Hello all. After posting twice I thought I'd better introduce myself already.
I'm on the East Coast, living in the same city where I was born and raised. (Think cheesesteaks -- yes, you've got it...) After years of toiling in the vineyards of public health and human services, I lucked into very early retirement this past summer and am now making Major Life Changes.
I'm moving in a few months to a small town in Eastern Europe, about a twenty-minute drive from the village where one of my grandparents was born. I have a lot of family there as well as my future DH. (After three years of a long distance relationship we are finally going to be living in the same place!) I love to cook and future DH is a pleasure to cook for because he thinks everything I make is wonderful.
I'm especially interested both in expanding my repertoire of Eastern European dishes and also in trying out anything new in the soup/stew/casserole department. I'll be in a place where they don't sell much in the way of boxes or bags of stuff to which you just add water or maybe a little milk -- convenience foods are rare there -- so old-time cooking-from-scratch is what I'm after.
I can't think of anything fascinating to add, so I guess that's it...
I'm on the East Coast, living in the same city where I was born and raised. (Think cheesesteaks -- yes, you've got it...) After years of toiling in the vineyards of public health and human services, I lucked into very early retirement this past summer and am now making Major Life Changes.
I'm moving in a few months to a small town in Eastern Europe, about a twenty-minute drive from the village where one of my grandparents was born. I have a lot of family there as well as my future DH. (After three years of a long distance relationship we are finally going to be living in the same place!) I love to cook and future DH is a pleasure to cook for because he thinks everything I make is wonderful.
I'm especially interested both in expanding my repertoire of Eastern European dishes and also in trying out anything new in the soup/stew/casserole department. I'll be in a place where they don't sell much in the way of boxes or bags of stuff to which you just add water or maybe a little milk -- convenience foods are rare there -- so old-time cooking-from-scratch is what I'm after.
I can't think of anything fascinating to add, so I guess that's it...
