2Bleu (Bird&Buddha)

about me

We are a happily married couple (2Bleu) and live in beautiful Chattanooga TN, USA.

Here is a collection of our photos of other's recipes



We invite you to browse our 2Bleu's Best of 2007 Reviewed Recipes Cookbook as this is a wonderful collection of other members and Zaar friends recipes we have made and enjoyed through out 2007.

Since there is only one display for birthday, we used the date of our 'first date' back in 2003 (which is also Alan Jackson's birthday). We got married on Jan 8, 2008 (which is Elvis's birthday). Neither dates were planned that way, lol. My 'Birday' is February 26, 1964, and Buddha's 'Buddhay' is June 5, 1964.
Buddha has four children (2 grown) and I have 2 (grown) children as well and one beautiful grandson 'Kiki'
Buddha and I met at Covenant Transport, where he was my fleet manager, and I was his driver/trainer. The standing joke is "I used to work for him, now he works for me." But the real of it is I love taking care of 'My Buddha'. When I see him happy and his eyes light up, he's giddy or 'doin the turtle' (when you blush, and your head sinks down into your shoulders, we call it 'doin the turtle'),.. that is when I am at my happiest.

Here are some of our recipes (most of these photos have been taken by other members)



I love to hear my Buddha sing. He sounds just like country singers Alan Jackson (our fav), George Strait, and Josh Turner (depending on the song). He also plays drums, piano, and sax.
He was in the Air Force and spent most of the 80's in Korea with 'Skivvy-nine'. He speaks fluent Korean still.
His favorite number is '4'. And does that number ever come up so much around him! Even in the Zaar Photo Swap game, We were Team #4, and the 4th in our group. It's really weird, (but not weird weird like the movie "Number 23")
He got his nickname "Buddha" because he worried about his belly being to big. I told him "It's a Buddha belly, and I rub it for luck." He doesn't worry anymore.
My songs to him are "Blues Man" and "Red on a Rose" by Alan Jackson, and "Carried Away" by George Strait among many others.

He loves my cooking, my blue eyes, sense of humor, and oddly, my deep heart for the saddness in this world. He likes to join me in my 'secret garden'. The place where women go inside themselves and most men don't fully understand. He walks thru with me openly, lovingly, and tenderly.
I got my nickname "Bird" as my dad used to call me 'Yellowbird' and sing me the song of the same title by the Mills Brothers. Buddha says I am his 'Bluebird' of happiness.
His songs to me are "Happy" and "Jersey Girl" by Bruce Springsteen (Yep, I'm a Jersey girl, from Cranford NJ) and "Bring on the Night" by Alan Jackson, among others.

Together we cook, laugh, and cuddle alot. We also write poetry. You can read some of our poetry on our website listed below.

Humor in Cooking
Be careful when stating 'butter bottom of pan'... As was told, one woman did just that, buttered the 'bottom' of the pan... The fire dept. was not amused!
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Another cooking tale goes like this
A woman was preparing a roast for dinner one night when her daughter noticed her mother cutting off a side of the roast, then gently placing it next to it in the pan.
Curious, the daughter asked "Mom, why do you do that?"
The woman said to her daughter "I don't know, my mom always made a roast that way."
The woman called her mother later that evening, and curiously asked her the same question. Her mother gave the same answer: "I don't know, my mom always made a roast that way and it's just how I've always done it." "But I will call your Grandma and find out for you"
So the mother's mother called Grandma.
"Mom, why do we cut the side off the roast when we prepare it for roasting?"
Grandma stated "Well honey, it's the only way I could get the roast to fit in My pan!"

Known for my (sometimes morbid) sense of humor, I do find so much that is funny in our daily lives. My dad used to tell me that if every day I made just one person smile, that I will have done my part in helping the world become better & shine brighter. Besides,.... You gotta laugh just to keep from cryin sometimes

I got Buddha hooked on cooking in early 2007. Although a dedicated GA Dawgs, Falcons, and Braves fan, he now turns the tv first to Food Network, especially Alton Brown! I would almost swear he's his lost brother, they are so similar in their ways.

