Chanelle’s Comments (group member since Sep 13, 2011)

Chanelle’s comments from the Meredith Mileti hosts a Q&A group.

I think the slimy miniature carrots are always a must have!! I will admit to always having some greek yogurt, a block of cheese (which sometimes when the labels get taken away, we lose track of what is what) and butter. For some reason, we tend to always buy different types of butter. Our most recent purchase...goat cheese butter - sprinkle on a bit of sea salt, and it's heaven on a slice of toasted pan bigio bread.

I always seem to choose the same soups over and over...creature of habit I guess - when we need comfort, we know what does the trick. As soup is always warm and comforting, I always find myself some days getting bored with my favorites. So, the other night, we came across a great fall receipe. Sauteed asparagus with fennel and gorgonzola. It has a crisp bite to the dish and gives you those savory flavors that you may be looking for. Cut up the asparagus along with a large fennel bulb and saute with some olive oil. Crumble on the gorgonzola at the end and enjoy.

Whether it's a cooking magazine, or Aftertaste, there is something so comforting in reading about food. It works my mind and adds another fun challenge to my day..what's for dinner. It's always trying to come up with something new and never get bored. And..if all else fails..we head out to dinner to read a menu.
Plus, food is something everyone can relate to. Algebra is not.

There is a complete difference between the two..
Cooks dont like to follow rules.
I am not a baker. And I always find myself wanting to add a little bit of this, a little bit of that, and then...my pie falls flat!
And personality has much to do with it. I truely think that bakers are all about comfort. They don't like change as much and love their own surroundings. Us chefs, we love to change it up all the time!