Are You All Right?

 This holiday season might be a sad one for many who can;t afford a good Thanksgiving meal. If that's the case please write to Foodie Pantry at Lizrwriter@aol.com with Foodie Pantry Help in the subject line

 Here's what to include

 Your name and address,

The store that you shop at and its' manager if you know who it is. 

Foodie Pantry will write to them and see what can be done to get you a decent holiday meal with all the trimmings. I can;t promise but I can try.

One More Day!!!!

In less than twenty-four hours Foodie Pantry will be open again. It'll be interesting as we kick off the season with the best places to eat  in New York and New Jersey!
I can't wait! Can you?

🍜🍜🍜🍜🥘🥘
Liz

Three More Days -Yay!!!

In three days Foodie Pantry will be reopening and it will be bursting with all sorts of yummy ideas, recipes and reviews!!!!!😂😂😂

Getting Closer!!!

Foodie Pantry will be opening in one week. Get ready for a fun evaluation of the summer and what's going to happen come this fall!😸😸😸😸😻😻

Liz💙💙💙💙💙

The Pantry Is On Indefinite Close

Yet again I have a serious health problem that will take up my life and  very likely incapacitate  me.I have to shut down Foodie Pantry It may reopen in six months or a year. This may be it and it's over for good..It's scary and I have no answer to give my readers.

All I can say is thanks for your support, Cook well, bake well, eat well and live well.

The Pantry Is Open!!!!

I am more than happy to announce that Foodie Pantry has reopened!This will be a new era thanks to the new Frigidaire stove below:

This renaissance period means more pictures of different dishes being prepared, definitely more baked goods and decorating . Of course, there will be the same cookbook and product reviews as well as the usual Wednesday and Thursday Times food section analysis. It wouldn;t be Foodie Pantry without all that. Hopefully, there will be more celebrity chef and food entrepreneur interviews as well as reviews of cooking shows and cooking channels.

Welcome back!

A Break From The Pantry

Foodie Pantry will be closed for an indefinite amount of  time. I don't know when it'll reopen.or if it will. That's up to the fates.

Liz

Cautiously Optimistic

For all my fans out there. Foodie Pantry may not close after all. It all depends on fate and luck.
All I can promise is stay tuned - this is a wild ride for me. Stay with me.

Closing The Pantry

Foodie Pantry is going to be closed for now I don't know when it will reopen. That's up to fate. It was a good run, with interesting interviews and fun reviews.I enjoyed revewing the cookbooks and showing the world some of my more creative recipes.

I'll see what the future brings.

Liz

Fortfying The Pantry

This blog was under attack today ,thanks to an opinion piece that I had published in today's The Guardian online. To be honest. I thought I had been doing a relatively good job writing about recipes and food trends for the last eight years.However there were several horrifically mean people who have nothing better to do than rip my blog to shreds.

Unfortunately anyone is shark bait to the online haters.  ,I thought Foodie Pantry was immune because there's only a small cadre of readers. There was never any flak  or criticism. I felt comfortable writing whatever I wanted.Readers seemed happy with my various recipes, from my family's zuppa pane pesto soup to French bread pudding,Public relations people thought my articles on their clients ' books and products were spot on. One  company, San-J, even printed out my review of their gluten free soy sauce, framed it and hung it in their lobby.Then there my entries  saluting our troops and remembering them with gift certificates to their favorite restaurants along with the entries dealing with food pantries and community gardens helping inner cities. Luckily the sludge didn't attack those. I did fight back . I had too and any blogger would do the same in similar circumstances.. When the haters start hating, then it's time to roast them like pigs - slow and with a searing heat that makes their flesh fall off the bone.(except the pig flesh is a lot tastier and much much cleaner than theirs)

This experience was an eye opener. however I am not changing my style, or blog for these holes. I like Foodie Pantry  the way it is. This is advice for any of those neophyte food bloggers out there. Write the way you want, not what people dictate. Never read the very hateful and caustic remarks. These are made by people who are jealous of you, the ones who have absolutely no talent and are complete nothings in the real world.Commenting is the only way to draw attention to themselves. If they were talented , they would have their own blogs and not spending their time criticizing yours. Another must, grow a thicker skin. Most of what people write on the web is just envious rantings Ignore them. If you want constructive criticism, go to family and friends. They know you and how you write.They're the best sounding boards for entry ideas and plans.  Some blogs have pictures of the authors, some don't. I never did because I want my privacy. I was even criticized for that today. There's nothing wrong with privacy  and people have to respect your wish for it.

I am proud of this blog,proud of what I've achieved with it and what it's done for cookbook writers, new foods and inventors. No one puts an ax to my pantry. I'll put an ax to their heads long before that.

The 1,000th Entry!!!!!

