MY WAY OF COOKING
My experience with cooking started when I was just a girl. I lived with my grandmother for a year while I was in 5th grade in Three Rivers, Texas. My grandmothers cooking was to die for, so in her small kitchen is where it all started for me. I learned the basics of cooking while standing on a little stool to reach the bowl to mix my first pan of homemade biscuits. After they tu
rned out so well it opened the gates of curiosity and I wanted to learn more. I cooked for the family many years after that trying my recipes out. Later in life when I married, I was introduced to a new way of cooking, Middle Eastern Cuisine (by my Father in Law may he rest in peace). I believe that recipes should be left a little general so that people can use their imagination and judgement. I don’t believe in excessive attention to precision in cooking; when I cook I use my own judgment, depending on how many are eating and how hungry the family is, and a host of other factors in cooking such as how fast you can work, how flexible you are able to be, and whether and what ingredients are on hand. I believe leaving a recipe general offers an opening for creativity and trying new things.
