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Cooking Superstar

Questionnaire

Name:
Katherine McAdoo
Location:
Central Pennsylvania, United States
Occupation:
Product / Web Designer
Website:
http://www.ofcorgisandcocktails.com

Crafts

  • Checked Cakes
  • Checked Dessert
  • Checked Pasta
  • Checked Vegetarian
  • Checked Meat
  • Unchecked Seafood
  • Checked Salad
  • Checked Drinks
  • Unchecked
Others
Soup (x)

When did you first get in to cooking and do you remember the first recipe you tried?

I've cooked for as long as I can remember. When I was younger, I distinctly remember making scrambled eggs for my family one year. At the time, I was into messing around with recipes, and always add a little bit of orange juice to my eggs. Through high school, I held dinner paries where I cooked lasagna and chocolate cherry cake. My husband and I have always cooked meals, but we really got into expanding our palette and abilities after our honeymoon.

What's your kitchen like and how do you keep organized when cooking?

Over the past 7 years, I've moved around so much. I have learned how to stretch space better - creative stacking of items like pots and pans that requires I take out EVERY pot and pan above it if I need the pan at the bottom. But it fits! Really the big thing for me is keeping spices handy, so we have a spice rack as well as any extra spices right next to the stove.

What tips would you give to someone wanting to become a better cook?

Don't worry about messing up. It's going to happen. Being precise doesn't always mean a dish will turn out - some recipes are flawed, or sometimes, things just won't go right. I made a really complicated butternut squash/apple/onion soup last fall - it took me like 2 hours to make! In the end, it was the most awful thing I've ever made. I just chose not to pair those things together again. It's all a learning experience.

Who would you invite to your dream dinner party and what would you cook for them?

A lot of my blogger friends I've become close with over the time I've been blogging - I think it would be wonderful to meet some of the people and have them over for dinner! I'd serve cocktails, some sort of cheese tasting, soup, and risotto. I've always just wanted to have a cheese and wine tasting party though.

Do you do any other crafts and what are your hobbies?

I am a knitter, sewer, and dreamer. When I want to make something, I try to do it. My husband and I made dog beds from an old suitcase once. I make hats, scarves, pillows, and whatever comes to mind.

Which cooking blogs do you love to read?

Is there anything else you'd like to add?

I use a lot of bourbon in my recipes! My family is originally from southern Kentucky, so I feel like it's an important ingredient. Here's a rule of thumb for seeing if you are getting bourbon or whisky. First, not all whiskys are bourbon, but all bourbons are whisky. Bourbon is originally made in Bourbon County, Kentucky, and most (but not all brands) are made in Kentucky. The big thing is that bourbon is made from at least 51% corn, which is different as most other whiskys use a very different grain mixture, and aged in charred oak barrels. If you are intersted in history and alcohol, try and get to the Kentucky Bourbon trail at least once in your life. It's worth the trip!

What's your favorite?

TV Show
The Mindy Project, at the moment. Sabrina the Teenage Witch is also an all time favorite.
Band
Art Brut
City
Cincinnati, Ohio (my hometown)
Movie
Elizabethtown
Cook Book
The Grit Cookbook from a vegan/vegetarian restaurant in Athens, Georgia
Cuisines
French, Southern, and Japanese.
Ingredients
Cheese. Goat cheese, sharp cheddar, gruyere, blue cheese. I swear, half my grocery bill embarassingly goes into nice cheese.
Kitchen Gadget
Our Kuhn Rikon silicone rainbow whisk. It's durable, works incredibly well, and it's a rainbow!