I've written about this before, but the soothing effect of a personal ritual is...priceless.
I'm working a temp job at the moment, then I had an interview afterwards. The interview was much more than I expected; I had to answer a lot of questions. Hopefully it went well. At the end of the day, I was drained. All I wanted was to come home and get myself together with a hot cup of tea and eat some dinner - homemade chili, mmmm.
My ritual, no matter what I have done, either work or errands or shopping, when I come home, I put the kettle on and make myself a big cup of tea. English tea with sugar and milk. I have a seat for a bit, read, catch up on news, or do nothing. I literally need this for about a half an hour, whenever I walk in the door. Afterwards, I am much more productive and get my things done. Having that break lets me breathe. If I just kept going, I'd be stressed to the max and wouldn't enjoy or appreciate my own life. I enjoy being busy and doing things, having a break during the day is a welcome and priceless breather. Some people I know have a beer or a glass of wine. I've heard of some that have a hot bath every night - total luxury. Whatever it is that we do, it is vital to our souls that we do it on a regular basis. Let me hear you say, ahhhh.
New Home Economics Cooking 101! Real cooking is healthy, economical and...Empowering!
Tuesday, December 20, 2011
Friday, December 16, 2011
Good Eating Habits
Once, back in the day, my girl-friend, Jeanine, and I were at work, talking about cheap lunches. For me it was PBJ or pasta leftovers. If worse came to worse, I had a cup-o-noodles in my desk drawer.
No, no, no, she told me. "I have the best cheap lunch and its healthy and you're full". Stressing the word full, I was there.
Take a cup of brown rice, sautee it in some olive oil until its lightly toasted.
Add some chopped onion and garlic, then add 2 cups chicken stock.
Cook as you would plain brown rice.
Get a can of black beans or pinto beans.
Put some rice in a container that you take to work. Put some beans on top and a little cheese, if you want. Pop this into the microwave at work and you've got a cheap, healthy and filling lunch. We were always looking for filling, because by the time 5 or 6 o'clock came around - after picking up your kids and finally getting home, you'd be starving. Everyone would be starving at that point. Well, what happened to me, was that my PBJ became breakfast and the rice and beans were lunch. Along with my standard every-workday banana. In those days, I often had breakfast and lunch at work.
The point here is that with healthy, you get filling. If you eat whole grains and some beans and fruit, you get full. When you're working and away from home for 8, 9 or 10 hours a day and you have a child or children and a family to take care of, you need your strength.
I've learned a whole lot since then. I know for a fact that stress can ruin your eating habits, if you're not careful. That job we worked at was so stressful, I'd stop every night on my way home and get a pint of Ben & Jerry's and sit on the couch with my feet on the coffee table and stare at the tv while Jeanine and I would talk about the events of the day over the phone. Stress Foods we called them. She liked salty and crunchy - chips and salsa and a glass of wine. I liked sweets - ice cream and chocolate.
I let stress take over my whole life. And when we realized this, we, both of us, worked hard to get past the stress of work in our personal life. We started exercising, going on walks, eating healthy.
Don't let stress ruin you by eating your way through it. Take a long walk, refresh yourself. Get out and get some fresh air, then go home and have a healthy meal.
I started marinating meats overnight to broil and put over a salad...I Love this. Old Glory - my crockpot - was out on the counter and meats that were slow cooked and delicious were ready when we got home. Forethought helps to alleviate stress. And pretty soon...when you don't bring the office home with you, you start to taste the wonderful food again.
No, no, no, she told me. "I have the best cheap lunch and its healthy and you're full". Stressing the word full, I was there.
Take a cup of brown rice, sautee it in some olive oil until its lightly toasted.
Add some chopped onion and garlic, then add 2 cups chicken stock.
Cook as you would plain brown rice.
Get a can of black beans or pinto beans.
Put some rice in a container that you take to work. Put some beans on top and a little cheese, if you want. Pop this into the microwave at work and you've got a cheap, healthy and filling lunch. We were always looking for filling, because by the time 5 or 6 o'clock came around - after picking up your kids and finally getting home, you'd be starving. Everyone would be starving at that point. Well, what happened to me, was that my PBJ became breakfast and the rice and beans were lunch. Along with my standard every-workday banana. In those days, I often had breakfast and lunch at work.
The point here is that with healthy, you get filling. If you eat whole grains and some beans and fruit, you get full. When you're working and away from home for 8, 9 or 10 hours a day and you have a child or children and a family to take care of, you need your strength.
I've learned a whole lot since then. I know for a fact that stress can ruin your eating habits, if you're not careful. That job we worked at was so stressful, I'd stop every night on my way home and get a pint of Ben & Jerry's and sit on the couch with my feet on the coffee table and stare at the tv while Jeanine and I would talk about the events of the day over the phone. Stress Foods we called them. She liked salty and crunchy - chips and salsa and a glass of wine. I liked sweets - ice cream and chocolate.
I let stress take over my whole life. And when we realized this, we, both of us, worked hard to get past the stress of work in our personal life. We started exercising, going on walks, eating healthy.
Don't let stress ruin you by eating your way through it. Take a long walk, refresh yourself. Get out and get some fresh air, then go home and have a healthy meal.
I started marinating meats overnight to broil and put over a salad...I Love this. Old Glory - my crockpot - was out on the counter and meats that were slow cooked and delicious were ready when we got home. Forethought helps to alleviate stress. And pretty soon...when you don't bring the office home with you, you start to taste the wonderful food again.
Thursday, December 15, 2011
My Little Book
If you look over to the right of this post, you will see my book. My little book, that I love so much.
No, its not a cookbook, and this is not a recipe site. It is more of a kitchen coaching book. It is meant to inspire you into action. Not only for the nutritious food, but for the soul nourishing qualities you gain from home cooking. I love this little book, I think a lot of people need its encouraging words and there is a certain urgency in reconnecting with our home kitchens. With so many people on the processed and fast food treadmills, this book hopes to help gain perspective and help people get out of the rut.
It's a self-help book for people who want to turn their kitchens into warm nourishing places.
My hope is that it will be on bookshelves, with cookbooks, in peoples' kitchens, and with its humble, motivating quality inspire people to not just cook a meal but connect themselves with it.
Happy Holidays!!!
No, its not a cookbook, and this is not a recipe site. It is more of a kitchen coaching book. It is meant to inspire you into action. Not only for the nutritious food, but for the soul nourishing qualities you gain from home cooking. I love this little book, I think a lot of people need its encouraging words and there is a certain urgency in reconnecting with our home kitchens. With so many people on the processed and fast food treadmills, this book hopes to help gain perspective and help people get out of the rut.
It's a self-help book for people who want to turn their kitchens into warm nourishing places.
My hope is that it will be on bookshelves, with cookbooks, in peoples' kitchens, and with its humble, motivating quality inspire people to not just cook a meal but connect themselves with it.
Happy Holidays!!!
Food is our Identity
This is something quite shocking that I just found out. Did you know that the women in Auschwitz in their bunks at night talked about food? They talked about their recipes and how they made them. There was actually a cookbook written on cloth, bound together with needle and thread, made from that concentration camp. The book, Memory's Kitchen, is about these women and their cookbook. Can you just picture this? It absolutely shocked me and my heart went out to those women. It was something that bonded them, something so simple as the food in their lives. Food is a powerful identity marker. It comes from our childhood, and it creates our identity. It is one of the most powerful things that shape our life. It means life. Home. Family. Community. Cooking makes a house a home. At this time of year, when we celebrate with some old recipes and the way someone special made something, think of other foods you can make that can connect you with previous generations in your family - yes you can revise them to healthier versions. Hold onto your identity through food.
