Me agin. OK, so, I wanted to do a pre-cooking review of the book. I plan on doing this for all the books we choose. You can like a book on sight, and then actually work with it and cook and not like it so much. So, this is not-yet-cooked-from-it review.
So, I am very enamored with Von Bremzen and was excited to see her Spanish book. She writes for Travel and Leisure (yeah like I can afford to even READ that sucka) and Food & Wine Magazine. I like the interesting things she has to say about Spain. For example, she asserts that all the really innovative and interesting new things in gourmet food are happening in Spain... she says the France is "tired." Hm. There are some really interesting chefs in Spain, people she calls Avant Guard. I suppose this is apparent in her book, where she has some weird recipes, like balsamic vanilla ice cream with sardines.
Before I go into the book, let me first outline what I like in a cookbook. Firstly, I have to feel like its something that I can besmirch and soil with no guilt. It should have fingerprints and drips and pages stuck together once I get movin' on it. This usually leaves out "chef cookbooks." Those are the kinds with loads of pictures and glossy paper.... and usually full of recipes that you really dont feel compelled to make. That would be my second criteria... Do I feel COMPELLED to cook the recipes? This is hard to put my finger on, but I know it when I see it.
My favorite cookbook is Sundays At Moosewood, which fills all my criteria. First of all, Moosewood is what taught me how to cook. Sure, all the recipes start with olive oil and "traslucent onions," and they all sort of taste the same... but it taught me a lot about cooking and experimenting. the "Sundays" book goes all over the world. Each section is another country. I felt COMPELLED to cook these recipes the first time I saw them. The fact that they came out great was, of course, also important.
So on to The New Spanish Table. It is broken off into 12 sections: Tapas, Soup, Salads, Eggs, Empanadas, Seafood, Meat, Poultry, Beans & Potatoes, Rice & Pasta, Vegetables, and Desserts.
I don't know a lot about tapas, but I was excited to see a whole bunch of ones that I had never heard of and sounded amazing... like Catalan guacamole (with anchovies!), Goat-Cheese Stuffed Piquillo Peppers, Beet Leaves stuffed with Morcilla (blood sausage! eww...but strangely interesting), and of course deep fried croquettas. I would like to have a party just to serve all that stuff. I'm not much of a soup fan, but if I ever feel the need to make some this will be the first place I go. Basically, every section looks amazing. There are a few pictures, but they are taken from real Spanish kitchens or food vendors. She goes into essayed detail about each region and dish; something I don't normally care for, but found myself motivated to learn more about... she is just really motivational! COMPELLING!
Here are my complaints: I don't care for egg dishes, really... not my favorite. The section on eggs doesn't thrill me. Also, the desserts aren't that thrilling. There are a lot of them made with anise (yick) or some sort of liquer... not my favorite. I've actually never tried a granita, so I can't really comment on that. I will be cooking one of the treats tho... I'll keep it a surprise.
In short, is this a cookbook I would want to own? Hell yes. But then again, I picked it. I'm curious what other people think in tha Klub. I'm sure this book ain't for everybody...
Katy
Monday, April 28, 2008
The Spanish Table...Mill Valley!
Yo yo yo babypops... so I went to the Spanish Table today! In Marin! Whoo-hooo. First off, the Spanish Table is a "chain" store with like three other places in upscale towns... Berkeley, Santa Fe, and Seattle. They specialize in all things Spanish. The author of the book that we are working on for this month's Kookbook Klub recommended it, so I was looking forward to going. I needed to buy some 'cheap' Spanish wine for the Sangria and I wanted to get some nice olive oil.
I went during work hours. I work with developmentally disabled people, and part of our philosophy is getting people with disabilities out there in the real world, not holed up in some gym doing a jigsaw puzzle all day. So, in short, I can do errands at my job, so long as the clients help me find things and are active participants. Boy, did I have active participants! First I had Lisa, who has Downs Syndrome and was voted Down Syndrome Woman of the Year in the 90s. She got her picture taken with that Corky guy from Life Goes On, pretty much the Marlon Brando of Downs. So she's rad. Then I had Alex, who has, jeez, I dunno... he is just kinda strange. He makes dolphin noises "eek eek eek!" and calls random people "fool!" when we pass them. He's of Chinese descent, rail thin, and totally blind. He loves it when i sing that ditty from Saturday Night Live with Stevie Wonder and Frank Sinatra: "You are black and i am white! You are blind as a bat and I have sight!" So he likes to be teased about not seeing shit. He loves to be taken to knew places, especially if you walk him through it, physically and verbally. I knew he would dig The Spanish Table, and that Lisa would dig it too.
