The secret of a gingerbread house.

Bella Rose with her first gingerbread house.

     A smile! I personally hate gingerbread cookies but I love the magic of a gingerbread house. I have gone to visit a dying person in a nursing home with one in hand and there is no talk of death, but of love and beauty. I have sent one to a loved one who has moved far away and I get a thank you call full of tear, happiness and memories. It is a gift that gives back!
I receive as much, if not more, pleasure then the recipient. As a girl scout leader I challenged my troop to auction off gingerbread houses for charity.  My daughter Amy's gingerbread house took the highest bid. Who knew that she would eventually graduate in product design? Her windows looked like stained glass and she had a light inside to show them off!
     Last year I made a gingerbread house for my first grandchild, Bella Rose. Her mommy and daddy got the pleasure of eating the gingerbread house. I have the pleasure of this picture for years to come. I am looking forward to making a second gingerbread house for Bella and will decorate it with things that she can eat.  Happy holidays to all and when you see a gingerbread house, smile in the company of food!

Lessons in fettuccine

Wow this is easier than I thought!

      Today I demonstrated how to make fresh fettuccine using my mother's antique pasta machine. She bought the pasta machine, many years ago, for our restaurant on one of her many return trips to Italy to visit her family. It was used continuously until the restaurant sold about three years ago, after thirty seven years in business. Until a coworker asked if I could teach her how to make homemade pasta the pasta machine has been sitting on a closet shelf. Today was our pasta lesson. I retrieved the recipe and told Nancy what to provide. I like using semolina flour in my pasta because it makes a firmer, more flavorful pasta. She was so cute searching everywhere for semolina flour and she finely found it in an ethnic grocery store. Fettuccine can be made with just flour and be delicious but the semolina flour is a nice addition. To show the different taste we made a batch of pasta with just flour and another with half flour and half semolina flour.
     The basic recipe is very simple. The first step is to put a large pan of water on the stove to boil with a dash of salt and some olive oil. Next to this pan place another pan with cold water and ice cubes to chill pasta after it is blanched.  Assemble ingredients, three eggs, two cups of flour, three tablespoons of olive oil, half teaspoon of salt and a smidgen of water. Dust the counter top with flour so the moist pasta does not stick.Just break eggs into the food processor add flour, oil and salt and blend adding water {slowly} until the dough form a nice moist ball. Prepare the dough ball for the pasta machine by hand forming it until it is thin enough to fit through the largest setting of the roller. Repeat this process gradually reducing the thickness dial. As the pasta thins you will need to cut into sections to continue thinning. We stopped at number three. Now we take the thinned and sectioned pasta slabs and roll them through the top pasta cutter to form the fettuccine noodles. At this point you can dry the fettuccine for use on another day. Blanch, chill, and freeze the fettuccine in portion size zip lock bags; or hold the fettuccine in the chilled water for immediate use.

Fettuccine Al Fredo

     We decided to chill the fettuccine and make some Al Fredo sauce. To use this pasta it must be cooked until tender in the boiling water again. I am sure Nancy is laughing as she reads this post as this is the step I forgot in our lesson and we ate the Fettuccine Al Fredo with the blanched pasta before I realized my mistake. Prepare the Al Fredo sauce by melting butter and whisking in some flour to form a roux. Add some pepper and Parmesan cheese and slowly thin with milk until the sauce has a thick creamy consistency. Toss in the cooked fettuccine and mix until it is thickly covered with the sauce and place in a baking/serving dish and sprinkle with some more Parmesan cheese. Bake until the top starts to brown and enjoy. To make it less time consuming you can just pour the warm sauce over the warm pasta and it is simply delicious, as well.
     Learning new cooking skills in the company of food !

