One of the best aspects of living in France is the fresh bread.It's in all shapes and sizes, tastes and flavors. Imagine having a fresh loaf in your kitchen, whether slathered with jam for breakfast or accompanying a lunchtime soup. Imagine having a sandwich made with brioche or a chocolate or almond roll for dessert. You can. Baking French bread is not impossible.It's doable, even for novice home bakers.
What is a baguette anyway?It's a long narrow loaf of just bread flour , sugar and water along with salt and yeast. There is no egg or butter which would weigh it down.The yeast and sugar are whisked into a cup and a half of warm water.Add two cups flour, stirring with a wooden spoon. Two and a half teaspoons of salt is stirred in as well as to to two in a half more cups of flour. The salt can be omitted for those on a low sodium diet or halve the amount. It shouldn't alter the taste that much. The dough should be kneaded for about eight minutes on a lightly floured board or table until smooth and elastic.It's left to proof for an hour and half before being shaped into loaves.Put them on a lightly greased sheet pan for another half hour of proofing. They can be given a shiny glaze with a wash of beaten egg yolk. Bake for thirty minutes or until golden , then let cook on a baking rack.The recipe can be varied for sourdough and whole wheat .Boulangerie's also sell boules, those round breads that are perfect sliced for a sandwich or gracing French onion soup. The recipe is relatively the same as the baguettes, the only difference is that the top is brushed with melted butter to give it a burnished brown crust after baking.
Croissants and brioches are also sold in boulangeries. Croissants can be a bit intimidating to any home baker. at first. Remember it does take time to perfect this buttery roll so don't be discouraged if the first batch comes out a bit wonky.The recipe calls for a lush one and a half cups of butter along with three tablespoons of sugar. It's also made richer by the addition of both milk and cream that has to be warmed.It's a lot of rolling and folding along with keeping the butter and dough cool. If the butter starts oozing out of the dough , then everything has to be placed in the fridge. After the croissants are formed have to be popped into the fridge for another fifteen minutes and then given an egg wash before baking.The dough can also be used for pain au chocolat, that heavenly marriage of crisp buttery layers and dark chocolate.Almond croissants are also big and again this is an easy recipe, using already made croissants and filling them with a homemade almond "jam". Boulangeries also sell brioches, those eggy, buttery rolls .Again these are yeast driven and have a spongy texture,The recipe can be labor intensive because the butter used has to be room temperature, not too cool and not too warm. The recipe can be turned into a loaf bread, now popular here in the US.
Any home baker can turn their kitchen into a boulangerie.Try baguettes one week and croissants or brioche the next. There's nothing like fresh delicious French breads right from the oven!
Monday, September 26, 2016
Saturday, September 24, 2016
The Rosh Hashanah Feast
The fall holidays of Rosh Hashanah and Yom Kippur are arriving in the upcoming week. It's a time of celebrating the new year as well as atoning and fasting.. The first holy day is a day of feasting , and wishing prosperity to others.Families and friends get together to enjoy a meal as they welcome in another year
A must for the holiday is having something sweet at the table. One of the most traditional dishes is apples dipped in honey. This was taken from 12th Century Ashkenazi Jews of Eastern Europe and is widely accepted worldwide.Pears could be used too, as they're in harvest right now. Many first courses combine the savory and sweet. Melissa Clark marries chicken with figs for her holiday main course as seen in her A Good Appetite column in Wednesday's New York Times Food section.She also gives it bite thanks to Serrano chiles added for color and heat. Many home chefs pair chicken with pomegranates. The last represents fertility and prosperity as well.Fish heads are also served. This symbolizes the prayer "Let us be the head and not the tail." Gefilte or stuffed fish can be served however the tradition can be bent. Try pesce al Ebraica, fish cooked in the Jewish tradition.It''s taking any white fleshed fish such as cod and haddock, Sole could be used too.It's making a marinade out of olive oil, honey and vinegar along with salt.Raisins and pine nuts are then scattered over the fish and its' baked for only twenty minutes. Parsley is then sprinkled on it.
