Monica is a homemaker, a foodie, wine lover, animal lover, and loves to make crafts with her kids, there are 5 of them after all. I was a young child when my grandmother and my mom introduced me to the art of cooking. I was a little less than enthused. When I was young I looked forward to visiting my grandma for all her homemade goodies, but lacked the drive or will to take the time necessary to put in the effort to make such yummy homemade food. My mom was the main person in our home that cooked. She always made good food, but again I still was not interested in making much. I was 17 and I remember my mom taught me to make an Italian dish, shell pasta filled with manicotti stuffing. It was fun, but I didn’t see the need for going to such lengths just to make a dinner. By the time I was 25 and had my first kid…I had done a 180 degree turnaround and became a mad woman (in a good way) in the kitchen. From then on I was a “foodie”.
Jasmine is an 11 year old girl, with big dreams. I am an animal lover,have 4 siblings, get good grades in school and am a good friend to others. I have been cooking with my mom sin ce I was about 4 years old. We enjoy making new things and I especially love making sweet dessert stuff. I plan to go to culinary school with my scholarship I won from the Rachael Ray Show.
Sweet Heat Chefs 
I love this simple yet elegant gift idea. Thank-you so much for sharing it… when using things like lemon zest, keffir lime leaves, citrus peeling, dried chili flakes& whole chili peppers must I strain them out after the week’s time or can I leave them in till the oil is gone?
You should be fine if you use the oil often enough. Store in the refrigerator for a longer lasting oil!