tag:blogger.com,1999:blog-20741153036637075622024-03-20T04:14:23.962-07:00A Cook's WifeChristinahttp://www.blogger.com/profile/15437554070824703038noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-2074115303663707562.post-33163539395171315852010-03-29T07:48:00.000-07:002010-03-29T07:48:34.217-07:00Chef Michael Smith and ISo, he was here doing a charity event this weekend. I didn't get to chat to him much as he was just passing through our kitchen taking a tour, but Ken had the opportunity to work with him for an evening, lucky guy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMssilDMGCiWXbbBC3gJmux1NymhWATl66CYTI58HZfarDBcJWKRMkbyXKfe0O-Uh6O8sT8qSeUL9CWoUywrjkf_gSN4SNpsEDl7xdjT9GWRvcgkOCCYFHTVzrgTVxdH8iigjN-SKHL6Q/s1600/mr+smith.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMssilDMGCiWXbbBC3gJmux1NymhWATl66CYTI58HZfarDBcJWKRMkbyXKfe0O-Uh6O8sT8qSeUL9CWoUywrjkf_gSN4SNpsEDl7xdjT9GWRvcgkOCCYFHTVzrgTVxdH8iigjN-SKHL6Q/s400/mr+smith.jpg" width="400" /></a></div>Christinahttp://www.blogger.com/profile/15437554070824703038noreply@blogger.com3tag:blogger.com,1999:blog-2074115303663707562.post-81333511499507020662010-03-17T21:56:00.000-07:002010-03-17T22:02:48.813-07:00Simple Food.....Simply DeliciousIn my last blog, I mentioned that just because food is simple, it doesn't mean it can't be delicious, so I have decided to give you a few recipes that turn the simplest ingredients into something fabulous.<br />
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Besides the obvious that apples, oranges, bananas, veggie sticks, etc are delicious just as the way they are. I believe the easiest way to transform some of your favourite fruit and vegetables, is to turn them into dips and salsas. I am about to tell you how to make a variety of delicious dishes that will make any dinner party guest think you had slaved in the kitchen all day. Not into having dinner parties, these also are great dishes to have even if your having a few friends over for a couple of beers to watch the game.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfkQ_daInmHgzn86bNWvo9wi2bUSi4V6Tjw3aE2hfvoYw55yq06zy2iMNMKUwCn-p2TWCCZy2X9uh4ISNHcMSglxvApj559DVHyTMIRQwObBEUkCFBfb5nUs5ZEJ0IF4wcFtPVkSf-_4/s1600-h/veg1+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfkQ_daInmHgzn86bNWvo9wi2bUSi4V6Tjw3aE2hfvoYw55yq06zy2iMNMKUwCn-p2TWCCZy2X9uh4ISNHcMSglxvApj559DVHyTMIRQwObBEUkCFBfb5nUs5ZEJ0IF4wcFtPVkSf-_4/s320/veg1+001.JPG" /></a></div><br />
So the first thing you want to do is chop up very small 1 cup of shallots and 1 cup of garlic, these two ingredients are vital to all the dishes. Actually these are two very vital ingredients to any cook in any kitchen.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3AbF8sCUiveBqkq37_pydZnwtWnJ46i0iAAO571vvdZ6DY_fHhKK9Y295qJ5xtky3_nPINsXuCcJtHgrXnAhPElmzx5DCXS9QqxXVjrduFIf59RpW-VoFUb-hYtF3YjGfmNcKd1xpvQ/s1600-h/guacamole.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3AbF8sCUiveBqkq37_pydZnwtWnJ46i0iAAO571vvdZ6DY_fHhKK9Y295qJ5xtky3_nPINsXuCcJtHgrXnAhPElmzx5DCXS9QqxXVjrduFIf59RpW-VoFUb-hYtF3YjGfmNcKd1xpvQ/s200/guacamole.jpg" width="200" /></a></div>The first dish is guacamole, depending on how many guests your having will determine the quantity, for 4 people I would use 4 avocados. If you have never eaten a fresh avocado, there is a big pit in the center. Take a pairing knife and slice around the avocado down to the pit, remove the pit and take each half and slice it multiple time horizontally and vertically, careful not to cut through the skin. Use a spoon and scoop out the avocado using the skin as a guide. Place the avocado in a bowl add 1 tbsp each fresh chopped garlic and shallots. Find a large ripe tomato, cut into quarters and remove the seeds, the dice up small also dice small half of a red pepper and add both to the bowl. Add 1 bunch of chopped cilantro, the juice of 1 lemon a lime will do and salt and pepper,gently fold ingredients together, thats it you have guacamole. If you would rather have a smooth guacamole just mash the avocado with a fork before you add the other ingredients.<br />
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The next dish or dishes is a fruit salsa, if you mastered the guacamole this one should be easy. Basically take the same ingredients as the previous recipe minus the avocado and replace with your favourite fruit. I like to use fresh mango, but you could use whatever you wanted another option would be pineapple, give it a quick grill on the barby for a bit more flavour before dicing up. Then add a tbsp or two of white wine vinegar for a little zip and if if you prefer to have it a bit sweeter add a small squeeze of honey.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kdE_201GCxyWJ_dnwUqxMa2BvttfYdNw1seM2VtQQ4QkbHeOL_mPt6IfMNW_m2P5h0YFE83-sLz52TiYU4Ae9F2muW2Xm9SmbQbq0dSGCaqudKoeILZQIG0snadvTNB__mDZpjDxTZE/s1600-h/hummus.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kdE_201GCxyWJ_dnwUqxMa2BvttfYdNw1seM2VtQQ4QkbHeOL_mPt6IfMNW_m2P5h0YFE83-sLz52TiYU4Ae9F2muW2Xm9SmbQbq0dSGCaqudKoeILZQIG0snadvTNB__mDZpjDxTZE/s200/hummus.jpg" width="200" /></a></div>The last two dishes are hummus and bruschetta, two of my favorite things to eat. Hummus is probably one of the easiest things to make. Start with a blender, open a small can of chickpeas and drain off the juice, put into a blender add four cloves of garlic and about a teaspoon of tahini paste, salt and pepper and a squeeze of lemon juice. Pulse in the blender then add a few drizzles of sesame oil and few drizzles of olive oil give it another pulse in the blender, you want a smooth spreadable consistency, if you don't have that consistency add a bit more olive oil, you can add a bit more sesame oil or tahini paste you love that sesame flavour. I like to finish it off with some freshly chopped cilantro or parsley. Voila, hummus!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XzERF0h31VvkunSMWMn3Q13Dwfn3eMW6oQQgRqOFT-QHxrvLto7M3i8KbaFZlKWZVY-5OYEGdBW74e_9en2meNukRy26tcV3RlXmQ_GTT3xO-Q0sMiIpcPKxYaN72Ezd4J3vKy1YgAg/s1600-h/Bruchetta-Platter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XzERF0h31VvkunSMWMn3Q13Dwfn3eMW6oQQgRqOFT-QHxrvLto7M3i8KbaFZlKWZVY-5OYEGdBW74e_9en2meNukRy26tcV3RlXmQ_GTT3xO-Q0sMiIpcPKxYaN72Ezd4J3vKy1YgAg/s320/Bruchetta-Platter.jpg" /></a></div><br />
Bruschetta, fresh and delicious.Start with 8 large tomatoes, quarter them and cut out the seeds and discard. Julienne the tomato quarters and small dice, very finely chop 1 shallot and few cloves of garlic and chiffonade about 6 large leaves of basil, gently fold ingredients together. Add a squeeze of lemon juice, and a drizzle of both olive oil and balsamic vinegar season with salt and pepper to taste.<br />
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There you have it 5 very simple yet delicious dishes, to serve at any type of get together, just serve with tortilla chips fresh baguette, or toast them up in the oven, or warm pita or naan chips. Your guests will think you slaved away in the kitchen all day, but they don't need to know the real truth.Christinahttp://www.blogger.com/profile/15437554070824703038noreply@blogger.com0tag:blogger.com,1999:blog-2074115303663707562.post-90507012891792229572010-02-24T20:44:00.000-08:002010-02-24T20:44:41.802-08:007 Weeks and 17 PoundsSounds like a Jenny Craig ad, but its just me. I still have a few pounds to shed, but I am feeling pretty good about myself right now. It started just over 7 weeks ago, our staff Christmas party.... a good time was had by all, until I saw the photos a day later. We have all had those moments in life when you look at a photograph and say oh my god is that me, I look so huge or the complete opposite when you look at pictures from the past and say god I was so small. Either way we start to question ourselves and ask what has gone wrong. I'm lucky I am just over 5'8" tall so I can carry a bit of weight and most people don't notice, the problem is that I notice and as far as I am concerned when it comes to my body and health its only my opinion that matters. So when I looked at the photos I was a little disappointed in myself. Over the past 6 years I have been a workout fanatic on and off, more off than on, for some reason I haven't been able to stick with it even though I feel better when I do.<br />
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</div><div>I think my problem with sticking to an exercise routine, was my schedule, some days I couldn't find the time to make it to the gym and its much easier to break a routine than to make one. I also didn't really change my eating habits... I figured that if I was working out then its gotta be better than not working out. So this time around I tried a different approach.... exercise and a healthy diet. </div><div><br />
