Monday, May 30, 2011

Memorial Day Rememberance and lots of Food....



Happy Memorial Day!

We take this day not only to remember the fallen soldier, but to come together with family and friends for the start of the summer season. Back yard BBQ here we come! Of course, you'll probably have the traditional faire of All American Hot Dogs. But what else?


Here we're doing a simple BBQ chicken, redskin potatoes, corn on the cob, salad and ice cream. Then off to little league baseball. After a busy weekend of working other people's parties, I just want to rest.......




What ever you do,

Have A Great Day!



Wednesday, May 25, 2011

Remember When......

I came across this great commercial for those little baking ovens. Do you remember them? They baked the items only with the use of a light bulb. I had the best time with my friends baking in these. My friend actually had an easy bake oven which was similar. They came with little mixes, and we would make cakes with frosting and cookies. And then sit down and have a party. It was a load of fun. :)









I myself have about 30 of the earlier models of these, which were made in the 30's , 40's and 50's. That I have collected over the years and were displyed in our bakery. Their in storage right now in our new house. They too also plugged in. Hard to believe they didn't think it was a safety hazzard when the top of the stove got as hot as it did. I also have the small untensils, pots, pans, tea kettles, and drip coffee pots, that went with them.


They were at times called the "Salesman Special", Stoves, fridges, and sinks the salesman would take to homes to show the housewife what it would look like in her kitchen. They are very hard to find now, but you can sometimes find them on Ebay. They are made of aluminum or tin, not plastic like in the video above. I hope to one day get them out again and display them. My aunt bought me my first one and then it sky rocketed from that. I have every color they ever made in those decades. Along with some fridges, sinks, and clothes washers.



They are simply delightful....

Tuesday, May 17, 2011

Books to read.....

Here is a great new book that I recently read, it was so
humorous and delightful and gave you an insight to others lives whether they be sad or joyful. It is good to know that your not alone when certain things happen to you.
The book is Water Cooler Diaries”by Joni B. Cole and B.K. Rakhra . I will keep it as a resource to the list I’ve been keeping of ways to know what it is like to do various jobs. This one grew out of an experiment on March 27, 2007, when 500 women kept a diary of their day at work. Thirty-five of the diarists made it into the book. Here is a glimpse of what a handful of the diarists were doing at roughly 9 a.m. on the day they kept their log:

“One down, one bigger one to follow. The ankle fracture was boring, but a short simple case is nice every now and then. This next fellow is less fortunate.” — Erika J. Mitchell, orthopedic trauma surgeon

“Yes Bo, I will go smoke with you, and catch up on all the gossip. Bojan tells me ‘Rumor Control’ — that would be Mark and Bobby — has it we are all going to get a bonus. We’ll see. Those guys start rumors on everything from how the company is being sold, to who bought a new car, to who is being transferred, promoted, fired, or dating.” — Janice de la Garza, aircraft mechanic, Timco Aerosystems, Stokesdale, N.C.

“Holy @#$%. It’s already 9:00!!! But I just started the wash and Oprah’s on. I know what I’ll do. I’ll put Avon brochures in all my neighboring town homes. That way I can consider it working out. And I’ll put my honey’s new business fliers in each brochure. You always have to do more than one thing at a time! Multitask, multitask, multitask. Gosh, I love when that happens.” — Shirley Ekblad, Owner, Avon Beauty Center, Elmhurst, Ill.

“Walk to work and it is a beautiful warm day, the first in a long while. Everyone seems to be in a good mood. My office is in the Condé Nast building in Midtown Manhattan, home to many magazines, from Gourmet to Vogue to The New Yorker.” — Sara Moulton, celebrity chef, New York

So make a cup of tea and sit down and savour the pages!


Sunday, May 8, 2011

Happy Mother's Day




I've been doing a little watercolor lately.

I celebrate this day in remembering Erma Bombeck, who I remember as being one of the funniest mothers around. Erma passed away 15 years ago on April 22nd, but her funny quotes will live forever like a great artist's painting. Erma was told in her young married life that she would be unable to bear children, so she and her husband adopted. Then she went on to have 2 more of her own children.


At this time she had taken off a decade from her career to be a stay at home Mom. In 1965, she resumed her journalistic career by writing a life column. Then she had found that her wit was such an asset, her column would be continued to be read by millions of readers weekly until she died.



As I write this dedication to Erma, the funniest Mother I know. I leave you with just a few of her famous quotes.



Enjoy the Day Mothers!

**Do you know what you call those who use towels and never wash them, eat meals and never do the dishes, sit in rooms they never clean, and are entertained till they drop? If you have just answered, "A house guest," you're wrong because I have just described my kids.


