Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 Hi to all of you. I am a vegetarian (lacto-ovo) whose passion is cooking. I have also been working on developing my own recipes for years and am in the process of compiling " a group " of them for possible publication. This might become somewhat income producing since I have taken my retail business (gourmet gift baskets) off the street, so to speak, and been enjoying much of my time in my kitchen. I LOVE extra firm tofu, diced, then added to caramelized onions and garlic and browned up nicely. Then, adding whatever particular herbs and/or spices I feel like, the internationalization of the meal comes together with vegetables and/or starches to round things out. I'm one of those people who cooks " on the feel " rather than doing a lot of measuring and that is a challenge in putting the recipe to pen and paper. It's now time to get back to the business at hand of cooking tonight's dinner, so I'll take my leave. Be well and eat well. Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 Welcome Dede, I love to cook and invent recipies, too. Some of them don't turn out well, but most turn out pretty good. My poor husband gets to be the guini pig for a lot of concoctions. On th espur of the moment he will bring someone home with him for dinner and never knows what dinner will be. Katie Dede Greenberg <meesoosmom wrote: Hi to all of you. I am a vegetarian (lacto-ovo) whose passion is cooking. I have also been working on developing my own recipes for years and am in the process of compiling " a group " of them for possible publication. This might become somewhat income producing since I have taken my retail business (gourmet gift baskets) off the street, so to speak, and been enjoying much of my time in my kitchen. I LOVE extra firm tofu, diced, then added to caramelized onions and garlic and browned up nicely. Then, adding whatever particular herbs and/or spices I feel like, the internationalization of the meal comes together with vegetables and/or starches to round things out. I'm one of those people who cooks " on the feel " rather than doing a lot of measuring and that is a challenge in putting the recipe to pen and paper. It's now time to get back to the business at hand of cooking tonight's dinner, so I'll take my leave. Be well and eat well. Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 hey there! I love to make up my own concoctions also. lol Only problem is that my husband is not such a great participant. I end up tossing alot of stuff because of it. I still plug away at it because I love to invent. Many times I do enjoy the finished product. The only thing is I don't always remember how I made it. lol Katie <cozycate wrote: Welcome Dede, I love to cook and invent recipies, too. Some of them don't turn out well, but most turn out pretty good. My poor husband gets to be the guini pig for a lot of concoctions. On th espur of the moment he will bring someone home with him for dinner and never knows what dinner will be. Katie Dede Greenberg wrote: Hi to all of you. I am a vegetarian (lacto-ovo) whose passion is cooking. I have also been working on developing my own recipes for years and am in the process of compiling " a group " of them for possible publication. This might become somewhat income producing since I have taken my retail business (gourmet gift baskets) off the street, so to speak, and been enjoying much of my time in my kitchen. I LOVE extra firm tofu, diced, then added to caramelized onions and garlic and browned up nicely. Then, adding whatever particular herbs and/or spices I feel like, the internationalization of the meal comes together with vegetables and/or starches to round things out. I'm one of those people who cooks " on the feel " rather than doing a lot of measuring and that is a challenge in putting the recipe to pen and paper. It's now time to get back to the business at hand of cooking tonight's dinner, so I'll take my leave. Be well and eat well. Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
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