tag:blogger.com,1999:blog-18430825530542919022024-03-13T21:11:30.566-07:00Dinner at HomeChef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-1843082553054291902.post-67070887003565551382015-05-20T10:19:00.001-07:002015-05-20T10:19:15.565-07:00My Garden and Pickled RadishesThis year's garden is coming along nicely. We have 5 tomato plants, broccoli, lettuce, radishes, carrots, speckled butter beans, lady peas and bell peppers.<br />
I planted my favorite variety of radishes, French Breakfast and this morning I set out to make pickled radishes. There were not as many ready to harvest as I expected, but I gathered enough and got to work.<br />
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I cleaned and cut the radishes, added them to small jars, and made my brine.<br />
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These radishes have a lot of great peppery flavor and I just love how the intense color of pickled radishes really dress up a salad plate. I can't wait to incorporate these into menus for upcoming client dinner parties.<br />
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<br />Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-29312419895450977142014-08-13T08:28:00.000-07:002014-08-13T08:28:18.386-07:00A Week Of TeachingI love to do in-home food educational experiences with clients! Over the years I've done lots of variations: a ladies lunch and learn, group themed cooking parties, and sometimes just cooking alongside clients to help them become more comfortable with techniques and gain experience.<br />
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Last week I had two such opportunities. The first, teaching pasta making with a long-time client and their second-grade daughter. We began by making the pasta dough.<br />
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On Friday night, I had a request to teach a family how to make French tarts. I brought two recipes and all the ingredients. The whole family pitched in and had a great time. I taught them how to make pastry dough from scratch, how to roll it to fit properly, and how to prepare the fresh fruit we would use. We made a filled tart with fresh fruit and cream. The second was a fresh apple tart. </div>
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In-home cooking instruction is one of my favorite things to do and I'm so thankful that my job has so many legs to it that presents opportunities like this.<br />
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Yes, I do have the best job ever!Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-30226006964061515942014-07-29T12:29:00.000-07:002014-07-29T13:05:55.140-07:00USPCA Conference and Vacation<a href="http://1.bp.blogspot.com/-9V5Pc0lx6cQ/U9fyVLGausI/AAAAAAAABK8/DjMMaTG3eP0/s1600/photo+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9V5Pc0lx6cQ/U9fyVLGausI/AAAAAAAABK8/DjMMaTG3eP0/s1600/photo+2.JPG" height="200" width="150" /></a><a href="http://3.bp.blogspot.com/-7FVb09-xmAk/U9fyAKMZWKI/AAAAAAAABK0/_jnZM0532Us/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7FVb09-xmAk/U9fyAKMZWKI/AAAAAAAABK0/_jnZM0532Us/s1600/photo.JPG" height="200" width="150" /></a>I'm back home in Atlanta after being away for almost two weeks. My trip began with the 2014 United States Personal Chef Conference in Long Beach, CA. Four days filled with educational classes, inspirational guest speakers, networking with fellow chefs, and spending quality time with dear chef friends. Highlights of educational classes included food styling, learning to make green corn tamales, and learning more about using my sous vide machine. Great conference!<br />
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Then I was off to Salt Lake for the start of a week-long vacation with my son. We saw Salt Lake City, and visited the Bonneville Salt Flats....this had been on my bucket list, so checked that one off!<br />
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<a href="http://2.bp.blogspot.com/--ixHmDbYyc0/U9fzrEKC8UI/AAAAAAAABLQ/wKbGgvv-odA/s1600/photo+4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/--ixHmDbYyc0/U9fzrEKC8UI/AAAAAAAABLQ/wKbGgvv-odA/s1600/photo+4.JPG" height="200" width="150" /></a>After Salt Lake, we headed to Yellowstone National Park and Grand Teton National Park. Amazing! If you haven't been, I highly recommend both of these beautiful spots. In Yellowstone, saw tons of buffalo and other wildlife, then relaxed amidst the beauty of the Grand Tetons. We enjoyed many long walks and a lot of time just admiring Mother Nature. <a href="http://2.bp.blogspot.com/-72fuQNi7_eA/U9f0amyQWRI/AAAAAAAABLY/sKCJ9YQMmPg/s1600/photo+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-72fuQNi7_eA/U9f0amyQWRI/AAAAAAAABLY/sKCJ9YQMmPg/s1600/photo+7.JPG" height="200" width="150" /></a><br />
So, back in the thick of my business....cooking for clients this week and a dinner party Saturday night, with a calendar quickly filling for the next couple of months. It's always nice to get away but equally as nice coming home.<br />
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<br />Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-86371678042667678182013-08-09T12:39:00.001-07:002013-08-09T12:54:52.578-07:00So Many PeppersThis week, I found myself having about 4 bags of baby multi-colored bell peppers. Some were left over from a party I cheffed over the weekend, and some were from my last two CSA boxes. I was determined not to let them go to waste and I knew we wouldn't be able to eat all of them, so I set about making a bell pepper relish. I had made one before, but found another interesting recipe and decided to give it a try.<br />