Wednesday, December 14, 2011
Budgeting
From SNAP there is SNAP Ed. Anyone who has gone from a good salary job to being on SNAP, has had not only their wallet and ego deflated, but their gourmet foodie lifestyle has withered.
This link has some very useful information for buying healthy food, wisely and economically.
http://snap.nal.usda.gov/nal_display/index.php?info_center=15&tax_level=4&tax_subject=261&topic_id=1243&level3_id=6213&level4_id=10046
There is an abundance of information: Guides, lists, budgeting help, recipes.
Just know that there are resources and people that are interested in helping.
Click on this link and you just might find something.
This link has some very useful information for buying healthy food, wisely and economically.
http://snap.nal.usda.gov/nal_display/index.php?info_center=15&tax_level=4&tax_subject=261&topic_id=1243&level3_id=6213&level4_id=10046
There is an abundance of information: Guides, lists, budgeting help, recipes.
Just know that there are resources and people that are interested in helping.
Click on this link and you just might find something.
We Learn From Experience
My brother actually told me this story. He had a teacher that started the class by saying that they got into their cars, and didn't put on seat belts. Drove down the street, throwing trash out of the car, and no one stopped them. And when their trash was full at home, they put the bag in the back of the car drove down a country road and threw it into a ditch. This was the norm. They didn't know any better.
Now of course, we live in a different world. We have learned about car safety, from experience. We have learned about a clean environment, through experience.
One day, we will have this story: Back in the day, a family walked into a huge supermarket. They bought food in boxes and cans and from the freezer. When they got home, they put it into the microwave to heat it up, having no closeness or relationship to what they were about to eat, at all. It didn't look like food, but they ate it. This little story will be history. Someday soon. Because we have learned from experience.
Now of course, we live in a different world. We have learned about car safety, from experience. We have learned about a clean environment, through experience.
One day, we will have this story: Back in the day, a family walked into a huge supermarket. They bought food in boxes and cans and from the freezer. When they got home, they put it into the microwave to heat it up, having no closeness or relationship to what they were about to eat, at all. It didn't look like food, but they ate it. This little story will be history. Someday soon. Because we have learned from experience.
Tuesday, December 13, 2011
Your Kitchen Coach...
Think of me as your coach.
I am here to coach you in your kitchen. To teach , inspire and help you gain the atmosphere of success in your kitchen. I want you to cook, and I want you to feel successful at it.
Let's talk about Boiling Water. It's the simplest thing to do in the kitchen.
You put some water in a pan and turn on the heat. Full blast. In a very short time that water is boiling and it will come to a full rolling boil. Then, you no longer need a rolling boil, so you turn the heat down and allow it to simmer. This is the basis for all cooking: The Degree of Heat. Heat is the basis of everything. Heat is energy. If you want to reduce a stock, you allow it to simmer, so that the liquid can become evaporated and the sauce you have is thicker and denser - which becomes a more concentrated flavor.
If you want to learn to cook, and you start with the very basics, such as boiling water, and realize that that alone - Heat, is the basis for all cooking, you will begin to see just how easy cooking with real whole foods is. You have to create the atmosphere of success there; you have to know that you can succeed at preparing good wholesome food in that room or that area.
If you think that success is something given and not achieved, then you need to sit down with yourself and think about that, because you'll need to rethink how you think. A successful, home cooked meal is not a processed package, heat in the microwave, throw away the plate kind of meal. It is something that is achieved, that in its own way can heal and restore us, as well as nourish our body. Whereas just waiting for our food to heat is not a blessing, it is not a sin either, if you look at it that way. It is simply a very low quality of life. And you have complete control over it. Why would you want to live like that?
I am here to coach you in your kitchen. To teach , inspire and help you gain the atmosphere of success in your kitchen. I want you to cook, and I want you to feel successful at it.
Let's talk about Boiling Water. It's the simplest thing to do in the kitchen.
You put some water in a pan and turn on the heat. Full blast. In a very short time that water is boiling and it will come to a full rolling boil. Then, you no longer need a rolling boil, so you turn the heat down and allow it to simmer. This is the basis for all cooking: The Degree of Heat. Heat is the basis of everything. Heat is energy. If you want to reduce a stock, you allow it to simmer, so that the liquid can become evaporated and the sauce you have is thicker and denser - which becomes a more concentrated flavor.
If you want to learn to cook, and you start with the very basics, such as boiling water, and realize that that alone - Heat, is the basis for all cooking, you will begin to see just how easy cooking with real whole foods is. You have to create the atmosphere of success there; you have to know that you can succeed at preparing good wholesome food in that room or that area.
If you think that success is something given and not achieved, then you need to sit down with yourself and think about that, because you'll need to rethink how you think. A successful, home cooked meal is not a processed package, heat in the microwave, throw away the plate kind of meal. It is something that is achieved, that in its own way can heal and restore us, as well as nourish our body. Whereas just waiting for our food to heat is not a blessing, it is not a sin either, if you look at it that way. It is simply a very low quality of life. And you have complete control over it. Why would you want to live like that?
Monday, December 12, 2011
SNAP to Health
www.snaptohealth.org is a new interactive website made to improve the nutrition and health of Americans enrolled in SNAP, the Supplemental Nutrition Assistance Program.
This program is something that is long overdue and very much welcomed! The site offers resources to people receiving SNAP; it is not just about getting and how much, it offers ways to get involved. Getting involved with our food is something many have not been into these days, as statistics show. Buying and cooking our food are activities to become involved with for self-esteem and quality of life.
This is a big deal. Why? Because home cooking is a sign of self-respect.
Being enrolled in SNAP can be a way of learning about your food and reconnecting with your kitchen and cooking. There are many positive aspects to consider in these circumstances. If you happen to be one of the many in this program, look at it as a learning opportunity and take advantage of the resources at your disposal.
This program is something that is long overdue and very much welcomed! The site offers resources to people receiving SNAP; it is not just about getting and how much, it offers ways to get involved. Getting involved with our food is something many have not been into these days, as statistics show. Buying and cooking our food are activities to become involved with for self-esteem and quality of life.
This is a big deal. Why? Because home cooking is a sign of self-respect.
Being enrolled in SNAP can be a way of learning about your food and reconnecting with your kitchen and cooking. There are many positive aspects to consider in these circumstances. If you happen to be one of the many in this program, look at it as a learning opportunity and take advantage of the resources at your disposal.
Sunday, December 11, 2011
Fear of the Inconvenient
This will be a sci-fi horror movie, with a Twilight Zone twist.
Imagine a world where there are no fast food chains. Driving home at the end of the day, there are small markets, advertising fresh fruit, vegetables, meats, grains are in big barrels to scoop yourself. Imagine this would be where your meals came from. No McDonald's. No Chili's. No drive-thru's. No conveniences at all. It's all up to you.
To the person that doesn't know how to cook, this is a horror story.
Turn on the stove. Boil a kettle of water and make some tea. Preheat the oven. Wash some potatoes. Set the meat out on the counter. Pull some plates down and set the table. It's dinner. So they say. So you've heard.
