So far so good! As many of you who read my monthly article here in the Foothill Reader know, I set a New Year’s Resolution this year that so far I have kept.
I resolved that this year I would create a video each month called “Cooking with My Mom” that would include her cooking one of her fantastic recipes while I videotape and record the ingredients and methods.
Only after recording the first video and posting it did I realize what a truly special resolution this is.
On Facebook, many of my friends commented that they wished they had done this as well, to preserve the memories of their grandparents or parents. And now I will have videos of my mother’s wonderful recipes for my lifetime and can also pass these along to my own children and grandchildren.
These videos are not fancy – they don’t include special effects or extra animation.
However, they do show how wonderful my mother is and how treasured her recipes are.
My most recent excerpt is particularly special because one of my children got involved. My mother shows us how to make her world-famous curry puffs, and teaches my younger son, Stratton, how to fold these pastries.
I hope you enjoy the videos as much as we do, and I encourage you to do the same. Preserve those memories you have of your loved ones, upload them on YouTube so that you have access to them anywhere and forever.
Make it your resolution next year.
Perhaps like me, it may be the first New Year’s resolution that you actually keep.
To watch my third installment of Cooking with Mom, please visit my personal YouTube Channel, Sandra Lee Rebish, or if you dare, go check out my YouTube channel with over 1.3 million subscribers: Dr Sandra Lee (aka Dr Pimple Popper).
Have a great summer and see you next month!
Visit us at www.skinps.com. Also, tune into The Doctors (CBS), Studio11LA (Fox), and Home & Family (Hallmark Channel) where Dr. Sandra Lee is a regular guest dermatologist. She can be reached at drleeskinps@yahoo.com
Irene Lee’s World Famous CURRY PUFFS 
2 russet potatoes boiled in water with skin on, for about 45 minutes. Drain and let cool, peel it and cut into small pieces TomYum Instant Sour Paste 2 tablespoons. To taste and preference, curry powder (my mom uses Malaysian curry powder but your favorite will do). Add some water to mix them well. Oil in wok on high heat, then add the mixture above. Bring to a simmer boil. Add 2 lbs ground beef and cook thoroughly. Remove from heat and then cool overnight in refrigerator. DOUGH: Mix of Krusteaz Pie Crust Mix and Bisquick Pancake Mix. Add water to both till you get the consistency seen in video. Make three balls about size of softball and let sit, covered in an oiled bowl, room temp a few hours. Then place Krusteaz ball within Bisquick, because this makes pie crust easier to roll out.
Roll out flat then roll into a 1.5 inch diameter stick then slice one inch thick One heaping tablespoon of meat mixture, cooled, into dough when rolled out and roll as seen in video. Bake at 350 for 45 minutes Last 5 minutes in oven, brush scrambled egg onto top of curry puffs to give them a shine.