The holiday meal is also about sides as well. Honey glazed carrots are always a Rosh Hashanah staple. They're the easiest to make,it's first simmering the roots in water and then cooking them in a glaze of honey , butter and brown sugar. Cinnamon is added for spice as are raisins.Carrots can also be turned into tzimmes,This stew also highlights yams and sweet potatoes along with dried apples and cranberries Chopped pitted prunes are another ingredient that gives the dish color., Black eyed peas are also traditional and add a nice nuttiness to the holiday feast. Serve these just with melted butter or margarine. Spinach is another new year's food. Served just boiled with salt and margarine.A more refreshing way is having it fresh in a salad, along with eggs, pomegranate seeds, and walnuts. Dessert plays an important part too. Regular contributor to the New York Times Food section, Joan Nathan lent an apple cider honey cake recipe, coming from Chef Alex Levin of Washington's Osteria Morini. It's his grandmother's who was Craig Claiborne's expert on Jewish cuisine,It's made with apple cider butter, a homemade mix of butter, Granny Smith apples, apple cider, butter and brown sugar. The cake recipe has the extra filip of whiskey. The finished product is simply dusted with confectioner's sugar and served.
Rosh Hashanah is the new year coming in. Celebrate it with traditional and symbolic foods. Enjoy with family and friends.
A must for the holiday is having something sweet at the table. One of the most traditional dishes is apples dipped in honey. This was taken from 12th Century Ashkenazi Jews of Eastern Europe and is widely accepted worldwide.Pears could be used too, as they're in harvest right now. Many first courses combine the savory and sweet. Melissa Clark marries chicken with figs for her holiday main course as seen in her A Good Appetite column in Wednesday's New York Times Food section.She also gives it bite thanks to Serrano chiles added for color and heat. Many home chefs pair chicken with pomegranates. The last represents fertility and prosperity as well.Fish heads are also served. This symbolizes the prayer "Let us be the head and not the tail." Gefilte or stuffed fish can be served however the tradition can be bent. Try pesce al Ebraica, fish cooked in the Jewish tradition.It''s taking any white fleshed fish such as cod and haddock, Sole could be used too.It's making a marinade out of olive oil, honey and vinegar along with salt.Raisins and pine nuts are then scattered over the fish and its' baked for only twenty minutes. Parsley is then sprinkled on it.
The holiday meal is also about sides as well. Honey glazed carrots are always a Rosh Hashanah staple. They're the easiest to make,it's first simmering the roots in water and then cooking them in a glaze of honey , butter and brown sugar. Cinnamon is added for spice as are raisins.Carrots can also be turned into tzimmes,This stew also highlights yams and sweet potatoes along with dried apples and cranberries Chopped pitted prunes are another ingredient that gives the dish color., Black eyed peas are also traditional and add a nice nuttiness to the holiday feast. Serve these just with melted butter or margarine. Spinach is another new year's food. Served just boiled with salt and margarine.A more refreshing way is having it fresh in a salad, along with eggs, pomegranate seeds, and walnuts. Dessert plays an important part too. Regular contributor to the New York Times Food section, Joan Nathan lent an apple cider honey cake recipe, coming from Chef Alex Levin of Washington's Osteria Morini. It's his grandmother's who was Craig Claiborne's expert on Jewish cuisine,It's made with apple cider butter, a homemade mix of butter, Granny Smith apples, apple cider, butter and brown sugar. The cake recipe has the extra filip of whiskey. The finished product is simply dusted with confectioner's sugar and served.
Rosh Hashanah is the new year coming in. Celebrate it with traditional and symbolic foods. Enjoy with family and friends.
Friday, September 23, 2016
Voici Des Francais
The French have the best of everything, food , wine and fashion. We see their lives as the greatest, filled with croissants and champagne, Jean-Paul Gautier and the House of Chanel. Yet there's another side of France that also exists - and a new book chronicles this.It's an eye opener for those who love Gallic ideas and l'alimentaire.
Olivier Magny , a wine expert, entrepreneur and author has just written a sharply witty guide to understanding all things Gallic, WTF - What The French (New American Library Publishers 2016) opens up a world of life in the City of Light and the Country of Fine Dining Monsiuer Magny has written about every aspect of life, from phrases such as ca va (used a lot) to the French's blase attitude to nudity and cigarettes.Of course some of the most insightful observations come from the chapters highlighting food and wine.The chapter on supermarkets was both eye opening and interesting.I didn't know that the French frequented supermarkets as often as us Yanks do. Most travel articles show endless miles of open air markets called les marches, however it's the big box supermarkets that garner much of a French home chef's business. They do have a wine aisle which is unheard of here in the States (American grocery stores that do sell wines usually locate them in a small corner that has its' own entry and exit) along with a generous cheese aisle.Unlike the States where grocery shopping is usually fun, the French see it through a dark lens, There's some guilt in going to a store that exploits farmers along with eating up the smaller, more charming food shops. The last still exists, thankfully and there are still butchers, along with patisseries and bread bakers.
