The gloomy rainy day we are having sort of echoes the sentiment of the world today. Yesterday was drop dead gorgeous and I took advantage with a two hour hike with my dog. It was after that, thank-you, that the wind picked up.
I have been finding it easier as each day passes to convert to my eating plan. I have also been researching and thinking a lot about this. In Fast Food Nation there is a story about a mother in I think, the 1950's, that walked to the market to buy her groceries, then she made a barley and mushroom soup. She wasn't 'making do' that was the kind of meal to cook; using wholegrains and produce that was available - and walking to get it, wow what a concept.
With the feminist movement in the seventies and the fact that a mother had to work outside the house, the food industry took advantage (but it was also a demand) and made frozen meals and easy to prepare food - hamburger helper, frozen pizza. To spend a day in the kitchen was almost an embarrasment. Make it fast and make it very easy so you could get on with your life outside the home. It was usually the older women in the family that cooked, grandmothers or great-grandmothers - and it maybe became a family affair during holidays. It was a treat to get their homecooked meals and freshly baked cookies.
We have come full circle in recognizing the value of a home cooked and homemade meal. But cooking is not a spectator sport - it is not turning on a cooking show and watching it, without taking some kind of notes. The recipes and ideas that are given to us are worthy. It is not a new gadget to buy and let sit on your counter top because it gives a sort of status symbol. And cooking a recipe is not some sort of death-defying act. A kitchen is a place and cooking there needs to nurture our souls while the food we cook there nurtures our bodies.
I have hundreds of recipes and ideas I have jotted down over the years, some I try, some I adjust by omitting or adding an ingredient. But I keep my inspiration book close by when I watch tv shows or borrow books from the library. Or if I make something that really rocks and don't want to forget it - or if a friend does - it goes in my little book. Keep a notebook with you - get a cool one from a bookstore and keep it handy and write what inspires you. It may not be all recipes but quotes and ideas about the kitchen. It may be about your fresh herbs that you grow on your windowsill or ingredients you want to try. It's your book for you to write what inspires you.
The last few days have been leftovers. Today I made an amazing breakfast burrito with scrambled eggs, cheddar and tomato wrapped in a hot tortilla. Simple, yea. :)
Peace ~
New Home Economics Cooking 101! Real cooking is healthy, economical and...Empowering!
Monday, May 31, 2010
Friday, May 28, 2010
Simple as a Fried Egg Sandwich
From 1991 - 1993, I owned a snack bar in an ice rink. It had a grill, a fryer, and a sandwich bar and various other things. The menu was simple and fast so when I took over I added some things to the menu, classic things like patty melt, tuna melt, and a fried egg sandwich. The fried egg sandwich consisted of nothing more than a fried egg on lightly toasted and buttered bread. It was the cheapest thing on the menu and I was amazed at how many kids bought it. There were some boys who would buy it and immediately come back and order another. Or one boy would buy it and two of his friends would buy one right away after they tasted his. It happened all the time with the fried egg sandwich.
I used to laugh and think to myself, 'didn't their mom or grandma ever make them a fried egg sandwich?' I remember it always on the run - late for school or something but running out the door and I'd get one handed to me in a paper towel. It was a fried egg on one piece of bread folded in half and wrapped in a paper towel. "Here, let's go we're late! Go! Go! Go!" I never thought anything of it. I made quite a few for my son, too, but as he got older he ran to the car with a bowl of cereal(I wonder where he got that from).
A few years ago our family went to Trinidad on vacation. We went to the Asa Wright Nature Centre, one of the most beautiful places on earth. There was a house/museum with a huge porch overlooking the various birds, humming birds and one gigantic lizard eating fruit. They served food and there was a small bar and a small menu, so after our tour we stopped there to rest from the heat. All of us were on budgets so most people ordered the fried egg sandwich; I did not. When the plates arrived, it was clear that I had made a mistake. The fried egg was on homemade bread with lettuce and tomato, clearly the thing to order here. I had bites of my cousin Jenny's and my son Christopher's. Being in the middle of nature and eating something so simple, yet made so beautifully, was bliss.