At first the streets look desolate without the familiar signs of food, ready-to-eat, there for you food, food, food. As you look closer, there are people that are happily shopping and looking at what they're buying; they're interested in what they're buying. And they seem alien to you because they look happy. Actually, happy to go home and cook what they've bought. Actually cook what they've bought.
Something so simple. Seemingly so outdated. But isn't that just entertainment? Cooking is just something to watch, without the use of our senses. Food is something you get fast, when you're hungry.
I can see the horror of the person's face in the old black and white t.v. show. Horror and questioning. But life is beautiful with fast food. Why would anyone want it any other way? Just drive up and there's food. You're hungry? Well, eat in your car, that's what its there for!
Why are these people so happy, when they have to go home and cook?
Cooking is such an inconvenient chore.
As they enter their home and into their kitchen, something beautiful happens. All of a sudden the viewer experiences what happens when you cook: you smell, you feel, you experience, you anticipate. And its beautiful. All the senses experiencing food, and then eating it. You see their faces - smiling, nostrils flaring and eyes closing at their first bites. Smiles. Suddenly, the viewers want some - they want to take part; They want to experience real food. Because they get why. Convenience is costing them true pleasures of being human beings. And the twist: they are the aliens as the viewer finds out.
Have no fear...It was just a trip.
Imagine a world where there are no fast food chains. Driving home at the end of the day, there are small markets, advertising fresh fruit, vegetables, meats, grains are in big barrels to scoop yourself. Imagine this would be where your meals came from. No McDonald's. No Chili's. No drive-thru's. No conveniences at all. It's all up to you.
To the person that doesn't know how to cook, this is a horror story.
Turn on the stove. Boil a kettle of water and make some tea. Preheat the oven. Wash some potatoes. Set the meat out on the counter. Pull some plates down and set the table. It's dinner. So they say. So you've heard.
At first the streets look desolate without the familiar signs of food, ready-to-eat, there for you food, food, food. As you look closer, there are people that are happily shopping and looking at what they're buying; they're interested in what they're buying. And they seem alien to you because they look happy. Actually, happy to go home and cook what they've bought. Actually cook what they've bought.
Something so simple. Seemingly so outdated. But isn't that just entertainment? Cooking is just something to watch, without the use of our senses. Food is something you get fast, when you're hungry.
I can see the horror of the person's face in the old black and white t.v. show. Horror and questioning. But life is beautiful with fast food. Why would anyone want it any other way? Just drive up and there's food. You're hungry? Well, eat in your car, that's what its there for!
Why are these people so happy, when they have to go home and cook?
Cooking is such an inconvenient chore.
As they enter their home and into their kitchen, something beautiful happens. All of a sudden the viewer experiences what happens when you cook: you smell, you feel, you experience, you anticipate. And its beautiful. All the senses experiencing food, and then eating it. You see their faces - smiling, nostrils flaring and eyes closing at their first bites. Smiles. Suddenly, the viewers want some - they want to take part; They want to experience real food. Because they get why. Convenience is costing them true pleasures of being human beings. And the twist: they are the aliens as the viewer finds out.
Have no fear...It was just a trip.
My Christmas Theme
When Ralphie's teacher asked her class to a write a theme: What I Want For Christmas, Ralphie was beside himself to write about his Red Rider BB Gun. Oh, the hero he could be once he had it.
If only to be that age again, when something means so much to your being to have; to your identity as a kid.
My own childhood identity was star-crossed between Holly Hobbie and Nancy Drew. Holly Hobbie was the style of the 70's, patchwork calico dresses with quaint expressions of love attached. Nancy Drew, I discovered in 2nd grade, the first long book that I ever read. I discovered at age eight that I could read a book in two days - over the weekend! I thought it was the greatest thing ever and zipped through them as fast as I could, loving a good mystery ever since.
If I were to write a theme now, What I Want For Christmas, I'm not sure what I'd really want. Having come a long way since Santa's arrival could mysteriously bring me what I wanted. I'm not sure it would be something, anymore.
If only to be that age again, when something means so much to your being to have; to your identity as a kid.
My own childhood identity was star-crossed between Holly Hobbie and Nancy Drew. Holly Hobbie was the style of the 70's, patchwork calico dresses with quaint expressions of love attached. Nancy Drew, I discovered in 2nd grade, the first long book that I ever read. I discovered at age eight that I could read a book in two days - over the weekend! I thought it was the greatest thing ever and zipped through them as fast as I could, loving a good mystery ever since.
If I were to write a theme now, What I Want For Christmas, I'm not sure what I'd really want. Having come a long way since Santa's arrival could mysteriously bring me what I wanted. I'm not sure it would be something, anymore.
What I Want For Christmas
For Christmas I would want a meal, just like this.
My Grandmother's Corn Custard
Jenny's Broccoli Salad
Christopher's Catch of the Day
April's Veggie Pattie's
Jeanine's Pomegranate Martini
Some Mashed Potatoes for Posterity
Danelle's Crunch & Crack
(I will post these recipes at some point...)
This is not the Ultimate Meal, to end all. It's just good. It would be fun and I would love all the people involved (not to say that there aren't many others, because there are). And it would just be nice.
For Dessert I would have some very strong Coffee and Cheesecake, simple and homemade by me.
I'm not sure how I'd be graded for my Theme. Ralphie got a C+ and he got what he really wanted. I may not get exactly what I want on Christmas and I'll most definitely get plenty of wonderful meals throughout the year. If one of them could be this one, I'd be more than grateful.
Food brings memories and creates memories. For that magical moment when you've got exactly what you wanted - The True Gift for the giver and receiver - Cheers. All is right with the world.
Saturday, December 10, 2011
Artisan Gingerbread House - Part 3
I have been the world's worst Procrastinator these days. Sorry, the Artisan Gingerbread House was supposed to be a 3-part series, and I have been putting it off lately. It is something I really do enjoy doing, and just haven't been into it. The gist of it is to now get it put together and decorate the house or houses as I have two, to get completed. Oh, by the way, the small pieces make great dog biscuits, Duke has been loving them. As I see nothing in them that could harm him, he's been getting a piece or two here and there.
The gingerbread pieces are put together with Royal Icing. If you are not familiar with it, it is simply a very thick icing made of this:
2 egg whites
2 cups powdered sugar, not sifted
water , put in a drop or two at a time
2 pinches cream of tartar
You will need probably a few batches...or more.
I put these ingredients into a plastic bowl that has a matching lid, so it will keep and not dry out. Mix together with a fork until you get a very thick paste. You will need to place your sides to your house on this, use a thick amount along the base and sides. Be generous. At this point, I let mine stand overnight to dry before I put the roof on. Remember what I said: Icing will cover a multitude of sins. If there are any cracks or breakage, it can be fixed with royal icing. I have heard of chef's fixing cracks in walls with this stuff.
Once you have your roof attached, Go Town! Use all the small pieces of gingerbread you made for fences and detail. You will find detail the best part, because with every little piece of meringue and drip of royal icing come a beautiful little catchy detail of your gingerbread house.