Hey, everyone, this is my 1,000th entry of Foodie Pantry and it is a milestone! I do want to thank all my readers out there from all over the world. I look on Stat Counter every day to see where all of you are located. It takes my breath away knowing that someone from Australia wants my Langue du Chat recipe or a fellow foodie in Tuscon Arizona is reading my entry about Jersey diners. it;s nice to know people from almost all the continents (save the penguins in Antarctica) are following what I've been writing for the last three (!) years!

To be honest I've learned a lot too. What I love the most are the food histories. They always amaze me with how far back they go to. Who knew Neanderthals chowed down on corn and oats? The past has always fascinated me and food history is the most mind blowing of all the histories out there. What I also love is discovering foodie facts . I've learned so much about nutrition , writing this blog. I now can easily go to the supermarket and pick out the good stuff that;s high in vitamins and low in calories. It's opened my eyes to antioxidants and nutritional value. This is what I always feel I have to pass down to you the readers.

What's the future of Foodie Pantry? As long as there is food, there will be this blog.There are still so many dishes, products and cuisines that have to be explored and written about. There's always a whole slew of food trends waiting to be born with every season.Companies come up with new goodies all the time. I will never lack for subject matter.

Of course, this blog would not b e possible without you,. my loyal foodies who actually enjoy my postings. If there's something you want me to write about, please contact me here. let me know what your favorites are or if there's a recipe you'd like to share. It may be my pantry, foodies but its' door is open to everyone!

Have A Happy, Healthy, Tasty 2011

It's the New Year and I wish everyone a year filled with health, happiness and new treats and tastes. For myself I am going to be getting that juicer with my Target gift cards. I want to be healthier for this next year. I'm looking forward to making some dietary changes (goodbye white anything , hello brown and wholesome, good bye soda, helloooo fresh juice!!!!!!)

Hopefully there will be some kicks along the way. There are always new fads and trends to sample, along with new restaurants and cafes to try. I look forward to writing about all of them in "11 . (can you believe how fast this century is flying by???)

If there's anything you want to see or ask about feel free. Foodie Pantry is always open.

Liz

Spoiler Alert: The Times Food Section Is Out

Spoiler alert for all you foodies who haven't received tomorrow;s Sunday Times. Their annual food section is out int eh Sunday magazine. It's a doozy with some interesting articles , recipes and interviews.

I'm not going to go into details but it's not to be missed. There are some good pieces written by some of the Wednesdays Dining regulars like Frank Bruni. As usual it also has some eye opening pieces that make you scratch your head and go "Hmmm" (also the Sunday Times puzzle is pretty decent this week It's not food related though which would have been a bigger kick)

Another FYI yesterday was our eight hundredth article at Foodie Pantry. Pretty soon I'll be reaching the 1,000 th article.

Have fun reading The Times tomorrow and if you want all eight hundred of my entries.

The New Wireless Foodie Pantry

Guess what, guys? I'm back and this time I'm wireless. I decided to buy a new Toshiba hybrid laptop/notebook. Yes, it's about time. What this means is that I can now interview chefs right as they're cooking or go to restaurants and take pictures of them as I'm reviewing them . I'll be able to spot new trendy restaurants in my state(New Jersey) and then show you them. Live.

Will this change Foodie Pantry? Absolutely. I'll be able to stream some interesting sites to you .

Stay tuned. This only gets better. Trust me

Pantry Raid

October is the time to start stocking up your pantries as well as your freezers. You never know when you’ll have weekend guests or be stuck indoors due to weather. Be prepared with a fully stocked arsenal of canned goods.

What should a well stocked pantry have? Tomato sauce and paste are always good/. You can use these for sauce or chili. Another good stock are beans. These can be use din salads, chilis or on their own and are a good substitute for meat. Other good canned items canned corned, mushrooms or string beans are another must have. These are good sides or make wonderful additions to soups and stir fries. I always want rice and mashed potato mix in my pantry. Rice is a great accompaniment to any meal . Mashed potatoes are easy to make for a Saturday lunch or dinner along with being hearty. Tinned fruit is also good because you can use it as a snack or as part of a dessert for the holidays,

As for freezers, store some of your leftover pesto and homemade tomato sauce in it. You can make lasagnas and also store them there. If you’re anticipating guests you make want to make a few meals in advance to save you time and energy in the kitchen. These you can store in the freezer as well. Also keep a few steaks and chops on order for those snowy or sleety days when you can’t make it to the store.

Remember to keep both your pantry and freezer well stocked. Begin now by buying meat sand canned goods on sale. You’ll be glad you did.

Cherished Memories and Recipes

Who hasn't relied on their Mom's lasagna or their Gran's advice for cutting vegetables? Family recipes are to be cherished, much like that of photographs and hand made items. The most important thing to do is cherish what you've been given - and that includes any dishes that have been passed down to you.

