Welcome to More Savory, Less Sweet. Whether you are here as a friend, a colleague or a curious “foodie”, I appreciate your interest in what I have to offer. I will be sharing my favorite recipes, travel adventures, restaurant and market discoveries, and a little of my husband’s newest music. (See The Fenton’s page!) I am a beginning photographer and great cook with a wicked sense of humor.
I was born a foodie! My Grandmother Daisy introduced me to the kitchen at a very young age. Not tall enough to reach the counter, Grandma would stand me on a chair to make Sunday biscuits. She taught me how to gently pat out the dough and then cut out perfect circles. I still have my grandma’s biscuit cutter, recipe box filled with hand written recipes and her well seasoned cast iron skillet.
Like every other cook raised in the 60’s, I had an Easy Bake Oven. Never satisfied with the status quo I began improving the basic mixes. I added chocolate chips, walnuts, or cinnamon, all in spite of the directions advising against it! Because of the increased volume in the little cake pans I had to increase the cooking temperature in the oven, by installing a much higher watt bulb. Needless to say, my EBO is not up in my attic waiting to be sold for big bucks on EBay!
Around age 10 I began preparing breakfast in bed on Saturday mornings, for my parents. I started with pancakes and worked my way up to scrambled eggs. My Mom made a mark on the temperature gauge of the electric skillet, which I did not dare venture past! My first scrambled eggs did not turn out very well, due to the addition of ½ cup of freeze-dried parsley. Being good parents, I believe to this day, they did eat the grainy, green eggs.
My Mom loves cookbooks. I learned to love them the same way. When I was a kid, we’d race to the door to be first to grab the newest Time Life Foods of the World Series cookbook. In middle school, I rushed home to see what Julia was cooking. I thank my Mom for providing ingredients, the kitchen and extraordinary support and patience when her young daughter informed her she was making Vichyssoise, Bouillabaisse, Coq au Vin or some other “exotic” dish for dinner. I also thank her for my cookbook addiction!
My part-time food server job in college led to a more than full time job as the Food and Beverage Manager of a hotel in Bellingham, WA. I was only 24 years old, and managing a staff of 55. I was totally in over my head and everyone knew it but me! I was the expediter at dinner, I answered the phone, fried eggs at breakfast, delivered room service trays, bused tables, and bartended! It took awhile, but I earned the respect of the staff, the head chef and the owner of the hotel.
I went on to become a bar manager for a successful Seattle based restaurant chain. I wrote many liquor, beer and wine menus. During this time, I had the great fortune to be tutored by the late wine aficionado, Tom Stockley. While at the forefront of the micro-brew revolution in Seattle I was one of the first bars with Red Hook Ale on tap! I was also first to offer a selection of sparkling wines and champagne by the glass.
In 2016, I retired from a very successful 25 year career in the natural, organic and specialty food industry. I worked with the top pioneering manufacturers, and was a part of the launch of many brands, that are now staples in your kitchen. I had the chance to meet many of my idols; Jacques, Ming, Martha and Emeril, to name a few! I take a great deal of pride in what I accomplished and the industry I was a part of. Bits and pieces of these experiences will likely pop up throughout my blog.
Thank you for visiting. I hope you’ll stop by frequently.