Finally, after months of dealing with computer issues, our long-time member, BreezyCooking was able to complete her Spotlight!
It's a terrific one, with absolutely fantastic photos (thanks to Adillo for posting the photos with the text!).
Excellent job, Breezy - thank you!
Lee
Hi Lee! Finally, here's my stuff. Couldn't PM it to you. Too long.
Tell us a little about yourself - your family or household, kids, pets, occupation, etc.
Household consists of my husband & I, plus a plethora of critters – 3 dogs (Tri-Colored Walker Coonhound, Beagle/Australian Cattle Dog cross, Beagle/Rat Terrier cross – all adopted), 3 cats (all adopted), 5 horses (1 Quarter Horse, 2 Thoroughbred/Connemara crosses, & 2 Thoroughbred/Oldenburg crosses – 4 of these I bred & raised myself), a Citron-Crested Cockatoo (who speaks & is a real hoot!), & a tank of tropical fish. Husband is an executive software engineering manager; I’m a stay-at-home “zoo caretaker” who dabbles in sporthorse breeding, gardening (especially herbs & heirloom vegetables) & cooking (of course).
What part of the world do you live in?
We have a 22-acre farm in Culpeper, Virginia. An area which I call “the Northern South” – lol.
How did you find the NCT community?
I was invited over during the vast emigration from the “Discuss Cooking” website.
Do you have any hobbies besides cooking?
Cookbook & gardening book collecting (I have hundreds – ranging from old first edition classics to the newbies); gardening (particularly herbs & heirloom vegetables); reading (both fiction & non-fiction); watching & collecting classic film (have over 1,000 dvds – yikes!); writing; & of course, keeping all my critters healthy & happy
If you could choose any profession or occupation, what would it be and why?
To have the discipline & time to finish a writing piece longer than a short article/story – lol! Also, to be able to continue my sporthorse breeding program – something that went by the wayside when the economy tanked.
How and why did you choose your Username? What does it mean?
“Breezy” comes from our farm name – “Breezy Meadow Farm”. So for food sites I just add “cooking”.
What is a typical day like for you?
Husband is up at 5 a.m. to get ready for work (he has a 90-minute to 2-hour commute), so I’m up then too. Hounds get walked. I have coffee & check e-mail, do indoor critter work, & then head out to the barn. Regular errands, gardening, etc., get squeezed in where I can, but I always try to take a break after lunch to read &/or write a little – otherwise I’d never get to do it. Setting up for dinner. More hound walking & critter care. Last night check & hay toss for the horses around 10-11 p.m.
What accomplishment are you most proud of?
Coming back from 2 serious horse-related accidents – one a fractured spine, the other wherein I nearly lost my leg. I consider it both a combination of perseverance & luck that I’m still walking upright & going on with life (even if handicapped – lol!)
Give us 5 words that describe you.
Dreamer, caring, stubborn, opinionated, persevering.
Name 5 things that would be on your "bucket list".
I only have one – to be able to ride again (which would require a few more surgeries that I’m leery to pursue. Sigh.)
Name 5 things you can't live without.
Top of the list? My wonderful long-suffering & supportive husband.
A gang of furred & feathered critters to care for, enjoy, & love.
My farm, or any farm for that matter. Although I worked for some time in Manhattan, I’m really not a city person at all. It’s like “Gone With The Wind” – my heart belongs to the land – lol!
The resources to be able to cook & enjoy terrific food. I thank God every day that I don’t have to really scrimp when shopping – can pretty much food shop for whatever I want whenever I want. I do realize what a blessing this is, & thus am a regular contributor to our local food pantry. Not only canned goods, but eggs, turkeys, hams, & other meat items – whatever they need.
On a much more shallow note – the Turner Classic Movies channel – lol!! If there was only one channel I could have on television, that would be it. Frankly, I rarely watch any other channels except for Anthony Bourdain’s “No Reservations”.
Who is your role model and why?