I have not nearly finished mine yet. I can go days adding little facets to add more depth and character to my houses. But as you can see, I have a good start. At this point you can add color or edible luster or powdered sugar or sifted cocoa. I like to add a little sparkle. I really should start these things in November... I love Christmas with all the pretty things but, let me tell you, quite honestly, when its all over, I breathe a sigh of relief when everything goes back into the boxes for next year. My gingerbread houses take up most of the space on my counters. Christmas is all around me right now! So after Christmas this year, I will do the Christmas Cleanse and go back to having everything very simple and Zen-like, not sparse but meaningful and useful.
Enjoy your Holidays with the trappings of Christmas all around!! And I will, too.
The gingerbread pieces are put together with Royal Icing. If you are not familiar with it, it is simply a very thick icing made of this:
2 egg whites
2 cups powdered sugar, not sifted
water , put in a drop or two at a time
2 pinches cream of tartar
You will need probably a few batches...or more.
I put these ingredients into a plastic bowl that has a matching lid, so it will keep and not dry out. Mix together with a fork until you get a very thick paste. You will need to place your sides to your house on this, use a thick amount along the base and sides. Be generous. At this point, I let mine stand overnight to dry before I put the roof on. Remember what I said: Icing will cover a multitude of sins. If there are any cracks or breakage, it can be fixed with royal icing. I have heard of chef's fixing cracks in walls with this stuff.
Once you have your roof attached, Go Town! Use all the small pieces of gingerbread you made for fences and detail. You will find detail the best part, because with every little piece of meringue and drip of royal icing come a beautiful little catchy detail of your gingerbread house.
Enjoy your Holidays with the trappings of Christmas all around!! And I will, too.
Monday, December 5, 2011
School Lunch from the Lunch Ladies
I just posted this to the Huffington Post:
When I was growing up, I spent a very short period of time in a small town in southern Missouri. 5th and 6th grades shared a room, there were about 11 of us total. Every morning when we walked into school, we could smell what was cooking for lunch in the basement kitchen. Always good and homemade by our 'Lunch Ladies'. Shortly after school started, one of the Lunch Ladies would come to the classroom and get a count and take our punch cards. We were given a weekly menu I think on Friday for the following week. It was a great system. Some days there would be 'leftovers
I agree fast food has taken over the food industry, deliberate
When I was growing up, I spent a very short period of time in a small town in southern Missouri. 5th and 6th grades shared a room, there were about 11 of us total. Every morning when we walked into school, we could smell what was cooking for lunch in the basement kitchen. Always good and homemade by our 'Lunch Ladies'. Shortly after school started, one of the Lunch Ladies would come to the classroom and get a count and take our punch cards. We were given a weekly menu I think on Friday for the following week. It was a great system. Some days there would be 'leftovers
I agree fast food has taken over the food industry, deliberate
Saturday, December 3, 2011
The Lost Art of Cooking?
Have you ever noticed the taste difference between an artificial flavor and a natural flavor?
By natural, I mean the actual whole food. The taste of the artificial is far more pronounced and lingering than the original natural food. It's no wonder getting kids to eat right is a tough chore on parents. Real fruit is not as sweet as candy. And that's a problem.
And real food at home does not offer a toy to play with while they're eating. When I was growing up, toys didn't come to the table. However, its okay for fast food to sell to our kids toys to play with while they eat. To distract them.
It's up to us to change our habits. No one is going to do it for us. We are what we habitually do. We are human beings. And at the hands of the fast food/processed food industry we are gullible, time-starved, self-entitled-because its cheap dollar signs for every ad campaign that comes out.
Real Home Cooked Food is not lost and we do have time: We have all been distracted into thinking we were something we're not. Let me point out here that all people, women, men and children have worked hard since the beginning of time. There have been farms to run and game to be hunted - food took work, also. Life was going on while food was being produced and cooked - home cooked, by the way.
Good Food is not fast. In one way or another it takes time. Time to grow. Time to cook.
Real food is satisfying because it gives more than taste; it delivers the nutrients to our bodies as well. A meal has that soul-nourishing quality so much needed today. We tend to forget certain things when we've been told repeatedly what we should buy and how something should taste. Our souls have been deprived of good home cooked meals. Souls need nourishment as well as bodies. For this we need to cook, and sit down at the table and eat. Cooking is not necessarily an art to a good many people. While it should not be considered a chore, either - Cooking is a sure sign of self-respect.
By natural, I mean the actual whole food. The taste of the artificial is far more pronounced and lingering than the original natural food. It's no wonder getting kids to eat right is a tough chore on parents. Real fruit is not as sweet as candy. And that's a problem.
And real food at home does not offer a toy to play with while they're eating. When I was growing up, toys didn't come to the table. However, its okay for fast food to sell to our kids toys to play with while they eat. To distract them.
It's up to us to change our habits. No one is going to do it for us. We are what we habitually do. We are human beings. And at the hands of the fast food/processed food industry we are gullible, time-starved, self-entitled-because its cheap dollar signs for every ad campaign that comes out.
Real Home Cooked Food is not lost and we do have time: We have all been distracted into thinking we were something we're not. Let me point out here that all people, women, men and children have worked hard since the beginning of time. There have been farms to run and game to be hunted - food took work, also. Life was going on while food was being produced and cooked - home cooked, by the way.
Good Food is not fast. In one way or another it takes time. Time to grow. Time to cook.
Real food is satisfying because it gives more than taste; it delivers the nutrients to our bodies as well. A meal has that soul-nourishing quality so much needed today. We tend to forget certain things when we've been told repeatedly what we should buy and how something should taste. Our souls have been deprived of good home cooked meals. Souls need nourishment as well as bodies. For this we need to cook, and sit down at the table and eat. Cooking is not necessarily an art to a good many people. While it should not be considered a chore, either - Cooking is a sure sign of self-respect.
Friday, December 2, 2011
Artisan Gingerbread House - Part 2
I've had my gingerbread pieces sitting around for a couple of days now. It does help to have them hard as a rock, they should not be fragile one bit. Last night I made meringue and piped small circles and snow drifts. I think meringue gives a pretty, elegant touch to the gingerbread house. You'll see! This recipe made a lot, but I plan on making more than one, and I have eaten some...hard not to.
5 large egg whites, at room temp
1 cup powdered sugar, sifted
1/4 tsp. cream of tartar
When making meringue, be sure that all of your utensils and bowl are clean, that is because egg whites are fragile and the slightest speck of dried food may ruin the meringue.
Heat oven to 200 degrees.
Separate your eggs first in small bowls or containers. Be careful not to have any yolk in the egg whites. Pour the whites into a mixing bowl and beat on high until they get frothy. Add sugar and cream of tartar. Beat to stiff peaks.
Use a pastry bag with a star tip or plain round tip, and pipe onto a prepared baking sheet. You should prepare your baking sheet with a quick spray of Pam or parchment paper. Pipe out shapes to your hearts content. I ended up using two half sheet pans and a cookie sheet for all of my pieces.
Warning: Some of my larger pieces stuck to the parchment paper, so a quick once over with spray would be good. I ate my mistakes, like I always do. Part 3 is my favorite - Assembly!! Stay tuned!!
5 large egg whites, at room temp
1 cup powdered sugar, sifted
1/4 tsp. cream of tartar
When making meringue, be sure that all of your utensils and bowl are clean, that is because egg whites are fragile and the slightest speck of dried food may ruin the meringue.
Heat oven to 200 degrees.
