The Calm Before the Storm

IMG_2474

The next step in getting us and the neighbors ready, as if you couldn’t get a guess by the above picture, was cookies.The neighbors got some hot oatmeal raisin cookies from yours truly. My m.o,when I make cookies, is usually parchment paper. Probably, during the weekend,I’ll work up a small batch of biscotti.

I don’t know what it is about baking as winter moves through,or as a storm progresses.Perhaps I am thinking back to happier times in the kitchen and trying to go back to when life was a little simpler.Perhaps it’s just a little voice in my head that goes back to the old “eggs,bread and milk” chorus of the city.

Sure, I try to make good meals,and cooking and baking I do enjoy.There’s something about baking that serves as balm to my soul during the winter.

IMG_2473

Lament for A Chicken

If you read yesterday’s post, you know I made an oven-stuffer roaster, and it was quite tasty, thank you very much.

There’s only one thing that is irking me…
IMG_2416

It’s snowing today.

Damn.

I was originally going to make the chicken today and decided against it.The house smelled wonderful and was toasty warm. Story of my life; a day late and dollar short.The answer to my dilemma today? Either the biscotti recipe is going to get pulled out, or some oatmeal raisin or chocolate chip cookies…something to celebrate the first snowfall of the year!

Officially Addicted, thanks to iPad and Netflix…

…to Cutthroat Kitchen, which is a product of the Food Network.

I really enjoy the show. There is rarely a time that I miss it, and imagine my shock when I was looking over Netflix and seeing the first two seasons of Cutthroat kitchen.So taking advantage of doing things in the house today, like roasting a turkey breast, I have been doing a marathon of Cutthroat Kitchen.

Don’t get me wrong. I am not a chef by any means, nor am I a good cook. A decent cook, maybe, but good is not a word that I feel would appropriately describe me.Watching this show with the professional chefs and even the occasional home chef, I get to learn the little tricks from them, and see the mistakes that they make.

Perhaps some day, I’d be more comfortable cooking and feel that I am “good”. but for now, I am a disciple of Alton Brown and Cutthroat Kitchen.

Joauquin by Northwest

The hurricane that is coming, fading, or whatever, Joaquin, is second fiddle down here right now.

The coin of the realm here is the Nor’easter.

It was bad enough that the ferry “consolidated” boats due to lack of folks wanting to go on a Disney-esque boat ride that would probably have turned the most galvanized stomach green. I, the hourly purveyor of what my three weather apps on my phone say, well, each time I thought I was going out in drizzle, well, I forgot one thing. The formula is you have to take drizzle and multiply it by a 25 knot wind and then you have one saturated self, not to mention puppies. I went out at my lunch half hour today to try to get steps in, and the first 1.5 miles were rough. I am, although thanks to fit bit zip a bit smaller, but I am a big Polish girl and that wind was fighting me. Needless to say, the last 1.5 miles was a literal breeze, as the wind was at my back giving me a little help.

IMG_0960

To counter all of this storm, though, Jim and I are going for our flu shots tomorrow morning, and after we take care of the health of our bodies, I will act on the health oh Zush and Kasia and my soul, when we take our girls to our parish church, when they will be celebrating the feast of St.Francis of Assisi with the traditional blessing of the animals.

8bdb075343fd18ecbd2c615c8c6aa973

Did I mention I’ll be working on a crock pot of chicken soup to boot?

A good day to take care of the entire family.

Joys of the last Jersey ‘Maters

  
Decided to treat myself and make a Cooper sharp on rye bread grilled cheese sandwich complete with garden Jersey tomatoes.

It is hard to believe that I first started writing about our tomato harvest with a blog post about a tomato sandwich which really rocked. Here I am a few months later, lamenting the upcoming end of the season with a grilled cheese and tomato on rye.

I often watch Food Network and know there are chefs like Eric Greenspan who make the signature dishes dealing with gourmet grill cheese. God bless ’em, getting people to pay big bucks for a designer sandwich.

Me? I am a transplanted Jersey girl. Once these tomatoes are gone, there are no flavor filled ones like these. I’ll be on the wagon until next summer.

Top Chef

I, until tonight, was a Top Chef virgin.

We share one television here and I came home deciding I needed to chill.After surfing, I came on the Esquire channel, which was featuring a Top Chef finale.

I recognized a few of the people on the panel from their various appearances on food related channels,commercials or magazine articles.The set up seems to be Seattle, as opposed to Food Network’s New York city.Maybe it’s because I am partial to Alton Brown.It’s as if Top Chef is the Food Network on speed.I think that I am behind the eight ball because I haven’t been following, but it gives me this impression.Top chef is for youngsters, meaning cooks in their twenties and thirties.I think that Food Network aims for me, a cook in their fifties who isn’t interested in speeding around the kitchen.We want chefs who are like us, who show us things that we want to pick up and try in our kitchen.Top Chef is a little bit too serious.

Food Network? Their friendly brother, in my humble opinion, speaks my language.

Sorry Top Chef.

20121128-193737.jpg