Stick to Your Own Backyard

Actually, I do like to travel. But when it comes to food, I find it's best to stay home. I mean that in more than one sense of the word. No, I am not stuck in a rut, thinking I have to eat all one kind of cuisine. I like to try foods from all over the world. I learned that from my mother. And no, I am not necessarily thinking I have to eat at home all the time, never going out to eat at restaurants.

But the fact of the matter is, most of the time the best food I have is that which I prepare myself. And furthermore, the best food I have is locally grown. And to go even further, I really do think it's best to eat what's in season.

That said, here is my conundrum: tomatoes and okra just hit their stride in South Carolina, where I live. What did I do? Did I rush out and get as much of it as I could and then start preserving it for the winter, stuffing as much down my gullet along the way? No! I left on a trip to Minnesota!

Here in Minnesota the tomatoes are still green and very hard. And there is very little okra grown here. It will start coming in at about the time I leave for South Carolina, where the tomatoes will be pretty much done for the year.

So, I'm here for two weeks, feeling kind of bad about missing all that tomato and okra bounty. I am, however, assuaging my grief with lots of fresh sweet corn.

So folks, the posts here will be a bit sporadic for the next couple of weeks. I thought about posting about the places where I'll be eating, but decided against it. I've decided that this food blog is about home cooking, not restaurant cooking. To me, the best food blogs are photos and stories about home cooking efforts. I'll put "eating out" stuff on the other blog: Gone to Carolina, where I'll be posting nearly every day.

Heart Attack on a Plate

okra7.15.05
Originally uploaded by Food Fanatic.

Mmmmm! Okra, rolled in cornmeal and fried in bacon grease. It gave my Zocor prescription a real workout!

The okra came in just days before we left for Minnesota. I had to snag a small amount to snack on before leaving.

Salmon on a Plank

Salmon on a Plank
Originally uploaded by Food Fanatic.

Marinated Teriyaki Salmon Cooked on a Cedar Plank

1 clove garlic, thinly sliced or 1 tablespoon jarred minced garlic
1 lime, sliced
10 oz teriyaki sauce
2 lbs salmon fillets
4 green onions, chopped

3 hours before: stir together garlic, teriyaki sauce and lime. Marinate salmon in sauce. Soak a cedar plank (14x7x1”) in water.

When you are ready to cook, heat the grill to medium-high. Remove the salmon from the marinade and discard the marinade. Remove cedar plank from water and coat the cooking side with oil.
Place the plank on the grill directly over the coals. Place the salmon on top of the plank (if your salmon has the skin still on, place it skin side up to prevent curling) and cover the grill. Cook until the salmon is almost done, when the all but the very center has turned opaque, approximately 10 minutes. Remove the salmon from the plank and place directly on top of the grill grates, turning after 2 minutes and finishing when the center just turns opaque.
Adapted from Aldi’s Fresh, Fun & Easy” cook booklet.

More about Plank Cooking

Using wood planks to cook food is a method that has been around for centuries. Early Native American cooks used wood planks over an open fire to naturally season fish and game. Today this method is employed by home cooks and gourmet chefs alike.
Planks for cooking can be made from cedar, alder, or even recycled oak wine barrels. They can be made at home by the household handyperson or purchased in gourmet cooking supply stores or on the internet. One can even use cedar shingles purchased at a building supply store!
Foods prepared on planks need not be limited to fish and the cooking appliance doesn’t necessarily have to be an outdoor grill. Indeed, plank cooking is an excellent way to experiment with various methods and foods.

To get you started, here are a few tips:
· Always soak your plank in water until fully saturated before using. Two to three hours is a good rule of thumb.
· A little coating of oil on the cooking surface will help prevent sticking, but don’t get oil on the underside, or you could have trouble with flare-ups.
· If you use a thin plank, such as a shingle, have a water bottle handy and don’t walk away. Even properly soaked, a plank will catch fire if the heat is too hot or the plank is too close to the flame. · If you decide to cook on a plank in the oven, stick with the thicker planks and keep the oven temperature to 350 degrees or less.
· After use, if your plank has not burned too much, clean it with hot water (no soap) and place back on a 350 degree grill or in the oven for 15 minutes.
Plank cooking is a great way to impart flavor to foods with minimal fuss. The dishwashers of the family will like them too, as clean-up is easy and the food can even be served right on the plank.

