[at your service]

:chef:

Hello All,

My name is Tamara and I have now spent three and a half hours on this site reading messages and Logan's Journal. What an awesome venture this is......I will be here frequently!!!!

I learned how to make snickerdoodles and hot dogs when I was 6 years old......and I haven't stopped since. I was 'blessed' with an encouraging mother who gave me ample opportunity to cook and be creative from 10 years old and up. I have always had a creative 'something' lurking within me but it took many years for me to focus my interests.

I am currently running a small family daycare in my home to help my husband finish his dream --getting his music degree. He has one year left and then it is my turn. Since I can't go to school right now I am keeping myself plugged in any way I can. I am taking home correspondence courses in the basics of catering.
And am food service coordinator at our church. Functions range anywhere from 20 to 100 people. I have done a couple of larger breakfasts for 200 plus. I have just recently gotten into baking and made my first heart-shaped baked meringues. They will be part of the dessert for a Valentine's Dinner a friend and I are doing for 20 people. They will be plated in layers starting with a meringue topped with lemon curd and raspberries and then another layer of baked meringue topped with rasperries and fresh whipped cream. The garnish will be mint sprigs and a raspberry sauce for artistic touch. This is really the most complicated dessert I have ever done...and what led me here. I was looking for ways to store the meringues until I was ready to use them when I happened upon this message board.

Anyway, I love the insane pace, the organizing and planning, even the people aspect gives me an energy rush. The cooking process is my favorite part though. Taking ingredients that are so different and seemingly unrelated and putting them together is simply one of the most exciting experiences I can think of.

(sigh) I have a passion and it is food!!!! :smiles:

That's all for now......>>>>>>

Tamara

 

[momoreg]

Welcome Tamara,
You certainly are resourceful in trying to learn as much as you can on your own. I'm sure you'll find a lot of helpful advice here when you need it.

 

[shawtycat]

Hi from one newbie to another. Hope you have as much fun as Im having on this board.

Shawty

 

[isa]

Welcome to Chef Talk Tamara! So nice to meet you.

 

[catciao]

Hello Tamara, glad you found your way here.

 

[mezzaluna]

Welcome to Chef Talk, Tamara. Here's wishing you much enjoyment from our site!

 

[dspiel]

This website is such a great resource for me, I read it everyday!

 

[at your service]

Thank you for such a wonderful welcome!! :bounce:

And now for more exploring....... :lips:

Tamara

 

[culinarian247]

Bienvenue!!

 

[panini]

Tamara,
Did somebody help you with your question about the meringues?
I think and air tight container is the best. We use them fast enough not to store, so maybe momoreg will have something better. Welcome
panini

 

[cape chef]

Welcome to cheftalk Tamara, Great to have you with us.

Post away, and have fun.
BTW...What kind of music are you and hubby into?
cc

 

[momoreg]

Regarding the meringues, I also make them within a couple of days of needing them, and as long as they are fully dry, they won't sog. If you anticipate very damp weather, bake them the day of the event.

I agree with Panini; airtight containers are essential for meringues.

 

[at your service]

Panini and Momoreg--Thank you...yes I did end up getting the advice I needed and it was the same as yours........again, thank you!

Cape Chef--My husband is studying vocal and piano....he wants to be a music minister when he is finished. He also is a mean soup and bbq man. Our dream is for him to work part-time as a music minister while we own a small restaurant. We also enjoy classic rock from the 50's, 60's and 70's and any kind of celtic/scottish/irish music we can get our hands on. Again part of our dream is to be located somewhere in Scotland...we are in the very slow process of learning scottish gaelic.....quite a challenge but a beautiful one.

Tamara

 

[cape chef]

There is a public radio station that we listen to on Sunday evenings that plays alot of Celtic music. so melodic and relaxing.

Two Saint patties ago, I saw the Chieftans at carnigy hall,Art Garfunkle joined them on stage. What a blast.

We do have a couple folks from Scotland on the site.
Thanks for the info
cc

 

[dianncy64]

Hello,

I am dianncy64. I am interested in collecting and sharing recipes, I love to experiment with new recipes about 3 to 4 times a week and if it's a "keeper" I put it in rotation with all my recipes and each week I plan a menue ~ 3 tried and true recipes and 3 for new ones (if possible) on Saturday I usually don't cook.:roll:

I have been cooking and experimenting with recipes since I was 8yrs old, that was the year I assisted in preparing a Thanksgiving dinner.

My parents were excellent cooks in their own right and I honored them with creating a family cookbook with over 54 recipes and gave them out as presents.:lol:

I look forward to sharing and swapping recipes.

I love to bake breads with yeast ~ Italian cuisine as well as German cuisine (my mother was Italian and my father was German ~ best of both worlds)

 

[mezzaluna]

Hello dianncy64 and welcome to Chef Talk. This is a great place to learn and share- whether you're an at-home cook like you and me, or a professional like a great many of our members.

We do have guidelines about recipe sharing. Copyrighted recipes cannot be reproduced in a post here without express permission of the author. You can, however, post a link to a recipe (once you've been a member here for a bit). We've posted a "sticky note" about this in the Recipes forum.

You'll want to explore the entire site! There's so much here. You're welcome to read all forums, and to post in all but the professionals' forums. You added onto a very old thread, but we hope you'll start threads of your own in forums of interest to you. Let us know if you have questions about how the board works.

We hope to see you here often!
Welcome,
Mezzaluna