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I washed and chopped the peppers, then the recipe said to put the chopped peppers in a bowl and cover with ice for three hours....OK. <a href="http://3.bp.blogspot.com/-dH-91mtYJvk/UgVC5qMXC0I/AAAAAAAABJ8/AchNNPA4DXA/s1600/WashedandChopped.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-dH-91mtYJvk/UgVC5qMXC0I/AAAAAAAABJ8/AchNNPA4DXA/s200/WashedandChopped.jpg" width="200" /></a><br />
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Then, I cooked all the peppers with two kinds of vinegar, sugar, yellow mustard seeds and paprika....for one hour.</div>
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I was ready to fill my jars! I got four half-pint jars from about eight cups of peppers. Then, I used my water-bath canner to process the jars for about 10 minutes. This turned out great....I used it as a topping for my fish for dinner.<br />
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So glad the peppers didn't go to waste. Canning is such a great way to preserve summer's bounty!<br />
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<br />Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-38026088820239924062013-03-20T13:24:00.001-07:002013-03-20T13:24:34.760-07:00Visit To Decimal Place Dairy Goat Farm<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-G_FyNyNCah8/UUoZlKYL_0I/AAAAAAAABJE/Cje9BYIF3Es/s1600/IMG_4727.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-G_FyNyNCah8/UUoZlKYL_0I/AAAAAAAABJE/Cje9BYIF3Es/s200/IMG_4727.jpg" width="200" /></a>Last week the Atlanta Chapter of United States Personal Chefs visited Decimal Place Farms in Conley Georgia for our March meeting. We had a blast! Mary Rigdon owns and operates the farm with about 50 adult goats and on the day we visited, about 25 new baby goats. The goats on the right were 2 days old! We all were able to feed the baby goats and got to milk an adult goat. Of course, this was a new experience for all of us and the goats were just delightful. They were very calm and friendly, and the baby goats were adorable.<br />
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Mary gave us a tour of the farm, showed us the equipment she uses for milking the goats and making the most delicious goat cheese you can find. We were able to taste several kinds: chevres, cheddars, one coated in ash (my favorite) and several flavored varieties. <br />
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You can find Mary selling her cheeses on Saturdays at the Peachtree Road Farmers Market and during the week at the Grant Park and East Atlanta Village farmers markets. Definitely buy her cheese...you'll be glad you did.<br />
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<br />Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-38456640863130850142013-03-07T10:09:00.001-08:002013-03-07T10:09:41.988-08:00Would You Like Some Collards?Last night I hosted knit night at my home. We were just getting ready to eat and one of my neighbors came to the door with a huge, just-pulled-from-the-ground stalk of beautiful collards! He asked if I wanted to share them with him and well, yes, of course I did!<br />
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I cut them from the stalk last night and refrigerated them, so now this afternoon I'm getting ready to get them cooking. I'll make some cornbread and voila, dinner! Can't wait. I haven't had fresh collards since last Fall when they were in my CSA box. These apparently came from another neighbor's garden who shared with my neighbor, who shared with me...love my neighborhood. (Ashford Park in Brookhaven)<br />
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Last weekend we cleaned out what was left from our winter garden, and this weekend we will add another six-foot raised bed section. Spring is in the air and I'm ready for the first crops of lettuce and spinach from my own garden and from my CSA box that I get from Dillwood Farms.<br />
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Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-7258723417939549102013-01-24T10:07:00.001-08:002013-01-24T10:09:42.099-08:00I Do Love My CookbooksYes, it's a bit of an obsession. But I love to sit down with a good cookbook. And I do have lots. I try to keep them fairly organized, so when I'm looking for something or need to embellish or confirm an idea I have, it's easy to go to the right spot.<br />
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These are some of my newest cookbooks -- two I can add to my collection of signed cookbooks, to join Wolfgang, Anthony Bourdain, Giada.<br />
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<a href="http://1.bp.blogspot.com/-I5GKTfUIlhs/UQF01qIrUNI/AAAAAAAABGk/4xsm2ZY_FcQ/s1600/IMG_4718.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-I5GKTfUIlhs/UQF01qIrUNI/AAAAAAAABGk/4xsm2ZY_FcQ/s200/IMG_4718.jpg" width="200" /></a>I've tried a couple recipes from the Hugh Acheson cookbook and look forward to trying his Atlanta restaurant soon, Empire State South. <br />
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I admit I have more French cookbooks than any other style, but these are my favorites.<br />
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I have collections, home canning, special diets, and cookbooks devoted to using the pressure cooker. Then, I have some by celebrity chefs, but the Ina Garten books have great recipes and are worth a try if you don't have them. </div>
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I'm always thinking about new ways to prepare food for my clients. I try to keep ideas fresh and present new foods cooked in new ways so I use these books as inspiration. And I've ordered two new books on the Paleo Diet that should be here any day now. Obsessed? Maybe. <br />