</div><div>I didn't rush out and buy a gym membership or get myself a personal trainer, I ran out and bought a Nintendo Wii. Thats right a video game console. I had seen an add for the Jenny McCarthy, Your Shape interactive game and thought this could work, its like having a personal trainer at home. I figured I wouldn't have to worry about finding the time to get to the gym and factor in travel time every day. I could just work out everyday when I had the time and I didn't have to leave the house. But I didn't buy the Your shape right away.. being that it was just after Christmas it was hard enough finding the Wii console, but eventually with a lot of shopping around my Husband and I purchased what I think was the last console in the city. It comes with the standard games baseball, golf etc. but thats not what I was looking for, so I sent my husband on a search and he came home with the Wii Fit Plus (a return from some gift giving gone awry). Its fabulous. It gives you the option to weigh yourself everyday to track your weight loss, it lets you know your BMI so you can figure out whether you are overweight or underweight and helps you determine a healthy weight for your body type. There are many exercise routines that you can put together and it will even put one together for you. It tracks how many calories you burn and even has a place to keep track of outside activities.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvulOPsfW604QLHJ1b1hW3ujWN0RLFalacThuIbNrWVR9a52r4N70AYD0WYTH7DZRabkOj-GQazQ27YJzfT-1oOy38LxKlgWhWz4-EztMP0MbZKnyKvDn5hNVIryKJCbAQssa8CUkcSCM/s1600-h/wii.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvulOPsfW604QLHJ1b1hW3ujWN0RLFalacThuIbNrWVR9a52r4N70AYD0WYTH7DZRabkOj-GQazQ27YJzfT-1oOy38LxKlgWhWz4-EztMP0MbZKnyKvDn5hNVIryKJCbAQssa8CUkcSCM/s320/wii.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpoGDN2PX3w2RqYjeCBKwD50NnDFO6miSpsUas6_1aYhc4fpEpQ0lXQbdE-x6m91-LIYzm18P3wcKcW_hasMqQSfLyHF1kcy9ubkXnlf1u5-3K1nJ-8zIwuf_TLGZgVC8oZx5JhU2Frc/s1600-h/wii2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpoGDN2PX3w2RqYjeCBKwD50NnDFO6miSpsUas6_1aYhc4fpEpQ0lXQbdE-x6m91-LIYzm18P3wcKcW_hasMqQSfLyHF1kcy9ubkXnlf1u5-3K1nJ-8zIwuf_TLGZgVC8oZx5JhU2Frc/s320/wii2.JPG" /></a></div>The best part about the Wii fit and the reason why I think it works so well, is when you first use it, it asks you your goals. It asks how much weight you want to lose or the BMI you would like to achieve and in what time frame you have set for this goal. Now I am pretty stubborn and don`t like to fail so if I set a goal, I like to reach it. If you miss a day the Wii will call you on it, its scary how smart it is. So here I am 7 weeks in and haven`t missed a day, it does take a lot of determination and will power, but like I said I don`t like to fail. I just recently got the Your Shape game and its also fantastic, again it tracks how many calories you burn and determines your fitness level so the routine it chooses for you is challenging but not impossible, and it constantly pushes you to do just a little bit better.<br />
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</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUswQ7B0Nz7JqVToWowlLWbKQphEMXDcs-97iHhK11X9RbuVhjeveLxVDCh9Lnl2J0LsBvkADJcPoIBkA87z8JG-OtclwY_uMyi4w7WWATDXA8qhzly_ZYDXxDuSuxLHKpGUjvFzkipM/s1600-h/food+guide.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUswQ7B0Nz7JqVToWowlLWbKQphEMXDcs-97iHhK11X9RbuVhjeveLxVDCh9Lnl2J0LsBvkADJcPoIBkA87z8JG-OtclwY_uMyi4w7WWATDXA8qhzly_ZYDXxDuSuxLHKpGUjvFzkipM/s320/food+guide.gif" /></a></div>The healthy diet part is actually the easiest part. I don`t really like the word diet I think it implies a set of strict eating guidelines, like Atkins or Weight Watchers and their points program. But what I really mean is just proper healthy eating. Fruits, vegetables, dairy, grains and protein (lean meat of course), basically just follow the food guide, chances are if you have to process it yourself or it does not need processing at all, (like an apple or carrot sticks not a chocolate bar) its good for you. I just read something that stuck with me, when you go grocery shopping, shop the perimeter of the store stay away from the centre aisles. The perimeter is where you will find the healthy foods your body needs, everything in the food guide, so true. I'll admit I have to make a few detours down the aisles, I have a real weakness for cereal, cereal bars and on occasion I allow myself to have a cookie or two. I said healthy eating was the easiest part, but still every once and a while it has its downfalls. I love McDonald s and potato chips! So I have had to make some sacrifices although I think its alright to indulge once and awhile, and I don`t mean once a week more like once a month. Again it takes a lot of determination and will power, which I have. Don`t be fooled... just because food is good for you ...it can also taste good. Learn to experiment with your food the simplest thing can be changed into something extremely delicious. Maybe that will be my next post, transforming simple foods.</div><div><br />
</div><div>So anyway thats how I came to be seventeen pounds lighter and I`ll continue to lose a few more pounds. What happens when I reach my goal weight, you ask? Simple, I set a new goal.</div>Christinahttp://www.blogger.com/profile/15437554070824703038noreply@blogger.com3tag:blogger.com,1999:blog-2074115303663707562.post-11226509307018601872010-02-17T22:25:00.000-08:002010-02-18T08:11:40.355-08:00Girl Cook.......<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gPFqC7ARz3phVgcz4kU5WOnjK5b6gwQN1tGJA8-nqcuu0KKBbyjYaUFQmGOfUq7THerSHD-jaRnxXup6DLImmOyE5DcLAqMyzWSCARgvL4RfZXTDuZgeG32a817InCVd-1jTMfvWd_c/s1600-h/me.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gPFqC7ARz3phVgcz4kU5WOnjK5b6gwQN1tGJA8-nqcuu0KKBbyjYaUFQmGOfUq7THerSHD-jaRnxXup6DLImmOyE5DcLAqMyzWSCARgvL4RfZXTDuZgeG32a817InCVd-1jTMfvWd_c/s320/me.jpg" /></a></div><br />
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Have women changed the face of professional cooking? <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIX8AXXYjXoxN3qIjkbURtoBbOddabtoa-g8prR-OlwDYKsmlDmTYGu-l_l5ElAzDWRoOSfoZoWTT0OzFyuPMVyduHwR50MxiGoNUqCBCycSr4y9bj7V3j9ZZbRz9XlvlJ8wC7SryMRV4/s1600-h/the+girls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIX8AXXYjXoxN3qIjkbURtoBbOddabtoa-g8prR-OlwDYKsmlDmTYGu-l_l5ElAzDWRoOSfoZoWTT0OzFyuPMVyduHwR50MxiGoNUqCBCycSr4y9bj7V3j9ZZbRz9XlvlJ8wC7SryMRV4/s320/the+girls.jpg" /></a></div><br />
Traditionally all through time a womans stereotypical place has always been in the kitchen, the home kitchen that is. Actually I take that back it wasn't so much a stereotype as it just was what it was. I actually think traditionally that is where most women wanted to be, taking care of the home and spending time with the children. Whether thats because of the maternal instinct or because that is what they felt society expected of them, I don't know. But oh how the times have changed, we see more and more men staying at home being the caretaker and more women being the career focused, financial provider.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88J8PvUChX6GBLHkq_K-AHrgnHKm3eYI1JXVLn9shXvK79ZMX4Tn5L07JZmIzJbXDiyGbuEFUr8h-ogapouzSXv1kG8VhAjD1y-sSOt4jygzSHXskYWRAbcJlKIOw8ndlJha_f8wc_HA/s1600-h/nick+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88J8PvUChX6GBLHkq_K-AHrgnHKm3eYI1JXVLn9shXvK79ZMX4Tn5L07JZmIzJbXDiyGbuEFUr8h-ogapouzSXv1kG8VhAjD1y-sSOt4jygzSHXskYWRAbcJlKIOw8ndlJha_f8wc_HA/s200/nick+2.jpg" width="150" /></a></div>With the help of many rights activists, world wars and social and economic upturns and downturns women have been able to explode into the work force, not without many challenges. This is true of the cooking industry, professional cooking is a male dominated industry, it has been very hard for women to break into this career. Which seems strange to me since as I said before a womens place was traditionally in the kitchen, it has been said that it is too labor intensive for women, but we have set out to prove them wrong and I think we have done a pretty good job. With the likes of Alice Waters, the great Julia Child and more recently Anna Olson, Lynn Crawford and the list goes on, women have been taken more seriously in the professional kitchen.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpr3e1dnL-Kr1Sbrqw6X-jIYmMG4KNHmHfdE-l9P0hAV3REdLIWypGKWSz7byloIpig_6ctKwwX4k1-0wanhd3xnnuQMI5GYx6yEnKga0ng7kuq0iGUHxKl07uGkGguwdI6LguTflM86U/s1600-h/mon.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpr3e1dnL-Kr1Sbrqw6X-jIYmMG4KNHmHfdE-l9P0hAV3REdLIWypGKWSz7byloIpig_6ctKwwX4k1-0wanhd3xnnuQMI5GYx6yEnKga0ng7kuq0iGUHxKl07uGkGguwdI6LguTflM86U/s200/mon.jpg" width="200" /></a></div>I have been working in kitchens for a very long time and yes it has been with mostly men, but over the years I have seen more and more women entering the industry, actually I have worked in one kitchen where there was more women than men, not something you see too often. Currently where I work the head pastry chef is a woman and the last place I worked the only sous chef was a woman . But I have never had the pleasure of having a women executive chef. There are more male head chefs than women... do I believe that is because they are better cooks, or women just are not getting the recognition they deserve, no not all, being that there is more men in the industry it seems to only make sense that more men would be head chefs.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdLMg9aEwvbcpa59QDr3eiV1UbWC8mogXyEnrLthmf8lzAiDIfiRjYLd6nfkfG0qtADLVNbBORkzkQgacJ5jJHXaHV08RoaA88xk3_7fEtyZvuG6THtPUaRG40xq5vSZx5joyW9oQfBw/s1600-h/052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdLMg9aEwvbcpa59QDr3eiV1UbWC8mogXyEnrLthmf8lzAiDIfiRjYLd6nfkfG0qtADLVNbBORkzkQgacJ5jJHXaHV08RoaA88xk3_7fEtyZvuG6THtPUaRG40xq5vSZx5joyW9oQfBw/s320/052.JPG" /></a></div><br />
So why are there less women than men in this industry, well it seems that whoever they are, are right, it is a very labor intensive job. A lot of long hours and hard work go into being a professional chef. A lot of women have big dreams of being very successful in there careers and a lot of those women want to have families as well, thats a lot to juggle at the same time. This industry makes it exceptionally difficult, not that it can't be done. Its not your typical 9-5 Monday to Friday job, your working when others are not. Your shift can begin at any time of day, early in the morning or very late at night and the hours are unpredictable, you could be slow one minute and in the juice the next! I know there are other jobs out there like this but I am not talking about other jobs, I am talking about the professional cook. So for this reason I think that is why you don't see many women in the kitchen, its very difficult to have a family life. I know I am rarely home, during normal hours, thank god my Husband is a cook too. It would be very difficult to try and raise a family, the thought hasn't even crossed my mind, I don't know where I would fit it in, I wouldn't even be able to take care of a dog properly.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFAQTnoJryZcP_CYDReliGQqNKtmyyCH8Lbbo2N5m-PqlASmprJaQLTbcL1x8kQomuBHkoiWmbTDCkEC91b5-8-mp1UwTM_jW65pVVxCbg8gEcUXm-sZXVsexnATHdnoUwYh8qCHkjX8/s1600-h/051.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFAQTnoJryZcP_CYDReliGQqNKtmyyCH8Lbbo2N5m-PqlASmprJaQLTbcL1x8kQomuBHkoiWmbTDCkEC91b5-8-mp1UwTM_jW65pVVxCbg8gEcUXm-sZXVsexnATHdnoUwYh8qCHkjX8/s320/051.JPG" /></a></div><br />