 

Wine tasting

Cooking with wine demonstration

Left to right: Mimi, Jo, Gene, Rosemary

  One of my favorite things to do is visit wineries and taste the new wines they have created. Today I am going with a group of friends to a wine tasting in Milwaukee Wisconsin. I'll let you know how it went and what I discover you may enjoy. This was a sponsored event by Harris Bank and my sister Mimi is the VP at the Woodstock, Il location so we got to enjoy the event gratis because she won tickets. Fun, fun, fun! To make it even more enjoyable my cousin Jo was visiting from Paris and accompanied us to the tasting. When we entered we were given a ticket to taste new beers on the market, and I do not drink beer so I shared my ticket with a good looking young man in the crowd, a benefit of aging.  The great thing about events like this is the relaxed atmosphere where everyone mingles and shares. And there were cooking with wine demonstrations, music and lots of lovely complimentary food tastings. There were sweet dessert wines, heavy reds and delightful whites, my favorite is Chardonnay. But most memorable for me were the cheese companies which gave free samples of their latest creations. From sharp Blues to soft Bries and delightful Pepper Jacks, there is nothing more wonderful than wine and cheese in my book.
It was a wonderful day full of fun and family in the company of food. "I'll drink to that!"

Food, in the company of friends!

I recently came accross Erma Bombeck' quotes about regrets.

                      " IF I HAD MY LIFE TO LIVE OVER - by Erma Bombeck"


I would have gone to bed when I was sick instead of pretending the earth would go into a holding pattern if I weren't there for the day.

I would have burned the pink candle sculpted like a rose before it melted in storage.

I would have talked less and listened more.

I would have invited friends over to dinner even if the carpet was stained, or the sofa faded.

I would have eaten the popcorn in the 'good' living room and worried much less about the dirt when someone wanted to light a fire in the fireplace.

I would have taken the time to listen to my grandfather ramble about his youth.

I would have shared more of the responsibility carried by my husband.

I would never have insisted the car windows be rolled up on a summer day because my hair had just been teased and sprayed.

I would never have insisted the car windows be rolled up on a summer day because my hair had just been teased and sprayed.

I would have sat on the lawn with my grass stains.

I would have cried and laughed less while watching television and more while watching life.

I would never have bought anything just because it was practical, wouldn't show soil, or was guaranteed to last a lifetime.

Instead of wishing away nine months of pregnancy, I'd have cherished every moment and realized that the wonderment growing inside me was the only chance in life to assist God in a miracle.

When my kids kissed me impetuously, I would never have said, 'Later. Now go get washed up for dinner.' There would have been more 'I love you's' More 'I'm sorry's.'

But mostly, given another shot at life, I would seize every minute.look at it and really see it .. live it and never give it back. STOP SWEATING THE SMALL STUFF!!!

Don't worry about who doesn't like you, who has more, or who's doing what
Instead, let's cherish the relationships we have with those who do love us. 

      I enjoy this philosophy and decided to make it's suggestions my New Year's resolution. However I needed to do this in the company of food. I started by inviting five friends to my small condo for dinner. I decided not to worry that there might not be enough room around the table in my small kitchen and just pulled it out from the wall a bit. To my surprise we were as comfy as could be. I set the table with my mother's fine china and serve Italian food in her memory.

I served a tossed Italian salad, with warm garlic bread. For the entree I made ravioli and meatballs with some more warm garlic bread. My guest asked what they could bring and in the past I would have said,  "you don't have to bring anything."
But I realized that these friends would feel uncomfortable arriving empty handed. So one person brought the wine and another the dessert. It was a very nice visit and everyone enjoyed making memories in the company of food.

Lemon my chicken!

Italian roasted potato

Lemon chicken

 Tonight I am making lemon chicken with Italian fried potatoes and carrots for dinner. It is a quick and simple dinner using my favorite saute and bake formula. I begin the carrots quickly bringing them to a boil and turn off the heat to finish, as they are a vegetable that will not get soggy or loose flavor. Then I slice an Idaho potato into circles and brown in olive oil seasoning with pepper, garlic salt and oregano. When they are nice and brown on one side I flip and adjust the seasoning. I then place them in a 350@ oven to finish cooking. Now it is time to cook the chicken. I lightly flour my chicken breast and saute in butter in my antique copper saute skillet. When it has browned on one side I flip, turn off the heat and douse with the juice of a whole fresh lemon. Then I place the chicken in the oven to finish cooking with the potatoes. Voila, dinner is ready!
     The best part is that I have the remnants of the fresh lemon which I use to shine my kitchen faucet and sink. This is a powerful friend in the department of home beautiful. Lemon juice will remove nasty stains and lime buildup. And this lemons job is still not done. Instead of throwing it into the trash  grind it in your garbage disposal for a refreshing cleansing and sweet smell.

