Oh Maggie

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

  

 

I have a cat named Magpie.  To all her friends she's known as Maggie.  I have had four cats in my life and I know that Maggie in a previous life was a dog.  I know this because she comes when you call her, she's incredibly needy, she understands hand signals and she "talks."  I have had both dogs and cats and Maggie isn't your typical cat. but she may be your typical dog

Now this story isn't entirely about my cat ,although, I think she deserves her own book, it's about what is O.K. to eat.  I am not of the persuasion that people food is OK for pets.  Actually, I frown on it.  My Mother and my Husband always felt it was just fine to feed the critters from the table.  Guess who was the only one that didn't get begged from.  

But when I'm at the counter and my cat who thinks she is a dog starts crawling up my leg while I'm chopping an onion and screams at me, I might give in---just a little.  Do I give her the onion? No, that would be just another mess I'd have to clean up from the floor.  But I will admit to this, I have given her minuscule pieces of shrimp, lamb and beef.  Did she eat them?   Oh no, you would have thought I gave her rat poison.  What did she eat today?  A piece of newspaper.  I'm sure I'll hear the retching later.

Now everyone in their right mind is thinking who would pass up shrimp for part of the editorial column as a snack.  Well I think that this relates to what we are programmed to accept as edible.  Maggie's mom or peers never told her that newspaper didn't fall into the food pyramid, now the food circle.  

We all have differing opinions on what is acceptable to ingest and much of it is based on the "ich" factor.   The "ich" factor isn't the same for all people.  I have eaten Haggis and I liked it.  Many declined to even taste it based on their "ich" factor---that it contained various sheep parts, suet, oatmeal, stock and was cooked in the sheep's stomach.  My Mom was one who declined the offer.  This was the same woman that made me eat calves liver.

I have also thoroughly enjoyed kidney stew and blood sausage.  They aren't the grossest things out there but to some people I am not entitled to write about food because they feel some of the things I eat don't qualify as edible.  But I'm telling you don't knock it until you've tried it unless of course it's the New York Times.

I am not giving you a recipe with an "ich" factor.  You just wouldn't make it.  It is possible to "ich" this up by ruining it with a slather of orange, cherry or apricot sauce, just don't do it.

Roasted Duck

1 Pound Golden potatoes halved or quartered dependent on size

1 5 lb. duck

2 teaspoons salt

2 teaspoons parika

1 teaspoon black pepper

Pre heat oven to 375

Put potatoes in bottom of roasting pan.  Mix seasonings together and rub all over duck.  Set duck on top of potatoes.  After one hour baste with accumulated fat..After 45 minutes, baste again and continue cooking for another 15 minutes.

This is great with sweet sour cabbage.

Dueling Spoons

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

  

When my husband and I got married we rented an apartment that was very close to my Mom's house so we often had dinners together.  This is not to say we cooked together.  About the only thing that we allowed to be done for one another was the setting of the table.  My Mom and I were great friends until it was time to cook.  I didn't stir the pot correctly.  She didn't chop the vegetables the way I did.  "Don't use that knife."  "You're putting in too much salt."  "That isn't brown enough."  And finally, either of us at some point, speaking in a very loud voice, "just let me do it!"

We enjoyed each others company, food and drink but not sharing the kitchen.  I think that actually quite a few cooks get territorial when it comes to their kitchens.  A friend of mine won't allow anyone behind her counter.  I'll step back there just to make her insane.  But I'd never, ever offer to help her cook.  I know better.

Happily, when my Mom and my husband and I combined our living arrangements it was in the spirit of togetherness and yet maintaining our privacy.  We bought a two flat.  She had her kitchen and I had mine.  She could "tsk" all she wanted while I cooked and I had the same luxury when she was the chef.  But I didn't stir her pots and she didn't stir mine, if you know what I mean.

One of the things we enjoyed was our soup and bread night.  We did this once a week and either she or I would make the soup and the other would make the bread.  As a rule, I generally did better in the bread department and she did better with the soups.  

But there was one glorious, mark it on the calendar day when I heard "this soup is best one yet."  I made sure the next day that I actually heard it correctly, that I wasn't dreaming.  My husband confirmed it.  I had made the best soup .  I was ready to call off all future soup making.  I wanted to embroider that and hang it up in my kitchen and point to it the next time I was tsked in the kitchen.

