SunnyByrd Profile - (10920622)

cook's profile


Home Town:
Living In: Seattle, Washington, USA
Member Since: Jan. 2008
Cooking Level: Not Rated
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Nouvelle, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
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Apr. 30, 2010 7:35 pm 
Updated: Oct. 20, 2014 6:22 am
WARNING: NO FOOD HERE. This isn't about food and it's long. I'll try to give a warning when it IS about food and when it's short. This is about work again and me, me, me.   I should have posted in installments, but I really can't look at it anymore and I probably would have chickened out… MORE
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From The Blog:  Byrdcalls (cheep)
About this Cook
I have an excellent husband, two mad-hot genius boys (16 & 21!), and 4 weird fish (the mean one died). I'm happy.
My favorite things to cook
Soup is probably my favorite, and baking my least favorite, but I'm not picky. What do you want?
My favorite family cooking traditions
New ones!
My cooking triumphs
My cooking tragedies
I torture myself making things I hate to make, but want to have, a lot. My tragedies usually turn into comedies, so they are worth having, too. Read Sunny, Celeste, and the Chocolate Stars on my blog if you want a little peek at an example.
Recipe Reviews 675 reviews
Delicate Jasmine Rice
Nice! I only had jasmine green tea - which I find more "delicate" than black. I decided to use 2 bags to be sure and really liked the way this came out. The water/rice and cooking times are perfect - brown rice can sometimes be a stinker to get right. Thanks! :)

29 users found this review helpful
Reviewed On: May 24, 2010
Thai Cucumber Tomato Salad
We had a super spicy red curry tonight - and this salad was a great cool-down! I added a little more sugar, otherwise made as written. Thanks for the recipe! :)

34 users found this review helpful
Reviewed On: May 24, 2010
Fabulous Frosted French Toast
Very good! I made this as directed except I used full-on-fat versions of everthing - and powdered sugar in the frosting because it made sense to me. I found these perfectly sweet - not too much so. I used 8 1-inch slices of Como bread and had quite a bit of egg mixture left, so I'm thinking this recipe can stretch almost double without making more batter, FYI. We had ours with fresh raspberries and blackberries and it was delicious. Thanks for the recipe!

50 users found this review helpful
Reviewed On: May 22, 2010
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