culinary

All posts tagged culinary

The culinary bug bit me….again

Published May 7, 2018 by lynn k scott

I admit it. Since being diagnosed with cancer, going through chemo and just functioning has consumed most of my energy. I haven’t canned a thing all year. I haven’t even been baking as much as I used to. This simply won’t do.

The culinary bug has been buzzing past my ear and I have been itching to get back into the kitchen. Saturday, I picked up three dozen eggs from a local farm. Ok, so I pay a bit more for them, but they are fresh, they taste great and I LOVE getting blue-shelled eggs.

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Yes, they taste the same as a brown-shelled egg, but shouldn’t you appreciate the beauty of something so simple?

Sunday is our busiest day of the week. We have church in the morning and my daughter has youth group in the evening. During that time, we have to eat, normally run errands; including grocery shopping.

As soon as we got home from shopping, I went to work. I had the best intentions of making a gluten-free loaf of bread, but time wasn’t on my side. Instead, I prepped veggies for the work week. I take them to snack on.

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I wanted to use the tomatoes that I purchased last week. What popped into my mind? Roasted totato soup! I roasted the Roma tomatoes and garlic in the oven. Since I needed to roast onions too, I used my air fryer. LOVE that machine!!!

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While that was roasting, I made peanut butter. Yup…super simple. Just use peanut powder, a bit of salt and almond milk. Now, I have something to dip that boring celery in. That’s a win in my book. I also put some beans in a bowl with water to soak.

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It was time for a nap…yup those are still needed as chemo all but destroys your body and being over 40, I bounce back about as much as a deflated ball.

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We stopped off at the Asian market to get a few supplies the regular stores don’t carry. Then off to the she-child’s youth group. I stayed because there was a parent forum with a lot of useful information.

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As soon as we got home, I started a batch of yogurt. While that was coming to temperature, I diced an onion and pulled out the ingredients to make crock pot baked beans. Yup, that’s for tonight’s dinner. Need to keep it simple, so we can start making lumpia for a church potluck on Wednesday. I also made the base for ube ice cream. It’s my most favorite ice cream ever. Heck, I love ube in all sorts of dishes. By making my own ube ice cream, I can guarantee it’s gluten-free. It’s so worth it. I will be putting that in the ice cream maker tonight.

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Cleaned up my kitchen, took the dogs out and headed up to bed. The culinary bug is still in my house. Not sure when it’s going away, but dang if I didn’t get a lot accomplished yesterday!

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I feel like a dodo bird

Published April 4, 2015 by lynn k scott

I feel like a dodo bird; the last of a dying breed.  Ok, so the dodo is already extinct, but I feel that when I die out (and those like me), today’s youth will be worse off.  Perhaps, I’m being over-dramatic and old fashioned, but a simple incident today really made me think.

We were out having lunch.  The place we were eating always manages to cross-contaminate (gluten) my food, so I figured, what the heck.  If I’m going to be symptomatic, might as well enjoy what I am going to eat.  I order fish and chips.  Now, here on the West coast, people love tartar sauce (excuse me for a second while I make the ‘yuck’ face).  Back East, there was tartar sauce, but cocktail sauce was more prevalent.

I ask my server if they had cocktail sauce.  He answers negatively.  I then ask if there is horseradish available.  Yes, there is. SURPRISE my dear young chap, you do have cocktail sauce.  You are just inexperienced in the kitchen to know what ingredients make up that tangy sauce.

Before our meal arrives, our server is sent home from his shift and a new waiter introduces himself.  He was told I needed horseradish with my meal.  Again, lack of training.  I had to ask for a small bowl to mix it in.  No spoon was given and the small bowl was half full of horseradish.

Ok, so it appears I am making enough for 10 tables.  Good grief!  I emptied most the horseradish on my plate, added the ketchup, a couple teaspoons of lemon juice, a good mix and I’m done.  Shocking how if it doesn’t come out of a bottle, people are clueless as to how to make something so simple.

As our plates are being cleared, I had to tell the poor chap, “FYI…should you get another request for cocktail sauce, they really only need about a tablespoon of horseradish.”  I lifted the ketchup bottle and told him he gave me enough to make enough to fit into the contents of the bottle.

He laughed.  Said he had no idea, but he wanted me to have enough so he didn’t have to go back to get me more. Really?  Nice gesture, but that’s wasting company product and your job is to accommodate, if need be.  He appreciated learning how to make the cocktail sauce.  We had a chuckle about it.

It still amazes me how little servers know about food.  Today’s servers are not like I was when I waitressed.  I took pride in my food knowledge.  I learned about what I was serving, how it was prepared, what was in it.  The younger hospitality service generation just doesn’t have the same work ethic,

I am like the dodo bird.  When I am extinct, interactions like today, will become a thing of the past.

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