About Jenny

I have been experimenting in the kitchen since I was a child, priding myself on the best macaroni and cheese anyone has ever eaten. It all began at the age of 9. I was making lunch one day during summer vacation and the macaroni noodles were already cooked. Looking at the box, it told me I needed milk and butter. I found the butter, but no milk. So I decided to take some of my mothers half and half she used for coffee and add that instead. The results were amazing! I remember it having a velvety texture when I would eat it. And it thickened differently than it would when I would just use plain milk. And the quantity changed a bit too. I had to use more. So  from that day on, exact measurements on the side of the macaroni and cheese box meant nothing to me. I was in charge of my own destiny!

Throughout the years, my curiosity for cooking has lead me into a world of exotic spices and foods. I would nurture each and every spice I could get my hands on. And I still do. With each mix, comes an aroma and taste that has personality and character. Some are deep and rich, while others are subtle and mysterious, leaving you wanting more.

Each step of the process contributes to the taste. Something as simple as rapidly decreasing the oven during the middle of bake time can create such a moist center.  Or I may choose to whip just the whites of the egg and add the yolk later. It just depends on whether or not my intention is to intoxicate my guest with the taste of perfection.  

It’s my pride and joy to bring you a taste that’s all you ever wanted and to help you discover the cravings you never knew you had.