We might know what you ride and where and with whom and how fast BUT do we know anything 'bout your food histories? Some have pro backgrounds, some have schooling.

Speak of all that here.


I grew up in the South. Can pan fry anything. Can make biscuits or cornbread in my sleep. Outdoor and Game cookery and BBQ are my other areas of experience. I'm also familiar some elements of Cajun and Southwestern styles.

SO, the quest for butter/milk left me with butter, buttermilk, and the rest of the gallon of raw sweet milk. THEN i learns to make ricotta from the while milk. LEFTover is the whey. Learn to make Bread with the whey.

UPON which fresh homemade butter is very very nice.

Again, all firsts. I wasn't really after butter, but the buttermilk (which i haven't even used yet-use it in quickbreads). Never really thought about making cheese at home until Gordon Ramsey showed a kitchen staff how to. Always avoided yeast bread making, as I'd not been around it much and also because I tend to love bread and eat too much of it.

BUT i'm so tired of reading those long ingredient labels every time i pick up a different supermarket loaf. Now it's just five things. HOWEVER will i do without mono/digliceryide hydroixilacated moxidoniums ?!

Each culinary "hurdle" i clear becomes a freedom-a path to simpler, better foods.

Loving the exposure to all these areas-especially basics that i should have already known. Keep it on!

Next to get some good wheat