M. Magny also delves into the french passion for yogurt (!) and Nutella.It comes as another surprise that the country who gave the world creme fraiche is so hung up on yogurt. It usually us Americans who have cups and popsicles of the stuff in our fridges and freezers.It's caught on there, probably thanks to Danone, the parent company of Dannon Yogurt. All fridges have a cup or two. The French have high standards for it, and French yogurt can be seen as healthy or as a dessert - that's how good it is.They even add powdered sugar to the plain one or yaourt nature , mostly to end a meal. The second obsession is Nutella. Anyone born in the mid Seventies and up grew up on the chocolate hazelnut blend.It's put on everything, from croissants to crepes to bread. The passion does ebb as they get older and then it's something to try on holiday. .The French still have their passion for bread, especially the baguette. There's also chapters on fast and slow foods McDonald's is big but so are kabob shops and boulangeries have expanded their menus to include sandwiches and lunch menus. The country still has a big restaurant culture but there's also a need to eat at home too. Home chefs do;t make fancy meals,preferring salad, pasta or even yogurt. The more elaborate meals are saved for Sundays and family gatherings.
WTF What The French is a fun romp through French life and culture.Olivier Magny has captured his people's quirks and love of food and wine. It's the perfect gift for the Francophile foodie! Vraiment!
Olivier Magny , a wine expert, entrepreneur and author has just written a sharply witty guide to understanding all things Gallic, WTF - What The French (New American Library Publishers 2016) opens up a world of life in the City of Light and the Country of Fine Dining Monsiuer Magny has written about every aspect of life, from phrases such as ca va (used a lot) to the French's blase attitude to nudity and cigarettes.Of course some of the most insightful observations come from the chapters highlighting food and wine.The chapter on supermarkets was both eye opening and interesting.I didn't know that the French frequented supermarkets as often as us Yanks do. Most travel articles show endless miles of open air markets called les marches, however it's the big box supermarkets that garner much of a French home chef's business. They do have a wine aisle which is unheard of here in the States (American grocery stores that do sell wines usually locate them in a small corner that has its' own entry and exit) along with a generous cheese aisle.Unlike the States where grocery shopping is usually fun, the French see it through a dark lens, There's some guilt in going to a store that exploits farmers along with eating up the smaller, more charming food shops. The last still exists, thankfully and there are still butchers, along with patisseries and bread bakers.
M. Magny also delves into the french passion for yogurt (!) and Nutella.It comes as another surprise that the country who gave the world creme fraiche is so hung up on yogurt. It usually us Americans who have cups and popsicles of the stuff in our fridges and freezers.It's caught on there, probably thanks to Danone, the parent company of Dannon Yogurt. All fridges have a cup or two. The French have high standards for it, and French yogurt can be seen as healthy or as a dessert - that's how good it is.They even add powdered sugar to the plain one or yaourt nature , mostly to end a meal. The second obsession is Nutella. Anyone born in the mid Seventies and up grew up on the chocolate hazelnut blend.It's put on everything, from croissants to crepes to bread. The passion does ebb as they get older and then it's something to try on holiday. .The French still have their passion for bread, especially the baguette. There's also chapters on fast and slow foods McDonald's is big but so are kabob shops and boulangeries have expanded their menus to include sandwiches and lunch menus. The country still has a big restaurant culture but there's also a need to eat at home too. Home chefs do;t make fancy meals,preferring salad, pasta or even yogurt. The more elaborate meals are saved for Sundays and family gatherings.
WTF What The French is a fun romp through French life and culture.Olivier Magny has captured his people's quirks and love of food and wine. It's the perfect gift for the Francophile foodie! Vraiment!
Thursday, September 22, 2016
Where Julia Lived And Cooked
Imagine living where Julia Child lived,That is any chef's and foodie's dream come true and it did for New York Times Food contributor, Julia Moskin. She spent time at La Pitchoune, Child's home in the south of France. What a great holiday, first with fabulous inspiration and second with a breathtaking countryside.,bursting with some of the best foods in the world.