Surf the internet for recipes and methods and “play with your food!”
Information for this article was seasoned with information from http://greatlakesgrilling.com

For The Lancaster News

Peach Ice Cream

PeachIceCream
Originally uploaded by Food Fanatic.

I've decided I just don't like photographing peaches. The color just never seems to come out!

I've made this ice cream twice now. With my little Rival Electric Ice Cream Maker(1/5 qt capacity), making ice cream is an easy, last-minute dessert decision.

1 1/2 cup 1% milk
3/4 cup sugar
dash salt
1 cup 2% milk
1/2 cup half n half
1/2 tsp vanilla extract
3 or 4 peaches

Combine 1% milk, sugar and salt. Stir with a wire whisk until the sugar is dissolved. Stir in 2% milk, half n half and vanilla. Pour into freezer and begin freezing process.

Meanwhile, peel, pit and chop peaches. Mash them with a potato masher or, if you prefer no chunks in the ice cream, puree them in a food processor or blender.

When the ice cream is just about done, pour in the peaches. Continue freezing until the ice cream is the consistency recommended by the freezer manufacturer.

Pull out the freezer paddle, tamp down the ice cream with a spoon, loosely cover, and place the freezer into your refrigerator-freezer for 30 minutes or so.

Of course you can make a richer version of this ice cream subbing whole milk for the 2%, half n half for the 1% and whipping cream for the half n half. Because I could not find organic whipping cream up until 2 days ago, I started making this lower fat version. I'm not sure whether we'd even like the full fat version anymore.

Hot Sausage & 3 Peppers

Hotsausage&peppersupper
Originally uploaded by Food Fanatic.

The hardest part about this meal was finding hot italian turkey sausage. In fact, I never did. The grocery stores by me carry italian turkey sausage, but it was sweet, not hot.
So this meal was made with pork sausages.

3 pounds red potatoes, quartered
4 teaspoons olive oil, divided
3/4 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
6 hot italian turkey sausages (I had 5 in my package)
3 bell peppers, cut into strips (red, yellow, orange)
2 garlic cloves, minced
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1/4 teaspoon crushed red pepper

Preheat oven to 375.
Arrange the potatoes in a single layer on a cookie sheet. Drizzle with 1 teaspoon oil, sprinkle with 1/2 teaspoon salt and black pepper. Toss to coat. Bake for 40 minutes or until tender, turning occasionally.

While the potatoes cook, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Pierce the sausages several times and add to the pan. Cook 5 minutes or until lightly brown. Remove from pan.

Heat 2 teaspoons of oil in the pan. Add bell peppers; saute 5 minutes or until tender. Add garlic; saute 1 minute. Stir in 1/4 teaspoon salt, vinegar, rosemary and crushed red pepper. Return the sausages to the pan; cover and cook over medium-low heat until the sausages are done at 175 degrees, approximately 15 minutes.

From "Cooking Light" magazine, November, 2004. I served this with swiss chard sauteed in garlic-infused oil.

Green Beans in Butter

greenbeansinbutter
Originally uploaded by Food Fanatic.

Sometimes you just have to treat yourself to a lot of butter in a dish. Fresh green beans from the farm are perfect for this.

Just snap the ends off and lay the beans in a skillet. Drop in a few pieces of butter, maybe a garlic clove or two and some onion. Drop the lid on and let the beans cook at a low temperature for a while. Just until they are al dente.

I do have to say, however, that if you get hooked on this, you can make it a bit healthier by using a flavored olive oil instead of butter.

Turned Chicken

turnedchicken
Originally uploaded by Food Fanatic.

This is one of my favorite ways to cook chicken. The other favorite is roasting a butterflied bird at 500 degrees. I'll show you that next time I do it.
The "turned" method of cooking a whole bird is one I found in The All New All Purpose Joy of Cooking. I like it because the breast is still moist when I'm done.
This particular bird is a compilation of two recipes in Joy. The other recipe is called "Roasted Chicken with Herbs and Garlic." Here's what you do:

1 whole chicken (4 to 7 pounds)
2 tsps minced fresh rosemary or thyme (or 3/4 tsps dried)
1 tsp grated lemon zest
2 to 3 medium cloves garlic, minced
1/4 tsp red pepper flakes
1/2 tsp salt

