Gotta say, this was a pretty darn good egg cream. Not frothy or showy, but the addition of the ginger syrup (why wouldn't you pair ginger with chocolate?!) and the use of half and half rather than milk, really gussied up the standard egg cream. While not my original intention, I ended up finishing the whole (12 oz) glass. Admission: I used Hershey's chocolate syrup instead of the classic U-Bet. —Allison Bruns Buford
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!