the saying goes, I may not know a lot about art, but I know what I like.
The same goes with me and cooking. I'm slowly but steadily building
up an arsenal of foods I like, some of which I inherited from my mother,
others of which I've acquired from other sources, and some I've either
developed or totally customized.
- This is my brother's so-simple-it's-annoying fetuccini alfredo
recipe. Learn it, love it, live it.
visitors have pointed out that they are definitely not into
spicy food (what is this world coming to?), so I've taken the liberty
of noting which recipes -- as listed -- might endanger the tastebuds
of the spice-impaired.
for the dancing chili pepper --
-- you crazy spice-addled lemurs.)
even it-really-ought-to-be-legendary Chili
Beauchamp can be lowered in heat by those willing to tinker with
the recipes. (And let me know
the results, OK?)