I make a killer, kick-ass.. (fill in the blank!)

Not Afraid · 10-18-2005, 07:13 PM

I love making salads and egg dishes.

I haven't bought bottled dressing in YEARS and I always experiment with vinegars, oils, citrus juices and spices. I like to mix up flavors in salads using legums, fruit, meat, cheeses, veggies galore and nuts whenever possible. The Greens Cookbook is my muse and I can always get inspiration there.

If I owned a restaurant, it would be a breakfast joint - although it wouldn't work with my preferred schedule one bit. I love making frittatas, quiches, strada, bettys, omlettes and Popovers. I am also about to embark on a fancy pancake experiment. Ginger-Blueberry Pancakes with Brown suger/lemon syrup. I ate this at a restaurant in Chicago and I MUST recreate it.

I used to bake bread. No, not in a bread machine, but the good old fashioned 6 hour process way. I always had starter in my fridge and we always had good crusty loaves of French, Olive, Onion, Rosemary or surprise bread to munch on. Somehow, I got out of that habbit. That's something I'd like to do again.

10-18-2005, 07:13 PM	#4
Not Afraid HI! Join Date: Jan 2005 Posts: 17,108	I love making salads and egg dishes. I haven't bought bottled dressing in YEARS and I always experiment with vinegars, oils, citrus juices and spices. I like to mix up flavors in salads using legums, fruit, meat, cheeses, veggies galore and nuts whenever possible. The Greens Cookbook is my muse and I can always get inspiration there. If I owned a restaurant, it would be a breakfast joint - although it wouldn't work with my preferred schedule one bit. I love making frittatas, quiches, strada, bettys, omlettes and Popovers. I am also about to embark on a fancy pancake experiment. Ginger-Blueberry Pancakes with Brown suger/lemon syrup. I ate this at a restaurant in Chicago and I MUST recreate it. I used to bake bread. No, not in a bread machine, but the good old fashioned 6 hour process way. I always had starter in my fridge and we always had good crusty loaves of French, Olive, Onion, Rosemary or surprise bread to munch on. Somehow, I got out of that habbit. That's something I'd like to do again.
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