One of my recipes will be published.

I haven't been online much due to a dead computer that's in the shop. So I'm having to borrow one when I can. But I wanted to post this so those that are interested would know whats coming up. A while back, I was on Facebook. I am connected to Country Living magazine on there. They asked for recipes for summer tarts or galettes. I figured many would do that and at first I wasn't going to send them anything. Then I thought what the heck, why not? So I sent them a link to one of my recipes. A few days later I got an email saying they loved it!!




I was so excited I started to cry. lol How silly I know but who would think they would be interested in lil ol me? And so began a back and forth emailing with photos of me and questions to answer so they could do their article. And so what you see up there is the cover of the issue Ill be in. Its the July/August issue. Not sure its out yet, they just posted their cover. But if your interested that's the one to look for. I am the readers recipe near the back.


So I guess I used up my 15min. of fame, huh? hehehe


*I just received my copy and theres a mistake. The front says its on page 121. Its actually on page 126. :)

A garden day and some tea

Today was a gorgeous day...the sun was out all day. It was clear and the birds were out, even my deer came to rest in the yard. Today we had two young bucks and a doe just laying around eating grass.

I tried to get some gardening done. Its been hard right now because a lot of what I need to do is heavy and I have a bad back. And so little by little I'm doing it. I went to get eggs today too from the egg lady and when I came home the man filled in one of the extra garden beds with dirt. I was so happy, its so hard for me to lift and move so many buckets of dirt.

So after I did some earlier today I came back inside to rest. I decided to work on my garden layout.....I'm trying to do companion planting this yr so I get the most out of those raised beds. Being it was so nice, I took pad and pen and my lists along with a nice drink out onto the back deck. Don't you know about 10min. after I did that the cloud rolled in front of the sun and it got chilly. So I stayed till I finished the layout and came inside.

Just before I came in tho a bird was hanging out on the beds near me. He looked like he was trying to get someones attention. He jumped up at the window and then back down, then looked at me and when I spoke to him he turned his head back and forth. He looked like he was trying to understand me. He did this several times then finally flew to the roof. He looked down there and then at me again. Finally I said are you hungry and he tweeted at me!! I regularly throw bread out for them and they did that to me last yr too. And so I laughed and told him, hang on I have to go get some. Meet me at the front porch. And so I went there and tore up some bread and tossed it on the lawn. He came first and got some and then the crows started to come. One sat in he tree bobbing up and down and cawing like he was calling his buddies. One by one they came. It was too cute.

I did a few things in the house and then went back out to the garden to cut back a few plants that needed it. I knew once I did that then all I have to do is finish amending the soil and Ill be ready to plant. I have a large pot of mint and alot of it died during the winter. So there was alot to cut off. Some were very long spindly things too. So I cut it all and was about to toss it out when I realized there was some new growth on the ends . That would be where alot of the oils would be and would make great tea.

So I brought that inside and picked off the best leaves. I ran them thru my salad spinner. If you don't have one you should get one, they are great. Ive had mine for 25yrs already. You toss in your greens or herbs and let water fun thru it while you pull the string on it .........this spins it  to wash. Then shut the water off and pull the string a few times to spin it dry. I did this with the mint leaves and then laid them out on a plate to dry.

Hot Mint Tea

for each serving...
1 tea bag.....could be black tea or green tea, I often use decaf, especially at nite
1 nice handful of fresh mint leaves for each person
Boiling water
Honey

Boil enough water to fill your teapot. Rinse the teapot with hot water to warm the pot. After rinsing your fresh mint leaves, if you have picked them from the garden, put a handful for each person your making tea for into a nice teapot. Add a tea bag for each person too. When the water boils, add enough to the teapot to fill it. Let steep for 3-5minutes. Serve with honey. You could add sugar instead but we prefer honey.

I prefer spearmint, that's just me but peppermint could be used too. Its good after a dinner to sooth the stomach. We often use it when we have eaten too much or the meal gives us gas pains. Its really good before bedtime to soothe the tummy and help you sleep.

Do you do this too?

"Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go."
Erma Bombeck


Isn't this so true? We buy herbs and spices in those little containers and then they stay there unused for yrs. We cant find them when we need them so we go out and buy more. Then one day your cleaning that cabinet and find out you have 4 tins of sage and 3 of thyme and things like that. That's part of the reason why I got into growing herbs in the first place.

I use alot of parsley and basil in my cooking since I do alot of Italian foods. So I started growing those two herbs in my garden many yrs ago. I only grow Italian parsley since its the most flavorful. I have grown regular basil tho and a few others. I had the tiny Greek basil that grows in a globe shape with tiny leaves and I love Opal basil just because of its burgundy color. Its good for making vinegars or for adding color to a salad. I had cinnamon basil too but I don't recall ever using it. This however started my love of herbs and spices and now my cabinet is full.

