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    SH9719   40,180
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40,000-49,999 SparkPoints
 
 
And Now a Chef?

Friday, December 21, 2012

My upstairs neighbor called today looking for a couple of spices she needed for something she was cooking. I was able to help her with the marjoram, one of my favorite new spices, but not the tarragon. She thanked me profusely and said it was nice to have chefs in the building. I had to laugh to myself. My son is a young trained cook who works on developing new recipe concepts for their clients products to sell to others. I only really learned to cook about 30 years ago when I had to cook for my daughter when she was with me after my divorce. Even since then my range beyond simple chicken dishes, burgers and steaks was just a handful of recipes. Chefs we are not.

But, for the last 5 months I have been cooking up a storm using mostly spark recipes. Sometimes adapting recipes with my sons advice. (Of course he never wants to cook at home.) I now have a thick stack of recipes I have now tried. I even bought an inexpensive tablet computer for the kitchen so I could look up my recipes instead of constantly printing them out or finding them in my stack. I have give samples of my best results to my neighbor so she somehow views us as Chefs.

They closed my son's offices down until the start of the new years so he brought home a bunch of perishable vegetables. In the bag was partly cut up celery root, red onion and sweet potatoes. Not wanting to waste anything I used some advice from my son and my experience with pumpkin soup making to create a soup using all of the root vegetables he brought home with the addition of carrots, yellow onions, garlic and shallots. I even used up some of the fresh herbs he brought home. I roasted the vegetables and then added vegetable stock. I reduced that to soften the vegetables and pureed them. Soup was awesome. Maybe I am a chef.

I know that portion size and fitness have fueled my success over the last 5 months. But, I also know that my cooking of a large variety of healthy food has kept me from getting bored with my nutrition and is preparing me for life after reaching goal weight. I do not miss eating out because I know I have good food to eat at home.

Merry Christmas everyone and happy end of the world.
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  Member Comments About This Blog Post:

JAXMOMMY 12/24/2012 11:50AM

    Merry Christmas Steve! You sound like a chef to me too! Awesome how you can take some leftover veggies and create a marvelous soup that is tasty and healthy! I hope you are beaming with pride! I'm writing after the predicted end of the world and wondering what the next end date will be! Thanks for sharing! You are always an inspiration andmake it all seem so easy!

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ALDEBARANIAN 12/21/2012 12:45PM

    Yummy.

Tarragon is a wonderful alternative/addition to sage in chicken or turkey meals, esp. in gravies/sauces/soups.

I think it's great to just enjoy the whole cooking and eating well thing and leave the labels to someone else. (Although a lot of people don't seem to realize that a 'proper' chef is trained in the chemistry of flavor, nutrition, business management, purchasing, languages, and a number of other areas besides cooking.)

Oh, and btw, thanks, and Merry Christmas to you too. Look forward to meeting you out beyond where the world ends. emoticon

Comment edited on: 12/21/2012 12:48:19 PM

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NORWOODGIRL 12/21/2012 7:29AM

    You are making progress in so many areas of your life! Fascinating evolution. emoticon

It took me many years to develop any culinary skills. As I was growing up, breakfast was cereal; lunch was bologna on white bread; and, dinner was often wieners and beans with a side of Kraft Dinner. It was so easy to transfer that to my own family. Forty years later we are definitely eating better emoticon

Have a wonderful Christmas and all the best in the new year!

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