For a fun fall activity , collect all your recipes and make them with your kids. There's bound to be a dish from your childhood that you'd like to share with the next generation. Also it's a good time to organize your recipes as well (check Borders or Barnes and Nobles for recipe scrapbooks). Consider making these for the holidays. After all what person wouldn't want to have their family's special pie recipe to finish a Thanksgiving meal or those snickerdoodles wrapped up as a Christmas gift? Even get together with your siblings or cousins to recreate the meals you had when you were growing up.

Cherish all that's been passed down to you. This includes the recipes,aromas and tastes that shaped you as the foodie you are today.

The Education Of A Foodie

For all of you young foodies out there you may be wondering if there's a career out there for you. There is. It's amazing that there are so many possibilities with food. You can choose from culinary arts to home ec to nutrition. The field is varied.

Culinary school is the most obvious step for any foodie wishing to broaden their horizons. Also being a top chef or baker these days is akin to being a celebrity. What does it take to be a pro in the industry? First you do need your high school degree or GED. You can get an AA or Associates Degree which is two year or a full four year degree. There are also seminars and cooking courses you can take as well. Some programs also offer an apprenticeship program where basically you're thrown into the fire right away. The most famous cooking school in the US is the CIA , the Culinary Institute of America located in both New Hyde Park, New York, and Napa, California. There are also several universities in North America that offer a similar degree and training. Of course the best schools are in Italy and France. Florence, Italy's cultural capital and birthplace of the Renaissance, has s few good ones while Paris (and also Reims) offers the famed Le Cordon Bleu.

Foodies can also receive a degree in Home Economics with an emphasis on nutrition. Although they will have courses in other home ec related studies such as child rearing, textiles and family dynamics, nutrition will be their major area of concentration. Young foodies (or even those considering a career change) may want to think about a degree in the science of nutrition.This could even lead to a job as a dietitian in any hospital or facility such as a nursing home. This degree can be expanded to include a master's in the field.

There are different options for those young foodies out there. If they're dedicated enough to want to work with food, whether from a creative or a scientific standpoint. The best thing is that they will doing what they like - which involves food.

Packing For Vacation

Now that vacation time is here it's time to start packing. What goes on a foodie vacation? Well besides the usual clothing ( always bring along the stretchy kind because we eat more when we're away ) and sunscreen, everything from sporks to spaghetti. It's always handy to bring some basics no matter where you're staying.

If you're driving to your vacation always make sure you have a cooler in the back seat. This is great for storing bottled water, soda and juice. Also think about stowing away sandwiches if you're on a budget. A cooler is also great for fruits and veggies. You can buy precut carrots,peppers and broccoli along with grape tomatoes for a travel snack. Fresh fruit such as plums, peaches and strawberries are other good on the road bites.

Every foodie should book a room with a mini fridge as opposed to a view (although that's nice too). Even when I make my pilgrimages down to Harrah's in Atlantic City, I always make sure there's a fridge in my room. Why? Just in case I want to store the salad I couldn't finish for lunch or have bottled water on hand. A mini fridge is also good for storing candy you may have bought as well (and in Atlantic City one always has to buy home made fudge). I also like it for those butter pats that come with my morning breakfast. Harrah's is always generous with theirs and I find I have too many. A room fridge is also good for keeping baby food as well as milk and juice for children cold. Yes, you can get boxed milk but somehow it just tastes better chilled. Again a room fridge is perfect for storing sandwiches or any leftovers you may want to snack on later.

Many foodies rent bungalows or motel condos for the summer. Usually these are an updated version of the old efficiency units from the Fifties and Sixties. They have coffee makers and maybe a few utensils. Bring along some plastic plates(Target always has these) along with plastic tumblers for beverages. Carry along a pot for boiling (hey, you may buy some fresh lobster where you are) and a small fry pan.You can bring along spatulas, scoopers, ladles and knives. These you can get at your local dollar store the day before you go. Remember to also pack family favorites such as crackers and cookies for the kids. Every resort town is an all year round one and they usually have a large supermarkets. Here you can buy the fresh stuff, like meat, locally grown fruits and vegetables along with daily baked breads and desserts.

It's important to pack the right stuff for your foodie holiday. Remember to also pack food and drink for your trip both coming and going. Throw in some cooking utensils and you're all set.

A Good Memorial Day To All

To every one out there a good Memorial Day. Remember those who have sacrified their lives for our country and our freedom. Keep them in mind when you have your toasts today.

This is going to be the shortest entry to date on Foodie Pantry. For all my readers just enjoy your favorite barbecue and picnic foods!

See you tomorrow.... Don't over eat or over drink and most importantly DON'T drive home drunk!!!

Liz