I have to admit, I love it that we have that much more in common. (now if I can learn to do more than just walk thru the living room, raise my thumb and monotonely say 'Go Dawgs')

For a gift once, I got him an Alton Brown T-shirt, I never saw him so estatic over a gift, except the HUGE fortune cookie I got him for his birthday, but again, it's food oriented!
-Bird-

Favorite Foods:

Buddha is truly a 'meat and potatoes' kinda guy. He loves Korean food as well as Mexican cuisine. He also loves mushrooms and chocolate.

I, (Bird), am more into Mediterranean cuisine and shellfish such as shrimp, lobster, and crab. I am not a chocoholic, but more to the vanilla/strawberry side.

Our crosswires of palates allow us great variety in our kitchen, which we find pleasing because it opens up a wide range of ideas.
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COOKBOOK ORGANIZATION
This is a system of organizing cookbooks that may work for some, not for others, but we hope it gives everyone some helpful insight. The downside is that it's only good for premium members who can do private notes and multiple cookbooks.

1. Start with a dump pile when searching for recipes. (Use your main cookbook to do this). Sort those to your other books when you get time.
You don't need a bunch of cookbooks. Basic ones will do. some examples are: beef, chicken, pork, fish, side dishes, munchies, condiments, beverages, etc.
All the recipes in your self-created-cookbooks are 'UN-TRIED' (keep reading and you'll understand why)

2. POST A REVIEW OF ALL RECIPES THAT YOU TRY ON THE ZAAR.
When you want a tried and true recipe, just go to 'my page', and click on 'my reviews'. It's a cookbook in and of itself.
If you didn't like a particular recipe, its in there and tells you so with your own review.
The private notes section is also a great place to put your own notes onto the recipe for things such as 'only use half the sugar called for', or 'omit corianer', etc... and it stays private.

3. The posting chef wants reviews, good or bad. Post your reviews USING THE ZAAR RATINGS! NOT YOUR OWN VERSION OF WHAT THE STARS MEAN.
If you make your own system, then it just confuses everyone as many folks don't go to the reviewers home page and read their info to know that the review stars they are reading is in a different class than Zaar's.
Three stars is 'liked it'-three stars IS A GOOD RATING. We think of three stars as 'liked it, but we probably wouldn't make it again, but it was still good, just not great as is a four star-loved it, or five star-outstanding (truly unique for cooking technique, presentation, or WOW awesome in flavor).
Be honest and tell why you did or did not like it, and list any variations that you did to the recipe.
You will inevitably get some bad reviews, so if that would bother you, then it is strongly advise that you keep your recipe(s) in your private collection.

4. If you want your collection of recipes you've posted, Zaar already has that too.
'My private recipes', and 'My public recipes'. Any recipe you've personally put up on this site is already in it's own cookbook.

OUR FILING SYSTEM FOR GAMES
-Have one cookbook "One's tagged and when due"
Make a private note in each recipe of which game and when due, attaching a link to the page of the day you tagged it (or the page #).
One book for recipes YOU tag is the simplist system because what is important is that they automatically go in order you put them in the book so you know which one is due next. (too easy).
-Keep a seperate cookbook for each game that you play "MIH, PHOTO TAG, PRMR, etc"
(the book cover contains a link to page 1 of the game) When someone tags your recipe, put it into that book with a private note saying who tagged, when due, and also the link to the page of when it was tagged (or the page #).
Again, the recipes are automatically in order from first tag to last.
As they are completed, delete the private note and the recipe from the book.
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NOTATIONS

I If we have taken a photograph of your recipe and there is another photo that you prefer better, we are NOT offended if you ask Customer Support to change it to the one you prefer... it's your recipe after all.

II We would like to take the opportunity here to say "Many Thanks for choosing our recipe". Your review of our recipe(s) is sincerely appreciated, especially if you left constructive and helpful comments.
Even if your tastes differ from ours and you give our recipe a low rating, if it's honest, fair, constructive, and kind, then your review will be as appreciated and valued as one that is rated 5-star.

III While most of our posted recipes are original, We apologize that there may be some recipes that we have clipped from magazines, or wrote down from tv viewings and other media that the source is not credited. While we would love to credit those sources, it is not always possible as they were not cut out in the recipe part of the clipping or wrote down in our notes while being viewed or passed along or from the original source.

-2Bleu-

www.2Bleu.com