I have been experimenting in the kitchen since I was very young. When I was just five I watched Julia Childs and then reported recipes back to my mother - things I wanted to eat for dinner. Quiche Lorraine was an early favorite. From places I've lived or traveled, I am influenced by the foods of Central America, the Southwest and Northern Italian. My husband is lactose intolerant and allergic to shell fish, so my recipes will have minimal dairy and never fish (though I used to love experimenting with ceviche). My approach to cooking is highly experimental. I eyeball all of my measurements and adjust by taste throughout the whole process. I hope you enjoy!
Joined 02/2006
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