World Famous Food

food, famous in our world

"We love to cook, bake, roast, grill, preserve, you name it and we will try it."

Linda Taylor

Foodie, photographer, graphic designer, textile designer, colorist, traveler.

I love all things creative. I am lucky that I have a career that allows me to have a creative opinion on just about anything. Sometimes it’s just to hard to choose which creative endeavor I like best.

Photography is my ‘verbal’ skill. I find it harder to communicate with words than with visuals. With visual information, I am able to create composites of my life and experiences in books, photos essays, videos and now, this blog. I draw upon my experience as a graphic designer which contributes to my style and my brand, which will grow and evolve with each post.

As for my livelihood as a textile designer and colorist, I am able to experience the added dimension of texture and contrast to my creative little world.

I have been fortunate to travel quite a bit, mostly for work. Listed below are the countries I have visited. I look forward to going back to most of them, with a different itinerary in mind, one that does not include trade shows!

Barbados, Belgium, Brazil, British Virgin Islands, Canada, Chile, China, Columbia, Cuba, Czech Republic, Denmark, Dubai, England, France, Germany, Ireland, Italy, Jamaica, Japan, Kenya, Malaysia, Mexico, The Netherlands, Norway, Oman, Scotland, Singapore, U. S. Virgin Islands, Venezuela and Wales.

Some of my World Famous Foods – Chicken (shrimp, flounder) Francaise, Braised Beef in Wine, Barbecue Chicken, a variety of homemade yogurts, Roast Turkey (but my Mom makes the best gravy EVER), Goose, Mac & Cheese, Peach Chutney and a whole bunch of other things that I will share along the way. One of the keys to successful cooking are the most basic of ingredients or preparation. I will ALWAYS make my own chicken, beef and vegetable stock, will only buy meat from quality butchers (preferably from the Amish, because you know it was alive the day before) and I make my own pasta when possible. Food doesn’t have to be fancy, it just needs to be nourishing for the body and inspirational for the soul.

Sue Vogel

Day job: Standards professional. Dream job: Professional foodie.

I have always been creative. I just never knew it. When I was 20 and still living at home, I would have dinner parties for my friends when my parents went out. I would cook an entire meal for them and sit at the dining room table. I was beyond experimental at that time: Coquille St. Jacques, paella, homemade cannoli, cakes, and always a multitude of Christmas cookies. I worked in NYC for a couple of years, as support staff for a test kitchen at a PR firm. The foodie passion widened, but I had already graduated college and saw myself as a future paper pusher, without another option because I’d already “finished”. Twenty-five years later, the passion has never waned. It is begging for a chance to explore and be recognized, and for me to give it due credit and sustenance. Whenever asked: “What are your hobbies?” I tell people that I read cookbooks and food magazines. Cover to cover. I have never given up on learning food trends, and understanding how to execute a recipe. I read many a recipe over and over again just to visualize the steps before I start. I consider myself a “an amateur professional,” and have never shied away from trying something new, original, or complex. It’s all how you set yourself up.

Baking is my passion. I should have been a pastry chef. I knew that by the time I was 25, but I got waylaid somewhere along the way. However, that did not stop me from baking bread, cakes, pastries, pies, and various cultural or family recipes that have a need to be perpetuated: baguettes, Polish babka, Italian bread, Panettone, homemade pasta, or a wonderful loaf of Country French bread. A quarter of a century later, I have felt it to be an obligation and an honor to carry on traditions that are being lost in today’s culture: baking bread, knowing the smell of a rising yeast, and the satisfaction that the give and take of a dough yields in your hands. It is my “motto” to never be without flour, sugar, eggs, butter, and vanilla in my kitchen, in my lifetime, because you never know when you may need to whip something up, and there is a gratifying feeling to know that you can make almost anything with these simple, natural five ingredients as the basis for something wonderful and memorable (without having to make a special trip to the store). May your pantry never be without.

Make your dreams come true!

Some of my World Famous Foods: Chicken Marsala, Spinach Canneloni, Homemade Pasta and Pizza, Pulled Pork, Breads, Scones, Any Cakes, Cobblers, Pies (Peach and Lemon Meringue), Biscotti (a dozen kinds)

I have travelled to: Austria, Belgium , Canada, England, France, Germany,  Ireland ,Italy, Korea, Mexico, Switzerland.

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