There you have it. Simplicity at its finest.
I used to laugh and think to myself, 'didn't their mom or grandma ever make them a fried egg sandwich?' I remember it always on the run - late for school or something but running out the door and I'd get one handed to me in a paper towel. It was a fried egg on one piece of bread folded in half and wrapped in a paper towel. "Here, let's go we're late! Go! Go! Go!" I never thought anything of it. I made quite a few for my son, too, but as he got older he ran to the car with a bowl of cereal(I wonder where he got that from).
A few years ago our family went to Trinidad on vacation. We went to the Asa Wright Nature Centre, one of the most beautiful places on earth. There was a house/museum with a huge porch overlooking the various birds, humming birds and one gigantic lizard eating fruit. They served food and there was a small bar and a small menu, so after our tour we stopped there to rest from the heat. All of us were on budgets so most people ordered the fried egg sandwich; I did not. When the plates arrived, it was clear that I had made a mistake. The fried egg was on homemade bread with lettuce and tomato, clearly the thing to order here. I had bites of my cousin Jenny's and my son Christopher's. Being in the middle of nature and eating something so simple, yet made so beautifully, was bliss.
There you have it. Simplicity at its finest.
Thursday, May 27, 2010
Moody Weather; Moody Me
"Just as appetite comes by eating, so work brings inspiration, if inspiration is not discernible at the beginning." - Igor Stravinsky
Cooking is an inspired action. Cook and you will be inspired to cook more.
A good long walk creates a hearty appetite.
Both of these put together create a delicious meal.
I was not inspired today; nor did I have much of an appetite. I will say that I know myself well and that's just how I am. I had my usual coffee, English muffin, I came home and did not feel like much of anything except pomme frites. I made 2 potatoes and usually eat them heartily, but the rest of them, however, are still sitting on the paper towel. Washed down with a big mug of tea.
I did go for a walk, it felt good but not good enough to whet my appetite. I have thought a lot about food and put lots of loose notes together in my book which made me feel productive - I am committed. I have a flank steak to cook tomorrow that I know will be amazing.
The weather has been lousy, cold and raining sporadically. When I was driving home it was horrible, the rain came down and it thundered and then hail hit hard - I actually screamed in my car because it hit so loud. Moody weather; moody me. :) I will have another mug of tea now...
Cooking is an inspired action. Cook and you will be inspired to cook more.
A good long walk creates a hearty appetite.
Both of these put together create a delicious meal.
I was not inspired today; nor did I have much of an appetite. I will say that I know myself well and that's just how I am. I had my usual coffee, English muffin, I came home and did not feel like much of anything except pomme frites. I made 2 potatoes and usually eat them heartily, but the rest of them, however, are still sitting on the paper towel. Washed down with a big mug of tea.
I did go for a walk, it felt good but not good enough to whet my appetite. I have thought a lot about food and put lots of loose notes together in my book which made me feel productive - I am committed. I have a flank steak to cook tomorrow that I know will be amazing.
The weather has been lousy, cold and raining sporadically. When I was driving home it was horrible, the rain came down and it thundered and then hail hit hard - I actually screamed in my car because it hit so loud. Moody weather; moody me. :) I will have another mug of tea now...
Wednesday, May 26, 2010
For the Love of Bitters
Angostura Bitters, that is.
My favorite Inspiring Ingredient.
Angostura Bitters is the true flavor of Trinidad. It's in the Caribbean culture; no kitchen is complete without a bottle - and not just for drinks. My grandmother was born and raised there and it was she that introduced me to the flavor, very simply, in a glass of milk with sugar. I can remember once after not having it for a long time and recognizing its flavor and asking what it was and she told me all about it. Telling many Trinidad stories was her forte but I will always remember hearing about her friend Patsy Seigert and Angostura. She always had it on grapefruit with a sprinkling of sugar but together we tried it on all kinds of things, mainly sweet things and fruit.