 

Do I think this is the all time best soup recipe?  It doesn't matter, my Mom did.

Peanut Soup

 

 

2 ribs celery, chopped  

1 small onion, chopped

1 stick (4 ounces) butter

3 tablespoons flour

2 quarts chicken broth, heated

2 cups peanut butter

1 tablespoon lemon juice

1 teaspoon salt

1/3 teaspoon celery salt

1 cup ground peanuts

Sauté the celery and onion in the butter in a large saucepan or Dutch oven for 5 minutes. Add the flour, stirring until blended. Stir in the hot chicken broth. Cook for 30 minutes, stirring occasionally. Remove from heat. Strain, discarding the solids. Return the liquid to the saucepan. Stir in the peanut butter, lemon juice, salt, and celery salt. Cook just until heated through, stirring frequently. Ladle into soup bowls. Sprinkle with ground peanuts. Makes about 2 1/2 quarts.

 

 

 

  

Bits of info

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

  

 

I have been cooking for over 40 years.  I can't begin to imagine how many meals that amounts to or how many groceries have passed through my various kitchens.  When you do the same thing repeatedly you're bound to pick up a thing or two, or as Heloise likes to call them, Helpful Hints.  I hope at least a couple of these are new and helpful.  They sure were to me when I finally figured them out.

 

Fresh mozzarella can be very difficult to slice.  Put it into the freezer for 15 minutes and then use your egg slicer to slice it up.

 

Save your Parmesan rinds in the freezer.  Throw one into your next stew or soup recipe.

 

Never, ever, ever use bottled lemon or lime juice.  When citrus is on sale buy a few and zest and juice.  The zest can be stored in a freezer bag.  I have a plastic ice cube tray that I marked with a permanent marker for a one tablespoon measure.  After the cubes are frozen, remove and store in a freezer bag.  I also do this with oranges.  If  I happen to want to eat the orange, I zest it first.

If you're storing a tomato based product in a plastic (think Tupperware) bowl, try lightly wiping with olive or vegetable oil to avoid the annoying red stain that never comes out.

When measuring honey or peanut butter, lightly coat the measuring tool with a little vegetable oil to make dispensing easier.  Also do the same with a spatula when stirring a sticky dough.

I do not own a rolling pin.  Instead I use a 2 liter bottle filled with ice water.  It rolls just fine and keeps the dough from getting too warm.

There are lots of tips for returning rock hard brown sugar to it's original consistency (15 seconds in the microwave).  Better still, prevent this in the first place by keeping your brown sugar in the freezer.  It doesn't take long to thaw and keeps it lump free forever.

When you add raw onions to a dish it can sometimes be too overpowering and sometimes create indigestion.  Put the onions in a col lander and pour a little boiling water over the onions.  Drain and pat dry.  It tames the onions.

 

Don't have a fat separator?  Allow the liquid to come to room temperature.  Fill a zip lock freezer bag.  After fat floats to top, snip a small hole in the bottom of the bag and controlling the flow with your hand, stop when the fat gets to the bottom.

 

Hate curling pork chops?  Cut slits, 2 inches apart through the fat and connecting tissue.

 

The best way to cook bacon is in the oven.  Preheat to 375, place bacon on a cooling rack set inside a rimmed cookie sheet.  Bake for 15-18 minutes.  Bacon comes out perfect every time and there isn't grease spattered all over your kitchen.

 

If you insist on frying your bacon and you don't want it to curl, dip the slices in cold water before frying.

 

Are your eggs still fresh?  I have noticed that eggs keep well beyond the date stamped on the carton, so how to tell?  Put the raw egg into a bowl of water, if it floats, throw it out.  If one end is upright, it is getting old and should be used soon.  If the egg doesn't float, it is fresh.

 

A damp paper towel brushed downward on an ear of corn removes all the silk.

 

I am not good at separating eggs so I use a funnel.  The white runs through and the yolk stays in the funnel.

 

When you have a million dishes to make (think Thanksgiving) there is one thing you can safely do ahead.  Make your favorite mashed potatoes.  Once finished, put the pan inside a larger bowl that has one inch of water that has been brought to a boil.  Reduce heat to low, cover the pan and your potatoes will keep for hours.  Keep an eye on the water, adding more if necessary.

