“I use my good china every day,” says Sibyl. “Why have it if you only use it occasionally?” Learn more about this member from Cincinnati, Ohio, who was featured in the Flashback department (August/September 2008, pg.60).
CP: What year did you join the club?
SC: I joined in 2000.
CP: What home-cooked food do you most crave?
SC: Meat and potatoes.
CP: What cooking utensil would you refuse to give up?
SC: A good sharp knife.
CP: What’s your new favorite ingredient?
SC: Ground chipotle chile.
CP: What are your guilty edible pleasures?
SC: Kraft mac & cheese.
CP: What’s your can’t-live-without-it ingredient?
SC: Butter.
CP: What dish do you get raves for?
SC: Scalloped/cheesy potatoes.
CP: What’s the most exotic food item in your kitchen?
SC: Saffron.
CP: Who is your cooking idol?
SC: My mom. She got me started and interested in cooking.
CP: What’s your favorite dish to prepare?
SC: Stuffed cabbage.
CP: What’s the most challenging thing you’ve ever cooked or baked?
SC: A pie crust. I studied for a week before I attempted it. It turned out great.
CP: What one appliance would make your life easier?
SC: An ice maker.
CP: What’s the oldest food in your cupboard?
SC: Rice noodles that are 14 years old.
CP: What’s the most treasured item in your kitchen?
SC: My tea maker. It gets used often.
CP: What item would you hide if someone were going through your kitchen?
SC: My toaster oven. It’s a mess, but it still works fine.
CP: What do you like about Garlic-Lime Chicken Drumettes with Chipotle Mayonnaise, the recipe featured in Flashback?
SC: I am not a big fan of chicken wings, but these are great. The marinade is unique, tasty and simple. I often freeze the wings in the marinade and cook them at a later time. The wings are always moist whether fresh or frozen.
The best part of the recipe is the Chipotle Mayonnaise. The adobo sauce adds a bit of sweet, while the chipotle chiles bring heat. Baked or grilled, they’re best when the skin is crunchy. I've never made wings other than by this recipe; there’s no need to, it’s perfect. Everyone loves them, and I've given the recipe to several friends and relatives.
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