How did Ms. Moskin score such a fantastic vacation? It happened through airbnb. The current owners put the Provencale farmhouse on the popular site.It was well worth it, especially to those who love and worship the famed chef. Many original artifacts are still there. There is still the plastic bin labelled "ail echlotes"for garlic and shallots.There are her cooking knives, sharp carbon steeled ones still in the wooden block that her husband Paul carved.Outside the house , though, very few traces of her remain. For all her celebrity , Chef Child was not a big thing in France, Her great nephew Alex Prud'homme confirmed this, with saying that southern France is notoriously laid back, not caring who she was. .Some locals do remember her, such as one of the elder butchers in a local butchery, even doing an imitation of her along with the chef , Mimi Brothier at Les Arcades in Biot, France. Les Arcades was her favorite eatery, starting out as a canteen for local artists.Ms. Moskin ate here too, in following the chef's trail, enjoying pan crisped sardines,roasted peppers and a bowl of soupe au pistou,Provencale vegetable soup.
Of course, being in Julia Child's kitchen means cooking in it too. Ms. Moskind did just that , along with picking basil and thyme from the garden and buying from hat's left of small family owned shops (the area has been inundated with the big box national markets) The dishes she made were a Provencale white wine beef daube and Provencale potato gratin.The first will make a wonderful fall dinner. It's boneless stewing beef marinated in olive oil and Cognac. A melange of vegetables are cooked separately. The veggies used are onions carrots and mushrooms, Later , they and the meat are combined along with tomatoes, white wine, bouquet garni and whole peppercorns. The entire dish is cooked for three to four hours until the meat is ultra tender. Orange zest is added at the end and then the daube can be poured over pasta or rice. The other is a gratin but made with a true Provencale ingredient, anchovies. Tomatoes and onions, again the pillars of southern French cooking, are also used, being cooked together in a kind of marmalade to spread on one layer of tomatoes. The next layer is spread with the fish, pounded with olive oil to form a loose paste. Grated Gruyere or Parmesan - Reggiano is sprinkled on the last layer to give it a nice, crispy finish.
Living in Julia Child's Provence house is a chef's and foodie's dream come true. It was an inspiration to Ms. Moskin as she created the chef's famed dishes. It was the ideal vacation, definitely full of flavor and memories.
How did Ms. Moskin score such a fantastic vacation? It happened through airbnb. The current owners put the Provencale farmhouse on the popular site.It was well worth it, especially to those who love and worship the famed chef. Many original artifacts are still there. There is still the plastic bin labelled "ail echlotes"for garlic and shallots.There are her cooking knives, sharp carbon steeled ones still in the wooden block that her husband Paul carved.Outside the house , though, very few traces of her remain. For all her celebrity , Chef Child was not a big thing in France, Her great nephew Alex Prud'homme confirmed this, with saying that southern France is notoriously laid back, not caring who she was. .Some locals do remember her, such as one of the elder butchers in a local butchery, even doing an imitation of her along with the chef , Mimi Brothier at Les Arcades in Biot, France. Les Arcades was her favorite eatery, starting out as a canteen for local artists.Ms. Moskin ate here too, in following the chef's trail, enjoying pan crisped sardines,roasted peppers and a bowl of soupe au pistou,Provencale vegetable soup.
Of course, being in Julia Child's kitchen means cooking in it too. Ms. Moskind did just that , along with picking basil and thyme from the garden and buying from hat's left of small family owned shops (the area has been inundated with the big box national markets) The dishes she made were a Provencale white wine beef daube and Provencale potato gratin.The first will make a wonderful fall dinner. It's boneless stewing beef marinated in olive oil and Cognac. A melange of vegetables are cooked separately. The veggies used are onions carrots and mushrooms, Later , they and the meat are combined along with tomatoes, white wine, bouquet garni and whole peppercorns. The entire dish is cooked for three to four hours until the meat is ultra tender. Orange zest is added at the end and then the daube can be poured over pasta or rice. The other is a gratin but made with a true Provencale ingredient, anchovies. Tomatoes and onions, again the pillars of southern French cooking, are also used, being cooked together in a kind of marmalade to spread on one layer of tomatoes. The next layer is spread with the fish, pounded with olive oil to form a loose paste. Grated Gruyere or Parmesan - Reggiano is sprinkled on the last layer to give it a nice, crispy finish.
