My love for cooking came from my mother who taught me to cook. I would help her in the kitchen any time I could. You could also say my predelection for cooking also came through my father, as his father owned a bakery in New York City and in Long Branch NJ, until the 1929 Depression took it all away. Though I never saw or experienced any of the baked goods, this influence was passed on to me. 

 

I worked in a local Italian Restaurant for a few years. Then a number of years later I worked as a Camp Ranger for the Boy Scouts. With my knowledge of food service I assisted in the Dining Hall where we would potentially seat from one to over three-hundred people, three times a day. 

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When I married Teri, I did all the cooking for our wedding consisting of chicken, ribs, and London Broil with salads and fresh vegetables. 

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For a few years a synagogue we belonged to held an overnight campout for Sukkoth, also known as Tabernacles. I was in charge of this event leading the activities and doing all the cooking for dinner and breakfast the next morning. We'd have fresh salad, roasted potatoes-peppers & onions, and London Broil on the grill.

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Breakfast consisted of, scrambled eggs, beef bacon (no pork!!), turkey sausage, waffles, orange juice, bagels, cream cheese, and of course coffee, tea, and hot chocolate.

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It was quite a feast!

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If I could, I would enroll in a culinary school, though time and responsibilities at this late time in life tend to prevent that.

Me at KMSR Boy Scout Camp

 

 

 

 

 

 

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Here are the pages of my "home cooked" menu. If my home were a restaurant these items would surely be regular specials if not on the main menu. 

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