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Joined Date: Mar 25, 2011
Birthday: Nov 23
"I made it but apparently added the flour/almond meal at the wrong time. I wasn't sure when to add it, as the recipe doesn't say when and the cooking channel moderators kept me from asking the question. It just didn't come together well."
"This is a really good succotash. The one change I make is to cook my lima beans for a little while in the southern fashion--with smoked meat that had been allowed to boil in (lightly) salted water. Then, I follow her directions. Otherwise, it takes the lima beans too long to get tender (as I learned the first time I attempted this)."
I'm a university professor who loves trashy novels as much as academic works. :-p I spend a lot of time reading, writing, walking, mothering, and, of course cooking. Cooking is my balm, the antidote to my hectic life. I imagine myself following in the footsteps of my maternal grandmother, who had no formal training but who was, nonetheless, one of the most sought after and respected cooks in our hometown. I'm nowhere near her level, but I do all right! :-D
I spend a lot of time working on my finger/party foods and my Tex-Mex recipes. I like to experiment with Italian foods, as well. And, the rural southerner in me is always struggling to master soul food. I don't have restaurant aspirations, but I love planning, hosting, and cooking for small events.