So here's how the joint is set up: There's a big ol' wall of wine, for starters. I'm not really a wine person, but if I was I'm sure I would enjoy it. Then there's a big ol wall of olive oil, sardines, anchovies, octopus... all sorts of things in tins. Then there is the Pimenton, and saffron... stuff like that. They have the world's biggest paella pan. Seriously. It's like five feet across. Now that, my amigos, is La Paella.
The lady who worked there was really nice and I showed her what i wanted to make in the cookbook. She pointed out some nice wines for sangria, since I have decided to make all the sangria since I am the host. One was called Tres Ojos. I asked Lisa if she knew what that meant. She said nope. I said "three eyes." What a freakin' cool name, for anything! Then I said to Al, dude, three eyes? You got no eyes. And he laughed and made dolphin sounds.
My favorite thing about this store is the aprons. They are flamenco dancer style, with flouncy ruffles at the bottom. I put one on Lisa, a red one with big white polka dots. She looked like Minnie Mouse. It was really cute.
After that we went and got ice cream. I was sort of pissed. I asked the teen behind the counter if they had kid's servings. She said "only for kids," I'll have to charge you full price." OK think about this.... what is the fucking difference if I am a kid or not, or if Lisa or Alex is? A lot of disabled people cant eat all that. Anyway, this policy is INSANE. I'm writing a letter. I mean come on, what are they losing by giving us a child's portion and charging us for a child's portion? Grrrrrrrrr. Yeah this has nothing to do with La Paella. It just pisses me off.
Over n Out...
La Katy
I went during work hours. I work with developmentally disabled people, and part of our philosophy is getting people with disabilities out there in the real world, not holed up in some gym doing a jigsaw puzzle all day. So, in short, I can do errands at my job, so long as the clients help me find things and are active participants. Boy, did I have active participants! First I had Lisa, who has Downs Syndrome and was voted Down Syndrome Woman of the Year in the 90s. She got her picture taken with that Corky guy from Life Goes On, pretty much the Marlon Brando of Downs. So she's rad. Then I had Alex, who has, jeez, I dunno... he is just kinda strange. He makes dolphin noises "eek eek eek!" and calls random people "fool!" when we pass them. He's of Chinese descent, rail thin, and totally blind. He loves it when i sing that ditty from Saturday Night Live with Stevie Wonder and Frank Sinatra: "You are black and i am white! You are blind as a bat and I have sight!" So he likes to be teased about not seeing shit. He loves to be taken to knew places, especially if you walk him through it, physically and verbally. I knew he would dig The Spanish Table, and that Lisa would dig it too.
So here's how the joint is set up: There's a big ol' wall of wine, for starters. I'm not really a wine person, but if I was I'm sure I would enjoy it. Then there's a big ol wall of olive oil, sardines, anchovies, octopus... all sorts of things in tins. Then there is the Pimenton, and saffron... stuff like that. They have the world's biggest paella pan. Seriously. It's like five feet across. Now that, my amigos, is La Paella.
The lady who worked there was really nice and I showed her what i wanted to make in the cookbook. She pointed out some nice wines for sangria, since I have decided to make all the sangria since I am the host. One was called Tres Ojos. I asked Lisa if she knew what that meant. She said nope. I said "three eyes." What a freakin' cool name, for anything! Then I said to Al, dude, three eyes? You got no eyes. And he laughed and made dolphin sounds.
My favorite thing about this store is the aprons. They are flamenco dancer style, with flouncy ruffles at the bottom. I put one on Lisa, a red one with big white polka dots. She looked like Minnie Mouse. It was really cute.
After that we went and got ice cream. I was sort of pissed. I asked the teen behind the counter if they had kid's servings. She said "only for kids," I'll have to charge you full price." OK think about this.... what is the fucking difference if I am a kid or not, or if Lisa or Alex is? A lot of disabled people cant eat all that. Anyway, this policy is INSANE. I'm writing a letter. I mean come on, what are they losing by giving us a child's portion and charging us for a child's portion? Grrrrrrrrr. Yeah this has nothing to do with La Paella. It just pisses me off.
Over n Out...
La Katy
Saturday, April 26, 2008
Hello...
