I began seriously learning how to cook in college when I was going out with my boyfriend, now husband, who is a vegetarian. I began to experiment with tofu, whole wheat pasta, garlic, lots of nuts, cheese, vegetables and many of France Moore Lappe's recipes. Consequently, years later I'm good at many aspects of cooking, but am not very knowledgeable about meat, even tho I eat it occasionally. My meals are influenced by the seasons, my garden, farmer's markets, the challenge of a recipe, holidays, or, what's on sale. When I was active in our local herb guild (eventually becoming president), I collected many herb plants that members were eager to share. Now I have an abundance of herbs, but not always sure what to do with them. I love chocolate, dried apricots, trying every variety of fruit imaginable and, well, Chicago-style hot dogs.
What is the strangest food you have ever eaten?
Morrel mushrooms from a brown paper bag picked fresh from the forest by a friend of a naturalist friend.
What do you cook when home alone?
Hamburgers, because no one eats meat besides me.
Your most treasured kitchen possession:
My mother's wood rolling pin with red handles, my grandmother's fruitcake recipe she wrote in red ink, my mother-in-law's church cookbooks, and knife sharpening skills from my dad.
The ideal number of guests for a dinner party is:
8
