“Appreciate quality ingredients and workmanship, but don't be a snob.” That was the attitude of lorigoldsby’s grandmother, and it’s clear to us: her outlook has been passed down through the generations. Lorigoldsby’s food is both challenging and down-to-earth; it makes us want to dive in, to try something new. And, like all good food, it’s always passed around, shared, and devoured. As lorigoldsby says on her FOOD52 profile page, “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.”
She’s certainly shared some of her wonderful food with us – and, as you can see from her profile picture, with all of the viewers of The Martha Stewart Show (as a prize for winning Your Best Late Winter Tart contest with her Tangerine and Almond Shortbread Tart, pictured above)! And not only does lorigoldsby provide us with fantastic food – she gives us some genuine laughs, too. Just browsing through her recipes makes us chuckle; how can we not want to cook These Oysters ROCK! Oysters Rockefeller, Prince’s “Raspberry SorBeret” or just call it Dessert Nachos with Fruit Salsa, How Now Brown Cow?, and D.U.M.P. (Don’t. Underestimate. My. Peach.) Cake? We feel lucky to have lorigoldsby sharing her food and humor with us – and we, in turn, are delighted to share them with you!
Read our profile Q&A with lorigoldsby below.
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?
Written by: Brette Warshaw
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