About Me

About Me


Hi! I’m Carolyn, the author of this blog, cook, amateur photographer and retired healthcare professional. I have been cooking since I was a teenager when I first began to cook with my mother. I have loved cooking ever since! Upon entering the healthcare profession, I was introduced to foods & nutrition, and the relationship between the foods we eat and health. As the saying goes, “You are what you eat”. Not entirely, of course, since heredity and lifestyle also play a very big role. However, this blog will concentrate on the food part.

In addition to cooking I am an avid ballroom dancer. I have been dancing for over 8 years, and thus far “dance fever” is as strong as ever. I take private and group lessons, and dance 4-5 times a week. I am also an amateur ballroom competitor, having competed last year in Las Vegas.

I received some publicity recently when I wrote a letter to the editor of Cooking Light magazine entitled “Lessons Learned”. It was in response to his request for feed-back from readers about what they know about cooking. He liked it enough to have it posted on the Cooking Light daily Blog.

I live in the Northeast, and I am the mother of three children, who are grown and no longer live at home. I still enjoy cooking as much as ever, but these days I cook for just my husband and myself. I take many opportunities to cook and bake for others, especially for bake sales and other fund raisers.

My hope in writing this blog is that I can share my passion for cooking, and my experience in the kitchen with you. I want to inspire you to try some new foods and some new ways of preparing them. I firmly believe that preparing delicious, nutritious foods for those you love is one of the most important things you can do. Bon Appetit!


4 responses

  1. I am so pleased to find a Scaciatta recipe , and for someone to know what that is. I ‘m Italian and grew up in Middletown. My mom used to make this pie along with other fantastic authentic Italian dishes, I can’t wait to make this recipe and try some of your fantastic dishes, Sheila


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