Holly started cooking in her preteens with family dinners. The meals had themes such as Chinese or French, or they were 5-course feasts (apps, soups, salads, entrees, and desserts). The recipes were straightforward and the flavors simple. When she started cooking as an adult, there was a lot of experimentation, which lead to several inedible meals. Time, patience, and practice gave Holly the ability to blend and create new recipes.<br><br>The cookbooks began as scraps of paper, quick notes, and favorite family recipes stuffed into a box. In an effort to organize them, they became documents, and finally cookbooks.
