I come from a lineage of incredible home grown chefs starting with my grandmother. My grandmother got her degree in Nutrition from **** she worked at MaryWood College in Scranton, Pennsylvania as a professor in Nutrition and Home Economics.
When I was a child I set my foundation in the kitchen "working" as one of her three assistants, along with my older sister and younger brother. We started by helping my grandmother with holiday meals, taste testing the turkey and canning peaches. She would have my siblings and I in the kitchen performing small manageable tasks to get us acquainted with the culinary arts. This was a great foundation, but the one who really got set me on the path towards a life long love of cooking was my mother.
The first thing I ever independently made for my poor mother was a grape cake which consisted of flour, water and grapes all mixed and runny in a bowl. I refused to eat it, but I insisted that both of my parents sample my brilliant creation. Later came my love to eat which further inspired what would become a life long passion.
In the fall of 2010 I married a soldier and along with the wedding vows came the realization that I was forfeiting my ability to be a regular at my favorite local restaurants. I gained the opportunity of a lifetime, following my husband around the world but feared loosing the ability to eat my favorite foods along the way. Determination to master my favorite dishes inspired what my friends now call my "super power". Given almost any ingredient I have mastered the art of listing off one full month's worth of menus derived from left overs and similar ingredients so that one could eat luxuriously on less than $100 each week while providing enough diversity that no one will get sick of recycled meats or produce.
When I was a child I set my foundation in the kitchen "working" as one of her three assistants, along with my older sister and younger brother. We started by helping my grandmother with holiday meals, taste testing the turkey and canning peaches. She would have my siblings and I in the kitchen performing small manageable tasks to get us acquainted with the culinary arts. This was a great foundation, but the one who really got set me on the path towards a life long love of cooking was my mother.
The first thing I ever independently made for my poor mother was a grape cake which consisted of flour, water and grapes all mixed and runny in a bowl. I refused to eat it, but I insisted that both of my parents sample my brilliant creation. Later came my love to eat which further inspired what would become a life long passion.
In the fall of 2010 I married a soldier and along with the wedding vows came the realization that I was forfeiting my ability to be a regular at my favorite local restaurants. I gained the opportunity of a lifetime, following my husband around the world but feared loosing the ability to eat my favorite foods along the way. Determination to master my favorite dishes inspired what my friends now call my "super power". Given almost any ingredient I have mastered the art of listing off one full month's worth of menus derived from left overs and similar ingredients so that one could eat luxuriously on less than $100 each week while providing enough diversity that no one will get sick of recycled meats or produce.