Wednesday, May 30, 2012
Coming Soon...
Now that summer break is upon us, I have to bring my lunch to work every day. Normally I am graced with the variety of lovely, healthy and tasty options presented by our food service providers--Aladdin--and don't have to think about what to make for lunch. This offers an exciting opportunity for me...and you, as my readers, to see what I come up with--what works and what doesn't. I will also have the opportunity to continue to provide for my clients and experiment in the kitchen. So look for more recipes and Duffy Doofs to come!
Thursday, May 17, 2012
I'm a convert!
Two years ago, if you asked Hubby-Bubs, he would have said that I'm lame when it comes to yard work. It's a passion of his--it gives him peace and joy to tend to all things set in dirt. I hated it! I always said, I like putting things in pots or in the ground, but I despised the work necessary to maintain it all. I was always the "inside" person and he was the "outside" person. He never really said it, but I knew that it bothered him that I wasn't a part of the long-term process.
I made a decision to try to be more of an "outdoor" person this year. Starting around March--and in light of some unusually warm weather--I got down in the dirt. I weeded, I cleaned up mess, I replanted. It started out as an opportunity for me to show Hubby-Bubs that I value what is important to him, but now it has given me a greater appreciation. I see what his loves about the process...this lovely time to clean, cultivate, plant and be amazed at what can start out as a seed and become something else.
I now find myself wanting to get out in the yard--even for a bit. Hubby-Bubs says thank you a lot--I'm sure he is shocked that this is sticking with me. But I've got it in me now...and I'm also super excited to be able to cook with fresh ingredients.
It started as a way for me to connect with Hubby-Bubs, and now I have found a new passion. A passion we can, as a family share. How great is that! We will celebrate when we harvest those first tomatoes, corn or what have you. It's a good thing!
I made a decision to try to be more of an "outdoor" person this year. Starting around March--and in light of some unusually warm weather--I got down in the dirt. I weeded, I cleaned up mess, I replanted. It started out as an opportunity for me to show Hubby-Bubs that I value what is important to him, but now it has given me a greater appreciation. I see what his loves about the process...this lovely time to clean, cultivate, plant and be amazed at what can start out as a seed and become something else.
I now find myself wanting to get out in the yard--even for a bit. Hubby-Bubs says thank you a lot--I'm sure he is shocked that this is sticking with me. But I've got it in me now...and I'm also super excited to be able to cook with fresh ingredients.
It started as a way for me to connect with Hubby-Bubs, and now I have found a new passion. A passion we can, as a family share. How great is that! We will celebrate when we harvest those first tomatoes, corn or what have you. It's a good thing!
Friday, May 11, 2012
Processed Party Tray, anyone?
Is it bad that I love to cook, and do so for others, but I've fed my family "party tray" three nights in a row? It started Wed night for American Idol and I went totally processed food, as I wanted to get my hands dirty with yard work for a bit, but I also had Key lime pies to make. The weather has been perfect for continuing digging in the dirt. Since I want to get my vegetable starts in the ground soon, I've been working in the yard until about 8ish and have left dinner up to Hubby-bubs and gave him directions to simply get more party tray going--it's easy and pleasing.
The upshot is that I have 1/3 of my veggie garden cleaned up tonight and hope to get even more done tomorrow so that I can plant and then cook with fresh stuff this summer! I guess that's not a bad trade off.
The upshot is that I have 1/3 of my veggie garden cleaned up tonight and hope to get even more done tomorrow so that I can plant and then cook with fresh stuff this summer! I guess that's not a bad trade off.
Wednesday, May 9, 2012
Key Lime Pie!
I was making Key lime pies for some clients tonight when I took a trip down memory lane. As Hubby-bubs was taking out the trash and managing the recycling, I mentioned to him that I remembered the very first time I had a real piece of Key lime pie. It was on our honeymoon, many years ago, in the FL Keys at a restaurant called Manny & Isa's.
I was introduced to Key lime pie when I was a server at Rick's Cafe American in downtown Indy (where Hubby-bubs and I met, BTW). It was on the dessert menu. It was a pre-fab pie--green in color and topped ever-so delicately (sarcasm) by servers like me with pre-fab whipped topping. It wasn't something I was aching to try.
In the Keys, Hubby-bubs convinced me that it was sacrosanct to try THE dessert the region was known for--not doing so was kind of like going to Cafe du Monde in New Orleans and ordering tea. It came to the table and I was surprised that it was creamy yellow in tint and no hint of whipped cream. It was simple, velvety and delicious. I was sold!
Many, many years later I tried to make my own Key lime pie. I bought Key limes and the other ingredients. It seemed easy enough. Daughter #1 and I squeezed the juice out of those Key limes until our thumbs were sore and she finally gave up (I didn't blame her). With my can-do attitude, I finished off the squeezing in a valiant effort to collect 1 cup of juice with the expectation that I would taste the product I remembered it in FL, not downtown Indy. I incorporated the other ingredients--all three of them--and, feeling proud, sat my new project into the refrigerator, knowing it would only be a little while before I could delve into what I imagined would be the sweet, yet just-the-right-kind-of-tart I had tasted before.