Living in Julia Child's Provence house is a chef's and foodie's dream come true. It was an inspiration to Ms. Moskin as she created the chef's famed dishes. It was the ideal vacation, definitely full of flavor and memories.
Wednesday, September 21, 2016
Restaurants That Change The World
Restaurants are an important part of our culture.They are responsible for foods trends and introducing international cuisines to communities . There's a new book celebrating them and their impact on the American diet, featuring some of the US's most famous eateries.
Food critic and regular contributor, Tejal Rao wrote about this great new book featuring the most influential restaurants in today's New York Times Food section. "Ten Restaurants That Changed America" (W.W. Norton and Company Publishers) was written by Paul Friedman who is surprisingly a medieval history professor at Yale University. He took on the massive task of researching two hundred years of restaurants , culling through hundreds of thousands of restaurants to culminate in the top ten. The list spans the 19th and 20th Centuries and the American continent. One of the first and most famous is New York's Delmonico, the city's most famous eatery. It started in 1827 as a French pastry shop by the Swiss born Delmonico brothers. They were the first and the most instrumental in bringing a sit down restaurant to a city full of oyster stands and rowdy , boisterous taverns that served just basic dishes., It was the first restaurant to import foods, namely truffles from the Dordogne region of France. Delmonico's also was one of the first to use local fish and turtles caught from the Eastern seaboard. Their menu was the gold standard for all French restaurants for one hundred years.
Chain restaurants such as Howard Johnson''s and Schraft's also changed American eating and paved the way for fast food giants such as McDonald's and Wendy's. Howard Johnson's , still going and famed for their fried clams, pioneered the idea of franchise restaurants, They were also the first for strategic planning, situating restaurants along highways.The idea appealed to traveling families who didn't want to eat at the truck stops ,mostly populated by truckers and sales reps. Schraft's , also was an innovator, It started earlier , in the 1910's and was a Northeastern chain of candy stores. It added a lunch counter and seats, offering a new concept- dining options for unescorted women. Restaurants would not sit women without a male companion. Schraft's didn't believe in that. They also were the first business to hire women as waitresses along with giving maternity leave to pregnant workers.Other restaurants that made a difference were Mama Leone's, Alice Water's Chez Panisse , the famed Sylvia's in Harlem , the equally famed Antoine''s in New Orleans and The Mandarin. In one way or another they have influenced generations of restaurant owners and chefs.
Restaurants have always been important in American history and culture. "Ten Restaurants ThatChanged America" shows just that, how they influenced our eating and cooking habits.It is a fascinating read into how vital these eateries are to our psyche and image.
Food critic and regular contributor, Tejal Rao wrote about this great new book featuring the most influential restaurants in today's New York Times Food section. "Ten Restaurants That Changed America" (W.W. Norton and Company Publishers) was written by Paul Friedman who is surprisingly a medieval history professor at Yale University. He took on the massive task of researching two hundred years of restaurants , culling through hundreds of thousands of restaurants to culminate in the top ten. The list spans the 19th and 20th Centuries and the American continent. One of the first and most famous is New York's Delmonico, the city's most famous eatery. It started in 1827 as a French pastry shop by the Swiss born Delmonico brothers. They were the first and the most instrumental in bringing a sit down restaurant to a city full of oyster stands and rowdy , boisterous taverns that served just basic dishes., It was the first restaurant to import foods, namely truffles from the Dordogne region of France. Delmonico's also was one of the first to use local fish and turtles caught from the Eastern seaboard. Their menu was the gold standard for all French restaurants for one hundred years.
Chain restaurants such as Howard Johnson''s and Schraft's also changed American eating and paved the way for fast food giants such as McDonald's and Wendy's. Howard Johnson's , still going and famed for their fried clams, pioneered the idea of franchise restaurants, They were also the first for strategic planning, situating restaurants along highways.The idea appealed to traveling families who didn't want to eat at the truck stops ,mostly populated by truckers and sales reps. Schraft's , also was an innovator, It started earlier , in the 1910's and was a Northeastern chain of candy stores. It added a lunch counter and seats, offering a new concept- dining options for unescorted women. Restaurants would not sit women without a male companion. Schraft's didn't believe in that. They also were the first business to hire women as waitresses along with giving maternity leave to pregnant workers.Other restaurants that made a difference were Mama Leone's, Alice Water's Chez Panisse , the famed Sylvia's in Harlem , the equally famed Antoine''s in New Orleans and The Mandarin. In one way or another they have influenced generations of restaurant owners and chefs.
