TOO BUSY FOR BLOGGING

So I know I promised no marathon post...but I ran out of time this week. So in effort to fit everything in, this post will be rather concise. And I will try to keep my quirky anecdotes to a minimum. Darn, right?! Hah.

So I left off on Friday...after completing my meal. The rest of the night was spent making these creations...


This was the first time I got to bake with my friend Heather. We had so much fun trying to make our pumpkin cakes somewhat resemble the cover of Southern Living. What they don't tell you: Twisting and shaping caramel hurts! My hands were bright red after just a few leaf and vine creations.


I wasn't done with cooking though...this last weekend I also made Creme Brulee. I had to make do without a torch, so I broiled mine instead. Not as pretty once complete, but still tasted amazing! However, I don't know that I will ever be able to eat it in the same way...now that I know the ingredients. I figured it was bad for you, just didn't realize it was SO bad I gain weight just thinking about the recipe. Sigh, if only...if only bad food was good for you. That would make my french fry obsession so much better!


Enough about french fries and wishful thinking though, got to stay on track...so back to what I have been doing. I, also, as of tonight, made my first journal/planner. Monumental, for sure! I am hoping to learn enough about it to start selling my designs. So here is my very special, first stab at any sort of book making.


I just wanted a simple, small planner to keep everything straight. Nothing to big or bulky, but just something to write down random commitments and things I need to do.


And that is it for now. I am headed out of town for the weekend..and depending on the sucess of my halloween costume/what I look like, I just might, possibly post some pictures...I am "making" that too..or at least attempting. But I have lots to do since I am leaving to go out of town in the a.m. and have yet to start on it....

SALAD AND DESSERT

So here I was, so determined to write a blog each day this week. Unfortunately, my schedule has pretty much eliminated that possibility. So to do a little backtracking... Just pretend this is Tuesday. Granted, that is the last thing I want to do during the work week...back track. But bear with me..

So one of the other things that I made on Friday was my first vinaigrette. Sometimes I think that the more challenging, the better. But ultimately, my aim is to not make the most complicated meals, but simply to understand how to make anything starting with the most basic ingredients and building from there. This means that I make a lot of my meals from scratch. It isn't for the bragging rights of cooking from scratch, but rather, I want to be given basic ingredients (flour, sugar, oil, eggs, and salt) and be able to create countless things. I don't want to depend on the convenience of store-bought items, when who knows what will be available, especially as I am leaving the comfort of the United States and my dear Super Targets. Cooking and grocery shopping will be taking on a new meaning.

So my salad dressing took only 4 ingredients (oil, dijon mustard, vinegar, and salt/pepper) and I made it in only 5 minutes. Talk about painless! I can't wait to expand from the simple one I made and try other variations of it.

Last for this particular meal was my fruit crisp. It was made with apples and cranberries. It made a really large pan but considering how much I love any sort of fruit dessert, I figured it was worth it to make it all and not half the recipe. And now, several days later, I am not regretting my decision in the least. Even though it is dessert, I would definitely eat it any time of day...breakfast, lunch, dinner, snack, etc. (Pictures to come...sorry forgot my camera today)

SOUP

So it all began Friday...

The pressure was on because for the first time I was cooking for company. Not close friends or family members who will still love me if I accidentally poison them, but, no, this had to be a meal to impress. We had a family friend come over for dinner that was visiting from out of town. One of my good friend's mom. The problem with me being in charge of the meal was that our guest was the same person that has always inspired me with her knowledge of cooking. She lived in Italy for several years, and knows all these amazing ways to prepare foods. The pressure was on!



I decided to make a winter squash soup with Gruyere croutons. My special touch was making the bowls from acorn squash. It has gotten cooler here, so the fall theme fit perfectly. The soup was relatively easy to make. Cutting the squash, however, was not so simple. Once again my arm strength was challenged. (Note: definitely cook the squash before attempting to cut, because even after they were partially cooked, they were still hard to cut)

All in all, this portion of the meal was a success. A lot of it was guessing. I sort of combined two recipes, and using the squash as a bowl was risky. I had no idea how durable they would be as bowls, and if they would be cooked well enough to eat as you go. Could have been an interesting scenario if they leaked soup all over the table. I braced myself for the worst, but luckily, it worked out perfectly. I definitely breathed a deep, deep sigh of relief after the meal was over and all had been tasted. Cooking for company is a stressful ordeal, especially when you are making something for the first time.

