May 8, 2019

Maybe its because Mother’s Day is rapidly approaching or that a picture of my mom appeared in my Facebook memories page, or that we have been talking about mom memories as Pampered Chef consultants, or all of the above that has me thinking about my mom and the lessons she taught me in the kitchen.  Even though my mom passed away in 2001, the memories live with me. There are days I can even smell the memories coming out of my oven, even thought it is not on.

My mother was an amazing baker, but necessarily the best cook. However, one thing she taught me was to skim off the scum from the top when making chicken broth. She would tell me the scum would rise to the top and I needed to skim it off. What needs to be removed will let you know it does not belong here. So I would always skim it off. She told me mixing it back in would give a bitter taste to the soup because I was not listening to the soup telling me what needed to be removed. This process continues to teach me to listen to how God speaks to me about who and what needs to be removed from my life.

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E is for Eating

November 28, 2013


After having spent most of the day in the kitchen cooking in preparation for our Thanksgiving Open House Pot Luck Dinner, reading about what my Jewish friends were eating in celebration of Hanukah, and all the amazing dishes my friends were making for their Thanksgiving feast this year, it was easy to think about eating. Each year, I tell myself I am only going to make the two things I commit to making, but that is never true. I always find it important to ensure I have made at least one thing that each member of my household, which this year is three, really loves on the table. So for Zoe it was my baked ham (thank you Ina Garten) and my macaroni and cheese. For Sam, it was pumpkin cheesecake, although it could have been anything pumpkin. For me, it was my two cranberry relish and stuffing. For my guests, I am making my twice a year holiday garlic smashed potatoes with mascarpone cheese. Ready to eat yet? LOL

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