I have rosemary growing here and the plant is huge so I always have fresh available. But I also dry some anyway to keep on hand. Sometimes I'm in a hurry and just don't want to go out to the garden to get some. I used to have chives and just love those. Just snip what you need each time, they keep on growing. The blossoms make a nice vinegar and are pretty in a salad too. But my plants died a few yrs ago and I haven't planted anymore. So now I order some from my favorite herb places to keep on hand. Eventually when I get to Oregon, Ill start growing them again. But the dried is nice. I toss it in eggs for breakfast or a smoked salmon spread I like to make for bagels. Its great to toss into sour cream too for topping potatoes. I think Ill always have some dried on hand just for last minute additions to things.

And I love Tarragon. I love growing it and having it on hand fresh. I make tarragon vinegar by the qts then to use on salads. But I also buy dried, not from the stores but from a health food store here that sells dried herbs in bulk. For a fraction of what I pay in the stores I can refill my jars here. I do that with several herbs.

And thyme, oh how I love thyme. I grow the silver and the dark green thyme for general cooking. But I just adore lemon thyme. While dried thyme lasts quite awhile fresh is wonderful for just about anything. But dried lemon thyme is not the same. I tried it, and it loses that lemony wonderfulness. So that is one Ill always have on hand fresh and growing. And when I cant , as I do with many of my herbs, Ill freeze them whole in small plastic bags to use in the off seasons.

But Ive started using some alot and decided to start buying in bulk from herb suppliers. I repackage them into a small jar to keep in my cabinet for daily use. Then I seal the rest in plastic bags and tuck it air tight containers for when I need a refill. It then gets stored in a dark place. They stay good for a long time like this.

Ive been making some of my own spice mixes now too and hope to create a few more I have ideas about for my shop when I open. So buying in bulk for somethings makes this much cheaper and easier. I found these really pretty cobalt blue pint canning jars so I put my mixes in those. I make cajun spice, chili mix and my rib mix.

But even in spite of all this, I still have some ancient things in my cabinets. I think its inevitable since the jars are so small. They get pushed behind things. And even as I clean out the cabinets for this move........I know there will be some ancient stuff coming along on the trip. I just hate throwing this stuff away lol.

Hmmmmm wonder if there's a lil part of me that's Egyptian from someone in the family tree.....lol

I would like to know ......a survey

You all know I hope to open an Herb/Antique shop up in Oregon. Ive been networking and gathering ideas and formulas and such. I hope at some point to create some of my own products for sale but until that happens I will have to rely on other crafty people and wholesale.

So my question is for everyone who shops in Herb Shops or even Health Food stores and Antique shops too.........

Why do you shop there?

What do you love about the place?

What do you buy there regularly?

What sorts of products do you look for or are looking for in places like these?

I am speaking of medicinal herbs, culinary, bath, skin household and decorative too. And any gifts pertaining to that. Do you have things you would like to see out there that simply are not being done or that you cannot find?

I want to be unique. I will most likely start with online sales until I am able to get a shop open. I will have to get to know the area up there and network, etc. So my online people will be my first and Id really like to know what folks look for or want.

Please list everything you can think of ...........even if you remember something or see something later.......please post it here on this blog. You will help me tremendously to be successful if I can see what the pulse of the people who use and want this stuff is. Thanks!

Im embarrassed being a chef....

I don't think I want to watch Hells Kitchen anymore. It makes me too angry. Most of the yrs Ive watched and got angry but .........there was always one or two that you knew were pretty good and you could root for them.

This year is different. They are all idiots! The prize this year is a salary of $1million and the exec. chef job of Ramsay's own restaurant here. And these are the only ones who qualify? OMGGGGGGGG it makes me sick. I worked with some awesome talents. There are tons of qualified incredible chefs out there who would kill to have their own restaurant. Now this wouldn't be theirs but its Ramsay's but ........to say you were the exec. chef there would guarantee you a job anywhere after that. It would also bring people who could fund a restaurant for you.....right to you. And these are the choices this year? It makes me sick.

Where do they find these people? No one seems talented or organized enough to do this job. I read where Ramsay wants to mold people to fit the job. Yes thats what the old time chefs did with their apprentices. I understand that. But I would think you wouldn't waste your time on someone who has no talents. If it was just any old restaurant , perhaps ........you would . But this is Ramsay's showcase place here in America and this is what he picks? I don't get it. In fact I don't get anything about this , this year except I get angry. And I don't need the stress.

But I my bf and I watched this last nite and I told him I don't think I want to watch this show anymore. He asked me why of course. I told him I am a chef. Now I'm not working anymore as one so he tells me no, your not a chef anymore. But yes I am! You don't forget all you know just because your not doing it anymore. And if you love food, you never stop learning either and I don't. He says he calls himself a surfer but he hasn't surfed for years. I told him but you still are a surfer. Did you forget all you know? No. You are rusty I'm sure and outta shape for it right now. But couldn't you teach someone how still? When he heard me say that he agreed that yes I am still a chef.

So I told him.........I am a chef. The day my chef proclaimed me one was a day Ill never forget. I got there on sheer talents not schooling. I will forever be grateful to him for saying that to me. I felt so unworthy working there with CIA grads. And yet many times I had to correct their things before it went out. I am qualified. I just didn't see it in myself. You don't always need schooling for that. So yes I am glad that Ramsay picks people from all walks of life. Many have no schooling but are naturally talented............but not this bunch.

