About me
Most days, I'm fine eating what I need to survive on the fly (too busy), but need to get out of that rut and spend more time on meals with husband and daughter.
We prefer robust flavors brought out by simple cooking of healthy/wholesome, fresh foods that pair with (mostly) red wine. Husband is primarily vegan and the better chef. He's softened re: dairy items--nice, as we can now share some beloved cheeses--so we're basically a vegetarian family. My 3 year old is a hardy eater and likes quite a lot for her age. We're big fans of Mediterranean & Mid-Eastern food (he's Italian, I'm Armenian) and generally enjoy cooking. Have a nice chef's kitchen we don't use enough!
We're interested in exploring meals and methods for cooking and eating together, cool slants on vegetarian foods, and ways to incorporate our supply of spices we forget to explore. Looking forward to meeting you all!
Lisa
Cooking Influences
We're big fans of Mediterranean & Mid-Eastern food (he's Italian, I'm Armenian...lived in Spain) and generally enjoy cooking. Also love fresh Asian (Thai, etc.)
I grew up with influences from Dad's side--Nana spent hours turning out her perfect Armenian dishes when she visited--and Mom's--originally southern (though she'd evolved past fried/sugar by the time I came around) turned into busy-working-mom: "I can toss a few things together that taste as good as the slaved-over dishes" (she thought old mideast recipes were designed to keep multi-generations of women occupied when they were stuck living together ;).
Husband is from a long line of Sicilian turned New England Italians; his memories are of grandma plopping thirds onto their plates even after they'd said "no thanks". He hates it when I try to toss things into pasta dishes that aren't meant to go together...so I keep doing it, of course ;).
United States Chef
Follow her
July 7, 2008Great to have you on the site, Lisa. Your husband might like Nate Appleman's (SPQR / A16) Brussels Sprouts. They're amazing...
