About Lynda

I was born and raised in a little town (now a major metropolitan area) called Spokane, Washington.  Spokane sits on the border of Washington and Idaho and is surrounded by majestic mountains.  The beauty of this area lies in the pine trees and fresh clear running mountain streams and rivers. There were many camping trips up to mountains for fishing and hunting. There were also many opportunities to collect wild blueberries at a nearly 90 degree angle on the mountainsides in Northern Idaho. You were always aware of any odd sounds while in these areas because the brown and black bears usually harvested their meals at the same time we were gathering blueberries.  Some of my family members grew strawberries and other vegetables during the summer months and helping out with the harvest was always a great time. Most of the farmland, within the county has been developed into residential communities almost to the border of Idaho.  Family outings and get-togethers were a major part of my life growing up in Spokane. I have relatives all over Spokane, Seattle, Idaho, Oregon, and California. Some of the reunions were so big growing up that I only remember the cousins and some of the aunts and uncles. All these events were surrounded by the best farm cooking you could eat.  My Aunt Anna was a key player in trying to teach me the fine art of cooking. I learned to make cream puffs and the best corned beef and cabbage while under her tutoring.  I still make the corned beef and cabbage recipe and my children eat it because of the brown sugar mustard glaze caramelized on the beef. Cream puffs were passed down to each of my daughters although none of us really make them anymore.

                I returned to the workforce five years ago when we relocated to Ocean Springs, MS. I am currently working as a Logistics Management Specialist locally.  I am completing my Bachelors of Science in Business with a concentration in Information Technology at Columbia Southern University.  I should finish in early 2011. I plan to continue my education and get my Master and Doctorate of Business by 2015.

I met my husband John in high school, my junior year. He would always come and chat with my girlfriends, but he never really showed any interest in me at the time. So one day, I jokingly told my girlfriend sitting next to me as he walked away from the table, and said, “ he was the boy I was going to marry someday”. I, eventually, won his heart senior year and we have been together ever since. Not counting high school and college it has been twenty six years.

My husband was a Submarine Officer in the Navy, when we were first married and we traveled this country from one coast to the next three times in his five year naval career. I did have the parties, while we were in the Navy. I also learned that the pineapple is the traditional symbol of hospitality and to be valued.  I had both of my girls in different parts of the South. My oldest girl was born in Charleston, SC and my youngest girl was born in San Antonio, TX.  Life out of the Navy relocated us back up into the Pacific Northwest mostly in Southeastern Washington (Wine country) and Southeastern Idaho (Potato country).  From there, I learned to prepare really fancy dinner parties for my friends. I enjoyed entertaining and cooking many seven course dinners, even Julia Child would be proud to serve. I perfected deep fried turkey and dirty rice and learned to savor the fine art of sushi. But the South continued to call to me even living so close to home. I think the long winters and short summers made the decision easy when the job offer came in to move to Ocean Springs, MS. Not only would I be back in the south, but I would be located on the Gulf of Mexico. These are the most beautiful waters in the world, at least when you get away from the opening of the Mississippi River. So, I guess the phrase goes; “I am Northern by birth and a Southern by choice”.

My food reflects all the different areas that I have lived. Each area brings certain spices to the forefront as well some interesting cooking techniques. Their uniqueness lends character to every recipe developed and added to my collection. You see I have never been much of a stickler to exactly the recipe when I cook. For the longest time, I really would not use measuring utensils because I thought it added depth to the dish when I was done. But after a few failures, I have learned that some ingredients need to be measured and others can be eyed.  I still visit local restaurants and challenge myself to try to recreate the recipe at home.  Some recipes will make the cut and others will be put be back on the chopping block for more tinkering.

This is just a little bit about why I am enjoying the adventure in blogging. There is so much I want to share with my readers that I hope I have enough time and energy to get it all out in this area. Let the food adventure begin. I look forward to your comments especially the ones with encouragement.  There is a risk factor putting your ideas out on paper for complete strangers to critique and I hope I can live up to your standards and keep you interested for many stories to come.