Katy may have had a few indulgences in her bio about me, but mostly on point.
Since it seems customary, and as I am "new" member to this "seasoned" (ha ha) group of KookBook aficionados, I thought I'd write a little hello...
My name is Scott, I work for the same non-profit as Katy. She says program coordinator, I'd like to think of myself more as her BOSS. I jest...(partially) Actually, our boss says the only reason I got the job is because Katy said I was "smart". So, there's that straightened out. I have been called Deuce, thanks to the Shanz and Katy. I do have the pipe dream of raising buffalo, back in Big Sky Country and would like to become an advocate/lobbyist for people with disabilities.
My Pops, does like Soundgarden. We went to a concert with Katy, and they both sang along together. He's an operating room nurse, and all around good guy. Funny and entertaining. He has and continues to teach me how to cook, ever since I was little kid. We live together in our bachelor pad in the rockin Union City!
As far as the cooking, yes we have a little rotisserie oven. It's more of a glorified toaster oven, although it would be sweet to have an industrial one. We aren't really "serious" cooks, but enjoy doing it. Neither of us are "cookbook" cooks, but we're excited and ready for the Klub!
Aside from the delicious food, I am excited to meet you all. I have had the pleasure of meeting some of Katy's friends and must say they have all been such awesome people, that I'm sure those of you I haven't met will be as well.
We're thinking of some grilled options, but not for sure yet. In closing, good call on this cookbook!
Since it seems customary, and as I am "new" member to this "seasoned" (ha ha) group of KookBook aficionados, I thought I'd write a little hello...
My name is Scott, I work for the same non-profit as Katy. She says program coordinator, I'd like to think of myself more as her BOSS. I jest...(partially) Actually, our boss says the only reason I got the job is because Katy said I was "smart". So, there's that straightened out. I have been called Deuce, thanks to the Shanz and Katy. I do have the pipe dream of raising buffalo, back in Big Sky Country and would like to become an advocate/lobbyist for people with disabilities.
My Pops, does like Soundgarden. We went to a concert with Katy, and they both sang along together. He's an operating room nurse, and all around good guy. Funny and entertaining. He has and continues to teach me how to cook, ever since I was little kid. We live together in our bachelor pad in the rockin Union City!
As far as the cooking, yes we have a little rotisserie oven. It's more of a glorified toaster oven, although it would be sweet to have an industrial one. We aren't really "serious" cooks, but enjoy doing it. Neither of us are "cookbook" cooks, but we're excited and ready for the Klub!
Aside from the delicious food, I am excited to meet you all. I have had the pleasure of meeting some of Katy's friends and must say they have all been such awesome people, that I'm sure those of you I haven't met will be as well.
We're thinking of some grilled options, but not for sure yet. In closing, good call on this cookbook!
New Memberz...
These guys can come on and do their own intros, too, but we have four new people who will be joining us!
Will Harper is a total douche. He is the managing editor at the SF Weekly. He really likes that band Disturbed and the Indigo Girls. Which brings me to his girlfriend, Annika, one of the top ten greatest women I know. She used to be gay but Will's mojo is apparently so powerful that she now has gone straight. She works at an architectural firm. Annika has the dubious distinction of being the first person I ever met out here when I decided to go West. This is a terrible introduction to two of my favorite people. Oh well.
Scott Blood is a dude I mentioned briefly in an email. He is the program coordinator at my job, and, at the tender age of 22, earned the knickname "Deuce" from me and Shannon. Now he is creeping up on 24 (heavens!) and is ready to do grown up shit like tha Klub. Actually he is very into cooking and got giddy when he saw the cookbook. His dad is pretty rad, too... he likes Soundgarden. He will be coming along to tha Klub too. They are serious cooks and even own a rotisserie oven. I mean, only Safeway has rotisserie ovens! Wowser.
Floyd is my main man. He's so cool that I told him he didnt even have to cook to show up. He probably wont (show up, that is) cuz he has a very busy punk rock show schedule. He works for Fat Wreck Chords and at the Hemlock. Floyd reads more than anyone I know, even my mom, and that is saying something. We once fought about Orville Redenbacher for 2 hours. Sometimes we fight, usually about totally stupid shit. I love me some Floyd.
