February 17, 2014
A true Ploughman's lunch. Aged white cheddar, seedy bread, a crispy apple, breakfast radish, cultured butter, and a pile of pickled onions
Yes! I am passionate about cooking!
I enjoy cooking traditional foods from scratch, such as soups from clear bone broth, homemade cheese and homemade liqueurs. I prefer to keep things simple and seasonal, incorporating many fresh, local vegetables. I mostly stay in the range of French, Italian, and other Mediterranean cooking, but recently I have been teaching myself how to cook some traditional Chinese and Japanese dishes as well. I am an acupuncturist and Chinese herbalist, and have been trained in the healing properties of food, so that philosophy underlies all the food that I joyfully prepare.
I was browsing through Meetup and stumbled across your page.
Hi! I am a young wife and mother with a voracious appetite for books, food, forests, streets, and all other keen and strange inventions of man and nature.