In 1988, at the age of 23, I moved to Georgetown and never left.
As a single woman, in general, I survive on my homemade chicken soup (seriously amazing), a handful of raw almonds, seasonal fruit or whatever gets whizzed up in my VitaMix.
Cooking for me is relaxing and I strive to cook seasonally. I love to share it and experiment with friends. I was in a cooking club for 10 years and would love to be a member of one again, I have learned vital recipes from a girlfriend in her late 90s who, since 1960, has divided her time equally between Washington and Italy; but most of what I have learned, especially my skills, has come from my mother.
I love to get up early, make coffee and then enjoy it while relaxing in bed. For me, food needs to be simple, less is more in terms of ingredients. Rustic Mediterranean is more my style. I could survive on appetizers. Sweets for me are typically savory. I look forward to the day when I finally meet my husband and have my own personal tester.
My kitchen is tiny! Everything in it has a purpose. When having a dinner party, prep work is essential! I am always on the hunt for recipes that can be done in advance. I feel that prep work is often left out of recipes which frustrates me to no end. My kitchen must be organized and clean when guests arrive and as the evening progresses. Everyone always comments on how effortless my entertaining is; had they only seen what a disaster it had been earlier! Prep work allows time for a nap and ensures I am relaxed and have applied perfume and lipgloss as the first guests arrives. More essentially it allows me to enjoy myself, my food and my guests. Managing the kitchen typically means that within 15 minutes of everyone leaving the kitchen is clean, dishwasher is running and the kitchen light it out.