Cooking and enjoying good food is among my very first memories. My mother was the consummate country chef. She didn’t merely cook food she transformed it. She took what meager supplies she had on hand, added them to what she could garner from our country home-place, and served up scrumptious meals. Her enthusiasm for making something good to eat was unwavering and contagious and never failed to elicit thankful compliments from all those who were fortunate enough to eat at her table.
My cooking experience was acquired from a very early start, about the age of 3, when I donned my own apron, especially made for me from material that had strawberries on a pale blue background the color of the Georgia sky. I loved to stand on my knees in my highchair at the kitchen counter and help Mama string beans, shell peas or stir some kind of batter, or stir gravy thickening in a cast iron Dutch oven much too heavy for me to wield accidentally off the stove. By the age of six, I knew how to make piecrust and was a frustration to my Daddy for doing so. He was astounded first by my pie, then again after learning I’d picked all the green apples off a small apple tree he was trying to baby along. I’d picked every apple, from the tree finally seeing some fruit after many barren years, to make my first apple pie.
We were country children, always expected to contribute to our family’s life by sharing in the work it took to have a family life. When both our parents worked at jobs, as most did, my older sister and I were expected to have our “supper” ready when they returned home from their jobs each late afternoon. She was 11 and I was 6. By the time I was a teenager, I was hooked on cooking and all that went with it.
I am not classically trained, but I’m trained on the classics. After over 45 years of managing food preparation, cooking, shopping, meal planning, entertaining, commercial cooking, and enjoying food prepared by some of the finest chefs in the world, I’m ready to kick back and contribute what I can to making all the aforementioned components of eating a greater joy for everyone who cares to participate.
Thank you for stopping by our website. Truly, we are delighted to have you look over what we have to offer and hope you find a wealth of usable information here. We understand that there are innumerable blogs and recipe sites to offer up a million great food helps, so our happiness at having you here is not measurable.
As you come by on a regular basis, you’ll become familiar with our consistent effort to keep good “old” ideas handy in this fast paced food world of sophisticated palates. You will notice our dedication to finding new uses for old favorite ingredients and enjoy the personal success of participation as you discover how hard we work with you to keep adding to your take on cooking new delicious foods for hungry tummies and your repertoire of favorite dishes.
~BAPantryGourmet.com’s MISSION STATEMENT~
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- To inspire ideas of putting together meals mainly from what is already on hand in the fridge, freezer and pantry
- To inspire adaptation i.e. “What else can this be?” or “How can I make this better, healthier, fit our food needs; fit our budget; fit our resource availability? How can I make this easier and faster?“
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