• Saturday night feast
• Roasted Bell Pepper Salad Dressing
• Eggplant Parmesan
• Recipes of the Week
• Spicy Lentil Soup and Cornbread

•Recipes
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•Psychology
•News Bites
•Cooking Tips
•Musings
•EpiCourier
•Slow Food Piedmont Triad
•The Mock Turtle's Song
•Greensboro Is Talking
•The Daily Nice
•The Hunger Site

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Before I embarked on the exciting journey of sporadic novel and freelance writing I was a personal chef, meaning I went into people’s homes and cooked several weeks’ worth of meals for them over the course of a few hours.  While people were almost unanimously excited about the idea, few could stomach paying for their food upfront.  It’s one thing to drop $30 plus tip for “rib tips” (whatever that is) at Applebee’s and another thing entirely to give an enthusiastically poor saleswoman of a chef $320 for 20 servings of healthy home cookin’. 

In my own defense, the week I decided to close my business, I received no fewer than two (count them, two!) calls from people wishing to be clients.  The business was slowly growing but my enthusiasm was fast waning.  I even started to dread cooking for Rob.

So, now I’m a private chef, as in I cook for Rob and the occasional dinner guest or potluck.  I still love the idea of helping people eat more healthfully and yet still fully enjoy their eating experiences – that’s part of my motivation for this blog and part of my attraction to Slow Food.

 

All of this was a bloated and self-serving introduction to my new ongoing segment: Be Your Own Personal Chef.  You can do it!  Go team!

 

I was talking with one of Rob’s clients yesterday, a truly lovely woman by the name of Terri (I know sarcasm doesn’t always translate well on the written page so let me go ahead and say that this isn’t it – Terri is really, honestly lovely).  Her primary dinner dilemma is trying to turn whatever happens to be in the pantry into a meal her twelve-year-old twins will eat. 

 

So, Terri, Part I is for you!

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