In fact in my whole career as a cook I have only known three women to have children. Two of whom I work with currently.. all of them have children that are teenagers or young adults. All three were cooks before they had children but took time off to raise there family then went back to work when there children where old enough to take care of themselves. Most of the women I have worked with including myself are not willing to give up doing what we love so much to do that, its hard enough to find a social life outside the kitchen and actually meet a lifelong partner let alone start a family.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhge5sn3qPSFuoxZumXDmsn34WhMNXWIvlW6Iswi5hmLB-bjGBY0q8CxRDjE_uBD2jN7L-6KkSSbe4CWJH9TX6kOAC2-dF3WQ9jNtdZkyKBuch4vL39F7GjUufbgy3ywrj1NabOJoEZLA4/s1600-h/058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhge5sn3qPSFuoxZumXDmsn34WhMNXWIvlW6Iswi5hmLB-bjGBY0q8CxRDjE_uBD2jN7L-6KkSSbe4CWJH9TX6kOAC2-dF3WQ9jNtdZkyKBuch4vL39F7GjUufbgy3ywrj1NabOJoEZLA4/s320/058.JPG" /></a></div><br />
Even with more women entering into this career, it is still very much a male dominated industry, and I don't actually mind that, most of us don't. I think we actually enjoy just being one of the guys, we can be as rude and crude as they are (not saying everyone is rude and crude). I can't even remember how many times I've said, "Why is so and so busting my balls?", or "Watch your nuts." when I swing open the door of a low boy, whether its a girl or guy... yes I know its not very lady like. We are all treated the same I am expected to do the same job as everyone else in the kitchen, heavy lifting and all. If someone tried to stop me from doing something just because I am female I think I would be quite insulted, but sometimes the guys are just trying to be nice. I have heard many times throughout my career, "I know.. its because I'm a girl", when something doesn't work out the way they had expected it too. But I don't find that statement true at all, its just an excuse to make themselves feel better. Or at least I don't believe its true in any of the places of worked, not to say it doesn't happen in other kitchens. The kitchens I have worked in seem pretty open to women in the kitchen and most of the guys probably don't see it as women vs men but more of cook vs cook, you are either a good one or bad one, or just a little green. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchPwSBVimj8sub9UPjKMBodGvVjmN2oEdVyBAHvp6VYlnau4bg5xkayPJFHbh3G9J2OfM8mAfeNl4I8i_P7-25ybcx4YrC8zeXiIyLd6wpDKjTfO-F25JsQt0vDFHBjOFYR08N0TrwQQ/s1600-h/050.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchPwSBVimj8sub9UPjKMBodGvVjmN2oEdVyBAHvp6VYlnau4bg5xkayPJFHbh3G9J2OfM8mAfeNl4I8i_P7-25ybcx4YrC8zeXiIyLd6wpDKjTfO-F25JsQt0vDFHBjOFYR08N0TrwQQ/s320/050.JPG" /></a></div>There are many pros and cons to having women in the kitchen and if you have ever worked in one, you know what I am talking about. We see things a little differently and attack different assignments differently, call us stubborn, focused or maybe we just feel like we have something to prove. So maybe the question isn't, Have women changed the face of the professional kitchen?, but rather, Has the professional kitchen changed the face of a women?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLQG6wvQ3YQqIhbBEgtmmLyVsEaCqjEMgg4lUinUmBZ0HteimM2JhI_PnFdTBbsiBxy3Bhbzo_p9Sc_7UYFrmFP_r4cl_J_xBsEqK2m8GPj1muT3vyN_DoDHLftsLzLk62tOzlDdoVWs/s1600-h/marie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLQG6wvQ3YQqIhbBEgtmmLyVsEaCqjEMgg4lUinUmBZ0HteimM2JhI_PnFdTBbsiBxy3Bhbzo_p9Sc_7UYFrmFP_r4cl_J_xBsEqK2m8GPj1muT3vyN_DoDHLftsLzLk62tOzlDdoVWs/s320/marie.jpg" /></a></div>Christinahttp://www.blogger.com/profile/15437554070824703038noreply@blogger.com1tag:blogger.com,1999:blog-2074115303663707562.post-38000813848233570992010-02-09T20:00:00.000-08:002010-02-25T07:42:41.161-08:00Mr. Keller Meets Mrs. Bowie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8G2qpEgLod0EkFRW1AgsE1Ksjd9gVvSf98VyYeN_sKUxo8xbRV0b4iA5ALWLNIMdNfVPrlNjZdALlZe0N-mtC5mZ2TxoiY3EUOGzxZSdOXYrnYneFKbVnP4ppTViMeKgj5Z0mQpkzdg/s1600-h/Blog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8G2qpEgLod0EkFRW1AgsE1Ksjd9gVvSf98VyYeN_sKUxo8xbRV0b4iA5ALWLNIMdNfVPrlNjZdALlZe0N-mtC5mZ2TxoiY3EUOGzxZSdOXYrnYneFKbVnP4ppTViMeKgj5Z0mQpkzdg/s400/Blog1.jpg" width="400" /></a></div><br />
<span class="Apple-style-span" style="font-family: inherit;">Celebrity chefs are to cooks like Gretzkey and Crosby are to Canadian hockey fans, which clearly I am not as I struggle to name anyone popular within the last two years. I know fellow Canadians I am a disappointment, but ask me to name a popular Canadian chef and I've got your back. We're lucky to have seen the likes of Adjey, Blumer, Crawford, Olsen, Feenie, Smith, Lee, Vij and the list goes on and on, anyone of these greats show up on the popular food network show Iron Chef America, and walk into a kitchen the next day and it is being discussed luck the Stanley Cup finals. I think I was more excited to see Bob Blumer on stage than I was the first time I went to a live concert. So who is this Keller guy anyway, no he is not Canadian but he is an icon and a staple in the world of cooking. He's the guy everyone wants to play for their team, but he's probably gonna be the team captain and choose his own team anyway (sorry for all the hockey analogies but I was on a roll). If you share the love of food and have never heard of him you need to look him up. Have I met him personally.. No.. but we have met through books.. a cooks best friend. So in my own way I've invited Keller over for dinner.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbOXcJ2-_yxfBRipPh19NDf9B_I83GsTWsTboevIJMZ-o1qcBkNdJ-q-mhC05lAcv9TrIowdhghFoMxecxmAcE4VF2X8xugvdkGvqGVD_8WxuhL-iOTbeyWoIeHyJYOAidC-wp8hurqI/s1600-h/blog2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbOXcJ2-_yxfBRipPh19NDf9B_I83GsTWsTboevIJMZ-o1qcBkNdJ-q-mhC05lAcv9TrIowdhghFoMxecxmAcE4VF2X8xugvdkGvqGVD_8WxuhL-iOTbeyWoIeHyJYOAidC-wp8hurqI/s400/blog2.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: inherit;"><br />
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<span class="Apple-style-span" style="font-family: inherit;">So what are we having for dinner? Chicken in Keller's killer brine. Brining is similar to marinating, its a process of soaking meat in a half salt, half sugar and water mixture.It makes the chicken more moist and tender by hydrating the breast before cooking . </span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">Keller's brine not only adds the moisture but also great flavor. I've used this recipe many times both at work and at home.Thats' right I have even used it at work! Without the inspiration of other chefs I think we would all have a difficult time. If something works well than it works well. Sure you can make modifications if you want too, but sometimes<span class="Apple-style-span" style="font-family: inherit;"> you jus</span>t don't need too. Here is the recipe which can be found on line or in his popular cook book "Bouchon"; and while your at it check out "The French Laundry Cook Book".</span></span><br />
<a name='more'></a><span class="Apple-style-span" style="color: #333333; line-height: 19px;">It is a good idea to make the brine and refrigerate it a day ahead of time. For health reasons never add meat to a warm brine. Also, don’t leave the chicken in the brine longer than the specified time or your chicken will be salty.</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"></span><br />
<div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><i style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: medium;"><b>For the brine:</b></span></span></i></span></div><ul style="list-style-image: url(http://s1.wordpress.com/wp-content/themes/pub/mistylook/img/bullet.png); margin: 1em; padding: 0px 1em;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;">
<li style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: medium;">1 gallon water</span></span></li>
<li style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: medium;">1 cup kosher salt</span></span></li>
<li style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: medium;">1/4 cup plus 2 tablespoons honey</span></span></li>
<li style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: medium;">12 bay leaves</span></span></li>
<li style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: medium;">1/2 cup garlic cloves, skin left on, smashed</span></span></li>
<li style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: medium;">2 tablespoons black peppercorns</span></span></li>
<li style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: medium;">About 1/2 ounce ( 3 large) of rosemary sprigs</span></span></li>
<li style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: medium;">About 1/2 ounce (1 large bunch thyme sprigs)</span></span></li>
<li style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: medium;">About 2 ounces (1 large bunch) Italian parsley sprigs</span></span></li>