I don’t really have any nameable role model, since I feel everyone has their good & bad points. But I will say that I do admire women who have beaten the odds due to their own personal resources without having to stomp on the heads of others.
Tell us one thing about yourself that people would be surprised to know.
Gee – that’s difficult to answer since no one here really knows me – lol! Maybe that I sometimes have a serious lust for Taco Bell regular tacos – regardless of what “mystery meat” they’re made of? Lol!
What would the child you once were think of the adult you have become?
What the hell happened?
What is the best moment of your life so far?
Walking again. (I can’t kneel down anymore, but I can walk!)
How and at what age did you start cooking?
Both of my parents were/are FABULOUS cooks, so I started learning at a very early age (9-10 maybe?). Plus, the Czechs (I’m 100% Czech – Bohemian actually) are very food-oriented. My mother was cooking Asian dishes when all you could find on the shelves was Chung King – lol! Thanks to my dad, I can’t make a Roast Goose without also making Czech Bread Dumplings with Sauerkraut. And when my dill is growing nicely, it’s a safe bet that I’ll be making Chicken in Sour Cream with Dill, & those same dumplings.
Do you have a signature dish or one that you make especially well?
I’d have to say that I shine best between Xmas & New Year’s. Xmas (for many many years now) has us enjoying a Roast Goose with Port Wine Gravy, Czech Bread Dumplings, Butter-Braised Brussels Sprouts (try saying that 3 times fast), & Goose-Fat Roasted Potatoes; & the leftover goose ends up in my famous (almost – lol) New Year’s Day “French Cassoulet”.
What is your favorite spice?
Gosh, I use so many on a daily basis. Even though it’s not technically a “spice”, I’d have to say Garlic – fresh chopped &/or granulated (never powdered – that’s nasty stuff). After that, I’d have to say Crushed Red Pepper Flakes, & finally dried Oregano. While I use dozens of others, those are probably the 3 I use the most.
What 2 cooking tools/gadgets/appliances would you swap from your kitchen and what would you swap them for?
Honestly, I really can’t think of anything I currently have that I’d want to swap out. I’m not much of a gadget person. The few I have, I use.
What is your favorite restaurant meal?
Another question I can’t definitively answer. If I’m in the mood for sashimi, then a fabulous sashimi meal at our local Japanese place will hit the spot. If I’m feeling carnivorous, our favorite local Mediterranean bistro with their fabulous prime rib would be my destination. Mexican? Another place. Etc., etc. I enjoy so many different things at so many different places at different times, it’s really impossible to choose just one.
What would your last meal be if you could choose anything at all?
Like my answer above, it would probably depend on what I was hankering for at the moment. But off the cuff, I’d probably want some steamed soft-shell clams & a nice boiled lobster with melted butter.
If you could host a dinner party with 6 well-known guests, living or dead, who would they be and what would you serve?
Julia Child, Anthony Bourdain, John Besh, Vincent Price, George Sanders, Sara Moulton.
I’d probably serve a New Orlean’s spiced Oysters Rockefeller in regards to Besh; Coq au Vin (perhaps a white one) in regards to Julia; Vincent – a gourmet in his own right – would probably enjoy both of the above, as would Sanders & Moulton. Sides? Well be assured they’d be appropriate to the meal.
Who would you most like to prepare a meal for and why. What would you serve?
Anthony Bourdain. I’d serve a meal earthy & peasanty – which is actually the type of food I enjoy most myself, & which he has claimed time & time again that he enjoys most.
Who would you most like to have prepare a meal for you?
Again – too difficult a question. It would depend on what I was in the mood for. Peasanty French? Anthony Bourdain. Japanese? Maybe Nobuyuki Matsuhisa or Masaharu Morimoto. For Mexican? Maybe Rick Bayless.
100 years from now, how would you like to be remembered?
That I had a positive effect on at least someone’s life.
Norton stretched out on the bed.
