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Originally Posted by Mezzaluna  Welcome, John! This is a friendly community of home cooks and professionals. There's always something interesting being discussed, and new photos being posted in the photo gallery every day.
I'm very sorry to hear about your illness. I sense that you have a positive outlook and intend to enjoy every moment. I'm certain you'll enjoy the time you spend here at Chef Talk. 
What do you enjoy cooking? Do you have any specialties? Are there any local ingredients you like to use or traditions from your family or region you could share with us?
We look forward to seeing you here to visit and participate as often as you can. Welcome!
Mezzaluna |
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Mezzaluna....not sure how to use all the site's features, so would appreciate a brief note to say you got this.
(Can't get "Tab" to work, so forgive if this is a run-on sentence!)
I am very much looking forward to spending time on ChefTalk, especially finding good recipes, but I also enjoy help, tips, etc.
As for my illness, I'm on oxygen 24/7 and when that began, I sank into a depression. My adult daughters sat me down and said, in effect, "O.K. Dad, we're not going to have you around as long as we'd thought or hoped; but you MUST start living the life God has given you" (in other words, don't spoil the time we do have left together). That was an awakening and ever since I've been determined to LIVE as long as possible (now two years longer than my lung expert doctor gave me three+ years ago). God has been good to me.
So far, I've avoided cooking desserts since I shouldn't eat them, and find my taste for "sweets" has diminished a lot in recent years. But I try to tackle everything else from Saffron Risotto with Prawns and White Sauce, to steaks, foul (I love duck). and everything in between.
I use ALL local ingredients that are available here in SW Michigan, but it's a short season, and the frost has arrived. Back to the grocery store (which my wife does so I don't have to expose myself to all those coughs and sneezes this time of year). Off hand, I cannot think of any traditions from my family or region....pretty mundane mid-west upbringing and rather ordinary (but delicious) food. I've been particularly blessed by two professional chefs who shared secret recipes for sauces, etc., with me to help me get started. Of course, I would not feel comfortable sharing those recipes. They were gifts to me, I think because of my condition.
Thank you SO much for taking the time to write. Even "home cooks" must find their days fairly compressed time-wise, so really appreciate it. I hope I have not answered at too great a length. I look forward to further contact with other members, and you. Thank you again!
John Huntley
Hastings, Michigan
John Huntley 
