I have always loved to cook, but in my early years I just couldn’t find the time to cook the way I wanted. Raising a son, working full-time plus hours, it just seemed to be easier to go out. Fast forward to current date, the economy has put a pause on my 25 year career in the restaurant world, mostly the pizza industry and now I have the time to cook for myself and the ones I care about. I would like to share my recipes with others. Nothing fancy, just good ole home cooking.
Currently I am in the midst of a U.S. adventure. In the last 6 years I moved from Southern California to South West Indiana. What a culture shock, but a pleasant one. I love how I have time and the room to grow my own fresh herbs. You can never have too much basil or parsley in my book. Although I was use to year round fresh veggies and fruit, I have to say only being able to get them in full beauty and taste during their peak season is also fabulous. I have learned to enjoy the seasonal ingredients that all 4 seasons have to offer me. The biggest change for me is that I get all my meat from a local butcher. Dewigs Meat is not only the butcher but also the livestock processor. It’s amazing how good beef, chicken and pork taste when the time between slaughter and table is so little. Then you have to consider the absence of additives and preservatives. I love it.
I’ve learned a very important lesson in my cooking. I used to substitute everything, sugar, salt, cheese, butter, etc…..I learned that real is so much better in the recipes and if I need to substitute then I just rethink the portion size I will be eating. There is nothing more wonderful on your taste buds then mushroom sautéed in real butter.
I hope you all enjoy my food as much as my family, loved ones, and friends do.
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