Oh thank you so much! How nice of you. You're welcome! And of course, with you, all our Tattlers friends I'm not a professional cook in any way, but I've learned to cook with love for my children (all grown up now) and family and friends. I think love is the main ingredient,but not love for food or cooking, but for the ones you are preparing it for. Because you want to make them happy and stay healthy and look after them.I want to stay at your place and experience your hospitality! I prepare fresh, abundant food and obviously Asian inspired recipes. You, my friend, are an inspiration. I would starve at the shiteau. The small restuarant which @billybud has sussed out would be the only place I could eat. I am not a food snob, just a home cook, but I do know about nutrition, taste and freshness of product - everything lacking in the shiteau kitchen.
Once one of my daughters organized an important one week seminar for people coming from many parts of the world and I was requested to cook meals. I had never cooked for 15 people twice a day before and I wanted to keep it fresh, healthy, nourishing, aboundant and tasty and.... easy to digest!
It was a success! They even found a surname for me: Annapurna: the hindu goddess of nourishment! ahahaha. Well, I must say I don't know where I found the strength - and the gout - to do it, but I enjoyed every moment of it.
So, yes, you are all welcome at my table.
Food and love go hand in hand. There is no nourishing or joy in food if it is not prepared with love.I hear you on the double jeopardy of checking in here as a relief from current events. Is Dana's risotto worse than.....
In a way, it is. Malice and pretension infuses into the food.
I've been thinking about Zen Buddhism and cooking lately. Edward Espe Brown, my candidate for most influential 20th c chef (Alice Waters' older, hipper, purer OG). Just located his movie on Youtube, How to Cook Your Life. Highly recommended. Aaauuuooooommmmmmmmm.
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