: About Me

When I decided that my energies needed a new direction, it was not unusual that I found my way to Helium. What better place to look for a challenge than inside cyberspace; the result has been more fun than ever expected.

Perhaps always more reader than writer, during my days as an independent business owner, caterer, and restaurateur, I regularly published a newsletter to keep in touch with customers and friends, periodically offered gourmet cooking classes for professionals, and occasionally wrote articles on food and entertaining for local publications.

With a baccalaureate in the Humanities, a culinary degree and the experience of having cooked French country food for stars and dignitaries, it was time to cool the pace and take a slightly different approach.

During my time at Helium, I have moved from interested dabbler to Recipe Channel Manager and member of the Editorial Board. I have written to Marketplace with some success and continue the process of unraveling the mystery of Contests with just enough acknowledgement to egg me on.

Helium’s strongest aspect is the rating system and sense of competing with the best writers. Here you can stretch your wings and hone your skills; but, there is always a hand to help you over a rough spot if need be.

My passion is ...

To learn everything I can and enjoy the experience

I know too much about ...

How to learn a little bit about a lot of things

My parents always told me ...

Be nice

My childhood ambition ...

To learn to cook beautiful and delicious food

My favorite memory ...

My first library card - This was power for a six-year-old

Why I write ...

To learn more about being me (don't you love revisions?)

What I am reading/watching/listening to ...

A lot of light stuff - politics -what's going on in the world

My first job ...

When I was six years old, or so, an uncle paid me not to help with farm chores.

My best moment ...

is when I stop, look at the stars, and hope.

My inspiration ...

Friends who gently encourage, but seem to need help more than I.

Food & Drink > Cooking Desserts The best way to perfect shortbread cookies

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Fragrant with the freshest and creamiest butter available, true Scotch shortbread cookies have a simplicity and charm that is the result of almost perfect ingredients. Many shortbread cooks substitute rice flour or cornstarch for a portion of the self-rising flour. In this recipe, about 1/3 cup of rice flour, which does not develop gluten, results in a cookie even more crumbly and deliciously tender than expected. * 2 cups sifted self-rising flour * 1 cup unsalted butter * 3/4 cup sugar. Very often 1/2 cup of pecans is included. This is an optional but very nice addition. Position rack in ...

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Writing:

Rating:

• Marketplace Premier Writer
• 1Writing Contest Winner
• Editorial Advisory Board
• Marketplace Approved Writer
• 13Marketplace Articles Sold
• Channel Manager Recipes
• Helium Charter Member