I'm sure my success is rooted in my early cooking career. As a child I loved to make mud pies, carefully formed from Wyoming dirt and clear pond water, decorated with flowers, juniper berries, or colorful vegetables I snuck from our garden. Now every good chef has a taste tester, and I had mine--my sister, four years younger than me. She wasn't always willing, but with a few threats she would come around and taste my creations. Mom could never figure out why she was always muddy, but she remembered I had told her that taste testing was a highly secret job.
Saturday, March 10, 2012
The Birth of a Cook
I love to cook, now I'm not a gourmet chef by any means, but I can make a good béchamel sauce (white sauce), or ratatouille (eggplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs — all simmered in olive oil) and cocottes (French for "casserole" a round or oval casserole with a tight-fitting lid) are a favorite of mine. (Think Crock Pot meal). I love to entertain--small groups of six or eight, sitting around my dining room table, eating family style. Good food, good conversation topped off by a nice dessert and steaming tea or coffee.