There are many people who deserve credit for my ability to prepare a meal and cook things to golden brown perfection. Here’s a short list, which will steadily grow as I recall experiences.

Teckla Cooper: My “second” mom, whom, from my age four or five, taught me that the kitchen was a glorious place. She proved to me that using my imagination in the kitchen was just as important as anywhere else. She is the reason I love to cook and bake, and the reason I prefer homemade over anything you can buy pre-made, or eat from a restaurant kitchen where the soup-of-the-day is prepared by using a large can opener and a heating table.

Marian Grimm: My dearly departed aunt who first traded me home cooked meals for computer fixing. She was an excellent cook, and often prepared fantastic meals I simply could never afford. Anything I requested was fair game, and while we ate she’d explain the preparation. I learned to appreciate many finer things, like a good glass of wine and basalmic vinegar (which quickly became such a staple in my cooking I keep a bottle right on the countertop).

Alton Brown: This famed Food Network guy took me back to the basics many times over. I always knew that beating eggs first made for a better mixture, but never truly knew why. Alton taught me the “why” about many things, like why brining my bird in a salt mixture resulted in moister meat without making the dish taste like over-salted movie popcorn. He also taught me how to pick out the perfect Avocado.

Rachel Ray: I’ve no problem with Rachel popping open cans. If anything, she’s brought more families back to the dinner table than any government program or self-help therapist ever could. She’s made cooking fun for many working parents, and I applaud her. Though I don’t follow the majority of her recipes to a “T”, I get lots of great ideas on cutting down my own prep times, making it possible for me to raid a pantry and prepare a three-course meal on the fly. That’s key in my house, where many times we have people stop by without much notice.

My Husband: He’s the pickiest eater I’ve ever known. There’s so many things he won’t eat I often find myself preparing two separate dinners. On the flip side, he’s given me lots of ideas for meals that encompass foods he will eat, allowing me to be more creative with simple ingredients.

My Best Buddy, Judy: She loves the kitchen as well, and she’s one of the few I can actually partner up with behind the imaginary line I don’t allow my guests to cross. We often trade tips with unruly excitement, calling each other at any hour to say, “Guess what I made last night?”

My Mom: Unlike most other cooks, my mother’s credit isn’t for showing me how to hold a whisk or temper eggs, but rather for her struggle to extend her education to maintain a great job. As she worked full time and attended night school and other events, she was often not at home, leaving me and my siblings to fend for ourselves at dinner time. While the others merely opened boxes, I dug deep into the pantry for spices and other ingredients to make something unique and creative. I’m sure it was this experience that allowed me to take care of myself when I ventured off to college. Since she also taught me how to spend money wisely, I was often able to eat for very little. I didn’t appreciate it then, but when I can throw a party for 35 on less than $400 (we’re talking four different main courses, top cut meats, and all the booze included), I know she played a role.

Luray Williams: When I was getting married he asked where I was registered. I wasn’t, and quickly jumped over to Cooking.com to create a wish list. He picked the most expensive thing - the 6 qt Kitchen-Aid Stand Mixer, and sent it my way. It was something I couldn’t afford and it brought immediate joy into my kitchen. He passed away in Jan. 07, and every time I’m baking bread, I’ll think of him. My only regret is that I never overnighted him a loaf.

Liz Smith: She is at the house nearly once a week working on cutting my husband’s film. Fortunately, she loves good food and has a wide palate. She’s been a guinea pig for many of my recipes.

---

This site is powered by WordPress.org