<li style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: medium;">Grated zest and juice of 2 large lemons</span></span></li>
</span></ul><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: medium;">Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from heat and cool completely before using.</span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><i style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: medium;">Brining the chicken:</span></span></i></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: medium;">Rinse each chicken under cold running water. Put the chicken in the pot of brine and weight the chicken down with a plate to keep submerged. Refrigerate for 6 hours.</span></span></span></div><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: medium; line-height: normal;">Sear the chicken in a hot skillet then finish in the oven. You should try it, trust me it is delicious. So we are not just having the chicken for dinner we are also having green pea risotto, sauteed asparagus and the sauce for the chicken a green apple and mustard vinaigrette.</span></span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: medium; line-height: normal;"><br />
</span></span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: medium; line-height: normal;">As far as I am concerned there is only two ways to make risotto "the right way" and "the wrong way".... there is no in between.</span></span></span><br />
<div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvFpWtQwSUnEenwzcOUkQJ70GrU99Lxdryv9_V35WAqymQp5yLadOzMXGv52IVdx-UudGov6DSUQBQqT8Vi0dbU713oo1IDRzizS_wBHhxw-Xds5anShrleGftVluKxiWPmXMyVu3VvTU/s1600-h/blog3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvFpWtQwSUnEenwzcOUkQJ70GrU99Lxdryv9_V35WAqymQp5yLadOzMXGv52IVdx-UudGov6DSUQBQqT8Vi0dbU713oo1IDRzizS_wBHhxw-Xds5anShrleGftVluKxiWPmXMyVu3VvTU/s320/blog3.jpg" /></a><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;">This basic risotto recipe is made with butter and parmesan cheese. A classic Italian rice dish, risotto is traditionally prepared with a variety of starchy, short-grained rice called arborio rice.</span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;">The procedure for making it involves stirring hot stock into the uncooked rice a ladleful at a time and cooking slowly as the stock is absorbed. This technique, known as the risotto method, releases the arborio's starches, making a creamy, velvety dish.<br />
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Here is a step-by-step tutorial on how to make<b><i> Risotto</i></b>. </span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;">Prep time: 10 minutes<br />
Cook Time: 30 minutes<br />
Ingredients:<br />
1½ cups arborio rice<br />
1 liter chicken stock<br />
½ cup white wine<br />
1 medium shallot or ½ small onion, chopped (about ½ cup)<br />
3 cloves of garlic (minced)<br />
3 Tbsp unsalted butter<br />
1 Tbsp vegetable oil<br />
¼ cup grated Parmesan cheese<br />
1 Tbsp chopped Italian parsley (optional)</span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;">Kosher salt, to taste<br />
Preparation:<br />
<br />
Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.</span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;">In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent. Add the garlic and saute for a couple more minutes.</span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;">Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.</span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;">Add the wine and cook while stirring, until the liquid is fully absorbed.</span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;">Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.</span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;">Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.</span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;">Stir in the remaining 2 Tbsp butter, the parmesan cheese and the parsley, and season to taste with Kosher salt. At this time I will also add 1 cup of frozen green peas. (if in season use fresh)</span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;">Risotto turns glutinous if held for too long, you should serve it right away. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn't run across the plate, nor should it be stiff or gluey.Makes 6-8 servings</span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;"><b><i>Green Apple and Grainy Mustard Vinaigrette</i></b>: (so I don't actually measure when I make this.. so I will do my best to give you the proper quantities)</span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;">1/2 Cup natural unsweetened apple juice (we own a juicer)</span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;">1/8 cup apple cider vinegar</span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;">Place both in a saucepan on medium heat and reduce liquid by 3/4, set aside until cool.</span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;">1 shallot finely diced</span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;">2 cloves of garlic finely diced</span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;">Sautee shallot until translucent, add garlic about half way through sauteing process, set aside and let cool.</span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;">In a bowl add reduced liquid, shallots and garlic and 1 tbsp of grainy dijon mustard, give it a good whisk to combine ingredients, then slowly drizzle in 1 one cup of olive oil (while whisking). To finish vinaigrette add some fresh finely chopped parsley a squeeze of lemon and salt and pepper to taste. If you think it needs to be sweeter add 1 tbsp of honey.</span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="line-height: normal;">For the <b><i>Asparagus:</i></b></span></span></span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: medium; line-height: normal;">Cut woody ends off of one bunch of asparagus, bring a pot of water to a boil then drop in the asparagus and blanch until tender. Drain boiling water and run under cold water add a few ice cubes, to cool asparagus just before serving melt a cube of of butter in a pan add the asparagus and salt and pepper, just to reheat.</span></span></span></div><div style="line-height: 1.6em; margin: 0.7em 0px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiweDhloc-iKQR42AYSBzFYf5XolFW2filMIm6UJRf1tZYPNprTeZqIRiE2GXKSocZlritYPvaqP3kB11X17bJvLHQdV9J9O70tsDP2ZoN_66slQTQAHPItkvsCshn-jQ-7eEg7ulOL7x4/s1600-h/blog4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiweDhloc-iKQR42AYSBzFYf5XolFW2filMIm6UJRf1tZYPNprTeZqIRiE2GXKSocZlritYPvaqP3kB11X17bJvLHQdV9J9O70tsDP2ZoN_66slQTQAHPItkvsCshn-jQ-7eEg7ulOL7x4/s320/blog4.jpg" /></a></div><span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal;">Plating is always the fun part. I think the simplest things can look the sexiest. Place a nice spoonful of risotto in the center of plate... place some sauteed asparagus spears, in a cross pattern over top... then the sliced chicken on top and drizzle with the vinaigrette. Just play with the plating until you find something you like. </span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal;"><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-size: large; line-height: normal;">I guarantee the meal will be delicious, but the real reward is watching your husband do the dishes. :)</span><br />
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<a href="http://www.foodista.com/recipe/3XVLYCLC/brining-chicken" style="display: block; padding: 10px 0 0 0; width: 260px; background: transparent url(http://cf.foodista.com/static/images/widget_red.png) no-repeat scroll 0px -10px; text-decoration: none;"><span style="display: block; padding: 0 10px; background-color: #C44F50; overflow: hidden; text-indent: 0;"><img src="http://dyn.foodista.com/content/images/72dd8e49582c557c3ce4d2812f40db0d96baa2e7_240x180c.jpg" alt="" style="width: 240px; height: 180px; border: none; padding: 0 0 5px 0; margin: 0;" /><span style="text-align: left; float: left; overflow: hidden; color: white; font-family: arial,helvetica,clean,sans-serif; font-size: 15px; background-color: #C36C6D; width: 155px; padding: 5px; -moz-border-radius: 5px; -webkit-border-radius: 5px;">Brining Chicken</span><img src="http://cf.foodista.com/static/images/widget_logo.png" style="float: right; border: none; width: 70px; height: 25px; padding: 0; margin: 0;" /></span><span style="display: block; padding: 0 0 10px 0; background: transparent url(http://cf.foodista.com/static/images/widget_red.png) no-repeat scroll 0px 0px; clear: both;"></span><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_2HCCRQBN" style="display: none;" /></a>Christinahttp://www.blogger.com/profile/15437554070824703038noreply@blogger.com4tag:blogger.com,1999:blog-2074115303663707562.post-91842171964971556102010-02-04T08:05:00.000-08:002010-02-04T08:22:51.209-08:00Food for Thought II<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHJkJ4fjJZ7qAeaudn9AmWyIF1TK0JrbIoAajNmgq8U9XxlQKGl0nSk-Ol-p3tauwCUrCMB3LNSh_7RXmw4IX_5q9Di4Bo5SHEC2D4ttj8venrLscpFGkJK1hKlp19XokkqVjskCRaAkk/s1600-h/food+for+thought.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 142px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHJkJ4fjJZ7qAeaudn9AmWyIF1TK0JrbIoAajNmgq8U9XxlQKGl0nSk-Ol-p3tauwCUrCMB3LNSh_7RXmw4IX_5q9Di4Bo5SHEC2D4ttj8venrLscpFGkJK1hKlp19XokkqVjskCRaAkk/s320/food+for+thought.