having travelled the world and tasted the cuisine of the country's culture, I am blessed to appreciate the many sensuous, exotic, flavors, smells and tastes. I tend to use all my world travels to create my menus . Although I get
my ideas often from other's recipe's, I add my own touch exspecially if I do not have alll the ingredients. My mother was a southern woman coming from a family of 12,. Therefore, I tasted her "depression" big one pot meals for her six children and still can smell the aroma of her candied yams and fried pies. She only drank wine (morgan David) on Thanksgiving and we loved watching her gigle like a young girl crowded around the TV for the "Wizard Of Oz" was on. Her southern style of; fried,and breaded Ppork chops on top of cheesey augratin potatoes baked together was one of my favorites. She never wasted the juice of any foods she prepared. Her gravies were thick and savoury added to the crispy bits out of the fry pan . Corn bread she baked would be eaten up like cake. this world when I ever try I once in a while will use her recipe for family meals in rememberence of her, but I now use healthy and organic when able to afford and find it in the creations of tasty world inspired meals.
I am single, without spouse or children and loving each day of peace and freedom to do what ever pleases me. I have rediscovered the delight and pleasure of backing and creating hot meals and then share with family. They like it very much as well.
2008 is a new life, new beginnings, dreams motivated by passion to reach my fullest (and beyond) my potentials and find joy in simple acts of kindness and giving love and all withinmy heart.