MY STRATEGY

...because I have cooked SO much recently.

This week's blog posts are dedicated to the many things I made this weekend. If I were to combine them all to one post...it would be way to long for reading pleasure. So in order not to drive away my readers with inordinate amounts of gory details, each day will be devoted to one of the items that was on my menu this past weekend. And already, Monday through Friday, I have something to write each day. I think this sadly denotes my obsession with cooking. I tend to get this way when I first discover something I really enjoy. Similarly, when I realized my love for tennis, that resulted in playing for 7 hours straight one time. Thankfully, I have such great friends that put up with these quirks of mine. I still owe my friend Julianne for that lengthy tennis game! So brace yourself for my marathon cooking weekend...

POWER TOOLS

I want a cordless drill. I did not trust myself to actually use it tonight to hang my new wall art, but how cool and tough does having and using your own drill sound! I say...fierce! That is my kind of hobby. I like thinking I am super tough..and a cordless drill would help my cause, because my skinny little arms just don't seem to do it. Although, in my defense, I lifted about 100 40lb. boxes at work today. Gotta keep up with those architects. Hah. Not a usual part of my job description, but let me say, I am glad I have been doing some weight training lately. Otherwise, that could have been, potentially, very embarrassing.



So what you see photographed here is another attempt to actually put something up on my walls. Like I have stated, I am horrible about taking the time and money to decorate my room. So since my beloved Jim (from my favorite show of all time - The Office) poster came down, I needed to put something on my bare walls. And yes, I know you may be thinking I am a little old for a boy poster on my wall...but I have legitimate reasons I promise! Ones I will not bore you with now...


So I learned tonight, finally, after my completed window had been sitting in my room for a week, how to actually hang something on a wall. I learned about wall anchors, hangers, screws, and last but not least, cordless drills. It was interesting to actually use some of my education and know what the walls are made of, how thick they are, about how far the studs are located, etc. Not that any of that is of real significance, but hey, at least those pieces of information related to something in real life. Not like learning all those complex math equations or the periodic table.

Now let's just pray that there is not an earthquake, like the one that is predicted here in Memphis, because that window above my head...probably not the best placement. (Insert Dave impression right here...for those of you that know him) Anyways, I am just thrilled to have something on my walls...and best of all, something that didn't cost a penny!

QUESTION OF THE HOUR

I was sitting in Panera for lunch today, eating my half and half. Half sandwich and half soup. Perfect for this new fall weather we have been having. I am still getting used to the frost found on my windshield every morning. And I am definitely guilty of driving my car before my windows have completely cleared. I normally end up hunching over the steering wheel, peering out of the small area that my defrost clears first, and then haphazardly making my way out of my neighborhood. This is probably one area my patience needs to be improved...at least for the safety of all nearby trashcans and mailboxes.

So my order at Panera, every time, without fail, is none other than their tomato and mozzarella panini and broccoli cheddar soup: my faves. (I admit I can be a creature of habit) But today, the soup was unusually thin. Now as I have so well trained myself, I have these observations and immediately have these domestic diva type thoughts that follow. This is quite unlike my past reactions where the thoughts would leave just as quickly as they appeared. Now I ponder such problems with a domestic solution in mind. Mine today: What would make this soup thicker?

My immediate response was...add flour. I took this from a problem I had with my gravy the very first night that I cooked. However, I was not confident in my answer. And I knew that adding flour could be tricky. So today, after lunch, I decided to look up the "technical" answer too that question. Here's what I found...