4 Pound birthday lobster.
Dumley napping
Frankie Poofy lips 2010
Guinea with roasted vedgetables
LRD Blue Pillows
Minky summer 2000
Mom's First Kiss
It's a terrific one, with absolutely fantastic photos (thanks to Adillo for posting the photos with the text!).
Excellent job, Breezy - thank you!
Lee
Hi Lee! Finally, here's my stuff. Couldn't PM it to you. Too long.
Tell us a little about yourself - your family or household, kids, pets, occupation, etc.
Household consists of my husband & I, plus a plethora of critters – 3 dogs (Tri-Colored Walker Coonhound, Beagle/Australian Cattle Dog cross, Beagle/Rat Terrier cross – all adopted), 3 cats (all adopted), 5 horses (1 Quarter Horse, 2 Thoroughbred/Connemara crosses, & 2 Thoroughbred/Oldenburg crosses – 4 of these I bred & raised myself), a Citron-Crested Cockatoo (who speaks & is a real hoot!), & a tank of tropical fish. Husband is an executive software engineering manager; I’m a stay-at-home “zoo caretaker” who dabbles in sporthorse breeding, gardening (especially herbs & heirloom vegetables) & cooking (of course).
What part of the world do you live in?
We have a 22-acre farm in Culpeper, Virginia. An area which I call “the Northern South” – lol.
How did you find the NCT community?
I was invited over during the vast emigration from the “Discuss Cooking” website.
Do you have any hobbies besides cooking?
Cookbook & gardening book collecting (I have hundreds – ranging from old first edition classics to the newbies); gardening (particularly herbs & heirloom vegetables); reading (both fiction & non-fiction); watching & collecting classic film (have over 1,000 dvds – yikes!); writing; & of course, keeping all my critters healthy & happy
If you could choose any profession or occupation, what would it be and why?
To have the discipline & time to finish a writing piece longer than a short article/story – lol! Also, to be able to continue my sporthorse breeding program – something that went by the wayside when the economy tanked.
How and why did you choose your Username? What does it mean?
“Breezy” comes from our farm name – “Breezy Meadow Farm”. So for food sites I just add “cooking”.
What is a typical day like for you?
Husband is up at 5 a.m. to get ready for work (he has a 90-minute to 2-hour commute), so I’m up then too. Hounds get walked. I have coffee & check e-mail, do indoor critter work, & then head out to the barn. Regular errands, gardening, etc., get squeezed in where I can, but I always try to take a break after lunch to read &/or write a little – otherwise I’d never get to do it. Setting up for dinner. More hound walking & critter care. Last night check & hay toss for the horses around 10-11 p.m.
What accomplishment are you most proud of?
Coming back from 2 serious horse-related accidents – one a fractured spine, the other wherein I nearly lost my leg. I consider it both a combination of perseverance & luck that I’m still walking upright & going on with life (even if handicapped – lol!)
Give us 5 words that describe you.
Dreamer, caring, stubborn, opinionated, persevering.
Name 5 things that would be on your "bucket list".
I only have one – to be able to ride again (which would require a few more surgeries that I’m leery to pursue. Sigh.)
Name 5 things you can't live without.
Top of the list? My wonderful long-suffering & supportive husband.
A gang of furred & feathered critters to care for, enjoy, & love.
My farm, or any farm for that matter. Although I worked for some time in Manhattan, I’m really not a city person at all. It’s like “Gone With The Wind” – my heart belongs to the land – lol!
The resources to be able to cook & enjoy terrific food. I thank God every day that I don’t have to really scrimp when shopping – can pretty much food shop for whatever I want whenever I want. I do realize what a blessing this is, & thus am a regular contributor to our local food pantry. Not only canned goods, but eggs, turkeys, hams, & other meat items – whatever they need.
On a much more shallow note – the Turner Classic Movies channel – lol!! If there was only one channel I could have on television, that would be it. Frankly, I rarely watch any other channels except for Anthony Bourdain’s “No Reservations”.
Who is your role model and why?
I don’t really have any nameable role model, since I feel everyone has their good & bad points. But I will say that I do admire women who have beaten the odds due to their own personal resources without having to stomp on the heads of others.
