My love of cooking began in my early childhood, in my Granny Parker’s kitchen. From my 4 or 5 year-old perspective, her stockpot was enormous—gigantic!—and it was almost always bubbling away with stock which were the base for soups or stews. There was always something simmering, filling the kitchen with mouthwatering aromas.
Roasts were a particular favorite. I remember watching a leg of lamb go into the baking tray, coated with leftover dripping from previous cooking. Even the vegetables were bathed in this rich, golden fat. When the roast was done, the smells that wafted through the house were simply mesmerizing. Granny would pour off the excess fat and juices back into her dripping pot and make the most delicious gravy right there in the same pan. Fresh mint from the garden was chopped and mixed with sugar and vinegar to make the mint sauce that always accompanied the lamb.
"It was in that kitchen, surrounded by aromas, flavors, and the warmth of family, that my passion for cooking was born."
And of course, there was the best part—the treats. Granny would scrape away the top layer of white fat from the dripping pot to reveal a luscious, savory “jelly” underneath. Spread on a slice of bread, it was an unforgettable, rich taste that I still carry with me today.
