NoraC
Senior Cook
Having lurked awhile, I am glad to introduce myself now that I have joined.
I am looking forward to being able to ask questions to follow up on the very informative threads I have been reading. Totally self taught, my reciprocating ability to answer questions will be limited. However the very quirkiness of what I know might be just the thing for someone's use.
For your use in evaluating what I offer, I can say that I am a devoted home cook, with a slightly larger skill set than that implies. My broadest local reputation is for yeast breads. I am also infamous for a wide range of ethnic cuisines. Before a life changing event, I was an organic gardener, who, while never wanting to be restricted to what I could sustainably grow, very much liked that fact that the majority of our food did come from that source. Years of party hosting have expanded to a nice set of catering skills. I donate those for charities or those in need, usually at the 30 to 70 person range, but have routinely done up to 500 for informal events and once a year participate with a trained chef in a formal, multicourse seated event. I hate making desserts.
I am looking forward to being able to ask questions to follow up on the very informative threads I have been reading. Totally self taught, my reciprocating ability to answer questions will be limited. However the very quirkiness of what I know might be just the thing for someone's use.
For your use in evaluating what I offer, I can say that I am a devoted home cook, with a slightly larger skill set than that implies. My broadest local reputation is for yeast breads. I am also infamous for a wide range of ethnic cuisines. Before a life changing event, I was an organic gardener, who, while never wanting to be restricted to what I could sustainably grow, very much liked that fact that the majority of our food did come from that source. Years of party hosting have expanded to a nice set of catering skills. I donate those for charities or those in need, usually at the 30 to 70 person range, but have routinely done up to 500 for informal events and once a year participate with a trained chef in a formal, multicourse seated event. I hate making desserts.
Welcome to DC.