Separate your eggs first in small bowls or containers. Be careful not to have any yolk in the egg whites. Pour the whites into a mixing bowl and beat on high until they get frothy. Add sugar and cream of tartar. Beat to stiff peaks.
Wednesday, November 30, 2011
Artisan Gingerbread House - Part 1
It's that time of year again, non-stop Christmas music and commercials. Don't get me wrong, I love the holidays and celebrations as much as anyone. What I prefer to do is make things. Since I'm not good at making very many things, I come to my favorite thing: Cooking. I used to think gingerbread houses were just too much, all the work. Once I realized just how much I enjoyed making them, it was all over. I've got it down to a science so maybe you will, too.
To pique your interest, I am going to show you how I work. For me, the creative part does not seem like work, and I get very focused and enjoy putting all the pieces together. So, I separate it out. Right now, at this very moment, I am starting the baking part. I have mixed dough, cut out the house and various other little things that will be used to put the house together, and add what I love so very much: detail.
I need to let you know at this point why I call my gingerbread houses artisan. This is because, everything on them is made by me. I do not use candies or - ugh just the thought - premade store-bought crap to decorate my gingerbread houses. I make all the details myself out of small pieces of gingerbread, royal icing and meringue, and food coloring or petal dust to get the effect I want. They are made from all edible ingredients, however, I do not recommend eating them. After the holidays, simply take it to a shooting range and take a shot. Or something else on the creative, destructive - yet safe - side.
To get your creative heart pumping, I recommend making your pieces on one day and taking a break. Get all your shit together first so it will be fun in the end. I do all pieces and details and put them in a safe place and then put the thing together, then the fun stuff happens.
Gingerbread Recipe
Butter 8 oz. (use margarine to save $)
Brown Sugar 7 1/2 oz.
Molasses 8 oz.
All-Purpose Flour 2 1b. 3 oz.
Baking Soda 2 tsp.
Cinnamon 2 tsp.
Ginger 2 tsp.
Clove 1/2 tsp.
Salt 1 tsp.
Water 8 oz.
Preheat oven to 325 degrees.
Mix all ingredients together, except water. Add water, a little at a time, at the end to get a stiff yet pliable dough. You may or may not need the whole cup. The dough will come together when rolling. Use plenty of flour for rolling. Dough may also be refrigerated to get it pliable or to keep some for later. Depending on the size of your house, you may want to double this recipe. If you do double the recipe, do it in 2 separate batches as it will not all fit into one mixing bowl - my Kitchen-Aid will only hold one batch and its 5qt.
With this amount of dough, I am making a mini-house. With plenty left, I will make lots of details or possibly another house.
The templates are:
Roof: 4" x 5.25"
Side: 4" x 2.5"
Ends: bottom 3.5", side 3", steeple 3.25"
You will need a template, you can easily make this one or surf around and find one on the internet, there are many of them. Take these hints, though:
-Make the sides and the ends slightly thicker than the roof for sturdiness.
-Leave space in between on the baking sheet, they puff up slightly.
-Use the leftover pieces to make bricks and logs, etc for details.
Baking time is until, they are pretty stiff and hard, I have had mine in for over an hour now and still waiting, as they should not feel too cakey in the middle. Don't get them too dark, either, as that will make them brittle. The pieces for the house have to be sturdy. The smaller pieces will have to be watched more carefully for darkness around the edges.
Do not be too concerned if the sides are slightly uneven or something is rough around the edges. Later, when putting together and decorating you will be using royal icing and if needed a little sandpaper. Icing, as my grandmother used to say, covers a multitude of sins. The flamboyant act of covering these sins is also fun and artistic.
Also, when buying the ingredients buy the cheapest stuff you can find. My original recipe called for butter. Now, I cannot imagine using butter, literally wasting it on a gingerbread house. I used Imperial margarine, stuff I despise but for this, perfectly fine. And for the spices, go the ethnic aisle and buy the ones in the bags, this is much, much cheaper.
You will, also, need a board or a very thick cardboard piece large enough to hold the house and the details around the yard. This can be covered tightly in foil or brown paper or whatever you like. Most of it may not be seen, due to the icing and details around. Just make sure its sturdy.
I'll provide recipes for meringue and royal icing later, just getting this part done is half the battle. Fun Stuff is coming!!!
To pique your interest, I am going to show you how I work. For me, the creative part does not seem like work, and I get very focused and enjoy putting all the pieces together. So, I separate it out. Right now, at this very moment, I am starting the baking part. I have mixed dough, cut out the house and various other little things that will be used to put the house together, and add what I love so very much: detail.
I need to let you know at this point why I call my gingerbread houses artisan. This is because, everything on them is made by me. I do not use candies or - ugh just the thought - premade store-bought crap to decorate my gingerbread houses. I make all the details myself out of small pieces of gingerbread, royal icing and meringue, and food coloring or petal dust to get the effect I want. They are made from all edible ingredients, however, I do not recommend eating them. After the holidays, simply take it to a shooting range and take a shot. Or something else on the creative, destructive - yet safe - side.
To get your creative heart pumping, I recommend making your pieces on one day and taking a break. Get all your shit together first so it will be fun in the end. I do all pieces and details and put them in a safe place and then put the thing together, then the fun stuff happens.
Gingerbread Recipe
Butter 8 oz. (use margarine to save $)
Brown Sugar 7 1/2 oz.
Molasses 8 oz.
All-Purpose Flour 2 1b. 3 oz.
Baking Soda 2 tsp.
Cinnamon 2 tsp.
Ginger 2 tsp.
Clove 1/2 tsp.
Salt 1 tsp.
Water 8 oz.
Preheat oven to 325 degrees.
Mix all ingredients together, except water. Add water, a little at a time, at the end to get a stiff yet pliable dough. You may or may not need the whole cup. The dough will come together when rolling. Use plenty of flour for rolling. Dough may also be refrigerated to get it pliable or to keep some for later. Depending on the size of your house, you may want to double this recipe. If you do double the recipe, do it in 2 separate batches as it will not all fit into one mixing bowl - my Kitchen-Aid will only hold one batch and its 5qt.
With this amount of dough, I am making a mini-house. With plenty left, I will make lots of details or possibly another house.
The templates are:
Roof: 4" x 5.25"
Side: 4" x 2.5"
Ends: bottom 3.5", side 3", steeple 3.25"
You will need a template, you can easily make this one or surf around and find one on the internet, there are many of them. Take these hints, though:
-Make the sides and the ends slightly thicker than the roof for sturdiness.
-Leave space in between on the baking sheet, they puff up slightly.
-Use the leftover pieces to make bricks and logs, etc for details.
Baking time is until, they are pretty stiff and hard, I have had mine in for over an hour now and still waiting, as they should not feel too cakey in the middle. Don't get them too dark, either, as that will make them brittle. The pieces for the house have to be sturdy. The smaller pieces will have to be watched more carefully for darkness around the edges.
Do not be too concerned if the sides are slightly uneven or something is rough around the edges. Later, when putting together and decorating you will be using royal icing and if needed a little sandpaper. Icing, as my grandmother used to say, covers a multitude of sins. The flamboyant act of covering these sins is also fun and artistic.
Also, when buying the ingredients buy the cheapest stuff you can find. My original recipe called for butter. Now, I cannot imagine using butter, literally wasting it on a gingerbread house. I used Imperial margarine, stuff I despise but for this, perfectly fine. And for the spices, go the ethnic aisle and buy the ones in the bags, this is much, much cheaper.
