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Author: Megan Howe

Company: Red Umbrella Ventures LLC

Region: Coventry, RI

Website: www.bakewaresetsplus.com

Memorable Quote 1: Live and learn.

Author Comment / Biography:
I'm no professional, but I know my way around the kitchen. Raising a family with two children, lots of antics occurred there. Putting those babes on the counter to stir and taste was just part of the joy.

I've been a nurse for over 40 years. My co-workers were often treated to experiments over the years. When they saw the bag or box come in, there was usually a line waiting for a taste.

I have always loved to cook, and always loved to write. Not a true author, I am working on a few projects of that nature that please me.

Born and raised on a dairy farm in New Hampshire, I'm told I still have that lazy, lay back way of talking. You know that when I say Bahston (Boston) or cah (car). Like a southern belle, you hang on to your accent that you are comfortable with and reminds you of home.

My cooking/baking usually revolve around comfort foods. I do cook for others on a semi-professional basis. Some would call it bartering. They love it when I present a new recipe/experiment, so I've reached out of my comfort zone in cooking for them.

I look forward to the next several years as I have been gifted with my first grandchild. In a few months, he will be perched on the counter, spoon in hand.

Displaying 1 to 8 of 8 articles
Pages: 1
 Articles by Megan Howe 
1. Birthdays, Yesterday and Today
September 17, 2017

August is the month of birthday and anniversary celebrations in my family. Both children married in August, and each of their spouses has birthdays in that month. Add to that the children's aunt, it ends up being a month for party and family get-togethers.

From the time the child is able...

2. Golumpki - Old School Recipe
September 04, 2017

As the summer wanes and things are brought in from the garden, it is time to start making delicious things. The aromas coming from the kitchen make this a great time for the family to hang around. Most are willing to give a hand, but others just offer to test the finished products.

Today I ...

3. Two failures and one success
August 31, 2017

I've been spending the past few days in the kitchen, surrounded by canning jars, kettles, ingredients and just an awful mess. It has not been all good. Maybe I was rushed. Maybe I was careless. Maybe I just made bad decisions.

My first try was with strawberries. I bought six pounds of b...

4. Bounty from the Garden
August 22, 2017

Peaches are ripe, strawberries have been picked, watermelon is coming into season. With all this abundance, how do we use this bounty? We Put-By. An old fashioned term meaning we can, freeze, dehydrate and otherwise prepare for the coming winter, it is time to use our skills to make things that w...

5. How Did You Get Your Start in the Kitchen?
August 15, 2017

After my trip into the baking world at age seven with a failed whoopee pie attempt, I kind of just gravitated to the baking world. I'm sure it was mostly because of my preference for something sweet at that age. I didn't get into cooking right away. But as my parents both worked, we children were...

6. I Won! Or Did I?
August 08, 2017

I attended a local fundraiser at the town VFW the other day. It was a meat and lobster raffle. The procedure was to purchase a packet of tickets and with that packet, you had chances on three different tables of prizes. The cost was $20, and in my eye, the entertainment was worth the fee. Some o...

7. I Like Eggs
July 29, 2017

Nosing around in blogs and forums today, I came across an interesting piece about eggs. Eggs are funny. In Europe, they do not refrigerate them. In the US, it is recommended that they do get refrigerated. That I knew, but how necessary is it. I think the bottom line about eggs is that s long s ...

8. What Are You Having For Breakfast?
July 24, 2017

I was munching down my breakfast this morning and thought some about the process of getting it from kitchen to the tummy. So much of what we do in there is now by rote. In putting it all together in my mind, I realized what a production had occurred to make a simple eastern omelette and a...

Pages: 1



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