"I credit her with teaching me my way around a kitchen and appreciating cooking as both an art form and a great expression of love."

- Kristen Michele Sullivan

family testimonials

When Mimi was staying with Mark & Susan after either Adam or Ava was born, she pulled me into the kitchen one afternoon and said I had to learn how to make these two things. I don’t know why particularly it was these two things: black bean salad and Dijon vinaigrette, but it was and they have served me well as I’ve riffed on them time and time again over the years.

Dijon Vinaigrette: 1/4c Maille Dijon mustard 1/4c Rice vinegar 1/2c olive oil Healthy splash of white wine or champagne Big pinch of salt If you can, blitz in a mini food processor or blender/bullet. If not, whisk vigorously until well emulsified. Serve on everything from plain green salads to steamed veggies. It will keep for ~1-2 weeks in the fridge, but good luck making it last that long.

Black Bean Salad -1 can of rinsed black beans (Mimi liked Bush’s because they were the firmest) -1 c each of as many diced veggies as you’d like (I often use what I have on hand, carrots, cucumbers, bell peppers, etc) -Optional: pint of grape tomatoes cut in half -3-4 green onions slices thinly -handful of fresh cilantro -1/2 tsp or so ground cumin -rice vinegar and olive oil -salt and pepper to taste I find this an endlessly flexible style of salad to make (often for solo work from home lunches), use what you have on hand, season til it’s delicious, rinse and repeat. Works well with all types of beans, you can add canned tuna in olive oil for extra protein, or diced fresh jalapeños if you’re feeling spicy.

Lirra writes:

Kristen Michele writes:

I wish I had kept better track of these precious and sacred moments in the kitchen with Mimi. I credit her with teaching me my way around a kitchen and appreciating cooking as both an art form and a great expression of love. Preparing a meal was always an event with her; one often more about the presentation than the food itself. She was a true entertainer. Mimi always stayed calm and collected as a chef. Each dish well timed, souse chefs delegated with clear instructions.

She was a maestro orchestrating a complicated aria with ease. I hope one day I develop the kind of confidence and poise she had when I cook for or host my family and friends. Her recipes were elegant, often rich, and tried and true. I never knew her to “get creative” or say she was trying out something for the first time. She stuck to the crowd pleasers of those with sophisticated palettes - dishes like lobster bisque and beef tenderloin.

I rarely remember an elaborate dessert, but there was always a scoop of raspberry sorbet for Opa at the end. But when it was just you and her for lunch at the condo, she’d eat canned tuna with a little mayo and mustard on Ritz crackers. Wash them down with a cold glass of Chard and call it a day. She contained multitudes.

Top Three Favorite Mimi Recipes: If she was following recipes I never noticed!

Every breakfast, Schieblers are thinking about lunch, and every lunch Schieblers are thinking about dinner and every dinner Schieblers are thinking about the next dinner.

It's a wonder we all aren't enormously overweight. It must be the good genes.