Okie Doke... that's about it. Tha Klub is getting sizable, but not everyone will be able to show up each time, and there will be flake-age down the line, trust me. Call this the Kookbook Klub Surge, only hopefully this one will actually be a success.
xoKaty
The New Spanish Table, Anya Von Bremzen
Will Harper is a total douche. He is the managing editor at the SF Weekly. He really likes that band Disturbed and the Indigo Girls. Which brings me to his girlfriend, Annika, one of the top ten greatest women I know. She used to be gay but Will's mojo is apparently so powerful that she now has gone straight. She works at an architectural firm. Annika has the dubious distinction of being the first person I ever met out here when I decided to go West. This is a terrible introduction to two of my favorite people. Oh well.
Scott Blood is a dude I mentioned briefly in an email. He is the program coordinator at my job, and, at the tender age of 22, earned the knickname "Deuce" from me and Shannon. Now he is creeping up on 24 (heavens!) and is ready to do grown up shit like tha Klub. Actually he is very into cooking and got giddy when he saw the cookbook. His dad is pretty rad, too... he likes Soundgarden. He will be coming along to tha Klub too. They are serious cooks and even own a rotisserie oven. I mean, only Safeway has rotisserie ovens! Wowser.
Floyd is my main man. He's so cool that I told him he didnt even have to cook to show up. He probably wont (show up, that is) cuz he has a very busy punk rock show schedule. He works for Fat Wreck Chords and at the Hemlock. Floyd reads more than anyone I know, even my mom, and that is saying something. We once fought about Orville Redenbacher for 2 hours. Sometimes we fight, usually about totally stupid shit. I love me some Floyd.
Okie Doke... that's about it. Tha Klub is getting sizable, but not everyone will be able to show up each time, and there will be flake-age down the line, trust me. Call this the Kookbook Klub Surge, only hopefully this one will actually be a success.
xoKaty
The New Spanish Table, Anya Von Bremzen
La Paella
Ok so I admit it, I'm scared to make paella. Are any of you going to do it? They make it sound so... er... importante. Muy. Like you need a paella pan, and snails from Spain. And you know what? I have never even eaten la paella. What if it just tastes like Uncle Ben's with saffron? It's a lot of work and maybe la paella just isn't something to write home about in the first place. Still, I feel like the Spanish Table Kookbook Klub wouldn't be autentico without a paella. I'm torn.
Today I am going to the Spanish Table store in Berkeley to see what she's got. Hopefully I will be able to find the Spanish wines that the sangria's call for, but I also want to get some really flavorful Spanish olive oil. Yeah I also want one of those cute flamenco aprons. Perchance I will ask about La Paella. (I'm sorry, but I'm going to have to insist that we all refer to it that way.)
Do you know what you are kooking yet?
Katy
The New Spanish Table, Anya Von Bremzen
Today I am going to the Spanish Table store in Berkeley to see what she's got. Hopefully I will be able to find the Spanish wines that the sangria's call for, but I also want to get some really flavorful Spanish olive oil. Yeah I also want one of those cute flamenco aprons. Perchance I will ask about La Paella. (I'm sorry, but I'm going to have to insist that we all refer to it that way.)
Do you know what you are kooking yet?
Katy
The New Spanish Table, Anya Von Bremzen
Tuesday, April 15, 2008
New to Kookbook Klub
A little info about myself to add to Katy's earlier bios...
Hi, my name is Crystal. I live in Emeryville with several dudes(one of which is my boyfriend)and work in San Rafael at Factor 5, a video game company(even more dudes) I just started at this month. So I spend my day staring at my dual screen monitors, making 3D art that you will eventually be able to play with! Well, maybe not you, but I will because I love me some video games. I also play softball with Shannon and her beau Tim, and I have a fondness for almost all furry creatures, the smaller the better. My roommate Sam may be my cooking partner. He's a budding culinary genius, but can't quite commit due to a grueling work schedule (he delivers for La Farine) and his band practice.
Looking forward to meeting you all.
--Crystal
Hi, my name is Crystal. I live in Emeryville with several dudes(one of which is my boyfriend)and work in San Rafael at Factor 5, a video game company(even more dudes) I just started at this month. So I spend my day staring at my dual screen monitors, making 3D art that you will eventually be able to play with! Well, maybe not you, but I will because I love me some video games. I also play softball with Shannon and her beau Tim, and I have a fondness for almost all furry creatures, the smaller the better. My roommate Sam may be my cooking partner. He's a budding culinary genius, but can't quite commit due to a grueling work schedule (he delivers for La Farine) and his band practice.