Going green!

     I wish it could be as simple for me.  I have watched thousands of people eat their dinner salad at our restaurant with tons of dressing to smother the taste of the fresh vegetables. But for me, like any other food, my salad has to be an adventure. From the beginning it has to be a delicious work of art or not worth consuming. This is one of my summer favorites, tossed salad with tuna. Accompaniments to a salad depend upon what is in the fridge or cupboard, but the basic premise is nice fresh mixed greens, chopped hard boiled egg and any other fresh vegetables that are in house. I am never without fresh garlic to mince for all my favorite recipes. I always toss the salad with olive oil, red wine vinegar, ground pepper, garlic salt, oregano and  Parmesan cheese. If I have fresh baby spinach it is a wonderful addition. Above all, this is a light meal that is easy, healthy and delicious for lunch or dinner. Most  salads that I make are for a meal not a side. I find that if I eat a salad before a meal it fills me up too much to enjoy the main course.  At restaurants I order my salad served with my meal .

     Some salads are memorable. When I visited my brother in California my sister-in-law made a dinner salad that has become one of my favorite lite dinner fare. The ingredients are simple but the palate punch is awesome. Of course, when tomatoes are bursting with flavor from the summer garden this salad is even more delightful. But any time of year it is a gourmet treat. Slice a firm tomato into wheels, top with chunks of Gorgonzola cheese, capers and smother with balsamic vinegar. That's it, Really! I like to serve it with some warm Italian crusty bread. My mouth is watering I think I will have this for dinner. But truly, salads are an excellent meal choice if you do not smother them in dressing.
     Leftover chicken is another perfect topping for salad. I have a passion for not throwing food away, if possible, there are too many people around the world who go hungry.  Chicken Cesar salad is a very popular menu item in restaurant today. I remember the day of the true Cesar salad prepared at fine restaurants. The server would approach the table with all the ingredients on their cart and prepare the salad table side. The ingredients included raw eggs and anchovies, romaine lettuce and Parmesan cheese, olive oil and red wine vinegar, plus spices.  The the anchovies were mulled the eggs whisked in the bowl  and the other ingredients tossed together. It was absolutely delicious and obviously bad for us as raw eggs in any dish now are a no-no.
     Speaking of leftovers an excellent side salad for a meal is leftover cauliflower or broccoli. Soaked with red wine vinegar seasoned with ground pepper and garlic salt, chilled and succulent it is the perfect addition to any dinner. Step out of the box and make salad a treat instead of a dinner side dish.
  

Fritta me

     It is a warm summer evening and begs for a lite meal. I have some leftover spinach from last night and a fresh garden tomato begging to be consumed. I decide on a fritatta. It is a very easy meal cooked in one of my favorite cast iron skillet. I begin with some onion minced and sauteed in butter. I set the oven to 350@. Then I chop some ham and tomato and cut up the spinach. I whisk six eggs and season with salt and ground pepper. As soon as the onions are clarified I toss in the ham and tomatoes to warm and then whisk in the eggs. You can use any cheese in this dish but I opt for grated cheddar which I quickly whisk into the eggs and then remove the dish from the stove and place in the oven.

     As it bakes I prepare my sides which for tonight are a toasted bagel and salsa enhanced with some of the garden fresh tomatoes. I test if the fritatta is done the same way I test if a cake is ready. I press lightly on the center of the eggs and if they are firm I know it is done. I cut into pie shape and plate along with the salsa and bagel. Making this meal even better is the company of my daughter Amy. She is preparing for a Wisconsin River canoe trip with friends and has some time to kill. And she killed it with me in the company of food!