Restaurants have always been important in American history and culture. "Ten Restaurants ThatChanged America" shows just that, how they influenced our eating and cooking habits.It is a fascinating read into how vital these eateries are to our psyche and image.
Tuesday, September 20, 2016
Dinner At Midnight
We all lead busy lives which means strange eating habits and hours.That could mean roast chicken at midnight or breakfast at noon. It's hard to maintain healthy eating when your internal clock is screwed up.This usually means pounds gained and bad nutrition.
One of the worst work hours is the overnight shift. This is usually reserved for hospital workers but it can also include delivery people, truckers and even bartenders who work into the wee hours.It's tempting to grab a full meal at midnight.when it feels like lunchtime. The best bet is to eat lean proteins such as chicken and turkey.Hard boiled eggs and cheese are also good choices. Crudites and dip are also acceptable "nighttime" shift plates. Have a variety such as pea pods carrots , peppers and broccoli for color and crunch. Eat fruit for dessert.Stay away from caffeine loaded coffee and chocolates which will keep you awake. Have a calming tea such as Celestial Seasonings Sleepytime tea instead of soda. This is loaded with chamomile and spearmint which helps in relaxing.Low protein foods such as toast and jam or even orange juice can also make up a meal. It is tempting to run to an all night fast food joint or even a diner, but don't. The fat alone , not to mention the excess salt and sugar is unhealthy and will just lay in your stomach.Another must is making other meals just as light and low in calories.Think soup and salads, along with grilled chicken and grilled veggies.
What about those nine to when the day is done work days?Quitting time is anywhere from eight PM to midnight.Do you succumb to hunger and fatigue and go to a restaurant? Do you hit a fast food joint for a bag of burger, fries and a malt? No! Eating a heavy meal after seven PM can bring only not only high blood pressure but an increased risk for a heart attack. Stick with something light but filling. Sandwiches work. Try a peanut butter one. Peanut butter is full of tryptophan and protein , perfect for making you drowsy after a long, grueling day. One filled with turkey and avocado is another good choice.You could also try a kale and walnut salad. Add some strips of turkey or chicken to give it more oomph. Eggs too are another choice. One, they easy to whip up, especially scrambled or soft boiled with some whole wheat toast and two, they're light but satisfying. , Keep away from any fried foods. As tasty as that fried steak sounds, hold it off for lunch.Wine is off the table too.You may think a glass of red or white is the perfect way to end a hectic day. It's not, creating sleep disturbances that can screw up your next work day.Stick with iced tea or flavored seltzer to go with your meal.
Strange dinner hours can wreak havoc on a life and a diet.Stick with light meals, full of foods that will relax you after a long stressful day.Work hard, eat easy. It'll keep you going during any grueling work day and night.
What about those nine to when the day is done work days?Quitting time is anywhere from eight PM to midnight.Do you succumb to hunger and fatigue and go to a restaurant? Do you hit a fast food joint for a bag of burger, fries and a malt? No! Eating a heavy meal after seven PM can bring only not only high blood pressure but an increased risk for a heart attack. Stick with something light but filling. Sandwiches work. Try a peanut butter one. Peanut butter is full of tryptophan and protein , perfect for making you drowsy after a long, grueling day. One filled with turkey and avocado is another good choice.You could also try a kale and walnut salad. Add some strips of turkey or chicken to give it more oomph. Eggs too are another choice. One, they easy to whip up, especially scrambled or soft boiled with some whole wheat toast and two, they're light but satisfying. , Keep away from any fried foods. As tasty as that fried steak sounds, hold it off for lunch.Wine is off the table too.You may think a glass of red or white is the perfect way to end a hectic day. It's not, creating sleep disturbances that can screw up your next work day.Stick with iced tea or flavored seltzer to go with your meal.
Strange dinner hours can wreak havoc on a life and a diet.Stick with light meals, full of foods that will relax you after a long stressful day.Work hard, eat easy. It'll keep you going during any grueling work day and night.
Monday, September 19, 2016
Are You A Kitchen Hoarder?
We're all guilty of it,some of us more than others.We mean to quit , yet can't thanks to enablers like stores, TV and,even family. What is this crime? Kitchen hoarding and be honest - we've all done it at one time or another in our lives.