 

Charcoal works better than baking soda in removing refrigerator odors.  

 

This tip is for the leftover pork butt, slice it up, warm it up, put it one a Kaiser roll with some horseradish.  Um, Um good!

 

Roast Pork Butt

 

 salt and pepper to taste

garlic powder to taste

6 pounds pork butt roast

2 onion, sliced

20 new potatoes, raw

16 carrots, peeled

2 cups mushrooms, halved

 

Preheat oven to 350 degrees.  Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan. Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.

 

 

Really?!

 

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

  

 

This certainly won't come as any big surprise; I enjoy watching cooking and food shows.  I try to figure out what I would do with the basket mystery ingredients on "Chopped."  By the time I've come up with a recipe the chefs have already served the dish.  I like a lot of Rachael Rays shows.  I do think she cheats a bit with her "30 Minute Meals" as she has so many things already prepped.  Paula Deen  is probably one of my favorites.  Like her, I do not take good recipes and wreck them with low cal, no fat ingredients. 

What I am not a big fan of is reality TV.  Last week I watched "Worst Cooks in America"  where chefs Anne Burrell and Bobby Flay select teams from the worst cooks and, ultimately, turn them into gourmet cooks.  The premise isn't bad.  The reality is, because it isn't based on reality.  Anyone can pretend to be a bad cook.  I can make my macaroni and cheese with grape Kool Aid and it would be pretty awful.  I would expect that a chef or a TV show producer would realize that it was a scam.  

Here is what I was expected to believe---one cook thought a quarter cup was anything the size of a quarter.  I guess for a 1/4 cup of water she'd have to use an eyedropper to accurately place the water on the quarter.  Then there was the cook who didn't know that you peeled onions before you chopped them.  Another thought an asparagus spear was an artichoke,  One cook didn't know about washing his hands.  Come on, the kindergarteners know better.  But I have saved the absolute best for last, this cooks secret ingredient was, are you ready, dog food!

How is it possible that these people even know about the TV show as they have obviously never watched the Food Network?   Are they even capable of operating the remote?  Can these cooks read? And, why oh why, if  they really cooked food that poorly , wouldn't they buy prepared foods that you throw in the microwave?  Oh, I know, because then we wouldn't have this TV show.

And one of these horrible cooks will end up wowing everyone at the end of the season with their culinary skills, their sublime use of seasonings and impress a Gourmet Magazine restaurant reviewer with their expertise in creating a menu that is flawless.  And all of this is just eight weeks.

If this is reality, I am Julia Child.

Chicken Stew

3 lb rotisserie chicken

2 Tablespoons butter

1 onion diced

2 ribs celery sliced thin

2 Tablespoons flour

2- 14.5 ounce cans chicken broth

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

3/4 pound red potatoes, diced

2 cups frozen mixed vegetables

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

3 Tablespoons butter

3/4 cup milk

2 Tablespoons dried dill

De-bone chicken and cut into chunks or shred. Set aside.Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.  Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

I'm Back

 

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

  

  

Remember my last blog? Where have I been? I'd like to tell you that I was on the Amalfi Coast in Italy, sipping a Limoncello while dining on fresh mozzarella, sun kissed tomatoes and fresh gnocchi. Or that I was on the veranda of Hamilton Grant in St. Andrews Scotland sipping a Drambuie, dining on Dover Sole and overlooking the North Sea and St. Andrews Old Course. I'd like to tell you that but it isn't true and if it had been I would have been bragging about it.

No, I have been suffering from SAD, seasonal affective disorder.  In other words I have been in a funk.  I am one of those people that does not do well with the ridiculously limited amount of sunshine that is experienced every fall and seems to last for an eternity.  Lately, it seems to have gotten worse or the amount of sunshine has been greatly altered this year.  Even during the hours that we are supposed to have sunlight, it has been cloudy and overcast. 

I have tried additional doses of Vitamin D to no avail.  My next step is getting a light box but I am not hopeful that this will be the remedy I need.  Now you would think that because I suffer from this disorder that I am a constant sun bather in the summer, not so. I just need my daylight and I need it from 8AM to at least 8:30PM.

  

I don't hate winter and so it causes me a great deal of angst that my affliction comes at this time of the year.  Really winter is just as great a time to cook as summer.  Winter is when you get into hearty, heat up the kitchen with long cooking times, soul satisfying foods.  Stews, chilis, pot roasts,soups, casseroles, roasted root vegetables and most of what we think of as comfort food.

