Lisa Stalvey Coady
Published: 2021-12-02
Total Pages:
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This cookbook is a culmination of all thoughtfully prepared recipes. There's a wide variety of recipes which include flavored butters, vegetables, grains, pastas, soups, eggs, vegan, vegetarian, salad dressings, salads, and sweets. I've created over thousands of recipes over the last forty plus years of cooking professionally, except for the baked goods. Baking was something that came way later which would become a business called Butter Barn Butter. Using gluten free, organic cane and brown sugars, grass fed, or organic butter and pasture eggs are the key to a better tasting treat, not to mention the love and passion my team puts into baking them. I am a simple chef. I'm not the deconstruction chef. I'm not the meticulously placed items with tweezers chef. I am a don't -mess -around -with -the -food -too -much chef! I want all my food to be colorful and pleasing to the eyes, easy and quick to prepare and tasty as well. I've been told that my sweets satisfy my customers craving after a few bites which was my goal originally. I tell people to cut them into pieces, bag them and freeze them. When they crave a sweet, grab one and eat it frozen. It's a great way to satisfy that sweet tooth. I am passionate and thoughtful when I cook, and I make sure my energy is always in a giving place. You may think that sounds silly, but if you're sick, unhappy, angry, etc., don't cook! I've been told that people who eat my food feel great afterwards because I truly believe having good energy while cooking makes all the difference in how the food tastes and makes one feel. Always remember where your food came from as well. Remember all the hardworking farmers, the pickers, the fisherman, the truckers, people who sail a shipping container across the ocean, the packers, and many other people who got the food to the stores for you to enjoy and prepare.