Eleven years ago, while living in Europe, I made all of my food from scratch and spent much time in my kitchen preparing food. I would dream that I would have food already half prepared and only need to put in the microwave, press a button, and eat a wonderfully prepared meal in a matter of minutes. In March of 2000, I was boarding a plane to go to this beautiful country. The all you can eat buffets were absolutely bewildering to me, as I could not figure out how an establishment could possibly profit by allowing people to eat until they dropped. I have attempted the experiment myself on multiple occasions, which had immediately resulted in exponential growth of my thighs. The need to buy new clothing was soon looming on the horizon, as I was unable to fit into any of the garments that I had brought with me from home. In order to battle the rapid expansion program that my body had seemed to embark upon all by itself, I had signed up for a gym membership. Alas, my jogging and cycling rituals did not seem to bring about any sort of buttock reduction despite the fact that I started to monitor my portion sizes. Surprised at just that, I began to read the labels on the food with which I had stocked my pantry. Sugar and syrup were the only things that made sense to me – which is when I started to realize what my grandmother meant by saying that cooking is a science. Apparently, the wise men in lab coats have turned the art of transforming nutrients into lard long before they actually reach the stomach. Skillfully greasing the wheels of food processing, they have made food convenient, yet full of additives that void it of nutritional value. Horrified at what sodium phosphate or annetto may look like if I suddenly saw them when I rounded a corner, I immediately started a missile campaign during which the entire contents of my fridge were launched into
the trashcan. That was precisely the reason why I found myself putting on an apron and getting out the spatulas once again. To think that I was consuming ferrous sulfates and xantham gum was absolutely breaking my heart. From now on, I was a cook on a mission. When cooking my own food, I can control the ingredients, cooking time, and the caloric intake. I use minimal amounts of extra virgin olive oil to fry and sauté with, pick only the freshest ingredients, bottled water, and add my own
variations to the recipes. I make my own preserves, jams, buttermilk and yogurt, and even salad (website hidden) is my life’s passion – it is what brings me joy. I love going to the market and picking out the best fruit and vegetables, consult with specialists at the herb markets, and experiment with the new spices. My relatives have enjoyed the dishes I have prepared for years, so please let me bring a touch of Eastern European cuisine to your breakfast, business meeting, lunch party, or a special occasion! I am a State Certified Food Handling Manager. I also enjoy learning about American as well as world history. The beautiful music and songs from the past have always delighted me. My interest are as diversified as the music from grand opera with Caruso to rock and roll with Elvis Presley. In addition, I studied photography in college while in Eastern Europe. In Europe, most people speak several languages because of so many diversified cultures. As a result, I speak four languages today.
I am proud that I was nominated twice as a Best Bed and Breakfast of the year for (phone number hidden) (Best in Southwest), (phone number hidden) ( Top Nine Best Innkeepers in USA).