Pressure Cookers + Chicken and Dumplings

Next to farm fresh brown eggs, nothing conjures up an image of the farmhouse kitchen quite like the site of a pressure cooker. It’s Rockwellian in that it brings to mind iconic images of the aproned farmer’s wife peeling home grown carrots at the counter while on the stove behind her sits a huge pot-like contraption whistling and blowing steam through a small whole in its lid.

The image leaves you with a feeling of wholesomeness much like homemade whole wheat bread. It’s as if the pressure cooker does something magical that only the farmer’s wife knows. After all, for some reason, we always equate wholesome home cooking with the country kitchen. Continue reading “Pressure Cookers + Chicken and Dumplings”

Thai Collard Wraps (day 5 )

Today was supposed to be a day off from running or lifting but sometimes you just know it’s best to go ahead and put on your favorite running shoes, put your favorite song list on the iPhone, and get it done.  It feels better to do it than not.

My nature is not that of a runner.  It goes against everything I can think of about myself.  But I have been and with consistency.  Some days it is much harder then others but running is always better then not running at all.

Lunch today! Continue reading “Thai Collard Wraps (day 5 )”

A Simple Smoothie

DSC_0444“Last night I had a glass of wine. Not so much to celebrate the new year but more to bury the last, there have been better years.”  This is what I had to say on New Year’s Day.  I am still mulling over my words.

As is my usual, I didn’t make a resolution.  I am more likely to sit in a chair and assess last year rather then try to change the new one.  Assess I did, and of all the good things that happened, and good things did happen, I made a conscious decision in October of 2013 to become physically fit. Continue reading “A Simple Smoothie”

Let’s Talk Turkey

Hen and Tom Broad Breasted Bronze As with anything in cooking there are many ways to cook a turkey. It is only limited by your imagination. Beer can, the Louisiana Turducken, deep fried, you name it and someone has attempted it, some with better results then others. Simply put, I am from the midwest. When it comes to the holidays I want to know what I am getting into. On the holidays I don’t like change, I am good with tradition and see no need to break with it. Continue reading “Let’s Talk Turkey”

Poulet á l’ Estragon (Chicken Tarragon)

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Spring always seems rushed. It’s as if we spend months climbing a mountain called winter, and when we finally reach the peak, we’re so grateful that we run as fast as we can down the other side — past spring and directly into summer. It’s even true for the vegetables we’re attracted to — the fleeting cool weather crops that are harvested and eaten before spring has truly begun. Continue reading “Poulet á l’ Estragon (Chicken Tarragon)”

The Art of Honest Fried Chicken (A Lifestyle Choice)

Frying chicken, at its best, is a state of mind formed much in the same way as the quiet back beats of a porch-sitting session with a dear friend. It has a rhythm. It is good company on a sunny summer afternoon. It is pointless to rush. Futile, even. Besides, the comfort of a good friend comes from the effortlessness of meaningful conversation and is further heightened by the knowledge you have nothing you would rather do. Continue reading “The Art of Honest Fried Chicken (A Lifestyle Choice)”

Kebabs Come of Age

Burmese-style wings with Shallot, Lime and Cilantro Salsa

Inside the house a Frank Sinatra record blares loudly from the phonograph, a big stereophonic console meant to look like a fancy sideboard. The family room windows of the atomic ranch-style house are open wide. The music makes its way through the open windows to the patio, soft enough to be background music for the adults socializing on the small concrete patio.

There are tall, slender glass pitchers of Tom Collins set on a picnic table bar next to a faux gold ice bucket, highball glasses, and an assortment of potluck appetizers. The parents sip cocktails and have lively chats. Their laughter can be heard four houses down at the babysitter’s, where all the children are being housed for the evening. Tiki torches release black citronella smoke meant to keep mosquitoes at bay, and in the belly of the kettle-shaped grill the coals glow the color of the suburban sunset. Continue reading “Kebabs Come of Age”

Coq au Vin

I think this is one of the best dishes in the Classic French Cuisine repertoire.  This dish is amazing with any kind of chicken but if you can lay your hands on a young heritage breed rooster of about 28 weeks of age do so.  Depending on the breed the meat can be very dark … Continue reading Coq au Vin

The Great One

Recently, for what seems like the millionth time, I sat down and watched the original The Hustler. Not because of the story, although it’s a great story; or Paul Newman’s blazing good looks, although his blue eyes are piercing, even in black and white. No, this time I was watching the Great One: Jackie Gleason. … Continue reading The Great One