Acerca de mí
I love to cook. My mother was a master cook, who used fresh ingredients in her cooking. We had a huge garden in our backyard when I was growing up. We had 5 types of fruit trees. WE lived in a rural community where you could purchase a 1/2 side of beef, a pig, and 36 chickens to be butchered and placed in a meat locker. Added to that would be the salmon, smoked smelt, halibut, shucked and canned oysters and other seafood. We would go down to on saturday and get the weeks meat. She always included a vegetrian meal each week - not intentionally - but she knew it was good for you intuitively. In the summer months we ate more vegetrian meals. I have tried to emulate this in my own family and it is interesting to see my grown children implementing it with their families. My 6 year old granddaughter has a very advanced palate. She eats every kind of food, even raw oysters! (which is a favorite of mine.)
Chef Estados Unidos
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