SarasotaCook

about me

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner and canning vegetables and fruits and making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom did work as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom didn't use as many spices as I do, but times were different when she was my age.

So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors.

I still hate canned soups or packaged gravies or seasoning ... but I admit, I do use both. I have maybe 3 or 4 recipes that use them. But I try to strive to teach people that you that fresh ingredients, no canned soups or pre made sauces are really the way to go. But we all have our moments including me.

So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, "sort of" assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company and a restaurant, I cater myself and I'm a personal chef for 2 people. I work full time on a research vessel doing data entry and try to have fun at times which is not very often due to my job(s).

I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup, a box or a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal to strive for. We all take short cuts and I have no problem with that. I do it too. But 90% of the time is fresh ingredients and it is well worth it. I volunteer and make food for the homeless once a month, donating my time and money. I usually make soup for them and many times get donations from a local grocery store or Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

Favorite Foods:

Pasta, seafood, anything grilled, and traditional comfort food made with a twist.
Red wine, spices, peppers and deep flavors. I think for me ... I like it all. Meatloaf is classic and I love it, fresh seafood is a passion, I love spice but also subtle flavors that enhance the flavors of the main ingredient. I love cooking with spirits and a variety of flavors. Especially love my farmers market. Fresh vegetables and fruits are important to my menu. I love soups, desserts at times ... not much of a sweet gal. I try to avoid canned or premade items from the grocer but hey, we all work and we all need some quick fixes. I like to think I combine a nice mix of both in my cooking with options for people to try.
However, I work 24/7 so, like any working person these days ... I understand the need that sometimes we need to take short cuts. I do when needed, but I always try to incorporate both the short cut and the fresh into the meal.

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