Bob has shared a lot of good information with us in the last few months. First, he sent us his mother-in-law’s recipe for Creole Cream Cheese (a Louisiana specialty) and then, he sent us an essay, About Cooking Curds. (He used to work as an electrical engineer, so he understands the principles of thermodynamics.) He is retired now, so, of course, he is busier than
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Creole Cream Cheese with Bob Albers
Bob Albers of Mandeville, Louisiana is a retired electronics engineer who has traveled all around the country and the world. When he was a manager, he made sure his engineers wrote their directions carefully, reasoning that the directions are at least as important as the product. He definitely practices what he “preached” and we appreciate the attention he gave to his recipe for Creole cream
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