TALENT TAKES TIME

This is something that I have to remind myself every day. I want to think that because I have now cooked 5 or so meals, that I should be an expert at some culinary technique, not at everything, but at least at something. Certainly I could just mince garlic like a pro. Yet sadly, even that still needs improvement. What is evident, not just with cooking, but with anything, is that it takes time to become good at something. Except for those exceptions. Gotta watch out for those people that just seem to have a knack for some skill. But for the most part, us "jack of all trades" need time and practice to become great. This weekend, I got to go to a Memphis Star Search talent competition for a friend's birthday. It was very entertaining and some of the talent blew me away. They were only 17 or 18 and the way they played the piano, harmonica, or sang was amazing. Granted, I realize natural talent is involved, but you know that it has still taken hours of practice to get to a level worthy of competing. (Side note: I was excited that Jakeem Sprinkle, my vote, won people's choice! He is going to be the next Usher..sigh) But this is something I notice everywhere I look. At work, I am amazed at what an architect knows about detailing custom millwork. Then I remember, he has been doing this for thirty years. It took time. I came across a jewelry designer setting up her collection in a store the other day, but it took her ten years to get to where she is. I think about all those amazing cooks that make gourmet, amazing dishes and can seem to tackle any culinary endeavor. That took time. What I need, is not initial excitement or motivation, but endurance. The ability to continue "practicing" my domestic skills until I get to the point where I can do something exceptionally well. That just may take a lifetime on the domestic front...I can see it now. I will be 80, bent over, can barely see, but will jump up and down, possibly break a hip...for finally..finally I learned how to mince garlic.

YOU SAY POTATOES...I SAY...

What in the world do you do when you end up having 8 pounds of potatoes in your possession? My solution: Make mashed potatoes! ...and every other recipe that has to do with potatoes.

I am actually sitting here typing, eating some of my mashed potatoes I made this afternoon. I think I am going to have potatoes coming out of my ears by the time I finish all them. That phrase always makes me think of my childhood doctor visits. My pediatrician had a habit of telling me, while looking in my ears, that I had potatoes growing in there. I believed him. Sad to say my gullibility has not changed too much since then. Granted, I can look at that particular incident now with a little perspective and realize he was probably talking about needing to clean my ears and not actual potatoes growing in my head, but at the time...I was just a little unnerved.

So I made three things today...garlic rosemary mashed potatoes and gnocchi with basil pesto. (Yes, basil pesto counts as the third thing. I am giving myself all the credit I can for cooking 3 hours today!) But I am starting to think my chicken piccata started a bad chain reaction: cooking Italian food...and more Italian food...and even more Italian food. I have a feeling that is all I am going to make for a while. I think...since I really should have the complete experience and education, I should take a quick, little trip to Italy. Study the cuisine. Maybe take some lessons there. If only..

Anyways here is a photo of my gnocchi. I am really excited as you can tell by the photo that I successfully made something that I can't even pronounce. I looked up the pronunciation but I keep forgetting...Another reason to head to Italy...get the real, genuine pronunciation.



I didn't photograph the mashed potatoes because they were rather bland looking, but really, really good. I have never been a huge fan of mashed potatoes, but those babies won me over.

However, here is the final complete product of my gnocchi.

OOPS

Sauteing is not my strength..or so I found out last night. The fire alarm was just a few puffs of smoke away from emitting its shrill warning. Its warning for me to step away from the stove and give up my cooking. Thankfully, an open window, and quick thinking from my mom saved all our ears from that annoying sound. My dog reacted much like he used to for "taco night". He ran to the back of the house and whined by the door. Apparently I scared everyone last night. It honestly was a miracle I did not burn something. Actually let me clarify...because I did, in fact, burn something. But I meant it was a miracle I did not start a fire. There is a difference...and I am trying to grasp at any bit of optimism I can! Oil, wine, butter, and a burnt pan...all haphazardly poured and splattered around the burner.

Dinner was chicken piccata. I had my first taste of capers, and learned what they actually are. This was my first stab at Italian cooking...my favorite type of food. And this was also the closest I have been to ruining the entire meal. Apparently having frozen, thicker meat means longer cooking time. So much so, that all my oil and butter in the bottom of my pan sizzled, cooked, browned, burned, and then smoked. I had to start over in a new pan to get pan sauce that wouldn't contain charred bits of butter. However, after it was all said and done. It looked and tasted a lot better that I was expecting. And I have discovered that sauteing is WAY faster than roasting. I beat my time by a landslide last night. I had eaten, washed dishes (even including that burned pan) and cleaned everything by 7:15. Just in time to head out to spend the evening with friends.

It was just so great to be back in the kitchen...and I was ready to make dessert if only I had more time. Something to cover up the smoky smell that still permeates my house...which still smelled just as strongly this morning. Oops.

