Introduction, Part Two

This space will certainly be a culinary outlet for me. I have chosen to keep mum on my work as a college instructor; I’m very aware of the power of school administration. Recently a Denver professor was fired for being critical about her school on her personal blog (see: http://www.denverpost.com/search/ci_3381544). Therefore, I shall resist the temptation to gripe about work.

My family was blessed with many cooks, and I was fortunate to know and have cooked with not only my grandmother, but also two of my great-grandmothers – a rare occurrence indeed. Lucky, I have some of their recipes and memories to share here.

My recipe collection reflects my life as an “Air Force Brat.” Traveling is in my blood, as I went to 12 different schools growing up. I lived in England for four years and have many foreign cookbooks.

Since I do have an interest in history (and love yard sales), many of my cookbooks are vintage. Some have great recipes, others are… well downright scary to our modern palettes. (“Spam-loaf, anyone?”) I also have many old hand written recipes, most of which are merely a list of ingredients that I will be updating.

Living in the Denver area is wonderful, but has its own set of challenges. It is January, yet 60 degrees outside. (Where’s the snow? Wait until March and April.) The mountains are beautiful, but being a “mile-high” means high altitude baking. My recipes will be tested at this level, however, I will note any specific changes I make for high altitude. Therefore, sea-level bakers should have success as well.