Maybe, because I like to cook, I enjoy the changes in seasons.  Different foods for each season, different types of cooking and the difference each season brings, in what we enjoy.  Really, when you think about it,seasonal changes bring expectations of certain foods.  I would miss that.  

So I'm back because I have decided this funk has lasted long enough and I don't think waiting until April to share some winter recipes is  the best timing.  And the leftover Guinness Stout from this recipe has helped my mood immensely.  

Beef Stew

 

2 pounds lean beef stew meat, cut

into 1-inch cubes

 3 tablespoons vegetable oil, divided

 2 tablespoons all-purpose flour

1 pinch salt and ground black

pepper to taste

1 pinch cayenne pepper

2 large onions, chopped

 1 clove garlic, crushed

2 tablespoons tomato paste

1 1/2 cups Irish stout beer (such

as Guinness®)

2 cups chopped carrot

1 sprig fresh thyme

1 tablespoon chopped fresh

parsley for garnish

 

 

Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.

Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.

Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley. This is great served over mashed potatoes or you can quarter some baby red potatoes and add them in with the carrots.

 

I Want Real Food

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

 

I am giving you fair warning, I'm not in a very good mood.  The farmer's market came to an end this weekend so even though it was raining I sloshed through.  Many of the vendors didn't even bother to attend and most of the ones that did, found it just wasn't worth the effort to remain open.  

I am also not happy with how early it's getting dark and we haven't even dealt with the ridiculousness of turning the clock back an hour.  Why can't we just leave time alone?

So since I'm feeling rather feisty to begin with I may as well do some venting.  

When I ask people what do they think of when I say "food", I get a variety of responses.  Some people respond with their favorite foods, others respond with special occasions and some just remember time spent with family and friends enjoying a good meal.  Not once, ever did anyone say, genetically modified organisims, manipulated DNA, or modified seed.

When I ask about brands of food or food manufacturers, no one has ever come up with Monsanto or DuPont.  When asked about DuPont and Monsanto I hear, plastics, herbicides, corian, teflon,  and round-up.  Oh and yes we must not forget one of Monsanto's truly memorable products, Agent Orange.

There has been a lot of press about Californians wanting their food labeled if it has been genetically modified.  Seems simple enough however millions and millions of dollars are being spent by corporations like DuPont and Monsanto saying we really don't need to know if the food has been altered.  Well, of course.  Who is going to buy a box of "genetically modified Kellogg's corn flakes?"  Sounds yummy.

Naturally, the company that produces the "modified" product doesn't want it labeled.  If the consumer knows the food has been prepared with manipulated DNA products, guess what----no sale.  So lets just keep everyone in the dark.

Since I am not a dietician, physician or nutritionist, I am not going to get into the long term effects or what harm may or may not be done.  I will say that it scares me that most of these products do not require pre- safety requirements and how are we ever going to track their effects if they are never labeled?

What I will tell you is going to be affected by all this is taste.  Any baby boomer or older will tell you that many foods no longer taste the same.  How was it decided that we are all too ignorant  to feed ourselves properly?  

If you buy a pork roast from the grocery store and cook it up just the way your Mother did, you're going to be so disappointed because it isn't going to taste anything at all like what you had then.  Why?  Because it was decided that pork should have less fat ( and generally some water added).  The big ad campaign, "the other white meat', seriously?  I want pork to taste like pork, not a chicken.  

Try frying up a grocery store pork chop.  What exactly is that gray ooze that forms around the chop?.  How would I know?  It's probably something that doesn't require labeling.  When my Mother fried up that pork chop the only thing in the pan was pork fat.  And it didn't need to be marinated or brined to get it flavorful and juicy.

Someone is working on a square tomato because it will be so much easier to ship.   No one seems to pre-occupied with what it is going to taste like.  Heirloom tomatoes are generally the oddest looking, strangest colored tomatoes that you can find but you'll never find another tomato that tastes better.

I am not going to get into the corn fructose debate.  By taste alone, I will tell you that Pepsi Throwback made with real sugar tastes much better than it's counterpart made with corn fructose.  And shouldn't I also be able to decide what size I want to make that Pepsi?