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5434423900840824818" /></a><br /><div><br /></div><div><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(51, 0, 0); font-family:georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif;font-size:medium;">In general, mankind, since the improvement of cookery, eats twice as much as nature requires. ~Benjamin Franklin</span></div><div><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(51, 0, 0); font-family:georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif;font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(51, 0, 0); font-family:georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif;font-size:medium;">One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, <i>Pavarotti, My Own Story</i></span></div><div><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(51, 0, 0); font-family:georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif;font-size:medium;"><i><span class="Apple-style-span" style="font-style: normal; "><br /></span></i></span></div><div><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(51, 0, 0); font-family:georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif;font-size:medium;"><i><span class="Apple-style-span" style="font-style: normal; ">If organic farming is the natural way, shouldn't organic produce just be called "produce" and make the pesticide-laden stuff take the burden of an adjective? ~Ymber Delecto</span></i></span></div><div><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(51, 0, 0); font-family:georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif;font-size:medium;"><i><span class="Apple-style-span" style="font-style: normal; "><br /></span></i></span></div><div><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(51, 0, 0); font-family:georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif;font-size:medium;"><i><span class="Apple-style-span" style="font-style: normal; ">We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman</span></i></span></div><div><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(51, 0, 0); font-family:georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif;font-size:medium;"><i><span class="Apple-style-span" style="font-style: normal; "><br /></span></i></span></div><div><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(51, 0, 0); font-family:georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif;font-size:medium;"><i><span class="Apple-style-span" style="font-style: normal; ">Did you ever stop to taste a carrot? Not just eat it, but taste it? You can't taste the beauty and energy of the earth in a Twinkie. ~Astrid Alauda</span></i></span></div><div><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(51, 0, 0); font-family:georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif;font-size:medium;"><i><span class="Apple-style-span" style="font-style: normal; "><br /></span></i></span></div><div><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(51, 0, 0); font-family:georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif;font-size:medium;"><i><span class="Apple-style-span" style="font-style: normal; ">Those who think they have not time for bodily exercise will sooner or later have to find time for illness. ~Edward Stanley</span></i></span></div>Christinahttp://www.blogger.com/profile/15437554070824703038noreply@blogger.com1tag:blogger.com,1999:blog-2074115303663707562.post-1189746449784755352010-02-02T18:09:00.000-08:002010-02-09T20:36:43.215-08:00Black Beans<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BbVnUmZsYI9yx5mbaknCBaoCsj3S-mUPY8f6_fexBh6vBXC9rCG0D8XPykcnNB1ex1fDx-LKLzCzK34yGcZTBz3ng8EtTcWXkgVNDBnfzJrg4XAqW52kJ68Njy17JJs42vnhtyn_j0o/s1600-h/beans.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5434256426719277346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BbVnUmZsYI9yx5mbaknCBaoCsj3S-mUPY8f6_fexBh6vBXC9rCG0D8XPykcnNB1ex1fDx-LKLzCzK34yGcZTBz3ng8EtTcWXkgVNDBnfzJrg4XAqW52kJ68Njy17JJs42vnhtyn_j0o/s320/beans.jpg" style="cursor: hand; cursor: pointer; display: block; height: 125px; margin: 0px auto 10px; text-align: center; width: 126px;" /></a><br />
<span class="Apple-style-span" style="font-family: arial;">The black bean also known as a turtle bean is not only delicious with its many preparations but also highly nutritious. They are high in fiber, (one cup of cooked beans can provide half the amount of daily fiber needed by a person). They are high in antioxidants, like cranberries also high in molybdenum (Black beans are one of the best sources around for this trace mineral. Molybdenum serves the useful purpose of breaking down sulfite (preservatives) found in food which some people are sensitive to.) f</span><span class="Apple-style-span" style="font-family: arial;">olate (or vitamin B6)</span><span class="Apple-style-span" style="color: #333333; font-size: 12px; line-height: 18px;"><span class="Apple-style-span" style="font-family: arial;"><b> </b></span></span><span class="Apple-style-span" style="font-family: arial;">and they may also help in weight loss. This is because they are low in fat, only 85 calories for 1/2 cup, high in protein and also because of the high fiber content, it will help reduce food cravings. They are also a great source of iron and magnesium. All of this packed into one little bean. </span><br />
<div><span class="Apple-style-span" style="font-family: arial;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: arial;">Ok so how do you prepare a black bean? The easiest way I can think of is black beans and rice. Soak one or two cups of black beans (depending on how many people you are cooking for, two cups should serve about four people) in a bowl of water, put extra water the beans will expand over night. The next day drain and rinse them, then put beans in a pot and cover with water again put extra water we will drain the excess water if needed later. In the pot I like to add chopped onion and garlic, bring beans to a rapid boil then reduce heat just enough to keep them at a simmer. Cook until tender. Once they are cooked drain any excess water, season them with salt and pepper, fresh herbs and I like to use just a touch of cumin, serve with brown rice (see previous post). Now this may seem a little boring but I find it delicious plus its virtually fat free but full of nutrition, serve with some steamed or stir fried veggies and you have an easy well rounded meal. But there is so much more you can do with the black bean, if you have ever eaten anything mexican then you should have a good idea that they are used in almost everything. As much as I like black beans and rice thats not what I made for dinner, we had fajitas with black bean and corn salsa and and black bean paste, with sauted peppers and chicken, served with a side salad, mouth watering good.</span></div><div><span class="Apple-style-span" style="font-family: arial;"></span><br />
<span class="Apple-style-span" style="font-family: arial;"><a name='more'></a><br />
</span></div><div><span class="Apple-style-span" style="font-family: arial;">For the two black bean dishes I followed the recipe above then divided the beans into two different containers. </span></div><div><span class="Apple-style-span" style="font-family: arial;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: arial;">Bean Paste:</span></div><div><span class="Apple-style-span" style="font-family: arial;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: arial;">Saute 1/2 an onion in vegetable or olive oil, add the onions to the beans, reserving any extra oil, use a hand blender or a traditional blender to puree the beans, slowly incorporate the oil until you have a smooth consistency. I like to add just a touch more cumin, and then season with salt and pepper if needed. Thats it your done you have a delicious addition to your fajitas or use a dip with tortilla or flat bread. (Whole grain of course)</span></div><div><span class="Apple-style-span" style="font-family: arial;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: arial;">Black Bean and Corn Salsa</span></div><div><span class="Apple-style-span" style="font-family: arial;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: arial;">So this is a little more labor intensive, but well worth it, and you can certainly make some substitutions. </span></div><div><span class="Apple-style-span" style="font-family: arial;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: arial;">Turn the broiler on in your oven (try using the barbecue or a handy little kitchen torch) and on a sheet pan place one medium size red pepper and one cob of corn (you could also use thaw out the equivalent amount of frozen corn and use that), place in the oven and give it a little flip occasionally until pepper is blackened and the corn is nice and golden brown, it too can be a little blackened that won't hurt. Once this is done remove them from the oven and place the red pepper in a bowl and cover with cling wrap, this will make it easier to remove the skin, let the pepper and corn cool down enough to handle. </span></div><div><span class="Apple-style-span" style="font-family: arial;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: arial;">Once cooled remove the pepper from the bowl and remove the skin, it should peel off easily, cut the pepper open and remove the seeds then cut it into a small dice.Remove the corn from the cob or if you used the frozen corn just sit aside. In a skillet saute a shallot or some white or red onion with garlic, and a few chili flakes then incorporate the reserved black beans that I spoke of earlier. Remove Bean mixture from heat allow to cool then add peppers and corn. Add some chopped cilantro the juice of one lime and a drop or two of your favorite hot sauce, season with salt and pepper if needed, and mix ingredients thoroughly. And there it is a black bean and corn salsa to use on your fajitas, tacos, with nacho chips or even heat it a little and have it on rice.</span></div><div><span class="Apple-style-span" style="font-family: arial;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: arial;">You could even add some fresh pineapple or mango for a little extra flare or use this recipe and turn it into soup and add chicken, the options are endless. If none of these recipes appeal to you there are many more out there waiting to be found, all I am saying is give the black bean a chance I think you will enjoy it.</span></div><div><span class="Apple-style-span" style="font-family: arial;"><br />