Pool side meals, summer fun

     I know what everyone is thinking brats, burgers and hot dogs cooked on the grill plenty of sides and some cool drinks. And truly many of those meals fill my summer fare but when I bring dinner it has to be a bit more fun and hopefully, healthy. My brother-in-law does a nice job of keeping the pool in good shape for all the family so once in awhile I make dinner and bring it over when I swim. Tonight I am making chicken salad stuffed tomatoes and potato salad. The secret to good potato salad is cooking the potatoes a day ahead. Refrigerate so the potatoes are nice and cold when you begin.The one thing I am always asked is how I keep my potatoes so nice and firm. A lot of people make the potato salad all at one time and the warm potatoes have a tendency to mush when the ingredients are added. The chilling process avoids this from happening. Before I begin the dish I hard boil some eggs. While they are cooking I cut my potato into chunks. I season with celery salt and ground pepper and cover the potatoes with yellow mustard. The eggs are cooked and rinsed in cold water. I chop up same fresh celery and peel and dice the eggs and add to my potatoes. Now it is time to toss everything together with mayonnaise to the desired moisture. A quick taste to adjust the seasoning and refrigerate until you are ready to serve.

     Now to the chicken salad. I also use fresh celery in this dish so I dice some more before I clean up from the potato salad. I admittedly cheat a bit on the chicken as I love those roasted chickens you can get at the supermarket. With one chicken I have one nice meal with vegetable and potato the first evening and then I get creative with the rest of the chicken. Saving the bones for soup I remove the rest of the meat and dice it up for my chicken salad. Combining it in a mixing bowl with the celery I season with ground pepper and celery salt. Adding some capers I toss with mayonnaise and taste to adjust the seasoning. Refrigerating this until I am ready to serve I prepare my tomato for stuffing. Summer is the perfect time to eat stuffed tomatoes because the tomatoes are fresh and flavorful. I begin with a nice garden fresh tomato and cut  it into eighths opening it into a star shape.  I scoop the chicken salad into the middle of the tomato. A generous scoop of potato salad finishes the plate and the meal is ready to serve poolside. Summer fun in the company of food.

Inovation

     How we view food can be cyclical. And that is for sure the is the mind set of food companies, I have learned. Each year when I go to the pre-school food shows new products to entice the appetite abound. Some years they focus on cooking techniques geared to the latest health trends. As I remember last year was all about no deep frying and many products were introduced that purported baking instead of deep frying. Also there was a big trend towards smaller servings of surgery beverages. Many times I just meander from booth to booth tasting a cache of similar tastes marketed differently. So what stood out this year.
     For someone, like me, that does this every year it becomes more of a game of discounts and gifts. I am given a sample bag as I enter the food show and a discount book that if I use correctly will afford me a nice discount on products that I would buy anyway. But then there are always the surprises that make the trip worthwhile. Last year my faves were a company that marketed fresh fruit for buffets that were delicious and labor friendly. When I catered I yearned for this convenience and quality. Very nicely done; but the shelf life prohibited it for my current application. And then another company popped out; they manufactured packaged corned beef  that was tender, delicious and the perfect portion for a Reuben. Good job! But my favorite new product application was the pot roast! Amply sliced portions of beef seasoned to perfection that melded with gravy and accompanied  mashed potatoes and vegetable flawlessly.  You go foodies I'm loving it!
     This years first show was a bit less memorable. The only memorable items were the frozen fruit bars imported from Mexico. The coconut was my favorite with chunks of fresh coconut in every bite. Delicious!
     

The pleasure of sharing food

     Tonight I am stuffing large garden fresh zucchini. There is no way on God's earth that I could consume His bounty myself so I prepare to share. But first I must prepare. The zucchini were blanched last evening. Cutting into the zucchini to form the shape of a canoe I then scoop out all the seeds and reserve the tops for the stuffing.
     I begin by mincing fresh garlic. I also mince white onions because this is what I have in the house, most onions would do for this dish. I have some leftover breaded pork cutlets that I chop into very small pieces, and a half of tomato that will just go to waste if I don't use.  I chop the leftover zucchini tops and I look into the fridge and see if anything else will work. Carrots!

Stuffed zucchini ready for baking.

