About Lots of Everything

Whenever I prepare food, I find myself unable to resist adding lots of everything–especially the good stuff: onions, chocolate, butter, bacon. I want another piece of bread, a second cup of coffee, both a pre-dessert and mignardises. This tendency towards decadence shows in other parts of my life, but it’s most prevalent when it comes to food.

My name is Rochelle Myers. I’m a food writer, a caterer, a culinary educator. I’m also 33, a native Southerner, a mother, a wife and life-partner. I live on the rural edge of DC suburbia, in Harpers Ferry, WV.

For more information about my private cooking classes and catering services, please visit this website.

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Janis Light 5.13.08 / 8pm

Don’t know if you are aware of this or not, but take a look and see if you’re interested. I think Don and I might give it a go before we head to the Lewis Black show at the Warner! It’s the Food & WIne Festival down in DC at the harbor:
http://www.foodandwinenh.com/event.html

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Rochelle 5.13.08 / 9pm

Sounds like a lot of fun! The opportunity to learn from Eric Ziebold, David Guas and the guy from Chipotle should be very informative. Let me know what you thought if you make it.

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Gigi 8.6.08 / 7pm

Rochelle: Your recipe for preparing mussels was published in the Frederick Post today. One thing you missed, though, and I think it is important. Before adding the cream or butter to the water one must strain the water to get rid of any sand. It is awful to taste sand in your sauce! Mussels are old school to this Italian-American and avid cook! Gigi

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Mussels « Lots of Everything 8.6.08 / 9pm

[...] the About Me page of LoE, Gigi comments that I forgot to mention straining the liquid I use to cook the mussels [...]

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Rochelle’s Sweet Tweets

@erikamgarcia I also have a supplemental fullsize fridge, but right now it just holds soda, backup milk and beer. 2 hours ago
@erikamgarcia I hope to blog the experience at lotsofeverything.com 2 hours ago
@erikamgarcia I have a side-by-side refrigerator-freezer (the freeze is about 2/3 full). I also have a smallish half-full chest freezer. 2 hours ago
@erikamgarcia the freezers and pantry are stocked, money is tight, and I like a challenge. Lots of weird things in there to figure out too. 2 hours ago
Just helped my folks clean out pantry. Practice for April, when we eat only what we have on hand. No buying anything but produce and dairy. 2 hours ago
Jewish St Patrick's Day dinner: corned beef w mustard sauce, roasted taters, slaw. Grapefruit. Nomnomnom. 1 day ago
Only 2 spots left in my Southern cooking class @ TKS in Frederick 4/6! The Pasta class 4/28 is filling too! More: http://bit.ly/TUPwh Pls RT 1 day ago
In which I feast on the latest cookbook by @PamReiss and reflect on my favorite Jewish holiday: http://bit.ly/a9kEs1 1 day ago
@PamReiss Secret garlic? Is that in the book?? (I got it last week btw, thanks!) #passoverpty 3 days ago
@PamReiss Braised with lots of onions and sweet spices and carrots and tomatoes. Or crusted with ancho, oregano, cumin, garlic #passoverpty 3 days ago

Lots of Everything

About Lots of Everything

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