</span></div>Christinahttp://www.blogger.com/profile/15437554070824703038noreply@blogger.com0tag:blogger.com,1999:blog-2074115303663707562.post-23630466906423515702010-01-26T17:40:00.000-08:002010-01-29T22:12:45.153-08:00Food for Thought<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlyFJgnGjNkJuhGXrBlWc-bRUxZlYKX6Azw23_yrsfyjaZgoFtaSl87liUQ37n7VtzDKkamSPPOoedovZep4900MhkPmgXZiwxCZX3TKKpZ78zCWERVJ9zkHWbN99MGxocYTouThM3lWk/s1600-h/boy+with+carrots.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlyFJgnGjNkJuhGXrBlWc-bRUxZlYKX6Azw23_yrsfyjaZgoFtaSl87liUQ37n7VtzDKkamSPPOoedovZep4900MhkPmgXZiwxCZX3TKKpZ78zCWERVJ9zkHWbN99MGxocYTouThM3lWk/s320/boy+with+carrots.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5432411809185147474" /></a><br /><div>It takes time for our brains to register that we are being feed, which is why it is said we should take the time and chew our food. You will find you will probably eat less, since you are giving your brain time to register the food you will stop eating when your stomach is satisfied, rather than binging and stopping when you think you should and then have that overwhelming feeling of being stuffed afterwards. Also if you feel hungry between meals have a snack a piece of fruit, veggie sticks or yogurt should do the trick, don't starve your body between meals. This will prevent you from attacking your plate like a rabid dog and actually let you enjoy the meal, taste the flavors.</div>Christinahttp://www.blogger.com/profile/15437554070824703038noreply@blogger.com1tag:blogger.com,1999:blog-2074115303663707562.post-39706706585635317112010-01-26T14:58:00.000-08:002010-02-09T20:38:20.984-08:00Its Not Delivery Its Deliciously Home Cooked<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ok</span>, so clearly I am not as good at this as my husband is, its been over a week since my last blog, but really I can barely respond to an email within a proper time frame. I just can't seem to find the time to do this daily, so it just might be a weekly venture.<br />
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</div><div>So I am just starting my third week of eating healthy and trying to be fit. Other than it is just plain good for your health there are many other reasons for doing this, who doesn't want the perfect bikini bod for that upcoming spring vacation, or being able to borrow your best friends pair of jeans, or just being able to turn heads when you walk into a room. But are all of those good enough reasons, is being healthy all its cracked up to be. Yes, I think they are or at least good enough reasons for me but it still doesn't help the fact that all I want is take out, of any kind, pizza, burgers or even a bucket of chicken, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">that's</span> right a whole bucket. So what is a girl to do? First show a little restraint and a little will power and lets star cooking and recreating our favorite delivery or take out dishes. So whats for dinner....... I think spaghetti and meatballs, I know I know your asking yourself how is that <span class="blsp-spelling-error" id="SPELLING_ERROR_2">carb</span> loaded fatty burger meal good for you. Well let me tell you.</div><div><br />
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</div><div>First lets start with pasta, try whole wheat or multi grain pasta. If you recently read Ken's blog you would see that we recently had a pasta making extravaganza at work, now I am not suggesting that you must make your own pasta, although personally I think it tastes better. There are a lot of great products at the local super market to choose from, whole grain, health and heart smart, just read the packaging you will probably find that your favorite brand now has a healthy version, and you probably won't taste a major difference.</div><div><br />
</div><div>Now lets talk sauce, shall we. I will give you a list of ingredients and preparation method that I like to use. Personally fresh is best. This should make about 21/2 to 3 liters.</div><div><br />
</div><div>1 small red onion (white will do) small dice</div><div>4 cloves of chopped garlic </div><div>2 carrots peeled (small dice)</div><div>3 celery branches (small dice)</div><div>11/2 cups of sliced mushrooms</div><div>1 cup diced red and green peppers</div><div>1 cup fresh chopped herbs (basil, thyme, oregano, parsley, chives) dried will do but not preferred</div><div>1 tbsp crushed chili peppers</div><div>12 peeled and rough chopped <span class="blsp-spelling-error" id="SPELLING_ERROR_3">roma</span> or plum tomatoes (to peel tomatoes bring a pot of water to a boil make a little cross cut in bottom of tomato, drop them into boiling water for bout 30 secs. until skin starts to wrinkle take out of water place in cold ice bath and the skin should peel right off) you may use a can of tomatoes personally I like to use a combination of both.</div><div>1 tbsp white wine</div><div>1 tbsp veg oil</div><div>salt and pepper</div><div><br />
</div><div>Preparation:</div><div>Place oil in pan until hot add carrot, celery, & onion saute until soft add garlic (garlic has a tendency to burn quickly) c<span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">ook</span> for about a minute, <span class="blsp-spelling-error" id="SPELLING_ERROR_6">deglaze</span> pan with white wine. Add other chopped veggies cook until they are semi soft add tomatoes, herbs and chilies add salt and pepper to taste. Bring sauce to a boil, if you like a chunky sauce you can leave as is, I like to use my handy little hand blender and blitz the sauce to a thick creamy texture. Turn heat down and let sauce simmer for about an hour just to let the flavors blend together. Your ready to eat. </div><div><br />
</div><div>Blending the sauce is also a good way to hide vegetables that your kids normally wouldn't eat. I chose the vegetables that I like to use but by all means substitute or add some of your favorites, spinach is a great additive.</div><div><br />
</div><div>I actually stopped typing for about 45min and just made a pot for dinner, boy does it smell good in here. It may not be identical to your favorite delivery spot but my guess is that it will taste better.</div><div><br />
</div><div>Meatballs:</div><div><br />
</div><div>Everybody has a favorite meatball recipe, so just try making some substitutions use lean ground beef instead of regular or ground turkey or go to the extreme and use a ground soy product, or a combination of these things I prefer the meat products over the soy myself.</div><div><br />
</div><div>Take whichever meat or non meat you chooses had some of those fresh herbs (or dried) a little salt and pepper, some small diced onion and chopped garlic. To add moisture to the meat try using just the egg whites instead of the whole egg and I always like to add a few bread crumbs but use a whole wheat or whole grain instead of the traditional white. Something you could also try is adding a bit of the tomato sauce (cooled of course) to the meat for moisture and flavor. Then just simply form the balls to the size you choose, keep in mind a healthy portion for any protein is around 3.5 oz so either make one big one for every person or a few smaller ones. Rather than searing them in a pan or baking them in an oven just try boiling them until cooked and either add to the sauce or serve on top.</div><div><br />
</div><div>Enjoy</div><div><br />
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</div>Christinahttp://www.blogger.com/profile/15437554070824703038noreply@blogger.com2tag:blogger.com,1999:blog-2074115303663707562.post-17608970088690123702010-01-21T16:48:00.000-08:002010-02-09T20:39:18.913-08:00Cooking Brown RiceCooking brown rice may take a little longer but it will be worth the wait, not only because it tastes good but it is also good for you.<br />
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Brown rice is simply white rice that has not had the brown-colored bran covering removed. So brown rice is considered a whole grain. Why remove the bran? Because most people prefer white rice since it is fluffier and cooks faster than brown. <br />
Since brown rice still has the bran intact, it has more <a href="http://nutrition.about.com/od/foodfun/a/high_fiber_food.htm">fiber</a> than white rice. One cup of brown rice has 3 1/2 grams of fiber while the same amount of white rice has less than one gram of fiber. We all need from 25 to 38 grams of fiber in our diet everyday. <br />
Brown rice also contains nutrients like magnesium, manganese, and zinc. White rice has reduced levels of these nutrients, but is often fortified with <a class="wikiLink" href="http://www.societyandculture.com/Iron" zt="1/1hg/rV">iron</a>, and some B vitamins. <br />
White rice is still the usual rice found in restaurants, so you will probably have to get most of your brown rice at home. Brown rice takes longer than white rice to cook, so increase the amount of water slightly. Brown rice doesn't have the fluffy texture of white rice, but its nutty flavor and chewy texture makes brown rice a tasty way to get fiber into your diet.<br />