Preheat oven to 400 degrees.
Rinse the chicken and pat dry. Mix together the rest of the ingredients. Loosen the skin on the breast and thighs and rub the herb mixture between the skin and meat.
Position the chicken on its side on a rack. You'll have a leg facing up. If your rack is flat, prop the bird up on balls of foil.
Roast for 25 minutes. Remove from oven and turn the bird over so the other leg is up. Roast another 25 minutes. Take the bird's temperature. You are looking for 175 degrees in the thigh and 165 in the breast. Keep checking the temp and flipping the bird back and forth every 20 minutes until you hit those temps. This bird was about 6 pounds, so it really took about 1 1/2 hours total to cook, so I flipped it 3 times altogether. Once you hit your target temp, remove from the oven and rest. Carryover cooking should get that temp to the suggested 180 for dark meat and 170 for white.

For The Lancaster News

Peach Varieties and Uses

Before I moved to the southeast, I thought a peach was a peach was a peach. And in Minnesota they all seemed to come from California or Chile. They were hard to buy because they’d look great in the grocery store but invariably be dry or tasteless when I got them home. To be honest, I probably bought only about a dozen peaches in my life before moving to South Carolina. Now I live just “up the road a piece” from Springs Farm. I can go pick peaches myself or just stop in and buy a basket of fresh-picked peaches by the basket.
But what really has stunned me is the number of varieties of peaches and nectarines. Springs Farm of Fort Mill grows and sells 29 varieties of peaches and nectarines from June 1 to September 1. When you go to one of their farm stands, you can request a card that shows the variety names and when they are expected to be ripe.
Generally speaking, peach varieties are sorted into three different categories: clingstone, freestone, and semi-free. Clingstone peach flesh adheres to the pit; freestone fruit breaks away from it easily. Semi-free is a happy medium. Clingstone peaches tend to be best for jams, jellies and pickling. Freestone peaches are great for just eating fresh, freezing and using in recipes. Semi-free are good for all uses.

Besides yellow-fleshed peaches, there are white peaches and nectarines to consider. They tend to be sweeter than yellow ones, but the flavor is more delicate. Be careful using them in recipes. They can be easily overpowered if used in recipes with other strong flavors. Last summer I ruined a batch of organic white peaches by using Mexican vanilla with them in peach ice cream. Next time I’ll stick with a non-Mexican vanilla, and I may halve the amount, as well.
Place firm peaches on the counter for a day or two to ripen. You can hurry them along by putting them in a brown paper bag, but check them every few hours because they can go bad quickly. Once they are ripe, peaches can be moved to the refrigerator, where they will keep for about a week. Sliced peaches can be kept from browning by sprinkling them lightly with Fruit Fresh®, which can be found in your grocer’s canning section.

Springs Farm Peach Stand on Highway 160 and 21 Bypass, and their Farm Market on Springfield Parkway are open seven days a week. The Farm Market is open from 7 a.m. to 7 p.m. Monday through Saturday and noon to 7 p.m. Sundays. The Peach Stand is open until 9 p.m. Sunday though Friday and until 10 p.m. on Saturday. Opening hours vary. Call them at 803.547.7563. They also have a website with internet mail order available. Their address is http://www.springsfarm.com/. They do a fantastic job packing peaches for shipping.
Now that I’m a Carolinian, I can definitely agree with author George du Maurier, who said “An apple is an excellent thing, until you have tried a peach.”

Information for this article was harvested from http://www.gapeaches.com, the website for Dickey Farms of Musella, GA.

For The Lancaster News

Peach Yogurt Freeze

We've been having a lot of these after supper instead of ice cream. The recipe says it serves 4, which is only about 1/2 cup per person. Weight Watchers would like that, but the average person really wants about 3 servings, which is what is in this glass.

I have had a bit of trouble getting the frozen peaches to process. I found it works better to let them soften a tiny bit before processing.

peachyogurtfreeze
Originally uploaded by Food Fanatic.

1 lb fresh or frozen unsweetened peaches
1/2 tsp vitam C powder or Fruit Fresh
1/2 cup sugar, or to taste
1/2 teaspoon vanilla extract
1/2 cup plain nonfat yogurt

If using fresh peaches, remove their skins, pit, and cut into 1-inch chunks. Place them on a cookie sheet and sprinkle them with vitamin C or Fruit Fresh. Freeze until firm.