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If you have a favorite cookbook, please let me know! It may be something I don't have and will need to rush out and get.Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-44073221797381011922013-01-03T10:41:00.005-08:002013-01-03T10:41:57.373-08:00Busy Holiday Party Season<div class="separator" style="clear: both; text-align: center;">
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It was a very busy holiday season for me and I am very grateful to have been totally booked for the last 3 weeks of December. I cooked for my regular personal chef clients and also had events that were celebrating many different things, from mom's birthday to parent's 50th Wedding Anniversary. All the parties were different in style and theme and I love the diversity. The photo at left is from a family holiday luncheon, and one of the desserts was red velvet cake parfaits presented in jelly jars.<br />
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Another party I did was a small gathering celebrating a mother's birthday. Two daughters were in from Los Angeles and wanted to do something special so I did a hands-on cooking party. I started by showing them how to make two easy appetizers, then how to make a homemade citrus vinaigrette for salad.<br />
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Another party I cheffed was a parent's 50th Wedding Anniversary. I was asked to come up with a Southern theme to honor their Southern roots. The menu: shrimp and grits, crab stuffed trout, Coca-cola glazed pork tenderloin, pimento cheese potato gratin, braised collards and skillet cornbread. Everything was delicious, the shrimp and grits plates all came back totally empty, and everyone came back for seconds. Dessert was a made-from-scratch coconut cake.<br />
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Thanks to all my clients new and continuing for a great 2012! And a big shout out to all my chef assistants who made me look good.<br />
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Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com1tag:blogger.com,1999:blog-1843082553054291902.post-7560649672739785122012-11-02T11:02:00.000-07:002012-11-02T11:02:50.124-07:00How 'Bout Them Apples?<div class="separator" style="clear: both; text-align: center;">
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Had a great week this week! I cooked for a new client on Monday and got feedback that "everything has been wonderful!" Yay! Love to hear that clients like my food. I'll be cooking for this new family every other week, so really happy that they're happy.<br />
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On Tuesday I went to Ellijay, Georgia with my mom to get apples. Loved spending time with my mom. We had lunch at Cantaberry Restaurant in downtown Ellijay. We both had the she-crab soup and it was divine! It was cream based, so what's not to like.<br />
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Next we went to two different apple places and bought apples and fried pies at both.<br />
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So many choices of apples, all freshly picked and delicious. I made my own 1/2 peck bag by choosing different kinds. At the second stop, I bought a bag of small apples called Yates and my mom and I split the bag. They're beautiful apples, tart and juicy!<br />
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On Thursday, I met with a new client and confirmed a New Year's Eve party. We planned the menu and discussed all the details, so we're good to go. Should be a fun party and love it when people think ahead!<br />
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Also yesterday, I picked up my last CSA bag for this year. It's been great and I'll definitely do it again next year. This week's bag had carrots, collards, spinach, mixed lettuce, radishes and turnips, all beautiful. Today, office work, menu planning and recipe research, getting ready for another week much like this one!<br />
Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-24442189064039930892012-10-16T09:25:00.000-07:002012-10-16T09:29:01.711-07:00Cooking Southern<a href="http://2.bp.blogspot.com/-0ZzgCz5VoL0/UH2JrIH0lQI/AAAAAAAABD4/laAR02w2y1o/s1600/IMG_4646.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-0ZzgCz5VoL0/UH2JrIH0lQI/AAAAAAAABD4/laAR02w2y1o/s200/IMG_4646.jpg" width="200" /></a>Last night I tried a new recipe for ribs that is in the October issue of Southern Living Magazine.<br />
There's an article about Sorghum Syrup and Atlanta chef Linton Hopkins' use of the syrup with several recipes. I grew up eating Sorghum Syrup, but mainly on biscuits so I was excited to see these recipe ideas and eager to give a recipe a try.<br />
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I had a jar of Sorghum Syrup in my pantry, so all I needed was ribs! I bought some pork and some beef, just to taste test.<br />
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The recipe says to use the oven, but since I have a Big Green Egg, I knew it would be that much better so we got out the Egg.<br />
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First we cooked the ribs at about 250 degrees for two hours, with the rub on and wrapped in foil. They were already looking good. Then, we removed the ribs from the foil and put them right on the grill rack and began basting with the syrup glaze, for about another hour and a half.<br />
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I'm telling you, this recipe is definitely worth a try! The glaze was this awesome sticky, sweet, but not too sweet, delicious burst of flavor in your mouth! Yum and yum.<br />
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The recipe, in my own words:<br />
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2 1/2 lbs ribs<br />
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1/4 cup sugar, 1/4 cup kosher salt, 2 tbsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp ground red pepper<br />
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1 cup sorghum syrup, 1 cup apple cider vinegar, 1 tbsp coarsely ground black pepper<br />
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Remove membrane from ribs. Mix sugar through red pepper together to make the rub and massage into ribs. Wrap and refrigerate up to 12 hours. Cover ribs with foil and cook in 275 degree oven for 2 hours.<br />
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Mix syrup, vinegar and salt and pepper in small saucepan. Bring to boil and simmer till reduced by half. Cool. Remove foil and cook another 3 hours, basting with sorghum syrup mixture. <br />
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Thanks Linton Hopkins and Enjoy!<br />
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<br />Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-49498440679017594462012-09-21T14:04:00.001-07:002012-09-21T14:04:15.289-07:00Cooking For AllergiesToday I had a great cook date for a new client. She contacted me after receiving results from her ALCAT test, showing what foods to avoid because of allergic reactions. The results sheet shows all the intolerances, but also gives a recommend 4-day rotation diet with a list for each day of food items that can be incorporated.<br />
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Each day has a column of foods, oils and spices that should be eaten for a particular day. So I set about developing menus, two meals for each day. Today I prepared for her eight meals, with two servings of each meal.<br />
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This was a fun and interesting challenge, kind of like being on Chopped! Each day's food could only use certain oils and spices, and each day had a limited number of proteins to choose from. For example, one day's choice was pork, and the spice choices included coffee and cocoa. So, I made a rub with coffee and cocoa and it was great!<br />
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I had to make a "recipe" for each meal to make sure I kept it all straight. Granted, some of the recipes had only three ingredients, given the restrictions. But all in all, the food turned out great. The thought came to me more than once that great food doesn't have to be complicated, just use high quality ingredients and a little creativity!<br />
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Here are some pics from today:<br />
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<tr><td class="tr-caption" style="text-align: center;">Pecan Roasted Salmon with White Rice</td></tr>
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<br />Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-12590046341419759802012-08-22T06:31:00.000-07:002012-08-22T06:31:14.570-07:00August, Where Did You Go?Time really does fly when you're having fun. And August has been an especially fun month for me. Busy with really great dinner parties with repeat clients and some new clients. New weekly meal clients have come on board, and I'm loving every minute of it!<br />
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August started out with a trip to Washington, DC for the national conference of the United States Personal Chef Association. I took some really good classes and met terrific new chef friends.<br />
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One of the classes was a garnishing skills class where we took ordinary foods and turned them into art. Well, our instructors turned them in to art, and we tried.<br />
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<tr><td class="tr-caption" style="text-align: center;">Fish From A Lemon</td></tr>
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And our Atlanta Chapter won Chapter Of The Year!</div>
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The last night, I had the most amazing meal at a restaurant called Jaleo with some fellow personal chefs. If you go to DC, try it! We had the chef's tasting menu, 18 courses of small plates, each more scrumptious than the last. Delicious!<br />
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And August is not over....still lots on the schedule for the remaining days.Yay!<br />
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<br />Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-50337518522521825722012-07-27T07:08:00.003-07:002012-07-27T07:08:43.351-07:00Lexington Barbecue<div class="separator" style="clear: both; text-align: center;">
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On a recent trip to Greensboro, North Carolina, my husband and I knew we wanted to have barbecue on the way home. I've had the Lexington style barbecue many times in Greensboro at a place called Stamey's, but I pushed to try barbecue in Lexington, North Carolina since it would be on our route home.<br />
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We went to a place called Lexington Barbecue in Lexington, North Carolina. This would give us the Lexington style barbecue for sure. If you're not familiar, this style of barbecue uses only the pork shoulder and has a very, very thin sauce made of ketchup, vinegar, pepper and probably water. It's very, very thin. There are no ribs, your only choice of meat is chopped, sliced, or roughly chopped.<br />
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The slaw I'm convinced is made of simply finely chopped cabbage that's left to sit in this same sauce until the cabbage is soft. And when you have a barbecue sandwich, you put the slaw on top of the meat. That's just how it's done.<br />
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The menu also of course had Cheerwine, and the sandwiches and almost everything included the slaw. The food was really good, our waitress was extremely friendly. The hush puppies were excellent! I had to request unsweetened tea (of course, sweet tea was the norm).<br />
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Lexington Barbecue is on Business I-85 which branches off Interstate 85. I would definitely recommend it as a place to try authentic Lexington style barbecue.<br />
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<tr><td class="tr-caption" style="text-align: center;">Cheerwine</td></tr>
</tbody></table>Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-60735962573700305552012-07-16T10:05:00.001-07:002012-07-16T10:05:23.217-07:006X12 Bundle Of JoyWho knew I would enjoy my little garden so much? Not me. And now I think I'm addicted. It really doesn't require that much time out of my week, just watering when it's needed and occasional weeding. I do walk out there every morning, just to see what's happening. And there's always something to pick. Right now it's green beans, butterbeans and tomatoes.<br />
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I planted black eyed peas about three weeks ago....they're going crazy. Not blooming yet, but we should have a lot of peas from just this one row.<br />
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About a week and a half ago, I planted a row of okra and a small section of cucumbers called Lemon Cucumbers. Don't ask me why I planted them in an "X" configuration. I think I thought it would be easier to force them to grow up a trellis....we'll see.<br />
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We have five tomato plants and they all produce really well. We had to put netting over them because the birds were having a feast! The bell peppers are supposed to be red and yellow. So far, they're gorgeous, but I'm leaving them to see if they turn the color they're supposed to be. As for the carrots, well I think I need to leave them in the ground a little longer! But we did taste these minis and they tasted great! <br />
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<br />Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-77870565567884642302012-07-06T06:29:00.001-07:002012-07-06T06:31:16.294-07:00Cooking Party: Southern StyleLast weekend was another installment of a monthly client in-home cooking party. The theme this week was cooking Southern style. There were 12 guests and everyone was eager to learn how to cook something new. <br />
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I made a couple of appetizers to get us started: Butterbean Hummus and Pimento Cheese. Both were a big hit and gone by the time dinner was ready.<br />
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The menu for the meal: Homemade Chicken and Dumplings, Sauteed Collards and Spinach, and a Black Eyed Pea and Fennel Mix. The sauces you see on the plate are a tomato jam and an onion and pepper jam I made that were both really good with the peas and the collards.<br />
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Dessert was Peach Cobbler.<br />
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All the food was completely made from scratch. Everyone who came participated in cooking at least one dish and the food was great! Such a fun way to get people together for a night of learning and enjoying good food.<br />
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<br />Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-31412480038210935772012-06-12T05:10:00.002-07:002012-06-12T05:11:38.227-07:00Grilled Romaine Salad<div class="separator" style="clear: both; text-align: center;">
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Last month, I hosted the May meeting of the Atlanta Chapter of USPCA (US Personal Chef Association). We cooked on the Big Green Egg and one of our chefs made a grilled romaine salad. I had never had it before and it was delicious! And now I can't get enough of it.<br />
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Admittedly, I had never prepared this myself, it always just sounded a little odd to me. Lesson learned: don't knock something until you try it. Sometimes now I crave it!<br />
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Here's how to do it: Get your grill hot, slice an entire romaine lettuce lengthwise, brush lightly with olive oil and season with salt and pepper. Grill until slightly charred.<br />
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Add homemade bleu cheese dressing (recipe follows), crumbled bacon, and tomato. I found Maytag Bleu Cheese at the Buford Highway Farmer's Market....look for it!<br />
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Dinner this night was grilled pork chops and assorted vegetables. Simple and delicious. Here's the recipe for the dressing:<br />
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<u>Homemade Bleu Cheese Dressing</u><br />
1/2 cup mayonnaise<br />
1/4 cup sour cream<br />
1/8 cup milk, more as needed<br />
2-3 ounces Bleu Cheese, crumbled<br />
3/4 tbsp shallot, finely grated<br />
1 garlic clove, finely grated<br />
1/2 tbsp fresh lemon juice<br />
1/4 tsp salt<br />
1/4 tsp black pepper<br />
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Combine all ingredients. Cover and refrigerate for at least 3 hours. Thin with milk if needed. <br />
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Enjoy!<br />
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I picked up my CSA box on Thursday and I can't tell you how thrilled I am with this CSA!<br />
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This week's box from Dillwood Farms included blueberries, fennel, cucumbers, zucchini, green beans, carrots, basil, kale and radishes. Everything is so lovely and I can't wait to cook up some great food this weekend.<br />
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From our own garden, I've picked a lot of tomatoes, cucumbers, squash and green beans. I planted the small French style green beans from seed. Just when I thought they were done, the plants are blooming again and it looks like I'll have another round of green beans.<br />
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I'll probably include a stop by the Brookhaven Farmer's Market on Saturday morning, just to see what's new....enjoy your weekend!Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-10918055230822302362012-05-23T08:44:00.001-07:002012-05-23T09:05:40.823-07:00Atlanta Food Truck ParkOver the weekend, we visited the Atlanta Food Truck Park <a href="http://atlanta%20food%20truck%20park/">http://atlantafoodtruckpark.com/. </a><br />
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We got there about 6:00 or so, and it was only a little crowded, but became more crowded as we were there. This day, there were maybe 6-8 trucks, with a good mix of food choices. All the vendors inside the trucks were working really, really hard and some had long lines.<br />
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We tried bangers and mash and fish and chips. Both were really fresh and well-cooked, but we were with my neighbor who is from Wales and he declared the bangers and mash to not be very authentic. But, I thought it was really good.<br />
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We also tried tacos from the barbecue truck....mine was brisket and was delicious! I liked the addition of the dill pickle slice.</div>
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We finished with gelato....also delicious. We tried key lime and cinnamon. Both were yummy and refreshing.</div>
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If you get a chance, check out the new Atlanta Food Park Truck....I think you'll be glad you did.</div>
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<br />Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-28837645414238945952012-05-01T07:58:00.001-07:002012-05-01T08:12:23.992-07:00Santa Monica Farmer's Market<div class="separator" style="clear: both; text-align: center;">
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I just returned from a visit to Los Angeles to visit my son who lives there. I timed my flight arrival on Wednesday to make sure I could make it to the farmer's market at the 3rd Street Promenade in Santa Monica.<br />
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This is one of my favorite things. It was one of my favorite things when I lived there. If you go to Los Angeles, go to the 3rd Street Promenade on Wednesday mornings. You'll be glad you did.<br />
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Enjoy!<br />
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<br /></div>Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-35787299275091930162012-04-13T06:09:00.007-07:002012-04-13T06:18:53.033-07:00Things To Come<a href="http://4.bp.blogspot.com/-m2-egMUtnsI/T4gmQ-Muq-I/AAAAAAAAA7Q/3Omd4rsAoeo/s1600/IMG_3962.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/-m2-egMUtnsI/T4gmQ-Muq-I/AAAAAAAAA7Q/3Omd4rsAoeo/s200/IMG_3962.jpg" alt="" id="BLOGGER_PHOTO_ID_5730872598845107170" border="0" /></a><a href="http://4.bp.blogspot.com/-Bp40z3tXpQk/T4gltkffE0I/AAAAAAAAA6g/A-6d0gjrHUE/s1600/IMG_3954.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="http://4.bp.blogspot.com/-Bp40z3tXpQk/T4gltkffE0I/AAAAAAAAA6g/A-6d0gjrHUE/s200/IMG_3954.jpg" alt="" id="BLOGGER_PHOTO_ID_5730871990649033538" border="0" /></a>Wow, I am really amazed at how well our garden is doing! I think we just picked a great spot in the yard....it's getting lots of sunshine and apparently is very happy!<br /><br />Soon we will have yellow squash. The tomatoes are also blooming like crazy...can't wait to have a tomato sandwich. There's nothing better in the summer, right, than a tomato sandwich with mayo and salt and pepper.<a href="http://3.bp.blogspot.com/-N2NGN6xczAQ/T4gmBOHgrzI/AAAAAAAAA64/-IjDUEIMTKY/s1600/IMG_3960.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/-N2NGN6xczAQ/T4gmBOHgrzI/AAAAAAAAA64/-IjDUEIMTKY/s200/IMG_3960.jpg" alt="" id="BLOGGER_PHOTO_ID_5730872328240279346" border="0" /></a><br /><br /><a href="http://4.bp.blogspot.com/-pfFwtGwKU7Y/T4gl2hEDl7I/AAAAAAAAA6s/3ejrma4zReU/s1600/IMG_3955.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/-pfFwtGwKU7Y/T4gl2hEDl7I/AAAAAAAAA6s/3ejrma4zReU/s200/IMG_3955.jpg" alt="" id="BLOGGER_PHOTO_ID_5730872144347502514" border="0" /></a><br />I have picked lettuce about 6 times now and there's still a lot still to go. I've shared with neighbors too and I'll need to pick again this weekend. But the spinach....it is delicious! We had some in a salad again last night. This I planted from seed and love how a pack of seeds that cost $1.29 produced so much spinach. I'll definitely plant spinach again. Who wants some?<br /><br /><a href="http://1.bp.blogspot.com/-6HLZEswe650/T4gmIG3SCHI/AAAAAAAAA7E/ELvbi59Kxyo/s1600/IMG_3961.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/-6HLZEswe650/T4gmIG3SCHI/AAAAAAAAA7E/ELvbi59Kxyo/s200/IMG_3961.jpg" alt="" id="BLOGGER_PHOTO_ID_5730872446552246386" border="0" /></a><br /><br /><br /><a href="http://4.bp.blogspot.com/-Bp40z3tXpQk/T4gltkffE0I/AAAAAAAAA6g/A-6d0gjrHUE/s1600/IMG_3954.jpg"></a>Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-89225521664072261462012-04-04T09:28:00.025-07:002012-04-04T11:40:37.213-07:00In-Home Cooking Parties<a href="http://4.bp.blogspot.com/-4By_SVsaUeA/T3x9TNoZT6I/AAAAAAAAA6I/TFrxbI7Z6QU/s1600/IMG_3904.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/-4By_SVsaUeA/T3x9TNoZT6I/AAAAAAAAA6I/TFrxbI7Z6QU/s200/IMG_3904.jpg" alt="" id="BLOGGER_PHOTO_ID_5727590595138506658" border="0" /></a>I have been working with a client to develop monthly in-home cooking parties. Last weekend we had our first one, and it had a French theme. My client sent out an e-vite invitation to about 30 people and within minutes, the 15 available slots had been confirmed!<br /><br />I developed the menu, which included appetizer terrines, French brie soup, sole meuniere, haricot verts, potato/fennel gratin, and chocolate pots de creme.<br /><br />I prepared the appetizer terrines ahead of time so that when the guests arrived they'd have something to munch on.<a href="http://1.bp.blogspot.com/-RHS0k0z-FsM/T3x4c08jaKI/AAAAAAAAA4E/mZId8082Z_w/s1600/IMG_3890.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/-RHS0k0z-FsM/T3x4c08jaKI/AAAAAAAAA4E/mZId8082Z_w/s200/IMG_3890.jpg" alt="" id="BLOGGER_PHOTO_ID_5727585262752721058" border="0" /></a> One was a layered vegetable terrine, the other a gorgonzola/fig/pecan terrine.<br /><br />Once everyone arrived, we chatted a little about what we planned to prepare, then divided into groups and everyone got busy.<br /><br />The soup group prepared the French brie soup....onion goggles helped since this needed lots of chopped shallots and we were doubling the recipe. The soup turned out great!<br /><a href="http://2.bp.blogspot.com/-D7Z805uWb38/T3x49AV_GJI/AAAAAAAAA4Q/I527Gyy6D_8/s1600/IMG_3893.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/-D7Z805uWb38/T3x49AV_GJI/AAAAAAAAA4Q/I527Gyy6D_8/s200/IMG_3893.jpg" alt="" id="BLOGGER_PHOTO_ID_5727585815567997074" border="0" /></a><a href="http://4.bp.blogspot.com/-lq1sG8UZUvM/T3x-KYOsiyI/AAAAAAAAA6U/lzJM13wO5_s/s1600/IMG_3895.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/-lq1sG8UZUvM/T3x-KYOsiyI/AAAAAAAAA6U/lzJM13wO5_s/s200/IMG_3895.jpg" alt="" id="BLOGGER_PHOTO_ID_5727591542876310306" border="0" /></a><br /><br />The haricot verts team was also busy. Success also!<br /><a href="http://2.bp.blogspot.com/-Bwa69L9MTG4/T3x6L0ncNFI/AAAAAAAAA5M/V0VSC98xHek/s1600/IMG_3903.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/-Bwa69L9MTG4/T3x6L0ncNFI/AAAAAAAAA5M/V0VSC98xHek/s200/IMG_3903.jpg" alt="" id="BLOGGER_PHOTO_ID_5727587169629647954" border="0" /></a><br />The sole meuniere team prepared the fish at the last minute, since it doesn't take much time. It was also delicious and everyone did a great job.<br /><a href="http://4.bp.blogspot.com/-XCFJRU-OU0k/T3x6nS7IFWI/AAAAAAAAA5Y/3K3BrYdN2XY/s1600/IMG_3900.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/-XCFJRU-OU0k/T3x6nS7IFWI/AAAAAAAAA5Y/3K3BrYdN2XY/s200/IMG_3900.jpg" alt="" id="BLOGGER_PHOTO_ID_5727587641621747042" border="0" /></a><br />Everyone did such a good job cooking and the food was fantastic! In the works for upcoming months are many more cooking parties with themes including Healthy Southern, Italian, Mediterranean and lots more!<br /><br />This really is lots of fun and everyone enjoys being in the kitchen and learning new techniques and sharing the cooking experience.Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com1tag:blogger.com,1999:blog-1843082553054291902.post-14531318328329270742012-03-21T07:21:00.008-07:002012-03-21T07:30:51.391-07:00How Does Your Garden Grow?<a href="http://1.bp.blogspot.com/-ZxXta5Th-7o/T2nk3di8IoI/AAAAAAAAA3s/VdFDN6j1Gy8/s1600/IMG_3880.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/-ZxXta5Th-7o/T2nk3di8IoI/AAAAAAAAA3s/VdFDN6j1Gy8/s200/IMG_3880.jpg" alt="" id="BLOGGER_PHOTO_ID_5722356443026039426" border="0" /></a>So glad we put in the vegetable garden this year! I love watching it grow.<br /><br />The lettuce is going crazy! I think the two big ones are ready to become part of a salad.<br /><br />And the spinach now has little spinach leaves....this I planted from seed.<br /><br /><a href="http://1.bp.blogspot.com/-dqmQ3hfQ420/T2nkgx7Sc6I/AAAAAAAAA3g/k5DMAfmx4GM/s1600/IMG_3881.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/-dqmQ3hfQ420/T2nkgx7Sc6I/AAAAAAAAA3g/k5DMAfmx4GM/s200/IMG_3881.jpg" alt="" id="BLOGGER_PHOTO_ID_5722356053359883170" border="0" /></a>Also from seed, I planted French Green Beans....two have popped up!<br /><a href="http://4.bp.blogspot.com/-OMAsSQw_Qis/T2nlHtJW1JI/AAAAAAAAA34/C-t42BMCDh0/s1600/IMG_3882.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/-OMAsSQw_Qis/T2nlHtJW1JI/AAAAAAAAA34/C-t42BMCDh0/s200/IMG_3882.jpg" alt="" id="BLOGGER_PHOTO_ID_5722356722091611282" border="0" /></a><br />We also have squash, cucumbers and tomatoes, and Brussels Sprouts.<br /><br />It really is the little things that make us happy.Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-62864115001472256362012-03-15T08:51:00.010-07:002012-03-15T09:05:26.335-07:00Not Just Cooking, Knitting TooI have been knitting for many years. Knitting gives me hours of happiness, and besides cooking, it's my second form of therapy. It's so relaxing and I do some of my finest menu planning while knitting. And I love yarn...well, we won't really talk about my stash.<br /><br />I finally broke down and treated myself to a yarn swift and ball winder. Why would I be happy about this? Because it turns hanks of yarn like this<br /><br /><a href="http://2.bp.blogspot.com/-mME7muZfRDo/T2IQXi0TMmI/AAAAAAAAA2w/BDvLZJdWquI/s1600/hanks.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/-mME7muZfRDo/T2IQXi0TMmI/AAAAAAAAA2w/BDvLZJdWquI/s200/hanks.jpg" alt="" id="BLOGGER_PHOTO_ID_5720152473383154274" border="0" /></a><br />into nice little bundles of yarn, all wound and ready to start knitting!<br /><br /><a href="http://1.bp.blogspot.com/-V_Jkkxzgtn4/T2IQfZyjApI/AAAAAAAAA28/BBhp2UAbWT0/s1600/IMG_3874.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/-V_Jkkxzgtn4/T2IQfZyjApI/AAAAAAAAA28/BBhp2UAbWT0/s200/IMG_3874.jpg" alt="" id="BLOGGER_PHOTO_ID_5720152608398836370" border="0" /></a><br />Yes, it's quite the contraption -- I got it yesterday and set it up on my kitchen island so I could start playing with it.<a href="http://2.bp.blogspot.com/-vVG-n01ml-M/T2IR9DLhkWI/AAAAAAAAA3I/mxhwfSkB1yA/s1600/IMG_3870.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/-vVG-n01ml-M/T2IR9DLhkWI/AAAAAAAAA3I/mxhwfSkB1yA/s200/IMG_3870.jpg" alt="" id="BLOGGER_PHOTO_ID_5720154217237287266" border="0" /></a><br /><br /><br />Although I haven't minded all these years winding yarn into balls myself, this will save me so much time...and give me more time for knitting. Although, is there ever really enough time for knitting?Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-35695355081409407012012-03-01T08:36:00.013-08:002012-03-01T08:56:03.547-08:00Ready For A Garden!<a href="http://3.bp.blogspot.com/-h-EV0hzbBYs/T0-m7o5ffcI/AAAAAAAAA2A/ltTbo5W9myU/s1600/IMG_3833.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/-h-EV0hzbBYs/T0-m7o5ffcI/AAAAAAAAA2A/ltTbo5W9myU/s200/IMG_3833.jpg" alt="" id="BLOGGER_PHOTO_ID_5714969995677498818" border="0" /></a>We decided last year (well, I did a lot of hinting and begging) to plant a garden this year. Last weekend, it finally was a great weekend, schedule and weather-wise, to lay it out and get the box built. We worked most of the afternoon Saturday digging the trenches where the boards would go, then finished up on Sunday replacing dirt and leveling out the space.<br /><br /><a href="http://3.bp.blogspot.com/-NXeS5ZwXMs0/T0-mw6RaRRI/AAAAAAAAA10/XWadoZ-0PR0/s1600/IMG_3814.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/-NXeS5ZwXMs0/T0-mw6RaRRI/AAAAAAAAA10/XWadoZ-0PR0/s200/IMG_3814.jpg" alt="" id="BLOGGER_PHOTO_ID_5714969811362661650" border="0" /></a><br /><br /><a href="http://2.bp.blogspot.com/-4X6c4RHEXZ8/T0-nMJrAoYI/AAAAAAAAA2Y/EzGIBFNEwb4/s1600/IMG_3823.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/-4X6c4RHEXZ8/T0-nMJrAoYI/AAAAAAAAA2Y/EzGIBFNEwb4/s200/IMG_3823.jpg" alt="" id="BLOGGER_PHOTO_ID_5714970279353033090" border="0" /></a><br /><br /><br /><br /><a href="http://2.bp.blogspot.com/-4X6c4RHEXZ8/T0-nMJrAoYI/AAAAAAAAA2Y/EzGIBFNEwb4/s1600/IMG_3823.jpg"></a><br /><br /><br />We had really good help...Haven is a great digger and she really got to it!<a href="http://2.bp.blogspot.com/-v4B5U_WI9Mc/T0-nESNz4dI/AAAAAAAAA2M/rJZuzkMA2Qc/s1600/IMG_3817.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/-v4B5U_WI9Mc/T0-nESNz4dI/AAAAAAAAA2M/rJZuzkMA2Qc/s200/IMG_3817.jpg" alt="" id="BLOGGER_PHOTO_ID_5714970144207528402" border="0" /></a><br /><a href="http://2.bp.blogspot.com/-v4B5U_WI9Mc/T0-nESNz4dI/AAAAAAAAA2M/rJZuzkMA2Qc/s1600/IMG_3817.jpg"></a><br /><br /><br /><br /><br />Then she had to settle back and just be the supervisor.<br /><br /><a href="http://2.bp.blogspot.com/-8t4JKzsjsyI/T0-nU-Fd0aI/AAAAAAAAA2k/-3jRUgyOdAA/s1600/IMG_3824.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/-8t4JKzsjsyI/T0-nU-Fd0aI/AAAAAAAAA2k/-3jRUgyOdAA/s200/IMG_3824.jpg" alt="" id="BLOGGER_PHOTO_ID_5714970430861595042" border="0" /></a>And we're done with that part. The next step will be to add lots of nutrient-rich soil, then wait for the proper time to plant.<br /><br />We're thinking tomatoes for sure, maybe squash and cucumbers and some kind of bean. I can't wait! I just hope I do a good job with the weeding and watering...not really my strong suit.Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0tag:blogger.com,1999:blog-1843082553054291902.post-74991048280160692532012-02-22T07:25:00.007-08:002012-02-22T07:35:53.332-08:00Fresh Eggs<a href="http://4.bp.blogspot.com/-bvvnM9uYdgU/T0UKuWPvU1I/AAAAAAAAA1o/EY94YkDqxgA/s1600/IMG_3804.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/-bvvnM9uYdgU/T0UKuWPvU1I/AAAAAAAAA1o/EY94YkDqxgA/s200/IMG_3804.jpg" alt="" id="BLOGGER_PHOTO_ID_5711983493751198546" border="0" /></a>My neighbor across the street is an elderly man and since I'm always cooking and always have lots of food around, I often send my husband across the street with a plate of whatever I've recently cooked. His son has chickens and almost every week brings me a dozen fresh eggs. Oh my.<br /><br />Lately, I've had to catch up on using the eggs so I've made Old Fashioned Egg Custard and pie, deviled eggs, egg salad, scrambled eggs on toast....you name it, I'm cooking eggs.<br /><br /><a href="http://4.bp.blogspot.com/-QA1TXhOUXXY/T0UKflHy_qI/AAAAAAAAA1Q/hYtbyMFEMvQ/s1600/IMG_3794.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/-QA1TXhOUXXY/T0UKflHy_qI/AAAAAAAAA1Q/hYtbyMFEMvQ/s200/IMG_3794.jpg" alt="" id="BLOGGER_PHOTO_ID_5711983240046378658" border="0" /></a><a href="http://4.bp.blogspot.com/-g3KgZORM7GA/T0UKnj_6eFI/AAAAAAAAA1c/uVvR64iBiaY/s1600/IMG_3672.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/-g3KgZORM7GA/T0UKnj_6eFI/AAAAAAAAA1c/uVvR64iBiaY/s200/IMG_3672.JPG" alt="" id="BLOGGER_PHOTO_ID_5711983377183832146" border="0" /></a>I think I have about three dozen left but I'll keep up, there's no way I'm turning down fresh eggs. And he's getting more chickens this year!<br /><br />Tonight's dinner: Spinach Fritatta with herbed focaccia. Yum!<br /><br /><a href="http://3.bp.blogspot.com/-QcbDRp1A578/T0UKD72ULGI/AAAAAAAAA1E/bBl_svW6LiQ/s1600/IMG_3798.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/-QcbDRp1A578/T0UKD72ULGI/AAAAAAAAA1E/bBl_svW6LiQ/s200/IMG_3798.jpg" alt="" id="BLOGGER_PHOTO_ID_5711982765110733922" border="0" /></a>Chef Sharonhttp://www.blogger.com/profile/10591251569993640108noreply@blogger.com0