| Dear Foodies, |
| Welcome to Cooking with Anita! It was a long time since I wrote to you. My computer skills are about on level with our 2 year old grand-daughter’s. In other words, computers have lots of funny buttons to press but I have no idea what will happen when I do so. With the kind help from an expert I am taking some baby steps to make me able to communicate on this space. |
| I am reading 16 cooking magazines every month plus a lot of cook books and I am finding lot’s of delicious recipes to try out. I put the best of them on menus and offer them to you. We actually have about 60 different menus to pick from right now. The Italian ones are still the most asked for. Good! I love Italian food! |
| A wonderful young woman, Nadine, is assisting in the kitchen as often as she can. She is busy working for Microsoft but took time off and went to Paris, to Cordon Bleu, and learned classic French cooking. She will teach you how to handle knives, how to whip up a mayonnaise, how to handle pastry dough, and other useful techniques. |
| In spring we remembered Titanic by a special "Last Supper on Titanic" evening. We prepared the actual menu from the ship’s dining room (First Class, of course). The guests came dressed up in everything from tuxedos to flippers and diving glasses. |
| Last fall we celebrated "The Roaring Twenties" complete with Flappers, Al Capone, and bath tub gin (not really)..... We had the music and drinks from the time and the lots of yummy appetizers and desserts. |
| Please let me know if you have an idea for some special time or occasion that can be translated into a cooking event. |
| Take a trip to a farmer’s market if you have a chance. The fresh vegetables are so inspiring! Not to mention the fruit! |
| All for now! |
| Anita |