About 15 minutes before serving, remove the peaches from the freezer. Combine with sugar in a food processor. Process until finely chopped. Taste and adjust sugar. With the machine running, add vanilla and yogurt. Continue processing until smooth and fluffy. Serve.

From Vegetarian Times Complete Cookbook

Spaghetti with Lemon Butter & Shredded Zucchini

The other night I made this again and used yellow summer squash instead of zucchini. I doubled the squash and, at the request of 10-year old Taylor, dropped a bit of the lemon zest. He felt the last batch was "too lemon-ey." Using yellow squash instead of green definitely lowered the eye appeal of the dish, but the results were pure nirvana. I had the rest for breakfast the next day. I like how quickly this recipe goes together, the fact that it uses up some of that ubiquitous yellow squash, and that it's easy to get my kids to eat it, since it's basically buttery noodles.

butteryzucchininoodles26.05
Originally uploaded by Food Fanatic.

12 ounces spaghetti, spaghettini, or vermicelli

4 tablespoons butter

2 teaspoons finely shredded lemon zest

2 tablespoons fresh lemon juice

2 small or 1 medium (about 6 ounces) trimmed and shredded zucchini

Salt, pepper and red pepper flakes, to taste

Cook the pasta in plenty of salted boiling water until al dente, or firm to the bite, 7 to 10 minutes; drain.

Meanwhile, press excess liquid from shredded zucchini. Melt butter in a skillet over low heat. Stir in zucchini. Heat, stirring, until the zucchini is crisp-tender, about 3 minutes. Add the lemon zest and juice; toss with the hot pasta. Sprinkle with salt, black pepper and a little red pepper, if desired. Serve.

Adapted from “365 Ways to Cook Pasta” by Marie Simmons, Harper & Row, 1988

For The Lancaster News

Cold Marinated Broccoli

The staff photographer was giving me tips to avoid having the back of close-up photos wash out like this. I didn't tell him that was what I was going for here. I actually like this photo a lot.

This is a good recipe to take to a family reunion. It's good cold or at room temperature.

Marinated Broccoli 6.18.05
Originally uploaded by Food Fanatic.

3 tablespoons olive oil
1 teaspoon finely minced garlic
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano
2 tablespoons chopped fresh basil or 1 teaspoon dried basil
2 tablespoons vinegar
2 teaspoons soy sauce
fresh black pepper, to taste
1 large head broccoli
red pepper flakes, to taste

Mix together all the ingredients except the broccoli and red pepper flakes.
Prepare the broccoli by cutting into 2-to3-inch florets. If using organically grown broccoli, soak the florets in cold, salted water for a few minutes to scare out any garden pests. Steam or quickly boil broccoli until tender-crisp. Drain and chill in ice water to stop the cooking process. Toss with marinade and sprinkle with red pepper flakes. Let stand at least 1/2 hour. Serve at room temperature or chilled.
Adapted from “From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce” by the Madison Area Community Supported Agriculture Coalition, 1996.

For The Lancaster News

Swiss Chard Pies

This is not a great photo, but I enjoyed taking it and I don't have a better one. These are very very good pies. I made one with monterey jack and the other with a medium cheddar. The kids liked them very much. I ended up freezing one and we pulled it out a week later for a quick meal.

piesinoven6.05
Originally uploaded by Food Fanatic.

1 onion, chopped
1 garlic clove, minced
2 tablespoons olive oil
1 bunch swiss chard, trimmed from ribs and chopped
6 eggs, divided
1 cup finely-shredded cheese
dash of nutmeg
2 pie crusts

Heat the oven to 400 degrees. Sauté the onion and garlic in oil. Add the chard and cook down until wilted. Beat 3 of the eggs and set aside. Place half the chard mixture in the bottom of each pie crust. Sprinkle a little nutmeg over the chard. Sprinkle each pie with half the cheese. Pour the beaten eggs into one pie. Beat the other 3 eggs and pour into the other pie crust. Bake 25-30 minutes or until a knife inserted in to the center comes out clean.
Adapted from “From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce” published by the Madison Area Community Supported Agriculture Coalition.

For The Lancaster News

Peach Pound Cake

Peach Pound Cake
Originally uploaded by Food Fanatic.

