ABOUT US

HOW THIS, MY DREAM, DEVELOPED

I started this "now website" by trying (unsuccessfully) to write about 3 cookbooks. I gave up and wanted to write down my cooking "secrets" for my daughter (when and if she later decides she might want to cook). It expanded to me wanting to create a reference work for myself, then for others. It evolved to this. Not saying I don't envision making some money; but -- wouldn't it be neat to help others. To make a mark, a good mark for others to know you by after you're gone. Yes, it would.

IMPORTANT: Cooking is easy, have fun --- always remember, you're not building a rocket ship and , if you mess up, pizza delivery is just a phone call away. Just that simple.

IMPORTANT: Someone named Doug once told me, "mamma said to cook so I would like it -- others will too." So very true.

IMPORTANT: Most mistakes (even if you have to cut off the burnt area) are not only edible, but usually tasty too. The other mistakes will become funny stories in the future. Remember, even the best chefs are still leaning, making mistakes as well.

IMPORTANT: Try to follow recipes the first time (after all, it got into print for some reason) --- usually you'll get good results. Next time you cook the recipe, feel free to adjust the seasonings, etc. to suit your tastes -- after all, you're the one who's going to eat it.

MY GREAT CHEF STORY:  True, or probably could be true.

Long, long time ago - in France, a momma made potato soup for her family. With fresh products she had on hand and in her garden. Little Louie and his brothers and sisters ate will that night.

After supper, momma took the leftover soup to the spring well (in the older days before refrigeration, people would hold leftovers in jars in the cool spring water at a well). The next day Louie and his brothers, after school and forever hungry, went to the spring well -- forget heating it --- and would eat momma's cool potato soup. And it was good.

Little Louie grew up to become a world famous chef -- Louis Diat, executive chef of the Ritz-Carlton hotel in New York City. Wanting to create a cold soup, remembering his childhood, he made, essentially - momma's after school cook leek (because leeks are more popular in France than onions) and potato soup. He named it in honor of the town closest to his home in France, Vichy ---calling it Vichyssoise.

Vichyssoise is now one of the internationally best known cold soups.  And I believe, beginning from a momma's kitchen.

LEADING ME TO MY BASIC BELIEF ABOUT COOKING

There is a reason one of the highest compliments is, "this tastes almost as good as my moms".

I do believe, after hundreds of hours of research, though I'd heard it a hundred times before: MOST ALL COOKING & RECIPES STARTED & DEVELOPED IN MAMAS' KITCHENS THROUGHOUT THE WORLD. In fact, I also believe the great chefs, with all their wonderful learned culinary knowledge, have, in their roots, the "mama method". Just ask Emeril & Hilda.

A wonderful woman named Velma said it best and I'll try to repeat it. "My mama cooked all day long for us 7 kids. When I got old enough, she taught me and soon I was cooking all day long form my family for many years. And I taught my daughters".

And so to what I believe. Mother, by learning from her mother and by years of cooking, developed a strong "handle" on the things she cooked. Her "handle" or mindset allowed her to vary her "recipe", "dumping", based on what groceries she had on hand, what was in season or canned or smoked. (we're in a different age and I'll explain shortly). She made mistakes, fewer & fewer, she learned and became an excellent creative cook.  A Mother.

HEREIN LIES THE KEY TO COOKING

Learn, make mistakes, develop the "handle" or mindset, and --- develop creativity -- not from "have to" like mom, but from "want to" -- your modern age "gift" of the many well stocked grocery stores and "ship to" food product companies.

TODAY VS YESTERYEAR

In our different age:

Because the mama hand-me-down techniques are quickly dwindling.

Because we are cooking across many regional and cultural boundaries.

In this new age I feel the trick is to provide answers to your immediate cooking questions. In addition try to explain the science and information giving you a knowledge, "handle", or mindset to improve your cooking base of knowledge. As far as you want to go, I hope this website becomes the answer.

Hopefully, the format will aid you in learning (particularly the tips, mindset and forgiving techniques.

--- Wish you well,

--- Hope in some small way I help you,

AND REMEMBER, pizza delivery is a phone call away, you ain't building rocket ships, it's easy, have fun and enjoy yourself.