Peckish Sister's Profile

From: Central, FL USA

Joined: December 11th, 2010

About me: I have always liked to cook, particularly breads, fruits, vegetables, vegetarian, poultry and lamb dishes. After marriage we cooked together progressively more difficult dishes with him doing the meat, grilling and frying, and I did the "dough" and the same type of things I had before. After children we started cooking more simply. After discovering the cause of my frequent migraines was an evolving long list of chemicals and odd ingredients, I began getting back to cooking from basic ingredients, and found I could be well again. I also try to cooking from what I can get in season at the ever present fruit and vegetable stands.

Favorite cookbook: America's Test Kitchen / Cooks Illustrated Books

Latest review:

February 29th, 2020

Ratatouille from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine

This family favorite is the only way I have been able to eat eggplant, perhaps because it it salted, any excess moisture squeezed out and then roasted at a high temperature. If I am in a real hurry I use... read more >

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Peckish Sister's Reviews

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1 recipe(s) reviewed. Showing 1 to 1Sort by: Title | Date | Rating

Body & Heart Smart Cooking

By Cabot Creamery
- 1997

14th January 2012

Company Baked Potatoes : page 99

We wanted to cook something using a large bag of huge potatoes and a nice block of Cabot Cheddar and this recipe from a promotional cookbook from Cabot Creamery seemed to fill the bill. We microwaved the potatoes instead of baking them. The directions were a little sketchy. It said to combine the sour cream butter, grated cheddar and onion flakes, but did not indicate that heating was involved, so we didn’t, but then we were unable to pour the mixture over the potatoes. However, it still worked out well. Unfortunately my onion flakes had gone bad, so we used chives from the garden, and could not resist crumbling bacon on top. The flavor of the Cabot cheddar came through and was memorable. It worked well as a main course.

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