Tell us one thing about yourself that people would be surprised to know.
Gee – that’s difficult to answer since no one here really knows me – lol! Maybe that I sometimes have a serious lust for Taco Bell regular tacos – regardless of what “mystery meat” they’re made of? Lol!
What would the child you once were think of the adult you have become?
What the hell happened?
What is the best moment of your life so far?
Walking again. (I can’t kneel down anymore, but I can walk!)
How and at what age did you start cooking?
Both of my parents were/are FABULOUS cooks, so I started learning at a very early age (9-10 maybe?). Plus, the Czechs (I’m 100% Czech – Bohemian actually) are very food-oriented. My mother was cooking Asian dishes when all you could find on the shelves was Chung King – lol! Thanks to my dad, I can’t make a Roast Goose without also making Czech Bread Dumplings with Sauerkraut. And when my dill is growing nicely, it’s a safe bet that I’ll be making Chicken in Sour Cream with Dill, & those same dumplings.
Do you have a signature dish or one that you make especially well?
I’d have to say that I shine best between Xmas & New Year’s. Xmas (for many many years now) has us enjoying a Roast Goose with Port Wine Gravy, Czech Bread Dumplings, Butter-Braised Brussels Sprouts (try saying that 3 times fast), & Goose-Fat Roasted Potatoes; & the leftover goose ends up in my famous (almost – lol) New Year’s Day “French Cassoulet”.
What is your favorite spice?
Gosh, I use so many on a daily basis. Even though it’s not technically a “spice”, I’d have to say Garlic – fresh chopped &/or granulated (never powdered – that’s nasty stuff). After that, I’d have to say Crushed Red Pepper Flakes, & finally dried Oregano. While I use dozens of others, those are probably the 3 I use the most.
What 2 cooking tools/gadgets/appliances would you swap from your kitchen and what would you swap them for?
Honestly, I really can’t think of anything I currently have that I’d want to swap out. I’m not much of a gadget person. The few I have, I use.
What is your favorite restaurant meal?
Another question I can’t definitively answer. If I’m in the mood for sashimi, then a fabulous sashimi meal at our local Japanese place will hit the spot. If I’m feeling carnivorous, our favorite local Mediterranean bistro with their fabulous prime rib would be my destination. Mexican? Another place. Etc., etc. I enjoy so many different things at so many different places at different times, it’s really impossible to choose just one.
What would your last meal be if you could choose anything at all?
Like my answer above, it would probably depend on what I was hankering for at the moment. But off the cuff, I’d probably want some steamed soft-shell clams & a nice boiled lobster with melted butter.
If you could host a dinner party with 6 well-known guests, living or dead, who would they be and what would you serve?
Julia Child, Anthony Bourdain, John Besh, Vincent Price, George Sanders, Sara Moulton.
I’d probably serve a New Orlean’s spiced Oysters Rockefeller in regards to Besh; Coq au Vin (perhaps a white one) in regards to Julia; Vincent – a gourmet in his own right – would probably enjoy both of the above, as would Sanders & Moulton. Sides? Well be assured they’d be appropriate to the meal.
Who would you most like to prepare a meal for and why. What would you serve?
Anthony Bourdain. I’d serve a meal earthy & peasanty – which is actually the type of food I enjoy most myself, & which he has claimed time & time again that he enjoys most.
Who would you most like to have prepare a meal for you?
Again – too difficult a question. It would depend on what I was in the mood for. Peasanty French? Anthony Bourdain. Japanese? Maybe Nobuyuki Matsuhisa or Masaharu Morimoto. For Mexican? Maybe Rick Bayless.
100 years from now, how would you like to be remembered?
That I had a positive effect on at least someone’s life.
Norton stretched out on the bed.
4 Pound birthday lobster.
Dumley napping
Frankie Poofy lips 2010
Guinea with roasted vedgetables
LRD Blue Pillows
Minky summer 2000
Mom's First Kiss