INSIDE AND OUT

June 22, 2019

There are some things that every home cook, and chef, should know about and that is seasoning. For those of you who are new to my blog, there are two things you will learn. One is that I am a food show junkie. The other is that for me everything has a lesson about living life in a more spiritual and loving way. Seasoning my food is just one more lesson in my life.

Amongst my favorite shows, which I now watch on YouTube are MasterChef, Chopped, and MasterChef Professional for various reasons. One thing they have all taught me is the importance of seasoning every level. You don’t just season the breading on fried chicken, you season the chicken as well. As Gordon Ramsey let Season 10 contestants know you season the ground beef before you make the burgers as well as on the outside.  Don’t over salt your burgers though because there is salt in the cheese as well, if you are having cheese on your burger. The key lesson is to season inside and out.

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D IS FOR DEEP COVERED BAKER

November 15, 2018

I had to write about the Deep Covered Baker this week. Some of us call it The Magic Pot because what happens inside the baker when it is covered is magic. It does things like allow you to microwave a pork tenderloin in 10 minutes or a whole chicken in 30 minutes. There are entire lists of one pot meals you can make in it in 30 minutes or less and you can use it in your oven and microwave.

Because of something that happened in my life today, the Deep Covered Baker has taken on new meaning for me. It has become a symbol for me of what happens when I draw on my faith in my Higher Power. It is like magic happens. For example, how today when I was in need of an epipen, I learned there is a nationwide shortage. No pharmacy around me had one. I was going to have to delay starting a new medication. The tonight in the magic of my faith pot, the doorbell rang and a pharmacy I have never heard of nor am connected to bought me an epipen in a brown paper bag.  We do not always have to understand the magic which happens in our Deep Covered Baker, we just have to appreciate the magic

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Spiritual Pasta

May 28, 2014

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Growing up my mother taught me one way to make pasta. You boil the water, you put the pasta in for the time on the box, and then you drain it and pour the sauce over it. We won’t talk about her sauce here. The only time you did something different with the pasta was if you were making the boxed macaroni and cheese, in which case you added the powdered cheese, butter, and milk and stirred. That was how I was raised to think about pasta. My only other memories of my mother and pasta was when she was making a noodle kugel, but then she still made her egg noodles the same way or kasha varnikas in which she boiled the noodles and added them to the kasha. Overall, her basic approach was boil, drain, and use.

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Z is for Ziti

May 14, 2014

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Whoo hoo! I am so excited that I have made it through the alphabet one more time. I am sure my fellow blogger Julia Fox is going to miss seeing me post each week, but I am not sure I am ready to do it a third time, well at least not yet. Blogging my way through the alphabet food wise has been fun and I have learned about some interesting dishes and foods along the way. Today, I am going to end with one of my favorite foods Ziti. Baked ziti, for me, is so comforting. It is not because it is something I grew up with fond childhood memories of, as my mom was not a good pasta cooker. Well, her pasta was fine, it was the sauce that was memorable and not in a good way.

Ziti like elbow macaroni and any pasta with a whole in the middle catches my attention because it provides a tunnel for all the sauce to travel in and through. When I get a tray of baked ziti with the sauce, sausage, and cheeses melted throughout, it just makes my mouth water

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W is for Water

April 23, 2014

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As I sit here sucking down another 28 ounces of water flavored with slices of lemons and limes, it was obvious the focus of my blog was going to be water. It was not just my being intentional about drinking half my body weight in water, which inspired this week’s blog, but also the messages about water I received from my spiritual addiction to the Food Network and Cooking Channel. So many things we do in the kitchen and in the preparation of food include water. We use water to cleanse our dishes and cooking utensils whether it is in a dishwasher or when washing them by hand. We use water to wash fruits and vegetables. We use water to soak beans, to rinse grains such as quinoa, or to rinse the liquid off canned beans. We use water to cook so many things including potatoes, rice, quinoa, pasta, beans and so much more. We use water to make ice cubes for drinks or to shock vegetables or seafood after blanching or precooking them. We use water in making simple syrups and in making a wide diversity of beverages, especially those that might cool us off on a hot summer day (lemonade, iced tea, iced coffee, etc.). There is not a meal prepared in the kitchen, which does not include water, yet rarely do we give water much thought or consideration.

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F is for French Fries

December 5, 2013

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I have to be honest, my first thought was to write this about the frankfurter, for reasons I will explain in about two weeks (how is that for a hint). However, as most people talk about them as hot dogs (H) that is when I will return to the all-American food – the hot dog. For this week, it is one of its all-American counterparts – the French fry. I am one of those people in the world who is not a fan of fast food French fries. I have tried to like them, but years ago, I had amazing French fries and fast food fries have never measured up since then. I am not a fan of frozen fries either. Over the years, I have tried to see if I like them yet, but I don’t. The other day, a friend stared at because I talked about throwing them away.

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