorite family cooking traditions
Canning, preserving, and baking cookies.
My cooking triumphs
Raising two young boys who love tofu and spicy Indian curries!
My cooking tragedies
Too many to list. I'm someone who has a hard time following recipes, and sometimes that leads to less-than-stellar results. But it's all part of the journey!
Recipe Reviews 5 reviews
Almond Bars I
This was an excellent recipe but I do have one caveat. I doubled the recipe with great results, trying to plan ahead for my sons' school lunches .... alas, it did not occur to me that meringue toppings don't freeze very well!

1 user found this review helpful
Reviewed On: Oct. 20, 2014
Easy New Zealand Squares
I doubled it and did need to add two beaten eggs, otherwise it was GREAT!

0 users found this review helpful
Reviewed On: Dec. 12, 2013
Banana Oat Muffins
Not a change made to the recipe, and we loved it. Muffins are sort of my "thing" and I'm usually reluctant to try a new recipe, but I will absolutely add these to my weekly muffin rotation.

0 users found this review helpful
Reviewed On: Dec. 5, 2013

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