Looking forward to meeting you all.
--Crystal
Wednesday, April 9, 2008
Shopping for Sardines
I am, er, "lucky" enough to work in Marin, which for a town near San Francisco with so many rich people, has a deficit of good restaurants. They do, however, have some great gourmet grocery stores. I have been hitting all of them to see how hard it will be to find some of the ingredients in the book.
I thought that I wanted to make the strangest thing in the book, at least to me, the sardines with balsamic vinegar vanilla ice cream. Ewwwww. But I bet they will be surprising. The recipe calls for sardines, which you clean and marinate. I have never seen a sardine and was surprised at how big they are, about the size of a banana. First I went to Whole Foods, where they were all layed out all nice in the fish section. I asked the fishmonger dude if he could scale and bone them. He stared at me, then said, well we can cut their heads off and gut them, but by the time we take all the bones out you wont have any meat. In short, he didn't recommend it. Not wanting to just take his word for it, I went to Woodlands Market in Kentfield, where Sean Penn shops. Its a smallish highend market with an amazing meat and fish counter. They didn't have sardines in stock but could order them if I got at least seven pounds! Argh. I asked if they would bone them and all that, and they said its a big pain and really hard, and by the time they did all that it would cost me $70 bucks. Goddamn! Who the hell eats sardines when they are so much trouble?
In the book Von Bremzen makes boning them sound so dang easy, but I have a feeling I will end up with a huge mess and probably some frustrated tears. So, sorry folks, I am not cooking a sardine recipe! Octopus, on the other hand...
KATY
I thought that I wanted to make the strangest thing in the book, at least to me, the sardines with balsamic vinegar vanilla ice cream. Ewwwww. But I bet they will be surprising. The recipe calls for sardines, which you clean and marinate. I have never seen a sardine and was surprised at how big they are, about the size of a banana. First I went to Whole Foods, where they were all layed out all nice in the fish section. I asked the fishmonger dude if he could scale and bone them. He stared at me, then said, well we can cut their heads off and gut them, but by the time we take all the bones out you wont have any meat. In short, he didn't recommend it. Not wanting to just take his word for it, I went to Woodlands Market in Kentfield, where Sean Penn shops. Its a smallish highend market with an amazing meat and fish counter. They didn't have sardines in stock but could order them if I got at least seven pounds! Argh. I asked if they would bone them and all that, and they said its a big pain and really hard, and by the time they did all that it would cost me $70 bucks. Goddamn! Who the hell eats sardines when they are so much trouble?
In the book Von Bremzen makes boning them sound so dang easy, but I have a feeling I will end up with a huge mess and probably some frustrated tears. So, sorry folks, I am not cooking a sardine recipe! Octopus, on the other hand...
KATY
Chrissy Bio!
Hiya... Chrissy told me some more about herself! I cant figure out how to go and edit what i already wrote so I'm putting it in a new posting:
Chrissy works at Williams-Sonoma doing the corporate sort of writing, and adjunct at City College teaching English to the masses. She also does a little food writing at SF Station and recently the Onion, too. She's a self-described "cookbook hoarder." Yay!
Chrissy works at Williams-Sonoma doing the corporate sort of writing, and adjunct at City College teaching English to the masses. She also does a little food writing at SF Station and recently the Onion, too. She's a self-described "cookbook hoarder." Yay!
Tuesday, April 8, 2008
Kookbook Klub In Full Effect
Hi and welcome to Kookbook Klub! I am trying to figure out this blog thing so bear with me.
Our first Klub will meet May 4th and we will be doing this book:
The New Spanish Table by Anya Von Bremzen. Katy (me) is hosting. I first came upon this book when I was looking at a story about the best cookbooks of the year in Food & Wine magazine, which is my current favorite cooking mag. I wrote down the recipe they featured then promptly lost the piece of paper. When I bought the book I thought the recipe would jump out at me... but it didn't. I'm thinking it was the roquefort and pear risotto though, since I always dig new risotto recipes.
Here are the members of our club... that I know personally. We have some new people, and significant others that I don't know as much about but am really excited to meet!
Members:
Katy St. Clair: loves to cook and write, also digs guinea pigs and crossword puzzles. REALLY loves organized activities around food and friends and meeting new people, so is super excited bout Kookbook Klub.
