Edom Resident Deborah Hernandez is an art fan, though that seems to go with the territory in living in Edom. Food is just another type of art for her, and it's all about making the plate look nice.

She gets a chance to do this at Edom Bakery and Grill, where she has worked for over six months.

"I like working here," Deborah said. "I've been taught a lot of more intricate recipes and have learned to cook a lot of things."

Before the bakery and grill, she worked at Arbor Castle Birdhouses across the street.

Deborah said before anything, she considers herself an artist.

"To me, this area is artsy," she said. "That's why I stayed."

She enjoys painting, in addition to her cooking, and she occasionally finds time to travel out of state for art shows such as the big one in Louisville, Kentucky.

In a way, her love of the arts carries over to cooking, where for Deborah the best part is watching people enjoy what she has made.

"It's just another form of art," she said.

Deborah also added she handles criticism well, a rare trait these days.

Deborah Hernandez

She loves simple recipes, and has provided a few easy to make wonders to try out.

Toasted Portobello Mushroom Sandwich Portobello mushroom Wheat or white bread, toasted Margarine Pepper

Lightly rub the mushroom with margarine and pepper. Bake 10 minutes at around 400 Degrees. Make the sandwich and cut in half.

Pico and Cabbage Soup 2 quarts water 1 head of cabbage, large, chopped 1 tbsp salt 2 tbsp cumin 1 bouillon cube Garlic, optional

Pico de Gallo 1/2 bunch cilantro 2 tomatoes 1 jalapeæo 1 small onion A pinch of salt

Chop the pico ingredients into small bits and mix.

In a medium pot, bring water, salt, cumin and bouillon to a boil. Carefully add chopped cabbage and cook for five minutes until tender. Serve it in a bowl and top with cold pico.

Easy Crispito Tortillas Cinnamon Sugar Vegetable oil

Cut tortillas into triangles. Fry until golden brown. Top with cinnamon and sugar. Can also leave tortilla plain. Dip into honey.