Education

BA, University of Colorado at Boulder, Psychology (Cognitive – developing models for how the brain processes information,) Anthropology, Classical Civilization (Evolution of Civilization)
BS, Computer Science Engineering, Metropolitan State College of Denver (half completed; got sidetracked)
Clerical / Administrative Assistant skills, Barnes Business College, Denver

That’s just my official education. I’m very self-taught, and could test out to get degrees in other fields as well. I just don’t bother because, “What am I going to do with a degree in Egyptology? My focus is elsewhere.” Things like that… I know that I know, and that’s what matters. I do very well as the intellectual sparing partner for a retired Professor of Electrical Engineering Technology, so there’s your proof in the pudding right there.

Computer Languages: Perl, C, Fortran, Visual Basic, Basic, Pascal, Cobol
Human Languages: English (primary), Spanish (semi-fluent), Gift for Mirroring Accents, Glossolalia (I’m aware that the phenomenon is not a real language.)

Hobbies

Tribal Fusion (a Belly Dancing sub-style) to Contemporary Western Music (Techno, for example) For me, it’s about the Primal Goddess Energy. You feel it with every cultivated, controlled roll of your muscles.

“You go to church and worship God.
We go to church and become God.”

Herbalism: Always creating health and beauty products. That includes 4 perfumes, very effective anti-wrinkle cream (for the husband), body butter, very effective pain rub (one person I gave it to told his doctor he didn’t need shots for the pain anymore!), leave-in Hair Treatment (detangler, conditioner; like Armor All for the hair.) my own custom Hair Oil Blend and General Healing Herbalism practiced too.

Cooking Couisines: Tex-Mex, Asian-American, Middle American.

Yes, I’m a d@mn good cook if I don’t say so myself, with quite a range of what I fix. It’s something I approach as though it’s alchemy and magic, challenging the standard of not only excellent taste, but wonderful presentation. I could devote a very detailed website to everything I do with that – which I’m not going to put the energy into doing. I should probably just put up a picture of the 10 spice racks I have mounted on one wall in my 1,500 square foot kitchen to illustrate the point of what I do with this. Why do I do it? Because I enjoy it. It’s chemistry and alchemy, combined with the art of presentation.

Note: Some people may say, “Sandra, you’re a Feminist. Why are you so into cooking?” Because that’s my choice too. If someone said to me, “I expect my dinner on the table by 5 o’clock!” I’d reply, “Well then you’d better get busy cookin’, ‘cuz I’m not doing it for you with that attitude.”

Another Note: Someone pointed out to me that part of what may be going on is that cooking is more of a statement on my relationship to food. I’d become pre-diabetic at one point, so got stomach surgery to reset my metabolism. As a result I can’t eat much. Therefore, I focus on the art of creation. My joy comes from the smells, the prep, the nuances, presentation and a sample taste rather than actually eating.

This is just how much I take my cooking seriously: