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Intro to Cooking Creations & Duplications

I grew up cooking soul food. Being the oldest of seven, I helped my Mom cook for my six siblings. Every now and then I would tweak a dish to make it more interesting. For example, with lima beans I began adding Eckrich sausage and chopped green onions to it. Sorry Mom, they were boring before. 

I can't say that I cook all these dishes now. I may cook one or two here and there, but not often. I get most of my motivation from the food and travel channels.  These inspire me to create dishes 'out of the box'. My duplications come from eating dishes at various restaurants. Tooting my own horn, I come pretty close to the actual dish, if not better.

I like trying different foods only if it looks appealing and doesn't have a weird texture. I relate to Andrew Zimmern's mantra of "If it looks good, eat it."

I have numerous recipes. I don't know why because I don't cook the same thing often and for the most part, I  hardly measure anything. I'm very busy and don't have much time for it. As a disclaimer, some measurements I list for herbs and spices may be approximate.

I hope you enjoy my blogs on my cooking creations and duplications. Don't forget to comment.

food emoji

"grill works": beef fajitas, home-made salsa, chicken & peppers,
peaches & herb- literally, ha!


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  1. Replies
    1. Yeah, thanks for grilling. I take credit for all seasoning, preparation & presentation, Mr. B. ;o)

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