She once made a Planters Punch for a Pool Party and I tasted it after she had to make a second batch. The secret she held up was Angostura, saying it like she liked the way it felt to say it. There was pride attached. She and her sister were quite clear about the fact that there really was no party if there was no Angostura and that her punch was not American punch. I had no doubt even then that they knew how to party.
Most of my adult life I have always had a bottle in the kitchen; for the milk and sugar and grapefruit. I've been experimenting with bitters for several years now. My natural instinct was to add it anything sweet, so that's were it started. Mixing it with vanilla and fruit and sugar. Advancing to chocolate and adding it to sweet/spicy things like cinnamon, nutmeg and ginger. It is potent and a little goes a long way.
It's a bit of an acquired taste and some people love it and know it can be used in many different ways. It's always a bit of an experiment. A 'let's see how it would taste' thought comes to mind and then being pleasantly surprised.
Add it to Anything Sweet - add it to vanilla, chocolate, cinnamon, spice cakes, pumpkin pie (pumpkin anything). Have a vanilla latte with several dashes of bitters. A hot chocolate. Fruit. Yogurt. Always add a bit of sugar to taste. Add it to marmalade and conserves and chutney. An upside down cake like mango or pineapple. Custards. Puddings. Fruit Cobbler. Chocolate Fudge or Truffles. When you make a smoothie, add some bitters. OMG don't forget cheesecake. Banana bread. Lightning strikes and the possibilities are ENDLESS!!!!
Add it to Anything Savory - Add it to marinades, anything with the combination of soy, ginger and garlic, like pork dumplings. Meatloaf. Turkey Burgers. Add it to your ham glaze with pineapple juice. Any Asian recipe like sweet and sour.
Whenever there is citrus in a recipe, think to add bitters, whether sweet or savory.
Mixed with savory ingredients and a very slight amount of sweetness it blends with other flavors like it should have always been there.
Explore with it. Have some fun with it. Maybe you'll fall in love with it, I did.
My favorite Inspiring Ingredient.
Angostura Bitters is the true flavor of Trinidad. It's in the Caribbean culture; no kitchen is complete without a bottle - and not just for drinks. My grandmother was born and raised there and it was she that introduced me to the flavor, very simply, in a glass of milk with sugar. I can remember once after not having it for a long time and recognizing its flavor and asking what it was and she told me all about it. Telling many Trinidad stories was her forte but I will always remember hearing about her friend Patsy Seigert and Angostura. She always had it on grapefruit with a sprinkling of sugar but together we tried it on all kinds of things, mainly sweet things and fruit.
She once made a Planters Punch for a Pool Party and I tasted it after she had to make a second batch. The secret she held up was Angostura, saying it like she liked the way it felt to say it. There was pride attached. She and her sister were quite clear about the fact that there really was no party if there was no Angostura and that her punch was not American punch. I had no doubt even then that they knew how to party.
Most of my adult life I have always had a bottle in the kitchen; for the milk and sugar and grapefruit. I've been experimenting with bitters for several years now. My natural instinct was to add it anything sweet, so that's were it started. Mixing it with vanilla and fruit and sugar. Advancing to chocolate and adding it to sweet/spicy things like cinnamon, nutmeg and ginger. It is potent and a little goes a long way.
It's a bit of an acquired taste and some people love it and know it can be used in many different ways. It's always a bit of an experiment. A 'let's see how it would taste' thought comes to mind and then being pleasantly surprised.
Add it to Anything Sweet - add it to vanilla, chocolate, cinnamon, spice cakes, pumpkin pie (pumpkin anything). Have a vanilla latte with several dashes of bitters. A hot chocolate. Fruit. Yogurt. Always add a bit of sugar to taste. Add it to marmalade and conserves and chutney. An upside down cake like mango or pineapple. Custards. Puddings. Fruit Cobbler. Chocolate Fudge or Truffles. When you make a smoothie, add some bitters. OMG don't forget cheesecake. Banana bread. Lightning strikes and the possibilities are ENDLESS!!!!