This is a good way to eat yourself to death

1 cup plus 2 tablespoons butter, softened to room temperature
2-1/4 cups sugar
4 eggs
1 teaspoon vanilla
3 cups flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, peeled and chopped

Preheat oven to 325 degrees
Grease a tube pan with the 2 tablespoons of butter. Sprinkle the pan with 1/4 cup sugar.
Cream the remaining butter; gradually add remaining sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.
Combine 2 3/4 cups flour, baking powder and salt. Gradually add to the creamed mixture, beating until well-blended.
Dredge peaches with remaining 1/4 cup flour. Fold peaches into batter. Pour batter into prepared pan.
Bake for 1 hour and 10 minutes. Remove from pan and cool completely.

Serves 16...or 4
Recipe from http://www.thatsmyhome.com

For The Lancaster News

Turnip Turn-around

Roasted Spring Turnips
Originally uploaded by Food Fanatic.

We've definitely experienced a breakthrough on the turnip front. Up until now I've struggled to find a way to get anyone else in the family to eat turnips. Each year we get them in our farm box and each year the farmer says "These spring baby turnips are so sweet and tender you don't need to peel them. Just slice and sautee in butter for a few minutes."

Well, the guys won't eat them.They also don't like to find them in their stir fry, mashed potatoes or anything else. I was seriously thinking about throwing in the towel. Which I've never done on any vegetable.

So last week I roasted them with the beets. Just scrubbed them lightly, pricked them with a fork, drizzled with olive oil and roasted them for an hour at about 375. After they cooled I peeled and sliced them and THEN sauteed them in butter.
What a treat!

By the way, these are a variety of red turnips. They didn't get that way from roasting. The turnip I recieved that was bigger than a softball(what was the farmer thinking?), I cut into chunks and put in my vegetable stock).

I have one other idea, that involves roasting, crispy bacon and grits. I'll try that at some point, too.

Farm Supper

Farm Supper
Originally uploaded by Food Fanatic.

We are moving into that precious time of year when it's possible to have an entire meal from our farm, Newtown Farm in Waxhaw, NC. It's not actually our farm, it's Sammy Koenigsberg's CSA (community supported agriculture) farm. We are shareholders. Every week from the first of May to Thanksgiving we receive a half-bushel of fresh, organically-grown vegetables. Sammy also raises free-range chickens, which he sells to a few shareholders, as well. (He sells live chickens and then "butchers them for free.")

This is a free-range bird I roasted on the grill (a lump hardwood charcoal fire), fingerling potatoes with onions and fresh garlic and steamed broccoli and carrots. I should admit here that the carrots were purchased from the grocery store. Sammy's carrots taste like candy, so they end up being eaten raw within a day of our receiving them. That makes it hard to have any to cook with.
We shareholders are especially fortunate to receive fingerlings. Sammy has several Charlotte area restaurants as clients and they are always wanting fingerlings. We reap the benefits of their largess. Otherwise, they would be too expensive for a CSA-only farm to grow.

Chocolate Chip Pie

Choc Chip Pie
Originally uploaded by Food Fanatic.

This was a fantastic dessert! I made this for my new book club. My son said "it's like chocolate chip bars in a pie crust." He's exactly right. The recipe is from The Lady & Sons Savannah Country Cookbook by Paula H. Deen of Foodnetwork fame. Deen says the pie serves 6 to 8, but even with my sweet tooth I had trouble finishing 1/8 of the pie.

Chocolate Chip Pie

2 eggs
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 stick butter, melted
6 oz (1 cup) semisweet chocolate chips
1 cup chopped pecans or walnuts
9-inch unbaked pie shell

Preheat oven to 325 degrees. In a large bowl, beat the eggs until foamy. Add flour and brown sugar; beat until well blended. Blend in granulated sugar and butter. Stir in chocolate chips and walnuts. Pour into pie shell. Bake for 1 hour.

Miso Noodle Soup

miso noodle soup
Originally uploaded by Food Fanatic.

Looks can be deceiving. In fact, even smells can be deceiving. My mouth was watering as I prepared this recipe from Cooking Light Magazine (March 97). But in actual fact, this soup turned out to be very bland-tasting. I had to do a lot of salting. I concede it might have been due in part to the fact that I used a homemade vegetable stock. A stock that I really did not spend the proper amount of time on. I also had trouble making sure the miso was completely blended in. The noodles obstructed my view and, even though I thought I had it all incorporated, I found clumps of miso on my spoon. I may try this recipe again in the future with better stock.

