Stevie's Crazy Kitchen Blog at (2/2011)

Stevie's Crazy Kitchen

Feb. 27, 2011 9:37 pm 
Updated: Mar. 2, 2011 12:14 pm
First, I'm not in the mood to chat food right now, so exit now if you find that offensive!! Dark/Dry humor is what I was raised with, AND what makes me giggle!  My bell should have "tolled" more yrs ago... half of a lifetime ago...  Add to that my dad's DRY… MORE
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Feb. 25, 2011 9:29 pm 
Updated: Feb. 27, 2011 2:07 pm
Per my new direction here at the crazykitchen, tonight we shared frozen breaded fish filets (no doubt ground up, regurgitated, formed, coated and frozen!)  Along with we had some frozen fries, and frozen peas...  You got it, CRAZYCOOK doesn't always spend the entire day rattling… MORE
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Feb. 25, 2011 9:43 am 
Updated: Feb. 26, 2011 6:03 am
Mother Ann made a point when she left a comment on last night's (ok, early this morning!) post, "Pinching Pennies" that I had meant to mention right up front...  I'll say I was getting tired..?  Regarding grocery costs, in Phoenix today, I'm basing my opinions on what I've… MORE
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Feb. 18, 2011 4:51 pm 
Updated: Feb. 21, 2011 5:19 am
Perhaps it's living in the desert heat, which often deters firing up the oven, I noticed today a new routine emerging.  Crazycook seemed content for a while, at least, to attempt the outside chores, rather than full day(s) in the kitchen...  This morning when I awoke, I noticed that the skies… MORE
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Feb. 11, 2011 9:20 pm 
Updated: Feb. 14, 2011 7:24 pm
I cannot begin to share just how much time I spend on this website, whether it be leaving a post at "the crazykitchen", perusing for that ohhh just so RIGHT sounding recipe, or simply enjoying myself reading comments of any and all on a number of blogs...!  Wherever my day takes me,… MORE
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Feb. 5, 2011 10:42 pm 
Updated: Feb. 10, 2011 2:26 pm
I almost don't want to share, but then, that's what this site is all about, right.  Besides, if one can't laugh with friends, just what are we all doing? It all began Friday, when I stumbled on a recipe for Italian Rice Balls, that sounded more than interesting.  The first issue I had, was… MORE
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level

Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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