THE ART OF ADDITION

So I had a lengthy weekend. Not just two days but four. All this time off from work has honestly been...nice. Granted when I get my paycheck in a couple of days, I may not be saying the same thing. However, one of the things I love most about weekends is breakfast. It is always different from my rushed, grab what I can, eat in the car sort of breakfast I find myself eating during the week. This weekend, with a friend, I made "melt-in-your-mouth" pancakes...per the Bisquick box...and scrambled eggs. There are no photos of myself and Hannah as we cooked because a) who wants an early morning photo published on the web and b) i need a camera! Now I have made pancakes before but never realized the "difference" that it makes to add vanilla and sugar to the standard pancake recipe. Apparently this is what creates that melt in your mouth quality. Did they melt in my mouth? No. I had to chew. Did they taste any different? Not that I could tell. Although I don't suppose I have the most refined taste buds. But the idea...brilliant. That is my goal. Knowing what to add to change a recipe and having the skill to combine different ingredients. Experimentation. Creativity. All with a successful outcome. Not like the combination Buddy makes for spaghetti in the movie Elf. I don't want to repulse others with my conglomerations. And not combinations akin to meatloaf or goulash (don't know how to spell that). Those sort of meals kind of gross me out. The ones where you empty the contents of your fridge in a pan and heat. No thanks. Mystery meat...mystery meal. Who honestly wants mystery when it comes to food??

TRIED AND TRUE

I think one of the best things you can do in the kitchen is rely on the trusted recipes from people you know, which is what I did last night. Three cheese manicotti...my friend Katie's tried and true recipe. For the first time, I had no cookbook to follow, but rather in-person instruction from my personal manicotti expert. The results: complete success and an almost empty pyrex. I can't tell you how much fun cooking is to me..especially with friends. It is probably my favorite hobby as of now. And recently I just haven't had enough time to cook regularly, however, since I am now (as of this week), working half my normal hours, I just might be able to squeeze some more culinary adventures into my week. Then again...I am also behind in my half marathon training. But just you wait...all I need is some extra time to catch up to all the other domestic divas' out there. I already have a list of projects I want to start. At least you can't accuse me of be under-ambitious. Hah. I seem to approach things the way my grandfather does...110% in. Problem is I have about 10 things I am approaching that way. Hmmmm....

Anyways, here's some documentation of last night...

The most domestic divaish photo taken so far (as shown above)


The manicotti expert and I


And finally...another dear friend, Hannah, joined us for dinner!

ALL I NEED IS A SUV

So today I feel as close to a mom as I will get for a while. I have two special people to take care of this week...ok, let me clarify. I have two special creatures to take care of this week. John David Sebastian III and Pepper. The first being my co-owned work fish (inspired by companion fish at Hotel Preston) and my beloved dog who fits his name perfectly (has a problem sneezing). Now while I always take care of them to an extent, those responsibilities have been intensified this week. One, my parents are out of town, thus forcing me to be home more to let Pepper outside. And the other is new work hours, and my "lonely mondays" where I am all alone in the back without my co-workers. So I felt this qualified as pretty domestic if you ask me. Plus, just like a proud parent, I will seize any opportunity to brag about my babies. I wish I had access to photos today to upload on here. Well..if only you saw me in person, I would whip out the photos I carry with me. Hah. Just kidding. Maybe after this week though...

BACK IN THE KITCHEN

So I was almost persuaded to buy another cookbook last night on amazon. I guess I should just start reading reviews to help dissuade my impulsive book buying tendencies because that completely worked last night. But seriously..it just seemed like my kind of book.. "How to Cook Everything". I mean, hello, that IS my goal. Hah. But I baked another recipe from Smitten Kitchen last night. I think I choose those recipes because I like the name of the blog and the pictures are pretty. Shouldn't I stick with the long standing traditions of Betty Crocker? That would make sense, but no, I buck tradition in the name of glossy photos and fun titles.

So blondies it was. And boy...I am rusty when it comes to baking. I still feel like they are undercooked...and I stuck them back in several times. I was going to take them to my small group tonight, but am second guessing that decision for fear of salmonella poisoning breaking out amongst our group. 8 dead from blondie brownies. I can see the headlines now...not something I want to happen.