I grew up with a Mom who was a fabulous cook. She had many wonderful dinner parties and allowed us to experiment in the kitchen. I got a hold of Mastering the Art of French Cooking at a young age and started practising on a puzzled and patient family. There were other accomplished cooks, the old country kind who used whatever cup, spoon and ingredients they had to make magic. They were of an age that promoted smoking, so cigarette ash was another seasoning, so I am told. My great-grandfather, Louis Rosenbaum had a deli in Vancouver, British Columbia and gave my Mom his recipe for corned beef.
Once I got out on my own, I didn’t cook for many years, but decided to learn just after I turned 40. Everyone was surprised at first. Now, nobody complains when I invite them for dinner or offer to bake.
Thanks to all of you who have taught me along the way or supplied that special family recipe.
Shelley Freedman