I’m A Closet Chef Too | At least I’d like to think I am

Have I ever mentioned my love for cooking?

When I was about 6 or 7 years old, I remember waking up early one morning to make my parents breakfast in bed. It was fruit loops and a glass of koolaid. We happened to be out that morning, so I made a pitcher of cherry koolaid all by myself. Looking back, I can’t help but laugh because the one thing that stands out from that day is the look on my mom and dad’s face when they took their first sip of my koolaid. I had used WAY TOO MUCH sugar.

I was in the 5th grade when I started experimenting with more advanced cooking. My first experiment was apple sauce. Now my idea of making apple sauce was to throw a bunch of apples in a food processor then add cola. I remember portioning out my little concoction and taking it to my neighbors. They always would amuse me by pretending to taste my kitchen creations.

By 6th grade I had graduated from making silly concoctions to making ramen noodles. I attempted to make those asian doughnuts where they take a Pillsbury roll and fry it then toss in sugar. That was a huge mistake! I remember thinking the oil was too hot, and not knowing any better I walked that pot of oil to the sink….Let’s just say that evening ended with me in the hospital being treated for 1st and 2nd degree burns.

You would think after that I would have given up on cooking. Not so. As the years have gone by I never stopped experimenting with recipes. I am not a trained chef by any means, but I’d like to think I am somewhat of a good cook.

I have come a long way in my adventures in the kitchen and to prove it here are some photos I took last evening of the food I prepared for our good friends Kristina & Matt.

You will be seeing some amazing photos of them real soon. We have a session scheduled for next week!

I love coming up with different ways to use my polish pottery dishes.

Gruyere, Vintage White Cheddar (Trader Joe’s), Gouda (Trader Joe’s) and Chianti Summer Sausage (Trader Joe’s)

For a different take on a salad, I served avocado stuffed with a cherry tomato and Parmesan  mixture. For the main entree, I served Beef Tenderloin with my take on an Au Poivre sauce, and my take on Dauphinoise, and green beans.

Then for Dessert, We had Macarons! I didn’t make these. ( I was feeling a bit lazy) I bought these at Trader Joe’s.

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