Been up to a lot lately. At the tender & physically painful age of 44, I’ve begun studying IT to learn everything my husband knows as a principal infrastructure & operations IT consultant, only

I love a lamb chop with a heavy brown crisp crust, yet still medium rare. Allclad copper core cookware does the job.

Hey my lovelies!!! Been away for a while again. Getting ready to start some new projects. A cookbook. Any recipes you’d love to see reinvented and made better? Something out of the ordinary that would

A night in Manhattan,

Helping the husband work. IT life

Nothing better than a band playing Sinatra, a great cigar with friends, and enjoying my hometown.

The smell of new servers

Los Niños De Estelí Nicaragua se merecen todo nuestro corazón y apoyo.

Salmon dinner

I’ve been hiding for a little while, not feeling too kosher emotionally. Hope you are all doing as good as you can. Hugs to all of those who need one.

Korean steamed eggs.

Korean steamed eggs.

To start the cultured butter I simply add 2 tbsp of cultured yogurt, I prefer plain kefir, to 1 qt of organic heavy whipping cream. Mix well, cover and let stand on your counter 24 to 48 hrs. If your home is in hot weathers do 12 to 24 hrs. Then follow my steps on the video.

An introduction of myself. Happy to find fellow chefs

New member, chef, making my introduction