To Err is Human

I was baffled this year as half of what I made for the holidays did not turn out as I had expected.
My gingerbread houses - just didn't feel it.
Madeline's - some burned.
Divinity - not as fluffy as should be, but good.
Peanut Butter Fudge - It didn't want to set. I was making it when I realized my candy thermometer was missing.
Macaroons - Spread on the pan as I watched through the oven window. I used a recipe on the coconut package, it did not say to beat the egg whites. I should have known better, seriously.
Cream Puffs - turned out good, but should have been drier on the inside.
I have some legitimate excuses: My oven is not that great, the door doesn't close properly. And I live in high altitude now. And maybe my heart just wasn't into it. But I ended having one my favorite Christmases ever. When something didn't turn out I got exasperated, fixed what I could and kept the rest at home as I don't mind a dark Madeline or a spoonful of peanut butter fudge. It felt a bit weird, though. Never before have I felt so inconsistent and had so many sweets not come out.
It is almost that time, now, to put the Christmas decorations away. Another Christmas come and gone. Another year over. Mistakes happen to all of us. Eat them.

Home Cooking Is A Priority

Yes, in our lifetime, it seems it was something our grandmothers did more of than our mothers or fathers. Cooking is not some old-fashioned past-time. It's not something to watch on television. Cooking is an activity, created by you in which you must participate. Cooking greatly contributes to your quality of life. It's not some kind of novelty task you do once in a while and make something pretty.
Messes happen. Mistakes happen. Ingredients get forgotten. Real food goes bad.
This is real cooking at home in your kitchen. It happens in my kitchen on a daily basis. I burn stuff. Stuff sticks and I have to get out what I can that's edible. And then there are days when everything I cook is bliss. I just want you to know it's not always like that. It's not the end of the world; recover and move on. What's more is if there are mistakes, it doesn't stop me from cooking.
And celebrity chefs don't intimidate me from going into my own kitchen to create beautiful meals or laughable mistakes. It's just food. And at the very same time, it's not just food. Food is a huge part of your life - you must participate by shopping and really looking at what you're buying and cooking it at home.
Home cooking is not old-fashioned; it's not back to basics. It's real life.
Don't make it complicated; just make it a priority and cook.

Food Insecurity

Although, I'm not a fan of canned foods, other than home canned, I do buy just a few canned items like tomatoes, tomato paste, olives and sauerkraut. Not much else, anymore. And it would be my hope that most everyone could buy whole foods, as fresh as possible and go home and cook on a stove.
On the news over the past few days, I saw a local food bank that was taking in donations from people who were lined up in their vehicles. They'd drive up and hand over a bag of food; almost all of that food was canned. The thought of keeping tons of donated, perishable food fresh would be daunting and nearly impossible. This was the way to go. And for the millions of people in this country who are faced with food insecurity at the moment, it was a gift from God - yes, I am a believer.

I believe that people like to work and make a living and a life for themselves, but there are few opportunities, if any, for many people right now. And in order to feed their families, they will appreciate help and be grateful. It is only a means to an end, as opportunities arise again, and people are able to get out and help themselves, they will live their own lives again. Every bit helps and once in a while it happens. Doing our best to get through rough situations is trying on our souls, though it strengthens our character. It lets us know what we are capable of; it puts into perspective the the life that we choose to live. The opportunities and options will come back, for every problem there is an answer.

The Buzzword is...Detox

The seven pound carry-over from Thanksgiving to New Years. I, myself have had just about enough food over the passt several weeks, especially this last week. And I wouldn't have traded those wonderful bites for anything in the world. But now's the time to cut back.

Eating whole foods is the way to go, and when it comes to cutting back for a bit to get those tiresome seven pounds off - the average weight gain during the holiday season - it has every bit to do with eating whole foods.

- Water, the most obvious of all, drink plenty to flush out your system.
- Eat whole foods, plainly, as opposed to something like a stir-fry or a casserole. Have some steamed veggies with baked chicken - not in a tortilla or mixed with anything - along with some brown rice. Not too bland, but blander than you would normally eat. Get the idea, eat well - plain and bland, but palatable.
- Cut out most dairy and sugar.
- Avoid the salt shaker.
- Don't snack, ever.
- Watch your portions, think of a deck of cards, for each serving.

