Cooking with a Broad

CULINARY MUSINGS, EXPERIMENTS and ADVENTURES

Tuesday, July 13, 2010

Nicoise olives, seared tuna, fresh green beans, tomatoes, boiled eggs, beets and iceberg lettuce, that was my version of the classic salad.

Drizzled with a red wine vinaigrette and sprinkled with parsley and tarragon, damn it was good.

shelora sheldan - Cooking with a Broad: I write. I cook. I travel. My writing has enlivened the pages of Northwest Palate, Wine Access, EAT, enRoute, Yam, Vancouver and Western Living Magazines and the annual Eating & Drinking Guide. My finger on the pulse mindset is called upon as judge for Vancouver Magazine's annual Restaurant Awards and as city editor for Western Living. I'm also an amante of Mexican regional cuisine, studying through travel and working alongside many talented chefs and homecooks in the US and Mexico. But truth be told, my curiosity about food knows no boundaries. I like to eat.

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