Marjorie Profile - (13203842)


Living In: Hartford-Springfield Area, Connecticut, USA
Member Since: Mar. 2009
Cooking Level: Expert
Cooking Interests: Stir Frying, Mediterranean, Gourmet
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Nov. 22, 2014 9:03 am 
Updated: Nov. 25, 2014 7:50 am
When we first found the little foreclosure house, which we now call the River House, I returned that evening to our apartment and couldn’t get the little house out of my mind.   I didn’t sleep much that night. I kept imagining that back deck overlooking the river, and could see myself holding… MORE
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From The Blog:  Spinning Straw Into Gold
About this Cook
As a freelancer, I write about food, travel, entertainment and health. Publishing began as business/health writer for Orange County Business Journal, drama critic for Orange County Register, LA Times, and Irvine World News, and food critic for Orange County Register's 13 city papers. I follow hubby around the country, so next destination in IL/WI was freelancing for Stateline Business and Rock River Times (my Lunch with Marjorie column is still online there). Now in CT, I write about life in New England, travel, continue Lunch with Marjorie, and have other ventures happening. I have consolidated all my writings at Click on MENU for the growing list. Please leave comments! Thank you so much for reading. Marjorie
My favorite things to cook
breakfast scones, a myriad of stuffed peppers, frittatas, and lately Grouper.
My favorite family cooking traditions
sharing meals with family and friends
My cooking triumphs
grand marnier souffle, which my husband and I make together.
My cooking tragedies
kidney lasagne...hey, we were trying to save $$. lol
Recipe Reviews 6 reviews
Cranberry Orange Wheat Scones
These scones are made for whole wheat flour and thus give a nice consistency and taste. They are crisper than many scone recipes, so some may want a lighter scone. We liked 'em.

2 users found this review helpful
Reviewed On: Jul. 2, 2013
Blueberry Shortbread Bars
As usual, Chef John delivers a great recipe. I wanted a cookie bar for my favorite mechanics at our local Midas shop who love cookies. I don't do cookies well, and usually take them scones ( the Savoy recipe here at AR). After watching John's video, I thought these were a good compromise between cookies and scones. They turned out very well. Thanks Chef John.

37 users found this review helpful
Reviewed On: Aug. 20, 2012
Chef John's Beans and Greens
John You have no idea how much you have improved meal time at our house. Your recipes are simple but profound and very delicious. I love anchovies but had some honey baked ham I had to use up, so that was my protein for this dish. I will use anchovies next time. Keep 'em coming. And thank you. Marjorie

4 users found this review helpful
Reviewed On: Aug. 2, 2012
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