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<div class="stepBg">Step 1</div>Measure 1 1/2 cups water for every cup of brown rice to be cooked. Place the water into a pot or pan that has a tight fitting lid. Add 1 tablespoon butter or <a class="iAs" classname="iAs" href="http://www.ehow.com/how_2278979_cook-brown-rice.html#" itxtdid="6446398" style="background-color: transparent ! important; background-image: none; border-bottom: 1px solid rgb(3, 100, 164) ! important; color: rgb(3, 100, 164) ! important; font-size: 100% ! important; font-weight: normal ! important; padding-bottom: 0px ! important; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt; text-decoration: none ! important;" target="_blank">olive <nobr id="itxt_nobr_3_0" style="color: #0364a4; font-size: 100%; font-weight: normal;">oil<img name="itxt-icon-0" src="http://images.intellitxt.com/ast/adTypes/mag-glass_10x10.gif" style="border: 0pt none; display: inline ! important; float: none; height: 10px; left: 1px; margin: 0pt; padding: 0pt; position: relative; top: 1px; width: 10px;" /></nobr></a>. A teaspoon of salt can be added if desired.<br />
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<div class="stepBg">Step 2</div>Measure the amount of rice desired. Pour it into the boiling water and stir. Place the lid on the pot.<br />
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<div class="stepBg">Step 3</div>Turn the heat on the stove down to low. Allow the rice to <a class="iAs" classname="iAs" href="http://www.ehow.com/how_2278979_cook-brown-rice.html#" itxtdid="8117961" style="background-color: transparent ! important; background-image: none; border-bottom: 1px solid rgb(3, 100, 164) ! important; color: rgb(3, 100, 164) ! important; font-size: 100% ! important; font-weight: normal ! important; padding-bottom: 0px ! important; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt; text-decoration: none ! important;" target="_blank"><nobr id="itxt_nobr_9_0" style="color: #0364a4; font-size: 100%; font-weight: normal;">cook<img name="itxt-icon-0" src="http://images.intellitxt.com/ast/adTypes/mag-glass_10x10.gif" style="border: 0pt none; display: inline ! important; float: none; height: 10px; left: 1px; margin: 0pt; padding: 0pt; position: relative; top: 1px; width: 10px;" /></nobr></a> for at least 50 minutes without lifting the lid.<br />
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<div class="stepBg">Step 4</div>After 50 minutes, lift the lid and, with a spoon, test the rice. If the rice is soft and the water absorbed, it is done. If the rice isn't quite done, let it sit with the lid on another 10 minutes or so.<br />
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<div class="stepBg">Step 5</div>Fluff with a fork to separate the grains. Serve as a side dish or use in recipes as desired.<br />
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<h4 class="Heading4a">Rice Cooker Instructions</h4>
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<div class="stepBg">Step 1</div>Place the desired amount of rice into the inner pan that came with your cooker.<br />
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<div class="stepBg">Step 2</div>Add water at the 1 ½ cup to 1 cup rice ratio.<br />
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<div class="stepBg">Step 3</div>Close the lid and turn on the cooker. The light will alert you to when the rice is done.<br />
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<div class="stepBg">Step 4</div>Fluff the rice with a fork before serving.<br />
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</ol>Christinahttp://www.blogger.com/profile/15437554070824703038noreply@blogger.com0tag:blogger.com,1999:blog-2074115303663707562.post-28647309594163368942010-01-21T16:20:00.000-08:002010-02-09T20:39:47.389-08:00TodaySo enough about my past lets get to the present. Like i said we now live in Fort McMurray, since I have been here I have done everything form the 5am breakfast buffet, pizza and salad station I help out in banquets frequently and I work the grill station, a little bit of everything keeping it new and interesting every day.<br />
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One of the biggest comments we get being that we are both cooks is how great we must eat and people wanting to know if we want to adopt them so they can come by for dinner every day. Well let me tell you the truth we are usually both so busy we are lucky if we get to eat let alone eat together. Don't get me wrong when we have the opportunity to cook a meal it is usually pretty fabulous, we usually get one day off together so yes the house smells fantastic with whatever menu items we have chosen then usually he has another day off and so do I where we prepare a meal for the other to enjoy when they arrive home. The rest of the week we both really enjoy quick comfort foods, we have been trying to eat healthier so we have been trying to prepare meals that last. Thats right the dreaded leftovers, but leftovers don't mean you have to always be eating the same thing take this evening for example I am going to prepare brown rice and some sort of stirfry. Now this may not be as exciting as you were hoping but trust me it will be delicious and healthy, and tomorrow maybe I add chicken or spice it up with something new from the pantry, who knows I never do until I start cooking. <br />
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The Pantry also one of the best things about both being cooks we love everything and love to try anything new the pantry is always full with the old favs and the new found herb or spice. Dinner is what you make it, just an example tuesday night taco night doesn't always need to be the same try a new hot pepper, make your own fresh salsa make your own refried beans just because a meal sounds boring doesn't mean it actually is. Get out there try something new just because you don't know what that funny looking vegetable is at the market doesn't mean you can't buy it. That is the power of the internet look it up find new recipes or read a blog there might just be something that interests you. We love food and have both decided to write about it his blog a cooks life and mine a cooks wife, hopefully they will make you feel inspired and try something new and enjoy the love for food as much as we do.Christinahttp://www.blogger.com/profile/15437554070824703038noreply@blogger.com1tag:blogger.com,1999:blog-2074115303663707562.post-89370706648254085982010-01-21T15:24:00.000-08:002010-02-09T20:40:35.004-08:00Where I Ended UpSo maybe the kitchen manager thing to work out so well for me, but I don't give up that easily I am a cook and that is what I want to do and nothing will stop me. So I went up the street and applied for a job at the Fairmont Algonquin I know your asking yourself there has been a Fairmont there the whole time and she never once applied. Well in my mind it made sense I am not one to follow corporate rules and regulations I figured if I stick with the small guy it would be a better fit and I could still be successful, well that thought may work for some just not me. So off I went starting at the bottom I was hired as a third cook working in the pub, (note: still not fine dining, what does a girl need to do) prove myself that is what I needed to do and what I did within two years I went from being a third cook to a chef de partie and I even got to work on the line for the Passamaquoddy dining room, what is that supposed to mean you ask, fine dining finally, oh how I loved it spooning delicious demi over game meats, different sauces for different proteins building tall salads and one of my personal favs risotto. Oh how I loved it but one thing I realized was how much I just enjoyed working on a line being it flipping burgers or searing the perfect scallop I loved to cook and it didn't matter what it was as long as I was doing it, it was going to be the best I could make of it. Not only did I gain lots of experience as a cook I also meet my future husband Ken.<br />
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Did I know right away that this was going to be the man I would marry not at all, actually we didn't much care for each other, not disliked but really weren't sure of each other. I was the first female cook he had ever worked with outside of school, so all he saw was this head strong female who wasn't going to be told what to do and for me I was training this guy for a higher position that I should have. Was I little bitter maybe, but got over it eventually, I showed him I knew what I was doing and gained some respect after a bit of time, and he showed me he knew what he was doing and probably deserved the position he was given as hard as it was for me to suck up. So after a bit of time we became friends then one thing led to another and we became a couple and eventually moved in with each other. Now as hard as I worked for my promotions I owe Ken a bit for them as well, he taught me how to stick up for myself and to not be afraid of telling people what I think.<br />
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So after two and half years of being what we like to call a Gonker it was time for us to move we went on a search for new jobs and inquired about a couple positions at Delta Sun Peaks in beautiful BC. The Exec. Sous at the time had been our Exec. Sous at the Gonk the year before, so he was quite excited about hiring Ken me I wasn't so sure of we had our battles in the past so I wasn't sure if that may be hindering my hiring. But in the end he hired us both Ken as a 1st cook me as a 2nd, time to prove myself yet again and I eventually did. A few CDPs and 1st cooks later I said why not promote me to 1st cook instead of hiring one, so they did, this where the sticking up for myself pays off, unless your willing to say something most people will just let you stay at the current position our in, not only do you need to work hard you also need to let the Chefs or whoever is in charge of giving promotions that you are interested.<br />
