Over the Summer I have collected oodles and oodles of various recipes from all over the world. I have honestly only tried out in my kitchen a handful. Some were hits. Others were misses. But the utter joy I felt being in my own kitchen - creating and experimenting was just phenomenal. Why I didn't go to the Culinary Institute of America when I was a kid is beyond me. Cooking is truly in my blood. And I love it - regardless of how tired standing on stone tile all day sweating over bubbling pots and pans can make me!
When I wasn't outside, at the beach, or cooking, you could find me watching the Food Network and soaking up every single technique I saw. I became an Iron Chef addict, and can never get enough of Iron Chef Sakai! Here I found yet more recipes than I could ever hope to keep track of. And of course my old stand by, that's been a true blue companion of mine for years is Epicurious.com. This site taught me to be daring and to blend flavors I didn't think possible. I couldn't do with out.
This Spring I also took up the art of bread making. Granted I am by far a novice - however, there is something terribly comforting about the smell of baking bread. It's also great exercise - the kneading part can really work your upper body. When I bake bread I just feel so connected to the earth. I don't know why. I certainly don't grind my own wheat to make flour, but I sure put my heart and soul in it. Maybe it's the pleasure I see on the faces of my family as they enjoy warm bread with butter. Cooking for my family and friends is the purest form of love I think.
And as of late you can find me in the garden harvesting fresh tomatoes, watermelon, beans, peppers, carrots, and egg plant. My husband introduced me to the art of eating tomatoes warm off the vine several years ago. A little salt, a little mixture of olive oil and balsamic vinegar and viola! You have a mini meal or a scrumptious snack fit for a King or Queen alike.
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