Susan Fabrizio

My signature dish is dependent on the seasons of New England. In the fall and winter It would be my melt in your mouth savory/hearty beef & vegetable stew In the summer, we enjoy marinated Sirloin Strip Steak salad with herbed goat cheese on a bed of romaine, mixed greens, english cucumbers, grape tomatoes etc.., fresh dill or cilantro topped with homemade vinaigrette.

My grandmother and my mom are my culinary inspirations. My maternal grandmother was a farmer's wife and a fan of Fannie Farmer cookbooks ( I have her copy) and eventually a baker and cook in her own right. She was a marvel. My mom learned from the best and also embraced my dads Persian background. Both these women cooked and baked from the heart. From cookies, bread, pies, cakes, stews, stuffed artichokes and grape leaves. Thank you for this opportunity to explain my loving background.

As a retired school teacher, I would love to donate some money to my local food pantry to provide snacks and toiletries for school age children and teens. Additionally, providing my children some financial relief to cover some of the costs of rising groceries. 25K does not go far these days. However I will do my best to take care of others as well as my family and my very supportive husband. Being retired and having a fixed income creates challenges cooking and baking for those I care about.