     OK, ingredients ready!
     I combine the chopped pork with breadcrumbs and the seasoning into a large mixing bowl. For this dish I am using crushed pepper, garlic salt, oregano and parsley. I preheat the oven to 350@. and heat my cast iron skillet. My Mama told me, "Never put your oil in before your skillet is hot otherwise the oil will burn. Oil heats really quickly so add it the same time as the garlic." I add olive oil and the garlic first to season the oil. This process only takes a minute; then I add the onions. I also add the carrots at this time as they are a hard vegetable that requires some cooking time. I mince the tomato and add it to the mixing bowl and toss in a bit of Parmesan and mozzarella cheese to pop the flavor. Slowly the onions and carrots simmer and when the carrots become soft and the onions clear I add them to the mixing bowl. I crack in some farm fresh eggs to gather the ingredients.  Then I place the hollowed zucchini into a baking pan and fill the cavities with the stuffing mixture. I cover the stuffed zucchini with a can of Contadina tomato sauce with Italian herbs and bake for an hour or until the stuffing is firm to the touch.
     Everyone who ate this wanted the recipe. But as you can see there is none. Delectable culinary delights are just fingertips away when creativity abounds in the company of food.

Garden gifts

Broccoli

 It is the end of July and the gift's of the garden are exploding. Tomatoes are ripening, zucchini is blasting into everyone's kitchens and summer's harvest is begging to be consumed. I received my first harvest gift today. Zucchini large enough to let you know they were hiding in the foliage, cucumbers fresh and crisp, green peppers small enough that they had to be thinned so their brothers and sisters had nutrients to grow and broccoli that is to hot for comfort and spiking in disapproval. I must make this gift bountiful! First off, some creamy broccoli soup. I am not prepared for my bounty and do not have any fresh celery in house so decide to substitute the mushroom stems saved from my stuffed mushrooms the other evening. I mince some onion and coarsely chop the mushroom stems, they will add a nice flavor. I blanch the broccoli and with slotted spoon ladle it into a colander reserving the liquid.  In a saute pan I melt some butter and stir the onions until they are clear then add the mushrooms for just a minute to soften. I thicken with flour and add some of the reserved broccoli liquid to thin. Then I add the blanched broccoli and stir adding more liquid to the soup. I spice with ground pepper and choose celery salt instead of sea salt to get some of that celery taste and finish with thyme. Then I let this simmer until it is getting thick. As it cooks the broccoli breaks into a magic paste of flavor. I give the soup a taste and add a bit of sea salt to make it pop. I add a bit more flour because I am not pleased with the thickness. I stir vigorously to avoid lumps! Perfect. I have a thick rich broccoli mushroom soup simmering in my kitchen. I thin again, this time with milk to add creaminess. Now the final stage as the flavors meld I taste and  season to my own palate. Turning off the burner I let the soup cool to infuse the flavors. The soup will be a delicious starter for dinner tomorrow night.

To eat or to dine.

From left to right Ilir, Phil, Illa, and Bette.

     In my humble opinion people do not seem to dine anymore. Oh they eat, and eat, and eat! Where though has the pleasure of dining gone. I saw this in our restaurant. There were those who came in anticipating a good meal like my friends Phil and Bette. They would slowly sip their drinks and talk to other customers who would occasionally join them at the table. Ours was one of those places that when someone new walked in the door all eyes turned to them. Most people were regulars, as we called them and the Inn was their place. They would sit in the same place at the bar each night and discuss their days. Lunch was a bit more hurried but still lots of familiar faces. I found great comfort in these loyal customers and considered them all my friends. This would be the hardest part for me when the restaurant sold after thirty seven years. I definitely did not miss the work but I "DO" miss the people. My question for this blog is, do you just eat or do you really enjoy the food that goes into your mouth?
     Most people eat because they are hungry and therefore miss out on many of the joys the company of food can bring. Eating should be memorable if it is about the food. Weather I am preparing a meal, going food shopping or dining out it is about the food. There is not a smidgen of food in my house that does not have a destination. As I was food shopping in the vegetable isle the other day the bin of fresh button mushrooms called out to me. They looked exceptionally fresh, large and perfect for stuffing. What a nice change of pace for dinner. So I selected the largest, firmest, whitest specimens and started anticipating my dinner. At home,I peeled them and save the stems for another tempting meal. I preheated the oven  to 350@.

