This is a compilation of the recipes that I have posted in my facebook group from 2013 onward. When I started organizing those recipes in 2015, I was quite surprised there were so many already. And since then, there have been many more, enough for a really big book. I have tried that. It's a job without end and who would ever read it when I can't distribute it? I am publishing my recipes in this website to make them more widely available than through facebook alone.
I never cared for cooking before. While I was still working, I usually ate in the hospital's cafeteria. I didn’t mind. I thought some were actually pretty good. It wasn’t until several years after retirement that I started finding some interest in cooking.
Eventually, I even came to enjoy food preparation for its own sake, but only for my own family in my own home. Don't expect me to open a restaurant anytime soon. I would hate having to cook the same thing day after day over and over again.
Do not expect five-star restaurant cooking here.
I have no professional cooking background at all. I expect most of you won’t either. And yet— just like mine—your families need to be fed every day too.
Delicate flavors and beautiful presentation are not my priority. This is about feeding the family with wholesome delicious food with BIG flavors This is about trying to make an enjoyable meal with the limited food variety of small-town America.
I live in Deming, New Mexico, USA, a small middle-of-nowhere town near the Mexican border.
My recipes reflect those limitations. I can’t cook what I can't get.
One does what one can to relieve tediousness. In 2013, I started a vegetable garden and began raising chickens, ducks and rabbits. That ended abruptly in July 2015 when a tornado took out the chicken coop and rabbit house and killed most of the animals. In 2016 I started ordering frozen fish online to have a greater variety of seeafoods.
This is not a comprehensive cooking manual.
There are huge gaps in this listing (e.g. drinks, desserts, baking) for the simple reason that I hardly ever do those missing things.
One criticism of professionals will likely be that my grouping of recipes is not according to the French or other established cooking schools. I couldn’t care less. Again, this is real-life home cooking, not a chef’s Masterwork presentation.
This is not a formal cooking class.
Nevertheless, I take time to explain why I make certain choices. I consider it more important that you understand why I use a specific cooking method in a recipe than that you can follow instructions to the letter. Once you understand the reasoning behind that first choice in every recipe, you will be able to make those choices for your future cooking adventures without having to consult a manual.
I do my thing, you should do yours.
Whenever I use something you don't like, do your own thing and substitute with something that you do like.
With computer editing, it is now possible to include many more pictures in the text than printed books could, to document every step in cooking a recipe. It makes following the recipe a lot easier and more pleasant.
I took most of the pictures in this site myself while cooking these recipes. I did borrow some pictures from the internet when I forgot to take pictures or when mine didn’t come out well enough to my liking. I have credited the source of any recipes and pictures when possible. Information borrowed from the internet is included under fair usage, for educational purpose only.