You will, also, need a board or a very thick cardboard piece large enough to hold the house and the details around the yard. This can be covered tightly in foil or brown paper or whatever you like. Most of it may not be seen, due to the icing and details around. Just make sure its sturdy.
I'll provide recipes for meringue and royal icing later, just getting this part done is half the battle. Fun Stuff is coming!!!
Thursday, November 24, 2011
The Art of Being Thankful
When I find a person gracious and thankful they seem to make up for all the ones that seemed blase and self-entitled, or just going though the motions. Most people do say thank-you but whether or not they truly mean it and whether or not I allow myself to accept their kind words after being completely judgemental for something about them, it's up to me. Appearances, gestures, conversations all require a judgement.
What I have learned about being thankful is that I need to be appreciative first. Not wait for them to thank me first for coming into their store or paying for something. The relationship nicely comes together, not tripping over thank-you's, it just feels nice. And instead of wallowing around in thank-you land it moves out and around, becoming thoughtful and interesting.
I always remember my grandmother, when she said thank-you to someone, she made a point of being charming and talking to the person. Instinctively, she could tell that a person put time and energy into something handcrafted; she could see quality a mile away. And this is what she wanted to give, you can give whatever you want materially, but always include a part of you - set yourself apart by giving of yourself with whatever you give. This is truly giving and the art of being thankful. What we are thankful for is what we give, also. And what we give of ourselves is what we allow ourselves to receive. Happy Thanksgiving!!
What I have learned about being thankful is that I need to be appreciative first. Not wait for them to thank me first for coming into their store or paying for something. The relationship nicely comes together, not tripping over thank-you's, it just feels nice. And instead of wallowing around in thank-you land it moves out and around, becoming thoughtful and interesting.
I always remember my grandmother, when she said thank-you to someone, she made a point of being charming and talking to the person. Instinctively, she could tell that a person put time and energy into something handcrafted; she could see quality a mile away. And this is what she wanted to give, you can give whatever you want materially, but always include a part of you - set yourself apart by giving of yourself with whatever you give. This is truly giving and the art of being thankful. What we are thankful for is what we give, also. And what we give of ourselves is what we allow ourselves to receive. Happy Thanksgiving!!
Sunday, November 20, 2011
Duncan Hines, The Man
Did you know that Duncan Hines is not just a brand name? There actually was a man behind the name. He was a traveling salesman, and loved to eat good food that came from a clean kitchen. Being on the road so much he wrote a book of restaurant reviews for his friends and family that ultimately became very popular and requests poured in.
The man behind the cake mix was quite the celebrity in his day, people trusted his name and looked for it in terms of quality food. His name became synonymous with good taste. The timing was impeccable - the late 40's and early 50's in America - when families were buying cars and taking road trips. He was a pioneer restaurant critic and was known as the roadside gourmet, a place with his name on it guaranteed good quality food from a clean and friendly establishment.
I'm reading Duncan Hines' Food Odyssey. I have an autographed copy that belonged to my grandfather when he was in the radio business. This book has been on my shelf for years and a few days ago I took it out and read the first chapter. It was intriguing enough to keep up my interest and am now half-way through it. Mr. Hines was interesting man, in this day and age he would have some new research to do for his fans, as he preferred corn-fed beef and turtle soup was considered something a true gourmet would have at the start of a menu. Times were different then. A different world. The picture he paints of Market Street in New York - he was so intrigued with those in the business of feeding people - that I could feel the pressure from the produce buyers office and practically hear the phones ringing all at once. Mr. Hines was curious and he liked to visit and see for himself and ask questions. As in the case of his Market Street visit, his observation was all that he came away with and it was enough for him.
Considered not only a trusted traveling gourmet by his fans, he was a true epicure and was invited to be a member of the Lucullus Circle. Mr. Hines considered this invitation one of the greatest honors of his life. Members of the Lucullus Circle, by invitation only (no women), were distinguished epicures that met five times a year to enjoy gourmet food and the conversation of food. Dining rooms decorated with fine art and at times eating with solid gold knives and forks. If there were such a thing as a Time Machine I would have chosen to go right there at that time to be there and see just that: An experience of a different world, with really good food, right!
He was meticulous and knew his readers counted on his opinion. After he ate his meal and was satisfied he would ask to see the kitchen and there his final decision would be made for his rating. His story is a classic case of Turn Your Hobby Into A Career, for he started thinking only of himself, his family and friends. He was all about the food as so many of us are today. Of all the so-called original foodies, Mr. Hines' first book published in 1935, Adventures in Good Eating - he was at the forefront of it all. Let us be reminded that there was a man behind the cake mix.
The man behind the cake mix was quite the celebrity in his day, people trusted his name and looked for it in terms of quality food. His name became synonymous with good taste. The timing was impeccable - the late 40's and early 50's in America - when families were buying cars and taking road trips. He was a pioneer restaurant critic and was known as the roadside gourmet, a place with his name on it guaranteed good quality food from a clean and friendly establishment.
I'm reading Duncan Hines' Food Odyssey. I have an autographed copy that belonged to my grandfather when he was in the radio business. This book has been on my shelf for years and a few days ago I took it out and read the first chapter. It was intriguing enough to keep up my interest and am now half-way through it. Mr. Hines was interesting man, in this day and age he would have some new research to do for his fans, as he preferred corn-fed beef and turtle soup was considered something a true gourmet would have at the start of a menu. Times were different then. A different world. The picture he paints of Market Street in New York - he was so intrigued with those in the business of feeding people - that I could feel the pressure from the produce buyers office and practically hear the phones ringing all at once. Mr. Hines was curious and he liked to visit and see for himself and ask questions. As in the case of his Market Street visit, his observation was all that he came away with and it was enough for him.
Considered not only a trusted traveling gourmet by his fans, he was a true epicure and was invited to be a member of the Lucullus Circle. Mr. Hines considered this invitation one of the greatest honors of his life. Members of the Lucullus Circle, by invitation only (no women), were distinguished epicures that met five times a year to enjoy gourmet food and the conversation of food. Dining rooms decorated with fine art and at times eating with solid gold knives and forks. If there were such a thing as a Time Machine I would have chosen to go right there at that time to be there and see just that: An experience of a different world, with really good food, right!
He was meticulous and knew his readers counted on his opinion. After he ate his meal and was satisfied he would ask to see the kitchen and there his final decision would be made for his rating. His story is a classic case of Turn Your Hobby Into A Career, for he started thinking only of himself, his family and friends. He was all about the food as so many of us are today. Of all the so-called original foodies, Mr. Hines' first book published in 1935, Adventures in Good Eating - he was at the forefront of it all. Let us be reminded that there was a man behind the cake mix.
Friday, November 18, 2011
Less is More
There is something to be said about simplicity. I love simple. I love basic. I love good taste and I love style. With all of these things, it is what you don't do that makes it stand out; it makes it what it is.
What you don't do is as important as what you do. In cooking this would be to be able to taste the ingredient for what it is in its most perfect form, as it is. Not adding too many ingredients, letting it be.
Try just cooking a dish with a few ingredients so the flavor of each ingredient will stand out and simply be complemented by the others. We like to complicate things, but more is not better.