Stuffed mushrooms

Then I prepared the stuffing. I minced some garlic, Spanish onion, and celery and combined them into a mixing bowl with bread crumbs. I peeled a carrot shaving it into thin slices then mincing, this will add flavor but not texture. I have some chicken, pork or taco seasoned beef that I could add but decide on a purely vegetarian meal and dice in a smidgen of tomatoes for moisture. I had just blanched some fresh asparagus, they are in season now thin and tender and decided to mince a few of the asparagus stems for my mushrooms. I tossed the mixture with melted butter to hold everything together, and spiced it up a bit with garlic salt, thyme and pepper. I placed the large mushroom caps in the pan an a light layer of water for moisture. I scooped the filling into the caps and placed them in the oven to bake. The smell of mushrooms permeates the air. My mouth is watering! I check the oven and the mushrooms are starting to brown on top. I decide to accompany the mushrooms with a side of steamed broccoli drenched in balsamic vinegar seasoned with garlic salt and crushed pepper. When the broccoli is warm the vinegar permeates the vegetable and infuses it with a pleasant smoothness.
Dinner is ready and I plate my meal aesthetically. The mushrooms are placed in my favorite red ceramic bowl and the broccoli in my mothers antique china with colors to complement, I enjoy.

Broccoli salad

I can only eat four stuffed mushrooms for dinner so I refrigerate the rest and will take them to my sisters house for an appetizer for a pool party. They can be microwaved but we decide to warm them on the grill while the burgers are cooking. Summer fun in the company of food!

Food for thought

    Just because two products have the same name  does not mean they are created equal. The other day I had a taste for ribs and sauerkraut. I always use country ribs for this meal as the marbling of the fat in the pork makes them very tender.  My daughter loved it so much she decided to buy some country ribs at a local butcher shop so I could repeat the meal. They were beautiful and looked more like a thick cut pork chop. I could not bring myself to use these for ribs and kraut. So I went to the store to purchase country ribs for the meal and decided to serve her country ribs BBQ'd with a baked potato and corn on the cob. So I boiled them first and when they were cooked through I took them out and smothered then in BBQ sauce and put them in the oven. The country ribs I had purchased went into the pot of boiling water. I added some sliced onions to the water when the ribs were almost finished. In the meantime I par boil some fresh potatoes and carrots. I drained the ribs, carrots and potatoes and topped the ribs with the vegetable and then covered the whole thing with sauerkraut and simmered them together until the carrots were cooked. It is an easy and delicious meal and reheats nicely for another day; we had the BBQ ribs for dinner. It was a beautiful evening so up came the umbrella on the new patio set and we enjoyed our meal in the warmth of a summery evening.

Make food memories.

     A student, under my direction, was plating quesadillas. He was haphazardly tossing them onto the plate until I intervened showing him the proper plating. "Why? he queried, they are just going to eat them." "True, I replied, but first they must eat them with their eyes. Presentation, Nolan, presentation.
     I believe food should be eaten with all five senses!

     This is the purpose of my blog. I have been in food service most of my adult life and have learned that eating mindfully can make even an ice cream cone as enjoyable as a gourmet dinner. It is not the food alone that should make a meal enjoyable. The table setting or environment can enhance our enjoyment of the food we eat. Eating an ice cream cone on a steamy hot summer day is much more enjoyable than eating that same cone in the middle of a freezing winter blizzard. I make it a rule when I am home to always eat my meals at the table. I hate eating off paper or plastic dinnerware and loathe Styrofoam cups for beverages. These products, for me, steal the essence of its contents.

     When on a daily basis you cook for hundreds of people, making an individual meal can be a daunting task. Learning to eat with all my senses has allowed me to create meals that are not only delicious but joyful. I  invite you to join me in the never ending journey of culinary delight that can turn a simple day into an adventure. Do not eat to live, live to eat! For example, if you mention oysters to my children both will recount the tale of  Suzanne's restaurant, in Folly Beach, SC. ; never will another Oyster's Rockefeller compare.  Make food memories!

