Category Archives: cooking

Apr15

the table.

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  group cooking class/lunch

vietnam spring roll making

oodles of fresh spring vegetables

sauces, wraps, spices, citrus

20 people, mostly unknown to each other

a long table set to share our meal

photo above was the goal

photo below was more accurate

for our early attempts

we got somewhat better

by our third and fourth tries

 had a good time together

no matter the shape of things

made it more fun

no longer unknown to each other

and very full.

‘i went to culinary school to eat.’

-christina tosi

*Christina Tosi (born 1981) is an American chef and cookbook author. She is founder and co-owner with Momofoku of Milk Barand serves as its chef and chief executive officer. Food and Wine magazine included her in their 2014 list of “Most Innovative Women in Food and Drink”.

 

 

 

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image credits: pinterest

Nov27

a gathering ground.

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on thanksgiving, and every day

—

‘the table is a meeting place, a gathering ground,

the source of sustenance and nourishment, festivity, safety, and satisfaction.

a person cooking is a person giving: even the simplest food is a gift.

-laurie colwin

*Laurie Colwin was  an American author known for her witty and elegant fiction, as well as her popular food essays.  She wrote five novels and three short story collections. Colwin also wrote a food column for Gourmet magazine, which led to two acclaimed essay-cookbook collections, . She died unexpectedly at the age of 48. 

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art credit: jess bessie/pinterest

Jun17

“food is music to the body, music is food to the heart.” Gregory D.Roberts

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there are Spotify playlists for the exact cook times of different pastas

In an effort to ensure a perfect al dente texture every time, Barilla pasta offers nine Spotify playlists tailored to the precise cook times of popular pasta varieties. Curated as a more entertaining alternative to your everyday kitchen timer, the compilations debuted in 2021, blending both English and Italian music.

There are two playlists apiece for four different pasta varieties: spaghetti, fusilli, linguine, and penne. Each playlist ranges from nine to 11 minutes, based on recommended cooking time. The most popular (based on total followers) is “Mixtape Spaghetti,” which is 9 minutes, 3 seconds in length and includes hip-hop tunes from Jay-Z and Italian rapper Ernia.

At 19 minutes, 12 seconds, the longest playlist of the bunch is the only one dedicated to an entire recipe: “Absolute Carbonara.” This film-themed mix incorporates beloved tracks from Grease, Mamma Mia!, and Guardians of the Galaxy, and is tailored to the exact amount of time you’ll need to prepare a bowl of spaghetti carbonara from start to finish.

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The famous Italian violinist Niccolo Paganini was a great epicurean and pasta lover.
Most of all he preferred ravioli.
His dream, as he put it, was
“to live in the countryside, play duets and quartets and eat delicious ravioli”.

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Source credits: Bennett Kleinman, Food and Drink, Barilla

Oct21

heat.

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in honor of national cookbook month

here are some cookbook suggestions

to go along with

 the ann arbor fire department’s

recently posted suggestion to college students:

don’t cook when you are tired

they’ve keeping the fire department quite busy.

 

“food over flame burns, food over heat cooks.”

-alfred the great

Sep3

burning calories.

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day one

of my return to healthy habits

slipped a pan of veggies

into the oven

got involved in a project

  over-roasted them a bit

is ‘char’ considered fiber?

—

‘food over flame burns, food over heat cooks.’

-alfred the great

May15

‘with personality.’

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highly doubt that i can pull the trigger on this one. 

 

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‘some of the recipes in the book have evolved for us. many haven’t.

*thomas keller

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*thomas keller is  is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997.

 

 

 

 

 

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source credit: general foods, jello brand, vintage ad, hunt’s

 

Feb21

son-mat.

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not my salad, but what i sure was hoping for

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craving a fresh greek salad

 cut and chopped

the ingredients 

added

a lovely greek dressing

mixed it all together

dug in

ready for this fresh taste

but somehow not as good

as when i get it made

by my fav greek coney restaurant

even though

i use the same ingredients

put it in the bowl the same way

something is lost in translation.

—

the korean word son-mat describes the specific, irreplaceable flavor of someone else’s cooking.

it’s what was missing when we attempt to recreate our favorite dishes at home.

 

May8

bread.

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the kinder work together to bake loaves of sweet lemon bread

to sell to their older learning partners

 practicing for the big bakery the next day

when there will be many different breads 

 their families will be the customers

everything will cost 1 cent

 if someone is hungry and doesn’t have any money

they will give them a penny and a piece of bread for free.

everyone eats bread.

“cooking with kids is not just about ingredients, recipes, and cooking.

it’s about harnessing, imagination, environment, and creativity.”

-guy fieri

Feb28

velveeta on my mind.

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looking back through the recipes i’d saved

from days of yore

when the trio of daughters were young and hungry

i found this very important recipe

cut out to keep it safe

for fear i would forget how to make it

definitely a keeper

one to pass down through the generations

it had three steps after all

how was i supposed to remember all of that?

is velveeta really considered a cheese

or more cheese-ish?

—

“cooking is a philosophy; it’s not a recipe.”

-marco pierre

—

“i love velveeta cheese.”

-dolly parton

Dec9

cooking by committee.

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we worked hard making

 butter

and

savory monkey bread

and

gingerbread cookies

it took a team

lots of

shaking ,stirring, rolling. cutting, chopping, spilling, melting, cooking, waiting, cleaning up

loads of fun

 little bits of magic

and

a few mishaps

thrown in for good measure

to make

a perfect day of cooking

tomorrow

we set our fancy table

and

sit down together

 to share our feast.

—

“no one is born a great cook, one learns by doing.”

-julia child