tag:blogger.com,1999:blog-9645031.post111402663499758925..comments2023-07-09T01:30:46.962-07:00Comments on Chef JoAnna - Recipes, photos & other fun foodie stuff!: Sandra Lee be damned!Chef JoAnnahttp://www.blogger.com/profile/08112354488124069234noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-9645031.post-1114048944842976642005-04-20T19:02:00.000-07:002005-04-20T19:02:00.000-07:00Tell it!We have much the same background, except I...Tell it!<BR/><BR/>We have much the same background, except I was on the west coast. I grew up with cream of mushroom soup in the red n white can being the universal solvent....or maybe mayo was - they were used in equal proportions in my mom's kitchen.<BR/><BR/>But at the same time, Dad was catching california spiny lobsters and shooting deer and quail and swapping them for abalone and scallops...so we had a kind of interesting mix like you with your rabbits.<BR/><BR/>It was in college that I lived with Stacy, whose mom is a chef and was the first one to point out to me that Popeye's fried shrimp isn't the height of Cajun food. Suddenly we had a parmesan grater and a pepper mill on the table and fresh pasta...it was all new to me.<BR/><BR/>I marvel at how Sandra's box cake mix creations are somehow more complicated than just making a cake from scratch (make cake, cut it out with cookie cutters, top it with ice cream and cool whip and melted jam...go figure.<BR/><BR/>Love your blog.Suebobhttps://www.blogger.com/profile/14652931599004264512noreply@blogger.com