What'd you eat for dinner last night? Grilled eggplant and an artichoke with garlic butter.
Favorite food: Anything Thai! It's gotta make my nose run, or it's not worth it.
Least favorite food: Well, I don't eat meat, so...
Favorite dessert: The Santa Lucia at Harley's Italian Bistro. Yellow cake, layered with custard and fruit...mmmm.
Favorite local restaurant and meal to order there: Harley's Italian Bistro, Scampi Fra Diavolo.
Favorite local bar and cocktail to order there: I don't drink, but I love to hang at the Bikini (Lounge).
Favorite thing to cook at home: Thai or Indian food.
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SHOW ME HOW
Favorite memory involving food: Having tuna sandwiches at Grandma's with black olives and a Pepsi.
Recipe or food tip to share: I get frustrated with all the Pampered Chef gadgets out there! If you need chopped garlic, just chop it yourself!
Easy Thai Curry:
Sautee chopped zucchini, yellow squash, green beans and broccoli in a wok. Put cooked veggies in a bowl and set aside. In wok, pour in a can (or two, depending on how much veggies you've cooked) of coconut milk. As it begins to bubble, add a tablespoon or two (depending on your own taste) of red curry paste. When that's melted, add in the veggies and frozen peas and simmer for 10 minutes. Serve over brown rice. You can pretty much use any vegetables that you like for this recipe!