When my son was young and he was first learning to cook, he'd bring home a great fillet of fish and season the heck out of it. He soon learned how to season after a few overly spicy fish fillets went to waste. The taste of the food should be enhanced by the flavors you add, it should all go together nicely.
Taste as you cook, for seasoning and add...or not.
What you don't do is as important as what you do. In cooking this would be to be able to taste the ingredient for what it is in its most perfect form, as it is. Not adding too many ingredients, letting it be.
Try just cooking a dish with a few ingredients so the flavor of each ingredient will stand out and simply be complemented by the others. We like to complicate things, but more is not better.
When my son was young and he was first learning to cook, he'd bring home a great fillet of fish and season the heck out of it. He soon learned how to season after a few overly spicy fish fillets went to waste. The taste of the food should be enhanced by the flavors you add, it should all go together nicely.
Taste as you cook, for seasoning and add...or not.
Thursday, November 17, 2011
Home Cooking Time Savers
Is time such a hot commodity at your house that finding time to cook a real meal is an ordeal? I have suggested before to cook once or twice a week to make home cooking easier. I do have some tips for making meals faster and easier. Precooking is always your best bet. Have some of these items prepared in your fridge and putting a meal together will be much quicker.
Cooked Rice; great for adding to eggs or a quick stir-fry.
Baked or Boiled Potatoes; diced with onions and peppers a great side.
Hard Boiled Eggs; great for snacking or chopping for egg salad.
Roasted Chicken; ready to go, cold for making lunches. Shredded or chopped, great for soups or wraps, burritos, enchiladas.
Ground Beef, loosely cooked; Add to pasta sauce. Add to cooked rice. Fill tortillas.
Grated Cheese; Always keep on hand for anything and everything.
Chopped Onions; Flavor for anything, cold or quickly sauteed.
Peeled Garlic Cloves; Ready the minute your pan is hot.
Sauteed Red Onions; Roughly chopped and slowly sauteed, these are great for adding flavor to almost anything.
There are times when I love to cook slow and then there are times I just need to eat. I don't have all of these in my fridge at once, but have found the few I do keep up on, help me a great deal, particularly with stress. Cooked rice, hard-boiled eggs and baked potatoes are pretty standard. Chopped Onions, also, I love to have. And, remember, I do not own a microwave. When I reheat, I uses a cast iron grill with a baster cover, or a double-boiler. Both are nearly as quick as nuking and much more nutritious.
If you pack a lunch everyday for work or school, have foods ready to go in the morning - ready to fill your bag or cooler - it's a godsend. Prepare ahead and make life easy on yourself.
Cooked Rice; great for adding to eggs or a quick stir-fry.
Baked or Boiled Potatoes; diced with onions and peppers a great side.
Hard Boiled Eggs; great for snacking or chopping for egg salad.
Roasted Chicken; ready to go, cold for making lunches. Shredded or chopped, great for soups or wraps, burritos, enchiladas.
Ground Beef, loosely cooked; Add to pasta sauce. Add to cooked rice. Fill tortillas.
Grated Cheese; Always keep on hand for anything and everything.
Chopped Onions; Flavor for anything, cold or quickly sauteed.
Peeled Garlic Cloves; Ready the minute your pan is hot.
Sauteed Red Onions; Roughly chopped and slowly sauteed, these are great for adding flavor to almost anything.
There are times when I love to cook slow and then there are times I just need to eat. I don't have all of these in my fridge at once, but have found the few I do keep up on, help me a great deal, particularly with stress. Cooked rice, hard-boiled eggs and baked potatoes are pretty standard. Chopped Onions, also, I love to have. And, remember, I do not own a microwave. When I reheat, I uses a cast iron grill with a baster cover, or a double-boiler. Both are nearly as quick as nuking and much more nutritious.
If you pack a lunch everyday for work or school, have foods ready to go in the morning - ready to fill your bag or cooler - it's a godsend. Prepare ahead and make life easy on yourself.
Cooking is a Priority
I’m having a hard time buying food, too. And I have to have my cell phone and internet access. Bills that I cannot do without. I have cut-out t.v. completely; I rent movies from the library and once in a while go to redbox.
Being self-reliant is something I have always aspired to, and I do well. However, I did not grow a garden this year. And I did not can anything. My pantry is full of dried beans, rice, pasta and grains. I know how to cook and I plan ahead so I am very comfortable with this. I love the bulk section of my local market and spend most of my money there.
It’s time to realize if things have changed for you to just make the adjustment; learn something. Stop bitching and complaining and do something constructive to make the experience work well for you.
Prices cannot always stay the same. Finger pointing is not going to get anyone anywhere. We have to change and adjust for what’s best for us in our own world – in our own home. Buying whole foods and cooking at home – yea, it sounds mediocre in the whole scope of what’s going on in the world, but the effect this will have on the world and in our own life - will be phenomenal.
Wednesday, November 16, 2011
National Fast Food Day
So, according to CNN's Eatocracy, today is national Fast Food Day. Well...everyday is some kind of food day, from apples to zucchini and everything in between. It is sort of silly, but it is what it is. We did just have National Food Day on Oct 24, promoting home cooking and eating real food, as opposed to processed, fast junk. As opposed to today's day. I guess there has to be a day for everything.
I actually did not think that far ahead, I only found out about this just a little while ago. In the meantime, I started some soup - White Bean Soup that has been simmering for the past hour. And it's going to snow, so I am looking forward to it.
So what I propose to do is make your favorite fast food at home today.
Cooking fast food at home is a horse of a different color. When I'm hungry and need something fast, I now have fast food that comes from my kitchen that's whole and real, that I can make in just a few minutes. My favorite being a fried egg sandwich or grilled cheese. But with some leftovers in the fridge, I can have a quick meal ready in about 5 minutes or less. Even a burger is quick, maybe about 10 min. Hey, that's fast food. It's good. It's real and I know what's in it.
So, it is National Fast Food Day, go make something fast and good and real in your kitchen and celebrate.
I actually did not think that far ahead, I only found out about this just a little while ago. In the meantime, I started some soup - White Bean Soup that has been simmering for the past hour. And it's going to snow, so I am looking forward to it.
So what I propose to do is make your favorite fast food at home today.
Cooking fast food at home is a horse of a different color. When I'm hungry and need something fast, I now have fast food that comes from my kitchen that's whole and real, that I can make in just a few minutes. My favorite being a fried egg sandwich or grilled cheese. But with some leftovers in the fridge, I can have a quick meal ready in about 5 minutes or less. Even a burger is quick, maybe about 10 min. Hey, that's fast food. It's good. It's real and I know what's in it.
So, it is National Fast Food Day, go make something fast and good and real in your kitchen and celebrate.
Friday, November 11, 2011
Potato Bomb
No, it's not a new drink I made up containing vodka. It was a horrible experience that had me laughing uncontrollably. And it was a dangerous experience: I stabbed a hot potato with a fork and it exploded in my oven, my kitchen and all over me. I got a bad burn on one of my fingers. It was dangerous and very, very funny.
I had not pierced the potatoes, as I have always known I should, before I put them in the oven. I let them cook and when they were ready, grabbed a fork. Bad idea. The second that fork pierced the skin, I honestly did not know what the hell hit me. Potato was everywhere: the oven, the walls, the frig, me.