Add it to Anything Savory - Add it to marinades, anything with the combination of soy, ginger and garlic, like pork dumplings. Meatloaf. Turkey Burgers. Add it to your ham glaze with pineapple juice. Any Asian recipe like sweet and sour.
Whenever there is citrus in a recipe, think to add bitters, whether sweet or savory.
Mixed with savory ingredients and a very slight amount of sweetness it blends with other flavors like it should have always been there.
Explore with it. Have some fun with it. Maybe you'll fall in love with it, I did.
A Gleaming Refrigerator at the End of the Cereal Aisle
My refrigerator is older than the hills it lives in. After the freezing incident yesterday, I restocked, just a bit today. It's old but it still gleams and it's always refreshing to have a cleaned out refrigerator.
When I bought my old condo ages ago, it came with a refigerator. After several months there it began to freeze up on me. I got a brush and brushed out the bottom, and it ran again for several months. Actually this went on for about 3 years (ish). When it started freezing full gallons of milk, I finally lost it. So, with good credit in hand I went to Sears and found the refrigerator of my dreams, beautiful black and stainless steel. I was so happy, I found myself caressing it like a man (my friend Jeanine giggled when I told her). It was gorgeous, the smooth satin finish, side-by-side doors. When they brought it and installed it - so friggin easily by the way - I couldn't wait to run to the market and fill it up. So clean and organized and working efficiently. This beautiful thing is in storage at the moment, and it is just like one of my pets: Part of the Family. I cannot get rid of it.
This time I lost it over a frozen tomato - frozen solid just like a little cannon ball.
Today was pretty much routine. Leftovers, spicy, stewy leftovers better the next day.
I have not sworn off cereal, yet. If I am hungry later I will have a bowl of Life. Are you old enough to remember the Mikey commercials? Mmm hmm.
I am a cereal fanatic. Jerry Seinfeld had an envious collection on his show. The more cereal I have in my cupboard, the safer and more secure I feel. Seriously, quitting cereal would be harder for me than quitting smoking. I mostly eat it for dinner, maybe lunch and once in a while breakfast. Shit, I really have to think about this one.
Until tomorrow, give me a bowl, a spoon and a box. Give it to me cold; Give it to me hot; Give it to me straight out of the box. Okay, why am I talking like a Dr. Seuss cartoon?
Sometimes I crack myself up :)
When I bought my old condo ages ago, it came with a refigerator. After several months there it began to freeze up on me. I got a brush and brushed out the bottom, and it ran again for several months. Actually this went on for about 3 years (ish). When it started freezing full gallons of milk, I finally lost it. So, with good credit in hand I went to Sears and found the refrigerator of my dreams, beautiful black and stainless steel. I was so happy, I found myself caressing it like a man (my friend Jeanine giggled when I told her). It was gorgeous, the smooth satin finish, side-by-side doors. When they brought it and installed it - so friggin easily by the way - I couldn't wait to run to the market and fill it up. So clean and organized and working efficiently. This beautiful thing is in storage at the moment, and it is just like one of my pets: Part of the Family. I cannot get rid of it.
This time I lost it over a frozen tomato - frozen solid just like a little cannon ball.
Today was pretty much routine. Leftovers, spicy, stewy leftovers better the next day.
I have not sworn off cereal, yet. If I am hungry later I will have a bowl of Life. Are you old enough to remember the Mikey commercials? Mmm hmm.
I am a cereal fanatic. Jerry Seinfeld had an envious collection on his show. The more cereal I have in my cupboard, the safer and more secure I feel. Seriously, quitting cereal would be harder for me than quitting smoking. I mostly eat it for dinner, maybe lunch and once in a while breakfast. Shit, I really have to think about this one.
