I have always loved to cook - never had formal training. I can't remember learning to cook, but have happy memories of cooking with a friend after primary school with no supervision. It was baking then.
Since my early 20s I have been hosting Christmas dinner for all family (and single friends) within reasonable distance, as well as other occasions. I love to provide a warm, welcoming atmosphere to everyone, with a variety of dishes, to accommodate those who have medical or chosen food restrictions, without calling attention to anyone. It's a particular treat for me when I can come up with something that is new to my diners, and is a hit.
When cooking for just my husband and me, my enthusiasm varies with my energy. sometimes we have elaborate meals and more often simple ones. I love having leftovers, never having exactly the same meal two nights in a row.
My 4 grown children (2 girls, 2 boys) all enjoy cooking and are good cooks. When they were growing up I had a laissez-faire attitude toward cooking, encouraging creativity and participation, as long as all the food groups were included in meals. Luckily, my mother had taught me that, "people are more important than things", which I passed on in turn. This translated as: when a child broke something while we were cooking, we cleaned it up without a fuss, problem-solving about how to get the job done differently another time to avoid the accident.
To my delight, my elder son went to SAIT, here in Calgary, and became a chef. When he visits, we eat like royalty. He is also a an excellent, patient teacher.
I feel lucky to enjoy creating and sharing food.
- What is the strangest food you have ever eaten?
- Fried frogs' legs
- What do you cook when home alone?
- Quesadia
- Your most treasured kitchen possession:
- hand-carved spoon
- The ideal number of guests for a dinner party is:
- 6
