Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
~ ingredients we use often

~ perishable
fresh and fried tofu
soft baguettes (for Bahn Mi sandwiches)
fresh fish (such as talapia, shrimp, clams)
won ton, egg roll and gyoza skins (fresh or frozen)
vegetable, fruit
cilantro
Thai basil
Kaffir (citrus/lime) leaves
curry leaves
bamboo shoot
gangula (ga)
ginger
mango
green papaya
hot peppers
yucca
plantain
banana leaf (fresh or frozen)
~ canned, bottled, packaged
rice - sweet, basmati, jasmine
noodles - rice, wheat
rice sheets (for salad rolls)
soy sauces
dried shiitake
5 spice mix
hoisen & black bean sauces
chili sauces
coconut milk
sweetened condensed milk