Until tomorrow, give me a bowl, a spoon and a box. Give it to me cold; Give it to me hot; Give it to me straight out of the box. Okay, why am I talking like a Dr. Seuss cartoon?
Sometimes I crack myself up :)
Tuesday, May 25, 2010
A Freezing Refrigerator
My refrigerator froze everything solid. I would say that everything froze except the mustard. I have had this problem before, so I turned it off overnight and pulled the ice out and turned it back on. So far, it seems to be back on track.
I made Thai curry chicken with brown rice. Not totally from scratch, the sauce was a bottle from Trader Joe's that my sister sent me in a care package when I had a bad week. Of course, the chocolate and veggie chips that were in the package are long gone.
Inspiration of course was the bottle in my cabinet, and I knew that it was going to be good.
I have not had chocolate in a long time, because, I am a chocolate snob. I would rather not have it (although, the human that I am will occasionally break down when offered). Scharffen Berger is the best chocolate, hands down. Lindt is very good, also, and there are many others. So I can wait. It is worth it.
I have not yet invited anyone to my blog, I want the novelty to go away inside me and then I will. I love it; I look forward to it and for now I will continue on. Hasta Manana~
I made Thai curry chicken with brown rice. Not totally from scratch, the sauce was a bottle from Trader Joe's that my sister sent me in a care package when I had a bad week. Of course, the chocolate and veggie chips that were in the package are long gone.
Inspiration of course was the bottle in my cabinet, and I knew that it was going to be good.
I have not had chocolate in a long time, because, I am a chocolate snob. I would rather not have it (although, the human that I am will occasionally break down when offered). Scharffen Berger is the best chocolate, hands down. Lindt is very good, also, and there are many others. So I can wait. It is worth it.
I have not yet invited anyone to my blog, I want the novelty to go away inside me and then I will. I love it; I look forward to it and for now I will continue on. Hasta Manana~
Monday, May 24, 2010
Leftovers
Not interesting - and very boring. Leftovers. I happen to love leftovers for lunch, always have and always will. I did buy some chicken, but I will not cook until tomorrow. My stomach has been a bit upset.
I used to figure skate, a lot. My favorite thing to take with me to eat was a turkey burger, spices mixed in it , but plain; no condiments. Along with some fruit and a hardboiled egg and a few other things. I skated between 5 and 8 - 45 minute sessions a day and worked 8 hours, also - I brought my food with me in an igloo, like every other skater did. I never ate out. This not eating out thing is not totally new to me, I have gone for very long periods of time doing this, but for different reasons. And for the same reason, also, that eating out (fast food, especially), bottom line is not healthy. It feels good to eat food that is not high in fat and sodium and I omit soda. I have not sworn myself off my favorite foods, though, including butter and olive oil and chocolate. And I do eat white sugar, as a matter of fact, I love sugar in any way shape or form - but I do try to keep it in moderation. Nobody's perfect; I don't claim to be, pretend or plan on it.
Hasta Manana ;)
I used to figure skate, a lot. My favorite thing to take with me to eat was a turkey burger, spices mixed in it , but plain; no condiments. Along with some fruit and a hardboiled egg and a few other things. I skated between 5 and 8 - 45 minute sessions a day and worked 8 hours, also - I brought my food with me in an igloo, like every other skater did. I never ate out. This not eating out thing is not totally new to me, I have gone for very long periods of time doing this, but for different reasons. And for the same reason, also, that eating out (fast food, especially), bottom line is not healthy. It feels good to eat food that is not high in fat and sodium and I omit soda. I have not sworn myself off my favorite foods, though, including butter and olive oil and chocolate. And I do eat white sugar, as a matter of fact, I love sugar in any way shape or form - but I do try to keep it in moderation. Nobody's perfect; I don't claim to be, pretend or plan on it.