**I take a very practical view of raising children. I put a sign in each of their rooms: "Checkout Time is 18 years


**It goes without saying that you should never have more children than you have car windows


**One thing they never tell you about child raising is that for the rest of your life, at the drop of a hat, you are expected to know your child's name and how old he or she is.


**Youngsters of the age of two and three are endowed with extraordinary strength. They can lift a dog twice their own weight and dump him into the bathtub

Thursday, May 5, 2011

My Chef Crush.......



Look who I spent the evening with. ....... And he is as gracious in person as he seems on television. And a little shorter then I thought he would be. On his show he seems like 6' 4". But he really stands about 5' 11". And he is super down to earth, celebrity has not gone to his head!


He’s only 46 years old, but Chef Ming Tsai of the 12-year-old Blue Ginger restaurant in Massachusetts was an early pioneer of modern-day cooking shows with his innovative East-meets-West flavors that are more relevant today than ever.
Indeed, he’s now doing Season 8 of his
“Simply Ming’’ show on public television. And he just missed winning this season’s “Next Iron Chef’’ competition on the Food Network, coming in third.


While hanging out before the event started, we had a few minutes to talk about the Iron Chef contest on the FoodNetwork.


*Q: Why did you want to compete on the show?
**A: For fun. I enjoy competition and cooking. It’s the only format out there that’s legit. I think the judges were fair, though, I didn’t always agree with what was said. But Michael Symon was spot-on for the most part.
I wasn’t out to prove to the world that I could still cook. But I was out to prove to the rest of the world that I still had game. This seemed like the perfect format. I had enough staff at the restaurant to cover for me since we were shooting for five-plus weeks. It was a huge time commitment. But it was a blast.
It was as hard as I thought it would be. You have 30 minutes to do one dish or 60 minutes to do several dishes. You just have to put your head down and go for it. The hardest challenge was the Vegas buffet. It was brutal. People were getting delirious.
I’m certainly glad I did it. I made some great friends for life. Marc Forgione and Bryan Caswell are solid guys. Those are guys I probably would have never hung with. They’re 10-15 years younger than me. I tend to hang out with Jean Georges (Vongerichten) and Daniel (Boulud) — guys like that.


*Q: Were you happy with how you did?
**A: I wanted to win, of course. Getting third place was great. I was one away from the finale. I’m proud of my food. That lardo dish? I was proud of that. Symon thought it was sublime. Two judges didn’t love it, though. What are you going to do? Not everyone has taste. But they were all fair. It’s better to lose that way than by over-salting things like a certain chef did three times, but didn’t get eliminated and whose name I won’t mention.


*Q.What do you think about cooking shows these days being so much about competition?
**A: I much prefer the old shows like Jacques Pepin, Julia Child, and Mario Batali’s first series. So many cooking shows now are not about teaching cooking. They teach you how to open cans of stuff to make something. They’re not cooking shows, they’re sustenance shows. I’m not saying they’re bad. They have their niche.
Today it’s all about entertainment. It’s just changing with the times. I still prefer watching the old cooking shows. But I have a different motive. I’m looking for new techniques. I don’t look at it for entertainment.


*Q: Will we see you on ‘Top Chef Masters’?
**A: No. That was my one shot. No more. It was a good ride. If I did compete on ‘Top Chef Masters,’ I would have done it the first season. Those were my buds on that first season. But I was too busy then to do it.


*Q: In this day and age of chefs owning empires of restaurants, why do you have only the one?
**A: For quality of life. I have two kids. I get to see them. I get to travel and do the things I want to do. I don’t make as much money as those other guys; but how much money do you need?
Plus, I don’t want to hear people say that Blue Ginger used to be a great restaurant. I want to hear them say every day that Blue Ginger is a great restaurant.


*Q: You just came out with your third cookbook, ‘Simply Ming One-Pot Meals.’ Is this the way you typically cook at home?
**A: Yes, I do a lot of the cooking at home. I go home for dinner, and then I’ll go back to the restaurant to work. My family absolutely does one-pot cooking. It’s chow mein, chicken and rice, and stir-fries. If you just start with garlic and onions, the kids will eat it.
One-pot cooking is very simple, it’s easy to cook, and it’s easy to clean up. It’s tasty, healthy food. It’s also really affordable food. With the recipes in this book, you can feed a family of four for under $20.


*Q: You’ve become a spokesperson for food allergy issues. Why is this cause so important to you?
**A: There are two reasons. There are so many food allergies out there. You need to know what’s in your food and to accommodate your customers. Second, my first son was born with severe allergies to peanuts and seafood. So, I know how difficult it can be to live with allergies like that.


That's about all we had time for before he had to go to the book signing portion of the evening.