My mother-in-law loves lemons.
If I’m trying to get in good with her, all I have to do is whip up a dish that includes a burst of lemon and I’m in the running for Favorite Daughter-in-Law.
Some chefs will tell you that presentation is everything.
Well that’s not exactly true, though yes, we eat with our eyes first, it’s really all about the taste.
Normally when I cook I put on some music, I pour myself a glass of wine, I stir slowly and gracefully chop; I take my time and I create masterpieces. It’s fun, relaxing and a totally unrealistic way of cooking for most people.
I’m sure everyone would love to have it be a relaxing part of their day but the truth is that when your afternoon has quickly ran into evening and you’re starving, you really just want something fast without a laundry list of ingredients. So when writing my book Meat On The Side I made an effort to make all my recipes easy and without too many ingredients.
My husband used to be obsessed with the BBQ chicken pizza from California Pizza Kitchen.
That is, until he had my version.
Some people think that because I grew up in Buffalo that I am used to the snow and cold, and that it shouldn’t bother me.
When in actuality my patience for such things ran out by the time I was 8, and by 18 I knew that though I had the most wonderful family Buffalo just wasn’t for me.