And thats the key here to why I don't want to watch anymore (but I probably will, its like a train wreck). It hurts me to see this. This is hard work and you need a talent today for sure since there's so much competition out there. But I am embarrassed by this show. This is what people will think chefs are. This is what those not in the business will think happens. And these people are an embarrassment to the field I work in. I'm very proud of what I have done and continue to do in other ways just not in a restaurant anymore. I have arthritis in my feet so I cant stand anymore for all those hrs. Many younger chefs Ive known were already getting it and carpal tunnel too. Its hard hard work for sure.

If you think its a romantic job......its not. Oh it can have some wonderful perks but you better loveeeeeeeeeeeeeee food or you will not last. I dont see that love of food in these people. There was always one or two on his show and thats the ones Id bet on. This is just a pack of losers this yr. Shameful.

But these people are not even qualified to try for this and thats an embarrassment to all of the good chefs I know.

On being a chef.......................

The picture you see here is a professional one I had to have taken. I was working at a 4star champagne cellar restaurant in No. California. Around Mothers day one yr. a call was put out by the local paper doing a feature on mothers who are chefs. I was the lucky one chosen, my 15min. of fame had arrived. I had to have a professional picture done for the local stores that I would be doing cooking demos in. Sundays color section would list them all and make a feature issue. The picture would be in the stores and mall kiosks locally.

In the newspaper I was listed with several other well known women chefs in our area like Joyce Goldstein and Alice Waters. I was blown away. To be listed with these women was such an honor. I am no where near the caliber of chef that they are. I still have that newspaper magazine section and they gave me all the photos from one of the stores I demoed at . One hangs in my kitchen and one hangs in my parents house. My dad is so proud of that. He tells people all the time he talks to this famous chef he knows in CA. lol. Someone came to my house once tho and asked how could I have a picture of myself hanging in my kitchen. I told them why not? Other famous people have all their awards and such in their homes, why cant I? I'm very proud of that . I EARNED IT. Below you will find a slide show of some of the things Ive made that I remembered to take pictures of. Some are from work, some are from personal catering I did.

.

1. The baby shower cake is a cake I made for my daughters shower yrs ago. It has a bassinet on it that is raised up above the cake like a real bassinet, in it is a baby and teddy made of frosting.

2. This is a baked brie with fruit and crackers tray I made for a party I catered.

3. This is a chocolate truffle cake. The top is made from something called chocolate plastic. Its edible chocolate plus some other ingredients that you can mold into shapes. This was a Christmas cake for a party I went to.

4. This was a cake I made for my church's anniversary. It is a full sheet carrot cake with ginger and cream cheese frosting.

5. These are deviled quail eggs with flying fish roe caviar that I made for a party I catered.

6. This is a picture taken of me doing a demo for the local garden club. The demo was on a basket made of a tomato with all sorts of veggies as garnishes and lunch meats. Basically it was a cobb salad done as a show piece. I was the Garde Manger for the restaurant and that was my job, all cold foods, salads, soups, homemade pates and sausages and all the banquet trays. I do chinese carving with those, if you have seen the apple turned into a swan thing that is so common then you have an idea of what I do.

7. This is just part of the kitchen I worked in. My station is on your right. While I did cold foods I also helped with the grill since it was right next to me.

8. This is a raspberry chocolate cheesecake. A gf of mine was going to a Valentines Day dessert party and couldn't cook. She asked me to make something yummy for her to bring. Ive also made this for a local coffee shop for sale.

9. This is just one of a few banquet trays Ive made. Look closely at the designs. All are made from fruit ,veggies or the local floral things found on the winery property.

10. This was an asparagus tray they had on the catering menu with dip.

11. This is my most favorite tray for a party. While I was setting it up in the tasting room where the party was being held someone came up to me with a camera and asked if they could take a picture of this. The woman said she was a caterer and thought that was one of the most beautiful trays she ever saw. Of course I said yes !

12. Another tray with watermelon being used as a vase for the local flowers on the property. That lil pig is actually smoked cheese.

13. This is a small wedding cake for a private party held for friends who got married at my home.

So now you know a little more about me and what I can do. I am no longer cooking professionally in a restaurant. I have arthritis in my feet and cant stand all those hrs anymore. But I still cater now and then and make things people request on occasion to help them out. One of the great things about this job was I was encouraged to experiment and play at their expense to come up with unique things for the menu. I am hoping to use some of that now to create some items for a shop I hope to open when I move up to Oregon. No, I haven't gone to culinary school, just the school of hard knocks. Ive been cooking since I was 10. When I wanted to go to school, I talked to my exec. chef and he asked me a few questions. Some were about techniques and some were if I knew how to make certain things. I told him yes I knew all that stuff. He told me culinary schools teach you to cook, you do not need that you know how. Told him but I want to be a chef. He said to me......You already are one and smiled. I love that man for saying that to me. Ive never forgotten.

So many have asked for recipes and such from me I decided to start a blog ..........so here it is.

Hoping to reach many new people

Ive been transferring many of my blogs from another blog to here. Most are food blogs but there will be some others too. In time I hope to make this a place for my business Id like to start once I move to Oregon. Hope lots of you like this place and make it home.