Kitchen hoarding just doesn't apply to food. It also applies to gadgets, dishes, and even pot holders(well, these are so darn cute, that they're impossible to pass up ) The collecting gets to be too much and the room starts looking like a hoarder's paradise. The problem is that's it's hard to throw out stuff.My fridge looks like a hungry hoarder's, thanks to holding on to all sorts of food and over buying.I have about six jars of jelly, all with varying amounts of the stuff.Some even have developed a top layer of mold on them which I always skim off. I always mean to use ll of them up but wind up buying a new jar of a different flavor. The same holds true for all those mayo jars and catsup bottles taking up space. I somehow develop memory loss when I go food shopping. This is also why I have four kinds of cookies and crackers in the misnamed bread drawer.Luckily the baked goods can be given to the critters outside, from the birds to the raccoons. Cookies can also be put into the food processor to make crumbs for topping sundaes and cupcakes as wells layers in trifle.
. The leftovers sides and main meals are another story. It seems wasteful to throw away even a forkful of salad yet if it's left too long it's forgotten, mold appears. It's not that black spot kind of rot, but that big fuzzy white kind that could grow into an animal companion if left alone Home chefs have to make a rule. If not eaten in fours days to a week toss. The same applies to cookies and snacks but with a slightly longer time frame. Also make a point of not buying anything until you're out of it. Doing this also cuts down on kitchen clutter.Let's face it. This is hard to do especially when
stores have such a tempting array of goodies.As for gadgets, don't be seduced by those cooking articles and blogs. This is how I wound up with an emulsion blender, bought in the beginning of the summer. Two months later it's still in its box, waiting to be used.Ditto for the ice cream maker that was only used twice and is still sitting in the fridge containing month old home made lemon ice.I have to contain myself when I see a cotton candy machine, which I know would be perfect in creating wild and exciting desserts. .Unfortunately it would sit in the box it came in for a year before I would actually use it. Even a large array of cute potholders will take up room. Cut it don to a managable four.
Kitchen hoarding is not good.. Stop yourself if you start buying too many twofer ones or a neat new gaget that will make cooking and baking fun. You'll have a room full of junk and excess.
Kitchen hoarding just doesn't apply to food. It also applies to gadgets, dishes, and even pot holders(well, these are so darn cute, that they're impossible to pass up ) The collecting gets to be too much and the room starts looking like a hoarder's paradise. The problem is that's it's hard to throw out stuff.My fridge looks like a hungry hoarder's, thanks to holding on to all sorts of food and over buying.I have about six jars of jelly, all with varying amounts of the stuff.Some even have developed a top layer of mold on them which I always skim off. I always mean to use ll of them up but wind up buying a new jar of a different flavor. The same holds true for all those mayo jars and catsup bottles taking up space. I somehow develop memory loss when I go food shopping. This is also why I have four kinds of cookies and crackers in the misnamed bread drawer.Luckily the baked goods can be given to the critters outside, from the birds to the raccoons. Cookies can also be put into the food processor to make crumbs for topping sundaes and cupcakes as wells layers in trifle.
. The leftovers sides and main meals are another story. It seems wasteful to throw away even a forkful of salad yet if it's left too long it's forgotten, mold appears. It's not that black spot kind of rot, but that big fuzzy white kind that could grow into an animal companion if left alone Home chefs have to make a rule. If not eaten in fours days to a week toss. The same applies to cookies and snacks but with a slightly longer time frame. Also make a point of not buying anything until you're out of it. Doing this also cuts down on kitchen clutter.Let's face it. This is hard to do especially when
stores have such a tempting array of goodies.As for gadgets, don't be seduced by those cooking articles and blogs. This is how I wound up with an emulsion blender, bought in the beginning of the summer. Two months later it's still in its box, waiting to be used.Ditto for the ice cream maker that was only used twice and is still sitting in the fridge containing month old home made lemon ice.I have to contain myself when I see a cotton candy machine, which I know would be perfect in creating wild and exciting desserts. .Unfortunately it would sit in the box it came in for a year before I would actually use it. Even a large array of cute potholders will take up room. Cut it don to a managable four.
Kitchen hoarding is not good.. Stop yourself if you start buying too many twofer ones or a neat new gaget that will make cooking and baking fun. You'll have a room full of junk and excess.
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