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So we stayed in Sun Peaks for a year and a half gained a lot more experience, made a lot of great friends. We even got engaged and went to Las Vegas and got married. But soon decided it was time to move on again. So here we are for the last 6 months we have been in the Oil Sands of northern Alberta, Fort McMurray. We work at a local hotel called the Sawridge, Ken the banquet CDP and me a 1st cook on the line, will I ever become a CDP again, probably time will tell, it doesn't seem to matter where we go or where we will go we will always have to prove ourselves. Although that is one of the perks of being a cook and a cook's wife no matter where we go to work as long as it is the same place we will always have the respect and trust of one other cook right from the beginning, each other.Christinahttp://www.blogger.com/profile/15437554070824703038noreply@blogger.com0tag:blogger.com,1999:blog-2074115303663707562.post-42967610613269676502010-01-21T14:16:00.000-08:002010-02-09T20:41:00.842-08:00My Beginnings Cont'dSo were did I leave off.... culinary school right. Off I went to culinary, scared, excited all kinds of emotions. For once i thought i was really working towards something the career path i have been in search for. The first day I was pretty sure of myself I had lots of kitchen experience how hard was this actually going to be, well I was about to find out the truth. Like I said I had lots of kitchen experience how much more did I really need to learn well I am pretty sure now that that was exactly what the other 25 students were thinking as well, but it wasn't going to as easy as we may have thought. Day one "Can anyone name the mother sauces?" ansawar "mac sauce and mcchicken sauce or is it donair and pizza haha" as funny as I thought I was being the instructor did not. "If you are not going to take this seriously you are wasting my time and yours you can leave if you want" ok he isn't quite ready for my humor I shall shut up and learn. So I make it through my first semester then the second, good god I finished the top of my class for the first year. Know I must find a summer job, I found two bar tending at the local bar and working as a line cook at one of the local family style restaurants not exactly fine dining or as upscale as I had hoped but hey it was experience and good money. The restaurant specialized in seafood as St. Andrews is known as being a sea side resort. I got to cook live lobster play with clams, mussels, scallops etc. I work with cooks today that have never cooked a live lobster so I believe all experience no matter how big or how small is good experience. So that was my summer in a nut shell line cook by day bartender by night one of the best summers I ever had.<br />
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So summer is over and back to school I went keeping my bar tending job (the money was just to good to give up). The second year was going as well as the first I had already learned the basics now it was time to apply the things I had learned this was my favorite part about school the practical applications we ran our own restaurant, planned events etc. I was loving it , I found my calling. So the fall winter spring came and went and it was graduation day and I was graduating this time top of my class and second in the school (big pat on the back for me). So now what I loved St. Andrews I had made lots of friends and was almost considered a local being their bartender and all. But I decided to move yet again, I went to work for my culinary instructor who also ran a catering company. He took a contract to feed 250 campers and counselors at a local kids camp near St. John NB. and I was going to be the head cook at the camp kitchen. Breakfast, lunch, dinner and snacks and boxed lunches every day for the next two and a half months, short lived yes but an experience I will never forget. Time to move again this time to the city and capital of New Brunswick, Fredericton, I am for sure going to get a classy upscale fine dining job in the city, right? Wrong I still didn't have enough fine dining experience and was to stubborn to start out as a prep cook and work my way up, if I only knew then what I know now. So I went to work as yet another line cook at a pub but wasn't really that happy and I missed all of my friends in St. Andrews so I packed up and moved again back to the bubble (nickname for St. Andrews) the last time I would move for another 41/2 years. It was now Spring of '02, spring was a good time to find a job everyone was just starting to reopen their doors and getting prepared for the busy upcoming summer. I went back to work at the same restaurant I had worked at before. It was easier the second time around I already knew the menu minus a few changes I knew most of the staff it would be a good summer. key word summer. Most places don't stay open year round so it was hard to keep a full time year round kitchen job. So I needed to find work that would keep me employed year round off to the call center I went, still sort of the tourism industry I took hotel reservations for the hotels at Universal Studios that's right universal studios located in Florida, why you ask is the call center for Florida hotels in St.Andrews, honestly I don't know. So for a bout another year I did that plus other part time sales clerk jobs but I missed cooking.<br />
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Then one day a friend of mine decides to open a restaurant and wants me to manage the kitchen for him, what an awsome opportunity I cannot refuse. What a great experience it was ordering, food costing, scheduling, hiring and firing staff, the later is not so much fun. All and all I was in my glory, still not fine dining but I was the master of my domain what does fine dining matter when you are the boss. Now anybody that knows the restaurant industry knows that if you can't make it work within the first year it probably isn't going to work unfortunately this was one such place, don't get me wrong we worked really hard it just wasn't in the cards. But no regrets it was a great experience and we all moved on and became a success in our own way.Christinahttp://www.blogger.com/profile/15437554070824703038noreply@blogger.com0tag:blogger.com,1999:blog-2074115303663707562.post-48182791140401272572010-01-21T12:19:00.000-08:002010-02-09T20:41:33.776-08:00My BeginningsI guess to begin I should tell you a little about muself. I am not only a cook's wife I am a cook myself. For as I long as I have had a job I have pretty much always been a cook, it all started when I was 15-16 my parents took over a little canteen in the local hockey rink, if that isn't a truly Canadian past time I don't know what is. So for about a year and a half I worked evenings and weekends full time during holidays and school breaks as a short order cook, preparing burgers and fries and soup of the day for the local hockey players and there faithful followers. I even tried a little stint as being a hockey player myself, trust me when I say I was better cook than athlete. Like I said my parents only ran the canteen for only about a year and half but it was enough time for me to realize that I truly enjoyed what I was doing, I loved the weekends when there was usually some type of tournament going on and you where busy and just run ragged all day long, for many reasons it made the day fly by plus you got to intereact with all kinds of people and what better people for a 15 year old girl to interact with than bunch of teenage hockey playing boys. haha<br />
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Anyway after my stint at the hockey rink which lead me right up to graduation it was time to find another job. I tried doing a few other things working on a potatoe harvester, making christmas wreaths the type of jobs to make a couple of quick bucks but not exactly a career move. I wasn't quite ready to go to college yet, hell I didn't know what I even wanted to do for a living so I did what every 17 year old did right out of high school with no experience goes to do, McDonald s. I worked there for the next year and a half to two years working my way up from bun toaster to the fryer to grill to sandwich maker to the primo of all McDonalds positions wanted by every employee the expediter. Oh how proud I was of myself that very first day standing at the head of the line telling everyone else what needed to be done. After about a year of working there I decided I needed to go back to school, don't get me wrong it wasn't a horrible job but not the a career move I was looking for so I went to part time and went to school to take business administration. This went well for a while but getting to work and back every day became a pain in my ass and so I qite the golden arches and went to working a t a pizza joint, yes thats' right yet another kitchen.<br />
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You may ask if your in school taking business, why work in yet another kitchen.... well I am not gonna lie, business was not my thing two years of accumulated student loans I did not graduate, now I could have gone back for a third year to pick up my credits but why I was really not enjoying myself. So I sat down with a student adviser one day, not my student adviser but an adviser none the less, and for the life of me I cannot remember his name and he put it very simply, staying in this course is like putting a square peg in a round hole, why bother. He asked me what I enjoyed doing, the only response I had was what I know, cooking, so he suggested a culinary program at NBCC St. Andrews, and within 3 months off I went.Christinahttp://www.blogger.com/profile/15437554070824703038noreply@blogger.com0