Kitty Faria owns the bar Kitty's in Emeryville, shares her time between Brazil and the Bay Area. You may also know her from KALX or her many DJ gigs.
Shannon West has a Masters in psychotherapy and works at JFK University. She also plays softball but is surprisingly not a lesbian. Her boyfriend Tim is a bookseller at Pegasus and will also be joining us! He loves Scrabble, too.
Marta Berry used to work with Katy at the Express and they are old friends. Marta went to a fancy cooking school on the East Coast, cant remember what its called but its the big one. And she is a bonified pastry chef! She's probably tired of making dessert but hopefully she will throw down at least once.
Jennifer Maerz is the music editor at the SF Weekly. She rawks pretty hard and used to work at the Stranger, the best damn weekly in the country, IMHO. She also knows Dr. Drew Kapinksky or however you spell that, AND Dan Savage, so I'm sure she will be down to give us some sex tips. Just kidding. Her friend Chrissy is joining us too and I can't wait to meet her... She already owned the book I picked so Im thinkin she's pretty hardcore in the cooking department.
Tiffany Romain is getting her PhD at Stanford in medical Anthropology. She has a darling lil child and a great husband, both of which I am dying to meet at the first Kookbook Klub!
Jen Loy is a writer who you might known from her tenure at Mama Buzz Cafe and Kitchen Sink magazine. Her hubby will be joining us as well!
Frances Reade used to work with me at the Weekly. She is an amazing writer and probably an amazing cook. She is so creative that Im sure she is... her boyfriend Ben will be joining us as well too. He's a sweetie.
Michelle Turner is the best cook I know. By day she does PR for Bulldog Reporter, and at night she turns into the foremost expert on Dr. Phil trivia. She also writes for the Express, where she had her own food column for awhile. It is her dream to teach cooking classes to children. And then eat them.
Our first Klub will meet May 4th and we will be doing this book:
The New Spanish Table by Anya Von Bremzen. Katy (me) is hosting. I first came upon this book when I was looking at a story about the best cookbooks of the year in Food & Wine magazine, which is my current favorite cooking mag. I wrote down the recipe they featured then promptly lost the piece of paper. When I bought the book I thought the recipe would jump out at me... but it didn't. I'm thinking it was the roquefort and pear risotto though, since I always dig new risotto recipes.
Here are the members of our club... that I know personally. We have some new people, and significant others that I don't know as much about but am really excited to meet!
Members:
Katy St. Clair: loves to cook and write, also digs guinea pigs and crossword puzzles. REALLY loves organized activities around food and friends and meeting new people, so is super excited bout Kookbook Klub.
Kitty Faria owns the bar Kitty's in Emeryville, shares her time between Brazil and the Bay Area. You may also know her from KALX or her many DJ gigs.
Shannon West has a Masters in psychotherapy and works at JFK University. She also plays softball but is surprisingly not a lesbian. Her boyfriend Tim is a bookseller at Pegasus and will also be joining us! He loves Scrabble, too.
Marta Berry used to work with Katy at the Express and they are old friends. Marta went to a fancy cooking school on the East Coast, cant remember what its called but its the big one. And she is a bonified pastry chef! She's probably tired of making dessert but hopefully she will throw down at least once.
Jennifer Maerz is the music editor at the SF Weekly. She rawks pretty hard and used to work at the Stranger, the best damn weekly in the country, IMHO. She also knows Dr. Drew Kapinksky or however you spell that, AND Dan Savage, so I'm sure she will be down to give us some sex tips. Just kidding. Her friend Chrissy is joining us too and I can't wait to meet her... She already owned the book I picked so Im thinkin she's pretty hardcore in the cooking department.
Tiffany Romain is getting her PhD at Stanford in medical Anthropology. She has a darling lil child and a great husband, both of which I am dying to meet at the first Kookbook Klub!
Jen Loy is a writer who you might known from her tenure at Mama Buzz Cafe and Kitchen Sink magazine. Her hubby will be joining us as well!
Frances Reade used to work with me at the Weekly. She is an amazing writer and probably an amazing cook. She is so creative that Im sure she is... her boyfriend Ben will be joining us as well too. He's a sweetie.
Michelle Turner is the best cook I know. By day she does PR for Bulldog Reporter, and at night she turns into the foremost expert on Dr. Phil trivia. She also writes for the Express, where she had her own food column for awhile. It is her dream to teach cooking classes to children. And then eat them.
Subscribe to:
Comments (Atom)