The potato debris, shown here, does not even give the slightest idea of the severity of the damage a hot baked potato can do to your kitchen - or you. OMG I am still laughing!Thank-ful for Duke as he cleaned up the floor - there was hot baked potato crusting onto the oven and the walls, as Mollie, my cat, stared in her secure seat in the dining room. And me cleaning up and laughing my ass off. I have never heard of this happening to anyone, although, I know the rule: Always poke holes in potatoes before you bake them.
I had not pierced the potatoes, as I have always known I should, before I put them in the oven. I let them cook and when they were ready, grabbed a fork. Bad idea. The second that fork pierced the skin, I honestly did not know what the hell hit me. Potato was everywhere: the oven, the walls, the frig, me.
The potato debris, shown here, does not even give the slightest idea of the severity of the damage a hot baked potato can do to your kitchen - or you. OMG I am still laughing!Wednesday, November 9, 2011
Too Busy to Cook?
Or...too lazy.
It's mind boggling to me that a person cannot seem to plan their meals for themselves or their family. It's not rocket science. It's food. Meals.What you eat. What you put in your mouth; into your body.
It takes a few simple ingredients to make a dish. Voila! Cook it! You have a meal - a delicious meal!
Cook. Take the time it takes food to cook. Good food takes time. Allow that; Allow the food to become what you want it to be and it will taste amazing.
Food can cook in the oven while you do other things. Cooking is not a chore to be scorned upon, it's a beautiful caring thing to do. So, if you are so overwhelmed with your life that you do not have the time and are too busy to cook - keep in mind that there should be time to cook in your life - then you need to simplify your life. Make cooking a priority and you will find the time.
It's mind boggling to me that a person cannot seem to plan their meals for themselves or their family. It's not rocket science. It's food. Meals.What you eat. What you put in your mouth; into your body.
It takes a few simple ingredients to make a dish. Voila! Cook it! You have a meal - a delicious meal!
Cook. Take the time it takes food to cook. Good food takes time. Allow that; Allow the food to become what you want it to be and it will taste amazing.
Food can cook in the oven while you do other things. Cooking is not a chore to be scorned upon, it's a beautiful caring thing to do. So, if you are so overwhelmed with your life that you do not have the time and are too busy to cook - keep in mind that there should be time to cook in your life - then you need to simplify your life. Make cooking a priority and you will find the time.
Tuesday, November 8, 2011
Eating Real & Being Natural
I am not a back-to-basics, old-fashioned kind of gal. Just because I am an advocate for home cooking, and even cooking from scratch, does not mean I don't wear make-up and don't shave my legs. I am just your average everyday sort of woman that has found out the hard way that cooking with whole food ingredients from my home kitchen is good for me - bottom line. I am not going to stop buying white sugar, but I will, also, buy brown rice syrup and agave. I don't buy whole wheat pasta, simply because I don't like it, and I do not feel the need to make my own; but I will buy the best I can get at my local market.
I am trying hard to educate myself, so if I know a certain company is using GMO's I will not buy it. However, not all produce I buy is organic; but, it is probably locally grown.
I have developed a relationship with the food I buy; a closeness to the ingredients as a whole natural product and this is what I appreciate about what I'm doing. And I cook; this is what changed me.
When I first started eating only whole foods, I still had a few items in my cupboards that I would not buy again. I did not throw out this stuff, rather, used it - as I was on a very tight budget - and never bought it again. It was stuff like pasta sauce and packaged stuffing, some frozen vegetables, a cake mix, all of which I never bought again. Don't waste. There is somebody that can use it, if you choose not to use what you have. Just make it a point to buy the ingredients, as a whole and not a mix or a sauce. Cooking is so much easier than people think. Pasta sauce is so easy to make. If it's the middle of winter, buy a can of tomatoes - only tomatoes - and you make the sauce. Bake a cake from scratch, it is seriously not that hard, you will love what you are capable of. And just be yourself, this is not a whole person make-over, although, you will see results because you will get nourishment where it was missing - body and soul. Don't let yourself go just because your kitchen has gone all natural...
I am trying hard to educate myself, so if I know a certain company is using GMO's I will not buy it. However, not all produce I buy is organic; but, it is probably locally grown.
I have developed a relationship with the food I buy; a closeness to the ingredients as a whole natural product and this is what I appreciate about what I'm doing. And I cook; this is what changed me.
When I first started eating only whole foods, I still had a few items in my cupboards that I would not buy again. I did not throw out this stuff, rather, used it - as I was on a very tight budget - and never bought it again. It was stuff like pasta sauce and packaged stuffing, some frozen vegetables, a cake mix, all of which I never bought again. Don't waste. There is somebody that can use it, if you choose not to use what you have. Just make it a point to buy the ingredients, as a whole and not a mix or a sauce. Cooking is so much easier than people think. Pasta sauce is so easy to make. If it's the middle of winter, buy a can of tomatoes - only tomatoes - and you make the sauce. Bake a cake from scratch, it is seriously not that hard, you will love what you are capable of. And just be yourself, this is not a whole person make-over, although, you will see results because you will get nourishment where it was missing - body and soul. Don't let yourself go just because your kitchen has gone all natural...
Monday, November 7, 2011
$30 A Week & Eat Well
OK, I'm over it. The new trend is for politicians and/or journalists to 'experiment'; to feel what it's like to live on $30 on food for a week.
Are they creating hysteria?
Many people are living on $30 a week in food. It is not impossible to eat on less, as I've pointed out before on my blog, I have eaten on about $15 a week - for a month at a time - along with what I already had and been perfectly healthy - and fed my son.
It seems to be the trend now to see how it 'feels', and be preoccupied with what one is going to eat next. Visions of chocolate ice cream and good coffee dancing in their heads.
It is nice that food insecurity is being sought out and Food Stamp Challenges are popping up. However, the real issue is what people are buying and taking home to cook. The operative word being COOK. Using forethought and taking time to cook with ingredients. Not buying prepackaged, processed microwavable so-called meals - that are more expensive in the long run and unhealthy. People need to cook, it's as simple as that. When was the last time you went into someone's home and there was soup simmering on the stove or bread baking in the oven? Long time ago? Holidays, maybe?
Let's make a new challenge - not an 'Oh my God, how will I survive on $30 a week', but How Well Can I Eat on $30 A Week. The catch: Using only whole foods and cooking everything oneself.
Reality show? I bet it'd be great...tune in.
Are they creating hysteria?
Many people are living on $30 a week in food. It is not impossible to eat on less, as I've pointed out before on my blog, I have eaten on about $15 a week - for a month at a time - along with what I already had and been perfectly healthy - and fed my son.
It seems to be the trend now to see how it 'feels', and be preoccupied with what one is going to eat next. Visions of chocolate ice cream and good coffee dancing in their heads.
It is nice that food insecurity is being sought out and Food Stamp Challenges are popping up. However, the real issue is what people are buying and taking home to cook. The operative word being COOK. Using forethought and taking time to cook with ingredients. Not buying prepackaged, processed microwavable so-called meals - that are more expensive in the long run and unhealthy. People need to cook, it's as simple as that. When was the last time you went into someone's home and there was soup simmering on the stove or bread baking in the oven? Long time ago? Holidays, maybe?
Let's make a new challenge - not an 'Oh my God, how will I survive on $30 a week', but How Well Can I Eat on $30 A Week. The catch: Using only whole foods and cooking everything oneself.
Reality show? I bet it'd be great...tune in.
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