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. .Chef Melissa's Cook Book
About me
Hi I'm Melissa. I'm almost 24. I graduated from the ITT Baking and pastry specialist unit in Clovis. (What a damn waste of time and money that was) I'm now working at Bella Pasta doing what I do best, convincing people that they need to eat more than 2000 calories and a pound of pasta with every meal. I have a wonderful boyfriend Morgan, enough said. He likes toast too because it is warm and crispy and a good place for jelly to lay. Rootbeer floats are an awesome breakfast food. Tsing Tao is great any day of the week except for mondays apparently. It DOES take 6 hours to get to Pismo. Cats are better than dogs. Well my cats are. Ace of cakes isn't all that great, anyone can make a cake with wire, tubing, and fondant. Salt is the best ingredient known to man. Friends do make the world go round. Cooking with wine is great, sometimes I even put it in my food. There is an exact science to lighting a charcoal BBQ. Bacon goes with everything... evvveerryytthhiinnggg. Wine is made to be drunk, I am drunk, so therefore am I wine? We will make it around the world at least once because we are better together.
Memoirs of a Cook
Ingredients"Outrageous Chocolate Chip Cookies" you can look this up(found on internet)
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup butter
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1/2 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
DIRECTIONS
1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine all ingredients and mix well.
Drop by tablespoon on to lightly greased cookie sheet.
Bake 10 to 12 minutes.
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