My Account

BIO: Growing up in Michigan I spent my summers at our cottage in the Northern part of the state which was on a lake, so there was plenty of fishing, and lots of gardening, which meant lots of fresh vegetables. My mom was a school teacher, so summers were her vacation time as well. Almost every day was spent fishing with my Grandfather and gardening with Mom so you can guess what was on the menu. Perch, blue gill, walleye and small and large mouth bass; as well as coho and trout from Lake Michigan which was just 5 miles away. My Grandmother taught me to can vegetables and fruits, we made plenty of pies and fresh breads as well. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity, so fresh foods were always were a big part of growing up. My motto with cooking is ... There is NO Right and NO Wrong. Recipes are a "guide or a method," and meant to help and teach. Personal tastes are what makes a recipe YOURS - cooking is about personal tastes and flavors. Recipes are building blocks, and should be used and built upon to make them unique for you and your family. I have worked in the restaurant business for many years in almost every position, so I have had my fair share of experience. I now cater part time and cook as a personal chef which I really enjoy. My son is "all grown up," and being single I can really cook whatever I want and have fun trying and creating new recipes. Some of my favorite foods are pasta, seafood, anything grilled, and traditional comfort food made with a twist. I love cooking with wine and spirits, spices and seasoning - anything that creates deep rich flavors. And if it can be grilled ... that is where you will find me. Our local Farmers Market is a Saturday morning must, and being FL, we are blessed that it is open 365 days a year. Fresh fruits and vegetables are key for me, and you will always find a pot of fresh made soup in the refrigerator. One thing you won't see from me are many desserts ... not much of a sweet gal.