Miso Noodle Soup
1 tsp dark sesame oil
1 tsp minced peeled fresh ginger
2 garlic cloves, minced
3 (14 1/2 oz) cans vegetable broth
2 cups chopped broccoli florets
1 cup diagonally sliced carrots
1 cup vertically sliced onion
1 teaspoon chile paste
2 cups cooked Chinese egg noodles (4 oz uncooked)
1/4 cup white miso

Heat oil in a large saucepan over medium heat. Add ginger and garlic, saute 1 minute. Add broth, broccoli, carrot, onion and chile paste; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes. Stir in noodles and miso; cook 1 minute or until miso is blended.

Beef. It's What's For Dinner.

Tonight we had our first "Ranch" steak. The beef council came out with some new cuts of beef a while ago (a year, maybe?). Sure, they acknowledge that the new steaks were there all along. It's not like the cows suddenly came up with new parts! (We certainly don't want to go there, do we? Along with "frankencorn" we'd have "frankencow"...makes me shudder) But the industry has done some research and found that nice cuts could be found in the shoulder area.

One of the beauties of these new cuts is the cost. Since they are from the shoulder you pay "shoulder" costs. I picked up ranch steaks for $5.99/lb at Lowe's Foods today. So for about $8.50 I had plenty of steak for our family of 4. I grilled them on my little smokey joe and they were fantastic! I wish I'd taken a picture but I was asleep at the switch. We had a bit of excitement in our neighborhood while I was grilling and while I listened to the police and fire sirens and followed the Life Flight helicopter as it looped over to the High School to land, I let the steaks sneak up to 155 degrees. This was about 15 degrees over what I wanted, so in the flurry I just yanked 'em off and we ate them.

Yes, 145 degrees is about what you want for those ranch steaks. Cook them to 140 and let them rest while they rise to 145. The Iowa Beef Council says they are best if they are marinated first, too. But you can do just about anything with them...grill, skillet-cook, broil, stir-fry. Ours were a tad tougher than I prefer but I figure that had to do with the sirens and the helicopter. I plan to try them again soon.

I went to the Iowa Beef Council website and downloaded this nifty guide to the New Steak Cuts. I recommend you do too. Tuck it somewhere for handy reference.

Broccoli Raab & Spaghetti

broccoliraabspaghetti5.28.052
Originally uploaded by Food Fanatic.

12 oz thin spaghetti
2 or more cloves of garlic, chopped
red pepper flakes
4 tablespoons olive oil
8 cups chopped broccoli raab
4-6 cups chicken stock or water
salt
parmesan cheese



Break the spaghetti into 2-4 inch lengths. In a large skillet, sauté the garlic and red pepper flakes in oil. As soon as the garlic turns translucent, add 1 cup of chicken stock or water. Add the spaghetti and salt to taste. Stir until all the pasta is well-coated with oil and water. It may take some time for the spaghetti to wilt enough to settle into the water.
When the spaghetti has become flexible, add the broccoli raab. As the mixture cooks, add more stock or water – 1/2 cup at a time – stirring constantly, to keep the pasta from sticking. Stop adding the liquid when the pasta is almost done. Continue stirring until all the remaining liquid is absorbed. Sprinkle with parmesan cheese and serve immediately.
Adapted from a recipe by Edward Giobbi in Fine Gardening Magazine.

mise en place

"Everything in it's place" is the rough translation of "mise en place". I've started this blog to put my cooking in its' own place. I am the author of another blog, "Gone to Carolina", which is about our family and our move from Minnesota and subsequent settlement in South Carolina. That blog is an eclectic mixture of commentary about politics and culture, book reviews, movie reviews, anecdotes about our friends and family and cooking. But the cooking has become a bigger thing. And now I've added some amateur photography into the mix. I started writing food articles, blurbs and recipes for our local county newspaper, The Lancaster News, about a month ago and now the cooking that has always been a big part of my life as a hobby is morphing into a bit of a job. Actually writing and photographing it has become more job-like. The actual cooking is still fun enough to feel more like hobby. I've asked the paper if I can post the stuff I write for them on this blog and am waiting for a response. But even if they say no, I'll still have plenty of stuff to put on here. I hope. I just hope I don't run out of stuff to say on Gone to Carolina.