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This Week in 'New York Times' Food News
@catybarb - if you are interested, I will cheerfully share my pepperoni roll recipe. I'm here in the Mountain State and just getting ready to make a batch for my son's birthday party. Thanks, Serious Eats. I would have missed this article if not for your link.
Cook the Book: '660 Curries' by Raghavan Iyer
In my mid-twenties, when a new boyfriend suggested an evening at his favorite Indian restaurant. I was smitten, both with the food and the boy!
How old were you when you first started cooking?
One of my earliest food memories involves helping my mom make pigs-in-blankets at around 3 or 4. At 5, I sustained a nasty (requiring multiple trips to the doctor) burn while standing on a chair to help stir pots. By 7 or 8, I was combing magazines looking for recipes to try. I don't know if my single mom was too tired to argue or if she actually had faith in my abilities, but she always let me experiment in the kitchen. My son, now 5, is similarly motivated by food and often cooks with me. Yesterday, he helped make scrambled eggs & guacamole. The only problem with this is his desire to create recipes - his father can attest to the "cookies" made with flour, water, sugar and various spices, rolled to about 1" thick and baked in the toaster oven. Yum. Dad liked them so much he had to save them for work the next day! If he sustains his interest in cooking, he will have the happiest Mom in Momville because I love the opportunity for us to bond over a common interest.
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I like to keep it simple -dijon and whatever kind of decent cheese I have around on good chewy bread.