So, yes if I have an option and the ability to make a decision on mutant food being provided to me by Monsanto and DuPont, I'll pass.  I'm afraid you might get the Agent Orange mixed in with the orange juice.

I need some comfort food

Mac & Cheeses

1 (16 ounce) package elbow

macaroni

1/4 cup butter

1/2 cup sour cream

1 egg, beaten

2 tablespoons cream cheese,

softened

4 cups grated Asiago cheese

4 cups grated Vermont Cheddar

cheese

4 slices bacon

2 tablespoons butter

1 large onion, sliced thin

 4 cloves garlic, minced

1/8 teaspoon brown sugar

1/4 cup chopped fresh parsley

1/4 cup panko bread crumbs

2 tablespoons butter

5 tablespoons all-purpose flour

3 cups milk

1/2 teaspoon ground mustard

1/2 teaspoon paprika

1/4 teaspoon salt

1/2 teaspoon pepper

1 tablespoon hot pepper sauce

Preheat an oven to 400 degrees F

 Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). Drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. Whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese, reserving the remaining 2 cups of cheese for the topping. 

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and chop into small pieces.

Stir 2 tablespoons butter, the onion, and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. Reduce the heat to medium-low, and add the brown sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside.

 Return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper, and hot sauce. Remove sauce from heat and let cool for five minutes. Pour the sauce over the macaroni mixture, stirring well. Transfer to a greased 9x13 inch pan and sprinkle with the remaining 2 cups of Cheddar cheese. Top cheese with the onion breadcrumb mixture.

  Bake in preheated oven until bubbling, hot and golden brown on top, about 30 minutes.

My joys

• Just because a recipe calls for it doesn't mean you have to use it (I hate cilantro but love parsley)
• Do not ever believe the number of servings because it makes a big difference on who you are feeding
• Good cooking does not have to be or should it be difficult
• Not everything has to be made from scratch
• Great ideas come from food magazines but be daring and change them up
• Cooking for family and friends is good for the soul

 
  

  

Having had no children and so it follows, no grandchildren, I am remarkably fortunate to have some wonderful children in my life.  I have four that live right next to me.  I don't like these little individuals just because they live next door.  I've had some holy terrors in my time.  I like them because they are happy, thoughtful and caring.  When my husband had been hospitalized and they hadn't seen him for awhile, they rang the doorbell to see if he was O.K.  When he's in his man cave, they knock on the window to say Hello.  They also bring our garbage carts down the driveway for us.  Even if we don't know it, they know we're old.  And we enjoy having them appreciate that we have the best driveway ever for sledding, downhill bicycling, and racing.

Additionally, I am the adopted aunt to my friend's grandchildren.  Currently there are four and the oldest, who reminds me will soon be nine years old, have happily been a part of my life.  I sometimes wonder what I would do without these rays of sunshine in my life.

Recently, I have been watching three of my four for a few hours after school, one day a week.  I enjoy talking to them, seeing what their interests are, and seeing them interact with each other,  I don't remember how the subject came about but I told them I was doing a blog about cooking and recipes.  We started talking and I told them that I'd like to include them.   What they like, what they don't like and what they haven't tried yet.  I started interviewing the oldest and she asked me "are we done yet?"  We weren't but I told her we could finish it later.  I don't want this to be a chore.

Last week my oldest nephew asked if we could cook.  I told him I didn't have anything planned but that we could cook next week.  That was today.  I had asked him what he wanted to make and he said "pizza and cornbread."  Okay, it's a little heavy on the carbs but at least it's not chocolate on top of marshmallows.  That would be my younger nephews suggestion.  

So what a time we had.  I taught them how to spread the pizza sauce, and no you can't lick the spoon and put it back in the sauce.  I showed them my trick for sprinkling the Parmesan cheese (fill the spoon and gently tap it), how to blot the fresh mozzarella, and how many pepperonis can be placed on one pizza.

We did the corn bread first and because I was making it for them and not for adults it contained no pieces of corn and no jalapenos.  They wanted their cornbread plain.  They loved it.  And this is why I'm not giving you any recipes.  Know your children, know what they like.  Absolutely, have them try new things.  The one who wanted cheese pizza was eating the pepperoni from the package. But I'll tell you what.  It is absolutely true when you involve your children in cooking, you'll get so much more than you bargained for

I don't need any more than that!