File May 14, 10 18 43 AM

Welcome to Cooking in my heels,  the ramblings and recipes of an ex-executive and serious food lover in her fabulous shoes. I’m Karin, a cook, baker, recipe developer, cooking and baking teacher, aspiring entrepreneur, blogger… and that well-shod ex-exec.

After years of a career in the NYC non profit and corporate world, a lay-off in late 2009, the subsequent crappy job market, and a mid-life realization that life was short and I wasn’t doing what I loved, I gathered up Pradas, pots, pans and a BIG bucket of chutzpah and this Gotham gal moved from NYC to small town Oregon to live, work, blog and hopefully grow a business from my love of all things food.

After three years, great friends, hungry Gorgers (it’s a PNW thing) and many pounds of butter, I decided to move to the Wasatch foothills, and a smaller but pretty awesome city next to a big Salty Lake. I now spend my weekdays protecting Southern Utah’s spectacular red rock wilderness, and the rest of my time exploring my new world, making new friends, connecting with family, and playing with food in the gorgeous mountain west. Not sure what this next chapter will bring, but I’m certain it will be awfully tasty.😉

Cinderella is proof that a pair of shoes can change your life!



16 thoughts on “About

  1. Welcome to Hood River, love the blog. You are going to fit in very well. You’ll find plenty of other “hippie types” that also wear Pradas in this town.

  2. Karin, I’m new to the blog thing and don’t see a way to directly post a recipe to your blog. Thanks for dissing Regis to see Darryl and spend the 4th at our soiree. Anyway, here’s that recipe:

    Granny Elsie’s Tarted Up Mac and Cheese

    Makes enough for 10. Ingredient portions are fully adjustable to taste.
    Just use a whole lot of everything, you cannot have too much cheese.

    2 pounds of elbow macaroni or other pasta of choice
    2 sticks of lightly salted butter
    1 quart heavy cream
    32 oz shredded cheddar (I prefer medium)
    16 oz ricotta
    16 oz gruyere
    16 oz lump crab meat

    Cook pasta according to directions. Drain and rinse. In a 9 x 13 pan, combine pasta with softened butter, cheddar, ricotta and gruyere (set aside some cheddar and gruyere to top the dish). Gently fold in the lump crab meat. Pour in enough heavy cream to be level with your mixed ingredients. Top the mixture with generous portions of cheddar and gruyere. Bake in a 375 degree oven for 30 to 45 minutes. If desired, broil for a final 5 minutes to create a nicely browned top.


    • Hi Robert! This is great…Grandma Elsie is going to be even more famous! Loved the party, the tarted up Mac and cheese and the fabulous company! Same time next year! 🙂

  3. hey!
    jeffrey here from upstairs

    have a possible favor to ask
    we’re having friends in from Australia for a week and giving them our apt to us as 4 adults and a dog is a bit of circus
    we’re going to stay in 5A- Dean’s apt as he is AWAY and wanted to ask if we could join your wifi net work as ours doesn’t reach the short distance- bricks and concrete are seemingly great absorbers of signals

    email me if that’s ok



  4. Pingback: Kreativ Blogger Award « The Legal Tart

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