Linguine con oilo

Time for dinner and I survey the fridge for possible entrees. I spy a bowl of peas left from my grand daughters visit. It is amazing at fourteen months her food choices are exceptional. She loves vegetables and if she doesn't they immediately exit her mouth. But when she likes something she eats veraciously and will ask for more by clicking her clenched knuckles together. What a joy she is and a culinary inspiration. Imagine a palate yet to be discovered experiencing the taste that nature has provided and without hesitation accepting or rejecting those flavors. But now I have a choice of what I want for dinner and my mouth is watering in anticipation. Being Italian, pasta is always a favorite choice and an Italian salad is a staple. I begin by mincing fresh garlic. You can never eat enough garlic! I remember a trip to Italy with my mother and sister when I was in my early 20'es and one of my most vivid memories was boarding the metro at rush hour and inhaling the overwhelming pungent smell of garlic reeking from the bodies of the passengers. Yuck! And now I wonder if my garlic loving soul also emits the odorous single from this root of love! Oh well. So be it.
I begin my meal by cooking some linguine, al dente. I rinse the linguine in cool water a set aside and prepare the rest of my ingredients. Next I prepare my skillet. I use a cast iron skillet but any saute skillet will do. 

I love oregano and my son-in-law has been kind enough to give me fresh oregano from his garden which I dry to use in my sauces and salads.  I line up my ingredients, because this meal cooks very quickly and should be eaten immediately. With this in mind I prepare my salad and toss with olive oil, fresh oregano and some of the minced garlic, grated Parmesan cheese, garlic salt, pepper and red wine vinegar. I set it at the table until I toss the pasta. I love to eat visually so my choice of dishes for my meal must be fun, if possible, and this lovely red bowl for my salad is one of my daughter's rejected ceramic creations. Evidently, the glaze dripped somewhere that an artist eye can only see so I got the bowl because it could not be sold. How sad he, he,he!
Now to the pasta. Next to my skillet I place olive oil, minced garlic, oregano, grated Parmesan cheese, and linguine. I position my plate on the counter and turn on the stove. When the skillet is hot I add my olive oil and quickly toss in the garlic. When it starts to brown I add the oregano and toss; then the pasta is added and tossed until warm, this gives it time to soak in the flavors. When it is nice and hot I add the Parmesan cheese. Give it a light toss and plate. Sprinkling more Parmesan cheese on top; it is time to eat!

The power of ice cream

I was returning from a visit with my daughter and faced a two hour drive before I would get home. Now when you are in a car alone for two hours straight your mind has a bit of time to wander and it seems mine always wanders towards food. I pass a butcher shop and decide to stop and see if there is anything different I might enjoy for dinner. Although the selections of meat looked fresh and delicious the only thing in the whole store that pinged my refined palate were frozen oysters on the half shell. My mind skips to the poor businesses on the Gulf that are suffering from the BP oil spill and I wonder if there will even be any oysters available next year. I decide to wait on the oysters because I am still too far from home to purchase a frozen product but make a mental note of this nice shop for my next trip to Wisconsin. I leave the store empty handed and head home but now I am hungry for something? It was a very warm day and I remembered there was a sign I always passed in one of the small country towns for homemade ice cream. That sounded really good and I geared my taste buds up for a delicious cone. I had introduced my grand daughter to ice cream cones on this visit and the image of her method of eating it makes me smile. Entering the town I turned the corner to find the ice cream shop. It was out of business. Darn this economy! We are in a deep recession and this is hard for any small business. I felt bad for them but now really wanted some ice cream. As I drove my eyes searched the landscape for another ice cream shop...not soft serve...real ice cream. Then I saw a sign for hand dipped cones at a new shop specializing in Chicago style hot dogs. I love Chicago style hot dogs. But I came for ice cream and made a mental note to try the hot dogs on my next trip. My eyes surveyed the awesome selections and I decided on a rich dark cherry cone. It was all I had hoped for and took me gently the rest of the way home delighting in it's creamy confection.