I’m always on the lookout for new and unusual ingredients. I spotted these mushrooms in the market the other day. How beautiful are they??? I had to buy them! They had all the qualities I’m looking for: discovering a new flavor, gorgeous appearance, and the opportunity to research more mushrooms. I’ve always loved mushrooms and wish I could grow themSeveral years ago I received a gift from Priscilla and my son
Yay! for hubbies that cook~ I remember when my husband and I were dating. At the time, we both lived in SE Michigan. He invited me over to dinner one chilly fall evening. That night he served me a delicious calzone he had made. “Ahhhh…. he cooks!” I said to myself…an added bonus! Now, 10+ years later & two kids, I am happy to say… he still cooks for me!
I’ve escaped the frigid Midwest for sunny and warm Southern California to visit with my fellow blogger, Priscilla, and the rest of my family. With my granddaughter’s birthday coming up next week it was the perfect time to visit. I got out just in time, it seems, as Sheila is calling about concerns of holding class this week at the Cookery because of the frigid temperature and 8-inches of snow that
Out here in the west, while it is still in the low 80′s most of the week, we are still graced by the somewhat turning of trees and the winter flowers that are starting to bloom. The Jacaranda trees, that line the city streets, are being wrapped in Christmas lights by the city for the special day that Santa arrives. So, with fall underway and the holiday decorations up reminding us of the season,
Spanish tapas is a favorite of mine. I love the strong flavors in small bites. I am constantly struggling with my weight and have decided that small servings of highly flavored foods is the way to go. That doesn’t always happen, obviously, but….it’s a plan! These will certainly fit the bill, and pastry is always good. Pie, pie, pie…all the time!!! (I often think a soup and pie restaurant would be what I ‘d do…if that ever happens.)
Our Halloween dinner will be even more authentic with some food of Transylvania, home of Dracula. We love all the Halloween movies that appear on TV this time of year– the old black and white monster mash flicks especially. In designing a menu for the Cookery this week I started researching the Food of Romania, where Transylvania is located.
A little extra effort on your part can create a lot of extra fun for the kids.
I have some awesome cookie cutters that I use quite frequently for my kids. I cut their sandwiches, toast, or tortillas into delightful shapes. The ordinary food somehow transforms into something so much yummier when cut into a Valentine heart or a Christmas tree in the middle of the summer.
I think I bought too much garlic! Here it is in all its glory. It looks beautiful, it tastes delicious, and I cook with it everyday, including using it in classes for 6-8 people a couple times a week. You would think….but…I’m worried about it drying up before I can get through it all. I buy it every year from a small “mom and pop” operation in northern Wisconsin.
Okay… I am not a chef… I went to art school – not culinary school. Though, I guess when it comes to creativity, they are both very similar. The end result is to achieve something pleasing, whether for your tummy or your eyes, it depends on which school you are in. I do know that I always liked to cook. Note: I said like, not love, which is probably why I chose to go to art school.
There is always too much zucchini in the garden. Everyone knows about that, if you are a gardener, or live next door to one. Beware of big bags of zucchini lurking at the back door. It’s kind of like the May Day event…leave the zucchini and run. I love zucchini. I even buy it at the grocery store, all through the year. I roast it, sauté it with mushrooms, cook with tomatoes, make it into bread, and add it to pasta dishes. This could be one of my favorites…in an omelet.
It’s been a cool and damp summer here in Galena. Someone said to me, “it’s not even been warm enough to enjoy a good salad!” I don’t know about you, but I always enjoy a good salad, be it a breezy 70 degrees or 110 in the shade. When asked by a customer to make some Asian dishes for her family party, I was reminded of how good these were, and especially on a hot summer day.
