Plus the kitchen skill she wishes she had (but admits she definitely flops at every time).
Yes, some even come together in 30 minutes or less.
Then she realized, “Anything that encourages that step in life is great.
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And that’s a total win in Ray’s book.
So how did she pick the inaugural lineup?
“When I sit down to write, I doodle my ideas on blue pads of paper.
Then I Google if people have done this before and what their take is on this.
I often Google it, only to discover that I made that dish already 10 to 15 years ago.
It’s loopy!”
“People often ask, ‘Can I use this instead of that?’
I can’t see you!
It becomes your adventure,” she tells us.
That said, Ray readily admits that she, too, is far from perfect.
She confesses that she’s notorious for burning the bread that she’s really aiming to get golden-brown.
I enjoy baking very few things.
I absolutely resent measuring; I think of it like a teacher hitting my knuckles.
No one wanted to be around me during the holidays because I was so resentful at the cookies!
I snap at my sister, who is a big baker.
Watching her cook with me stresses me out!
I have a very specific, sloppy and quick way to cook.”
Since we areEatingWell, after all, we couldn’t resist inquiring about Ray’s best healthy habit.
She confirms that she has many, from staying active to gardening to staying socially engaged.
1 healthy habit they’re both fans of: eating more pescatarian andvegetarian meals.
“John and I only have red meat maybe once or twice a week,” she explains.
“We eat a very healthy diet and eat a ton of vegetables.
I got shunned in kindergarten because I was eating a sardine sandwich.
I was eating kalebefore kale was cool,” she says, so diversifying her diet is nothing new.
“I love the adventure of food at every level of life.
You couldn’t do anything in this industry without being open-minded and open-stomached.
I want to try everything while I’m alive,” she says.
“I want to live a rich life while I’m here.”
Salutito that, Rachael!