Hasta Manana ;)
Sunday, May 23, 2010
An Inhabited Kitchen
Today has been and will be ordinary.
Breakfast was a big coffee and eventually a cinnamon raisin English muffin with butter.
Lunch was a brownie that I made last night, shared with my dog, Duke. I know chocolate is not good for a dog-he didn't have much and not much of a lunch for me, but probably early dinner.
Dinner will be leftovers and salad.
By the way, try cooking brownies the same way that you cook cornbread in a cast iron skillet works just perfectly. I love cast iron.
I re-read one of my very favorite and most inspiring cookbooks, The New Laurel's Kitchen.
I had first seen the cookbook in my aunt and uncles apartment in 1979. They were vegetarian and it is a vegetarian cookbook. I am not vegetarian. I do, however, love the philosophy of this book, and the recipes are nutritious and wonderful and we are all entitled to healthy eating.
Around 1991 or '92 I read the book entirely - the beginning of this book I feel like I can read over and over again and I read it again today. Inspired once more at plain old simplicity and the restorative qualities of cooking.
My favorite of all is that a home is a 'place' not a 'station' and if we want this 'we must be there'. Bingo. One of my favorite things that I have learned in my lifetime. I know it sounds very cliche but whatever. With this, of course, we must give priority to the kitchen and the work we do there can heal and restore us. Also, saying that the time it takes to prepare good wholesome food is as healthful and healing as the food itself. The value of an 'Inhabited Kitchen'. I love this book and I recommend it to anyone that cooks. You can actually feel the positive energy from the book. You will look at chopping and stirring with a whole different perspective. It is not jumping through hoops to get to the main dish, it is creating the seperateness of each ingredient to pull together to make the entire meal. Like the pieces of a quilt.
Breakfast was a big coffee and eventually a cinnamon raisin English muffin with butter.
Lunch was a brownie that I made last night, shared with my dog, Duke. I know chocolate is not good for a dog-he didn't have much and not much of a lunch for me, but probably early dinner.
Dinner will be leftovers and salad.
By the way, try cooking brownies the same way that you cook cornbread in a cast iron skillet works just perfectly. I love cast iron.
I re-read one of my very favorite and most inspiring cookbooks, The New Laurel's Kitchen.
I had first seen the cookbook in my aunt and uncles apartment in 1979. They were vegetarian and it is a vegetarian cookbook. I am not vegetarian. I do, however, love the philosophy of this book, and the recipes are nutritious and wonderful and we are all entitled to healthy eating.
Around 1991 or '92 I read the book entirely - the beginning of this book I feel like I can read over and over again and I read it again today. Inspired once more at plain old simplicity and the restorative qualities of cooking.
My favorite of all is that a home is a 'place' not a 'station' and if we want this 'we must be there'. Bingo. One of my favorite things that I have learned in my lifetime. I know it sounds very cliche but whatever. With this, of course, we must give priority to the kitchen and the work we do there can heal and restore us. Also, saying that the time it takes to prepare good wholesome food is as healthful and healing as the food itself. The value of an 'Inhabited Kitchen'. I love this book and I recommend it to anyone that cooks. You can actually feel the positive energy from the book. You will look at chopping and stirring with a whole different perspective. It is not jumping through hoops to get to the main dish, it is creating the seperateness of each ingredient to pull together to make the entire meal. Like the pieces of a quilt.
Saturday, May 22, 2010
Food from Home
It's a lazy Saturday. It snowed this morning and I got up way too early.
And as far as food goes, so far, I have eaten typically what I normally eat:
Coffee, plenty
Oatmeal, steel cut, with Lyles golden syrup(I love this stuff)
Lunch:
My favorite salad, exactly the same as last night, except huge.
Dinner is in the oven:
Teriyaki pork loin
and I am really in the mood for mashed potatoes and either spinach or corn.
