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The Internet Cooking Princess

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The Internet Cooking Princess  Asparagus

The Internet Cooking Princess -- or the ICP as we like to call her -- is a marketer and food blogger living in Dallas. We've long been fans of her sassy sense of humor {she always has us giggling with her bracketed asides}, her penchant for indulgence and occasional laze, and her bright, cheerfully composed photos.

You'll remember the notorious ICP from her slew of winning recipes: contest winners Andouille and Dijon Polenta and Summer Squash Couscous with Sultanas, Pistachios and Mint and Wildcards Norma's Eggnog and Ricotta and Chive Gnocchi. But don't let those keep you from her other gussied up Texan favorites like Jalapeno Black-eyed Pea Fondue and Zucchini and Chive Spoonbread. For more of the delightful ICP, see her profile page and fan her here.

Read the her profile Q&A below:

  • What is the strangest food you have ever eaten?
    Pig ear cooked Hunan style. This was not disclosed until after I'd eaten. {Lesson learned: not all mystery meats taste like chicken.}
  • What do you cook when home alone?
    Pasta with pesto, golden raisins, capers, pine nuts and parmesan - or - poached eggs on toast. In other words, things that don't require a trip to the store or too many pans.
  • Your most treasured kitchen possession:
    My KitchenAid Stand Mixer {in Boysenberry} and LeCreuset French Oven.
  • Your ideal meal:
    If it starts with cava and ends with dessert and espresso, I'm happy. {And very, very talkative.}
  • Something you'd like a chance to eat or cook:
    Cooking something in a foreign country, with a local as my guide, would be one awesome experience. I think food is better with a story behind it.
  • The number of bottles of wine you own:
    It fluctuates based on the type of week I'm having. {Is that bad?}
  • The ideal number of guests for a dinner party is:
    Six is the magic number.
  • Kitchen pet peeve:
    When early dinner guests invade the kitchen!
  • Your favorite cookbook:
    I recently started collecting some fancy schmancy cookbooks, but I have a special attachment to The LaGrange Junior League Cookbook, a college graduation gift from a friend. It's full of heart, lacks any semblance of food snobbery, and calls for lots of bacon and butter.