How surprised I was when I took the pie out and gently dove the knife into the center, only to find a gooey mess. The flavor was okay, it just didn't set up. Lo and behold, I looked back at the recipe and I missed one key step--bake it for 15 minutes. Oops. A Duffy Doof!
Because of that, I learned that you can purchase Key lime juice in a container (just like any other juice) AND that you are supposed to make sure and bake it. Now Key lime pie is not only easy on my thumbs, but simple and delicious. With homemade whipped cream it's even better!
I was introduced to Key lime pie when I was a server at Rick's Cafe American in downtown Indy (where Hubby-bubs and I met, BTW). It was on the dessert menu. It was a pre-fab pie--green in color and topped ever-so delicately (sarcasm) by servers like me with pre-fab whipped topping. It wasn't something I was aching to try.
In the Keys, Hubby-bubs convinced me that it was sacrosanct to try THE dessert the region was known for--not doing so was kind of like going to Cafe du Monde in New Orleans and ordering tea. It came to the table and I was surprised that it was creamy yellow in tint and no hint of whipped cream. It was simple, velvety and delicious. I was sold!
Many, many years later I tried to make my own Key lime pie. I bought Key limes and the other ingredients. It seemed easy enough. Daughter #1 and I squeezed the juice out of those Key limes until our thumbs were sore and she finally gave up (I didn't blame her). With my can-do attitude, I finished off the squeezing in a valiant effort to collect 1 cup of juice with the expectation that I would taste the product I remembered it in FL, not downtown Indy. I incorporated the other ingredients--all three of them--and, feeling proud, sat my new project into the refrigerator, knowing it would only be a little while before I could delve into what I imagined would be the sweet, yet just-the-right-kind-of-tart I had tasted before.
How surprised I was when I took the pie out and gently dove the knife into the center, only to find a gooey mess. The flavor was okay, it just didn't set up. Lo and behold, I looked back at the recipe and I missed one key step--bake it for 15 minutes. Oops. A Duffy Doof!
Because of that, I learned that you can purchase Key lime juice in a container (just like any other juice) AND that you are supposed to make sure and bake it. Now Key lime pie is not only easy on my thumbs, but simple and delicious. With homemade whipped cream it's even better!
Wednesday, May 2, 2012
Holy OIB, Batman!
Well...it appears that my responsibilities for Orchard In Bloom have taken me away from my blog, as it's been three weeks since my last post. A good decision since my full-time work does pay the bills, and I do this on the side. However, I'm never one to be out of the kitchen for long! And I wasn't even apron-less during this wonderful event that benefits parks and The Orchard School.
My latest meal for my favorite weekly client (right now they are my only weekly client, but are wonderful to cook for!) was Pesto Tortellini with a salad of greens, thin slices of red onion, feta and Craisins. Hope they like it! I always ask for an honest report.
The Pesto Tortellini was something that I had forgotten about until recently. It was a standard on the Rick's Cafe Americain menu back some 20 years ago when I worked there. Rick's was also the place where I met and fell in love with my wonderful Hubby-bubs!
As I remember, the dish calls for cheese-filled tortellini in a creamy pesto sauce tossed with ham, peas and artichoke hearts. For a long time, as a server at Rick's, I would order the dish for myself, sans the art hearts--such a mistake! When I finally tried this delicate heart of a difficult and sometimes prickly veggie, I was an instant fan.
Over the years, I've supplanted bacon for the ham and sometimes add, at times, toasted pine nuts. I forgot about the pine nuts until just this week, and will add it the next time around as I think it will be a fantastic addition. This dish will be added to the rotation of offerings of Duffy's Kitchen indefinitely.
While OIB was a huge success and I continue to enjoy my everyday work, nothing makes me happier than donning an apron and cooking. It's great to be back in the proverbial saddle!
My latest meal for my favorite weekly client (right now they are my only weekly client, but are wonderful to cook for!) was Pesto Tortellini with a salad of greens, thin slices of red onion, feta and Craisins. Hope they like it! I always ask for an honest report.
The Pesto Tortellini was something that I had forgotten about until recently. It was a standard on the Rick's Cafe Americain menu back some 20 years ago when I worked there. Rick's was also the place where I met and fell in love with my wonderful Hubby-bubs!
As I remember, the dish calls for cheese-filled tortellini in a creamy pesto sauce tossed with ham, peas and artichoke hearts. For a long time, as a server at Rick's, I would order the dish for myself, sans the art hearts--such a mistake! When I finally tried this delicate heart of a difficult and sometimes prickly veggie, I was an instant fan.
Over the years, I've supplanted bacon for the ham and sometimes add, at times, toasted pine nuts. I forgot about the pine nuts until just this week, and will add it the next time around as I think it will be a fantastic addition. This dish will be added to the rotation of offerings of Duffy's Kitchen indefinitely.
While OIB was a huge success and I continue to enjoy my everyday work, nothing makes me happier than donning an apron and cooking. It's great to be back in the proverbial saddle!
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