Holly started cooking in her preteens with family dinners. The meals had themes such as Chinese or French, or they were 5-course feasts (apps, soups, salads, entrees, and desserts). The recipes were straightforward and the flavors simple. When she started cooking as an adult, there was a lot of experimentation, which lead to several inedible meals. Time, patience, and practice gave Holly the ability to blend and create new recipes.
The cookbooks began as scraps of paper, quick notes, and favorite family recipes stuffed into a box. In an effort to organize them, they became documents, and finally cookbooks. For cooking articles and more recipes, visit http://www.iamhrsinclair.com/cookbooks/
Start your morning with perfectly fluffy scrambled eggs and spiced pear muffins or baked oatmeal with brown sugar and cinnamon. Need a light breakfast? Have a fruit parfait and cafe au lait. For a quick breakfast blend up a healthy cherry smoothie or banana coffee smoothie. Have a leisurely Sunday brunch with hacienda eggs or banana pancakes with toffee sauce.
A different take on teatime with seasonal thematic flavors for each month highlighting a different tea. Recipes included are for tea sandwiches, light appetizers, scones, tea breads, cakes, and pastries.