I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.
- What is the strangest food you have ever eaten?
- Probably rattlesnake or crocodile...wasn't a fan. I will probably try anything except "live" meats or insects...I'm not squeamish, it just doesn't appeal....
- What do you cook when home alone?
- I love a good BLT with a runny egg on a rustic, toasted bread
- Your most treasured kitchen possession:
- My kitchenaid stand mixer which was a "birthday, Christmas, Anniversary and don't ask for anything else this year" present from my mom. Right behind that is my Microplane zester--no other tool works as well.
- The ideal number of guests for a dinner party is:
- I love to have dinner with two or three couples, I love the quarterly birthday luncheons for my 12 girlfriends, but my husband's birthday/our anniversary is usually a blow-out celebration and I love each type of entertaining, because it lets me flex a different type of "Cooking Muscle"...The small parties allow me to have a thought out menu with courses...the ladies' birthday lunch always challenges the latent pastry chef in me...these ladies have their sweet tooth and have such high expectations of me! And the family and friend blow-outs, well those are just fun...lots of friends, finger food and a good cocktail--what more does one need?