I am trying to decide how far to go with this: do I omit everything that is pre-mixed, as in brownie mixes? You do actually have to prepare a mix. I would prefer to make them from scratch but have to make sure I have a well-stocked pantry, and at the moment I don't. It will be a little bit gradual so long as the food comes from home.
This is only the second day, when I am more sure, I will start to let people know what I'm up to.
Inspired by Nature:
Dinner, It's cold, windy and rainy/snowy. Hot comfort food is what I need.
(Breakfast and lunch were force of habit)
And as far as food goes, so far, I have eaten typically what I normally eat:
Coffee, plenty
Oatmeal, steel cut, with Lyles golden syrup(I love this stuff)
Lunch:
My favorite salad, exactly the same as last night, except huge.
Dinner is in the oven:
Teriyaki pork loin
and I am really in the mood for mashed potatoes and either spinach or corn.
I am trying to decide how far to go with this: do I omit everything that is pre-mixed, as in brownie mixes? You do actually have to prepare a mix. I would prefer to make them from scratch but have to make sure I have a well-stocked pantry, and at the moment I don't. It will be a little bit gradual so long as the food comes from home.
This is only the second day, when I am more sure, I will start to let people know what I'm up to.
Inspired by Nature:
Dinner, It's cold, windy and rainy/snowy. Hot comfort food is what I need.
(Breakfast and lunch were force of habit)
Friday, May 21, 2010
Go Home and Cook
On my way home from work I was starving. I thought about McDonald's. On a budget, I thought, and then I can do better. I can do better stood out. I have potatoes, I have some bacon, I have stuff for my favorite salad. I shouldn't eat out, I should go home and cook real food.
This is what I came up with while I was eating the meal that I cooked, below.
Two Rules: #1: I will not eat out at all. #2: If I eat at a friends or relatives house, I have to in some way help with the meal and find out where their inspiration came from.
Purpose: It is smart to cook for myself, so that's what I'm going to do. No bags of chips or microwave burritos, drive thru's or premade anything. I have to cook. I love to cook. I'm going to eat what I cook.
Goal: To cook for myself and make note of who inspired me.
So I cooked: French Fries which from now on I will call Pommes Frites. FF sounds like fast food. I like the sound of Pommes Frites better.
Inspiration: Ok I was in the mood for fast food, so duh. And my friend Jeanine, I had them at her house and have been making them ever since.
I had my favorite salad (of the moment): Garbanzo beans, diced tomatoes, shredded mozzarella, chopped lettuce, salt and pepper and olive oil. Oh, I crumbled the bacon and mixed it in.
Inspiration: Pasta Factory Restaurant, Marina del Rey, CA. My cousin Jenny used to work there and I ate this salad every week for about a year. She gave me the recipe...gotta love her.
I will, when this blog is published have a big cup of tea, English style, as I always do, with milk and sugar.
This is what I came up with while I was eating the meal that I cooked, below.
Two Rules: #1: I will not eat out at all. #2: If I eat at a friends or relatives house, I have to in some way help with the meal and find out where their inspiration came from.
Purpose: It is smart to cook for myself, so that's what I'm going to do. No bags of chips or microwave burritos, drive thru's or premade anything. I have to cook. I love to cook. I'm going to eat what I cook.
Goal: To cook for myself and make note of who inspired me.
So I cooked: French Fries which from now on I will call Pommes Frites. FF sounds like fast food. I like the sound of Pommes Frites better.
Inspiration: Ok I was in the mood for fast food, so duh. And my friend Jeanine, I had them at her house and have been making them ever since.
I had my favorite salad (of the moment): Garbanzo beans, diced tomatoes, shredded mozzarella, chopped lettuce, salt and pepper and olive oil. Oh, I crumbled the bacon and mixed it in.
Inspiration: Pasta Factory Restaurant, Marina del Rey, CA. My cousin Jenny used to work there and I ate this salad every week for about a year. She gave me the recipe...gotta love her.
I will, when this blog is published have a big cup of tea, English style, as I always do, with milk and sugar.
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