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Cook of the Week ‘I love recipes’ By Dominic Genetti The Community News As she stands at the stove stir- ring the pale red pot, her kitchen drapes flutter in the cool after- noon breeze while birds chirp in the backyard. A dash of flour here, a gues- timated measurement of cream there. Soon the sauteed celery, bacon and corn becomes a soup with the addition of chopped potatoes. “When I started cooking, the first meal I ever made, I was in college,” Becky Stokes of Willow Park said. “I had potatoes and onions and everything and I put that in (an electric skillet) one Sunday and some of us had lunch.” She spends a lot of time at home these days after being laid off by the City of Willow Park because of budget cuts, but that negative is quickly turned into a positive when she throws togeth- er a few ingredients that eventu- ally turn into a delightful meal. “I love recipes,” Becky said, leaning back in her kitchen table chair. The cookbook collector and Henderson County Junior College grad didn’t get an interest in cooking from family members or just out of the blue. It actu- ally came in high school during semesters of home economics. “I was always brought up in Home Ec. in school,” Becky said. “I always loved Home Ec.” Her memories are dim from her childhood days of watching her mother cook. Growing up in what she called a “dysfunctional household,” Becky blocked out those days of her youth that soon led to her parents’ divorce when she was 9-years-old. Yet memories of her grand- mother preparing meals are still strong. She can still recall her grandma, an authentic south- erner, cooking homemade fried chicken the old fashioned way in heavy cast iron skillets. It’s the Home Economics classes, though, that really sparked her interest of having a hobby in the kitchen. Those interests really sparked when she married her husband, Dick. “He enjoys eating,” Beck said with a chuckle. “If I‘m going to cook, I’m going to cook for some- body who likes to eat.” And Dick keeps Becky busy. He’s a huge fan of breakfast. Some might say it’s the most important meal of the day, but for Dick it’s certainly a favorite. The United States Air Force veteran, now insurance claims adjuster, is very particular about his eggs. However, Becky is able to make them just right even if breakfast isn’t her favorite meal to make. “He gets mad when they’re not done right,” the laughing grandmother said. As it turns out, baking des- serts is her niche. “Baking is number one,” she said. Cheesecakes are particularly her specialty and just like every cook, she adds a little bit of per- sonal touch. Her secret, she said, ◗ With a touch of this and that, Becky Stokes establishes some tasty meals is cinnamon and vanilla when it comes to making something that can calm a sweet tooth. But don’t think that those add-ins will be prominent when you have one of her signature creations. Becky may put more or less of her two favorite secret ingre- dients within her desserts. “It kind of depends on what it is,” she said. In some cases, the cinnamon may be prominent, but in other cases it’s the vanilla that enhanc- es the flavor. Then again, it very well could be that she uses such a small pinch that it leaves the tasters guessing what makes her dish taste so good. Desserts aren’t Becky’s only specialty, though. Meat dishes she has devel- oped on her own keep folks com- ing back for seconds. That secret ingredient is sage, something she just thought she’d use and leave to chance for success. When she was done cooking, the verdict was in. “I like it,” she said. “To me, a lot of meat dishes could use it.” And it doesn’t matter what specialty she may be putting together. What really matters is taking the chance on something new and seeing how things turn out. However, sage isn’t the only spice she’s toyed with. Just the other day, Becky made a chicken pot pie and added some thyme. “Man it was great,” she said. “I just like creating, doing something with my hands, cre- ating something and seeing the end result.” DOMINIC GENETTI/THE COMMUNITY NEWS Becky Stokes prepares one of her specialties, corn chowder, as cook of the week mascot, LePeep, watches closely.