Life is a contradiction and its up to us to get back on track. I ate about a handful of funyuns, which I used to actually buy once in a while. They were in front of me in a big bowl, so I munched on them. Of course, they're processed and full of salt and left an after taste in my mouth that was in no way like a real onion. I was interested, while I was eating them and thought of how much I used to like them. Eating stuff like that is an addiction; it's salt and fat and empty calories. It is fake food. I thought a lot about my 'bender'. It is easy to stray at a family gathering where food is on just about every inch of flat space. At the time it was not about calories, it was about 'Is this really food?' It gets sold as food and it's eaten. With each crunch I was trying to figure it out. And I didn't figure it out. Now, I don't even care to figure it out. It was ironic that I took those bites, a contradiction staring me in the eye. It was inconsistent and in total opposition to my way of life. In the end, it was a few bites that I knew weren't good for me. And life is a contradiction. Isn't that what holidays are for?

Cooking Is Not A Spectator Sport

We can and do inspire ourselves through what we do. The more we do anything that contributes to our well-being, the more we are inspired to do and try other things associated with it that may contribute, also. But we must be doing whatever that is. Whether it's work, or exercise or reading or cooking. Cooking is not a spectator sport.
Challenge yourself. Make it your New Year's Revolution: Eat only whole unprocessed foods for one month. Buy only whole food ingredients for one whole month. See how you feel. See how you will make a connection to the foods you eat. Look at the ingredients in their natural, whole, beautiful form. Once you start to do this and become involved with your food you will take on a whole new perspective.
You will see what you eat - your eating style - and where you can branch off from there and be creative. From that starting point is where you will get ideas and want to try different things. You cannot be a human being and just watch. You have to be doing and being to be fulfilled. Nothing is more fulfilling than a beautiful, simple meal, made by you.

Healthy Fast Food

Oxymoron.
New ad campaigns are coming in January. They will be showing us the farmer that cares about the potato. The beautiful golden fields of the American dream.
Fast food is industrial farming, it's what has taken over this country. The ad campaigns are still doing whatever it takes to get people to buy their products. Don't get me wrong, there are lots of things I do believe in - but it's after I have made the decision that it's a worthwhile product. And not a product that has not been forced upon me and drilled into my head that I am a certain way, therefore I need a certain product to make life better. In other words, their product will make me feel better. Who are they to generalize me? We are all individuals capable of thinking for ourselves and making decisions based upon what we know. What irritates me, also, is that they are basing this on a trend. Farming and cooking a trend? It's what's goin on. I know, I'm on the soapbox...so I'll get off and tell you what I've been telling you:
There has been plenty of fast food from the beginning of time, it's called fresh produce. There's another thing, it's called forethought. You are always going to need to eat. To eat well, you need to plan ahead. Cook ahead of time. Prep ahead of time. It's an amazing feeling to take care of yourself this way. To know that you have thought of yourself ahead of time; before you need what you need. And to do it well. Well, that is living a very good quality of life. Think of yourself, for yourself.

Little Rituals...Priceless

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.

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.

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!!!

Food is our Identity

Recipes have been handed down for generations. Measurements have changed, we've become more accurate and our culinary society has streamlined the recipe we know today. Pictures are something the next generation will receive with their recipe books, possibly on discs. If you are lucky enough, you may have acquired a beautiful old hand-written, food stained recipe collection from someone in your family. This is a priceless thing to own. The above is a page from my great-grandmothers book. She painstakingly numbered the pages, included a table of contents along with measurements, just like a real book. She knew her knowledge was valuable. In fact, it was. My own grandmother made Mango Chutney many times, though, I am not sure if she used this recipe exactly, it was something that when it was on the table, it was family tradition.

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.

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.

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.

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?

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.

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.

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.

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.





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.

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' from the day before and we could ask for them when we got up to the front of the line. On special occasions we were given a choice - rare - and we had to put in our order in the morning. The last day of school there was a choice of tacos and ? - can't remember, but I did choose tacos. And get this, we were allowed to ask for seconds! This was in the '70's.
I agree fast food has taken over the food industry, deliberate­ly getting at our kids to get at our money. If we can get processed food out of schools that would be one huge step for mankind. Keeping it out of our homes, too. Home cooking...  

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.

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!!

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!!!

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!!

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.

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.

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.