Blog
My Journey: Cooking School Teacher to Cookbook Author
Armed with a passion for cooking, years of classes, including a one-week course with Julia Child, and receiving cooking instructor certification, I began teaching a few friends in my small country kitchen in the beautiful White Mountains of Arizona. It caught on. The following year, with a professional kitchen installed, I formally opened the Blue Apron Cooking School. We have been having great fun for 15 years!
2020 — A Time for Fresh Ideas and New Opportunities
It’s been my goal for quite sometime to venture into the process of writing a cookbook—one that would showcase some of the highlights and favorite recipes from the School. This would be the Year!
I put the school on hold with the plan to concentrate my attentions and efforts getting this book underway.
But, like many, I’ve found myself diverted by the Covid-19 situation. So while I continue my efforts on the book, I feel the need to reach out and connect with fellow friends and foodies along the way. I plan to keep in touch with cookbook updates, general thoughts, cooking hints and some really great recipes as we navigate these difficult days. Please check in for updates and conversation. Wish me luck, I think I’m going to need it!
Stay Healthy, Happy and Well Fed!
Newest Post
A Favorite Passed-Down Recipe
One of my favorite things is a passed-on or passed-down recipe. There are millions of recipes everywhere, in magazines, cookbooks, on the food package itself and now of course online. I enjoy and use them all, but when I receive a tried and true recipe from a friend,...
Recipe Spotlight
A Favorite Passed-Down Recipe
One of my favorite things is a passed-on or passed-down recipe. There are millions of recipes everywhere, in magazines, cookbooks, on the food package itself and now of course online. I enjoy and use them all, but when I receive a tried and true recipe from a friend,...
Let’s Talk About Salt
I started doing these updates as a way to stay in touch and give you an idea of my journey writing the cookbook. It’s always been my intention to include cooking tips and ingredient information along with recipes. Through the years I’ve gathered information on salt,...
Julie Child Memories & Mayonnaise
The other evening my husband and I enjoyed a rare dinner out on the lovely terrace of a petite and charming French restaurant near our home in the valley. The menu is classic traditional French, which I love. While all kinds of exotic cuisines are the current rage,...
Mexican Street Corn Dip
My goodness, it's been such a long time since I've been in touch! My quite lame excuses are the distraction of the holidays, relocation to the valley for a few months, and of course Covid-19. I can report however that work continues on the cookbook, albeit not as...
I Love Fall Most of All
I love being in the kitchen most any time, but when the air is cool and crisp it’s hard to enjoy being anywhere else! And right now that’s a good thing as I’m trying hard to buckle down and concentrate on selecting and testing recipes for my upcoming cookbook. Yes,...
Creamy Zucchini Soup With Spicy Seasoned Crackers
This is a favorite of my family, was always a hit with the students and a menu favorite at The Blue Apron Corner Cafe. It's fast, easy and delicious. Perfect in summer when zucchini is plentiful and great served hot or cold. Simple Ingredients: Fresh zucchini, good...
Tips & Tricks Spotlight
Let’s Talk About Salt
I started doing these updates as a way to stay in touch and give you an idea of my journey writing the cookbook. It’s always been my intention to include cooking tips and ingredient information along with recipes. Through the years I’ve gathered information on salt,...
A Few Favorite Tips and Tricks From Liz
Continuing to wade through recipes and ideas for the cookbook I often come across favorite hints, tips and ideas to share and include in the book. I love finding an easier better way of doing something and have accumulated such a collection I could do a whole book on...