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turn something into something else.” In her bedroom, Tegan has bags of cookbooks purchased from thrift stores and yard sales. While others search online for recipes, she doesn’t like computers. In her collection of books, there are many gluten-free books and those specific for the junior chef and the baker. There’s also a barbecue cookbook and one specializing in pasta, but the one that showcases her level of culinary curiosity is a book on sous vide. Tegan has yet to pursue this French style of cooking, which involves food sealed in a vacuum bag to be cooked in a water bath. Maybe someday we will be able to eat one of her sous vide dishes when her dream of opening a gluten-free Italian restaurant comes true. In the meantime, Tegan will continue to practice her science that many of us see as magic. ✻

STELLA FONG, writer

Stella divides her time between Billings and Seattle and is the author of two Billingscentric books, Historic Restaurants of Billings and Billings Food. Her writings have appeared in Big Sky Journal, Western Art and Architecture, the Washington Post as well as online at lastbestplates.com.

NOVEMBER/DECEMBER 2020

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Profile for yellowstonevalleywoman

Yellowstone Valley Woman  

Yellowstone Valley Woman magazine was started in 2001 as a 40-page free publication in Yellowstone County. Over the years, thanks to your re...

Yellowstone Valley Woman  

Yellowstone Valley Woman magazine was started in 2001 as a 40-page free publication in Yellowstone County. Over the years, thanks to your re...