Category Archives: Food for thought

Relationship Status? Complicated. Part 2 – My Experience as a Waitress

Posted on by LeAnne Notabartolo

I hope you took the time to read Part 1 about my experience with poverty and food as a youth. Read on for the second part in the multi-part series.

In my humble opinion, I think everyone should experience work in food service at some point in their life. Whether it is waiting tables, working delivery, fast food, dishwasher, chef, or prep cook, it doesn’t matter. You come away from that experience changed. Sometimes for the good, sometimes not.

Food Service – Precision

My first experience in food service was at our family deli. Making sandWISHes*, slicing cold cuts, running the register. In college I worked the deli counter for Price Chopper. While home on summer break I worked in the meat department for the same grocer. Pal Mike worked there as well (you can read his blog here).

My first waitressing job was at The Friar Tuck Inn in Catskill, New York. For those of you who aren’t familiar, it was akin to an Italian version of the hotel in Dirty Dancing with all the angst, sex, illegal gambling, and drugs you’d expect. But without Patrick Swayze (pity). I fell even more deeply in love with food. Watching the culinary team turn out LITERALLY 1000 covers of a six-course meal every night with the precision of a Swiss watch was energizing! They were their own perfect ballet company behind the line.

Calls of “Behind” and “Watch Your Back” made me jump to the side because I didn’t know what the hell I was doing. It was amazing! My love affair with the hospitality industry was born. I made a ton of cash, I was thin, my arms were ripped, I made lazy busboys cry (for real), became more confident and stood up for myself, and learned new skills that would serve me later. And the food? I could eat any damn thing I pleased from the line. Amazing soups, good pastas, fresh salads, stuffed Clams Casino, in a quantity that was limited only to the time I had between services.

What I didn’t know at the time was I was my own garde manger. The waitstaff was responsible for making our own salads and plating our own cold appetizers. Nothing too complicated; melon with lemon, scungilli salad, “house” salad, but each and every one needed to look exactly the same so no one at the table felt slighted. This trend continued at several waitressing jobs across my career in food service, from pizzerias, to upscale dining, to buffets, to banquets. And I loved it! The funniest thing is that it wasn’t until I went to culinary school that I found out I had been part of the “ballet” all along but didn’t know it.

Growth – Experience

After my experience at The Friar Tuck, I knew I could work in virtually any restaurant on the planet. I had found a true love of food service and sought out more jobs because my Friar Tuck job was only April thru October. I worked seven days a week, simultaneously at a pizzeria (weekdays), nightclub (weekend nights – where I met my husband), country club (weekend evenings) and The Friar Tuck (weeknight evenings). The following items were in my car: uniform items, spare shoes, panty hose with support, makeup, deodorant, cigarettes, and a basic first aid kit of bandages to combat the inevitable blisters on my feet. I earned a lot of “experience points” and was as comfortable doing upscale dining as I was at slinging drinks or pizzas. It was 1987. I had a cocaine problem. I was 22.

I had no misconceptions about my abilities. Yeah, I was good, but not great, but I still had difficulty finding a job after getting married at the end of 1987 and making my first move as a military wife. Because of my work ethic, knowing I was only going to be in Denver for 6 months, I was honest about my limited time there, and no one would hire me. They didn’t want to train me, just to have me leave.

John was on mids (6 pm – midnight), so I really only wanted to work evenings. One jackass wanted me to work “splits” – come in at 10:30 am, prep and work the lunch shift until 2:30, then come back at 4 and work until 11. Fuck off. I was offered a dream job at Raffles Hotel and had to turn it down because I didn’t feel it was fair to them. They wanted to send me to school to be a sommelier. Turning down that one made me cry.

I despise lying but found myself doing just that so I could get a job. I ended up working at a Marie Callender’s, my first and only chain restaurant experience, complete with ugly polyester pinafore uniform, shitty food, and shitty tips. If I was lucky, I made $30/night in tips. But I had a job. Having worked at more upscale places, I was kinda snobby to be honest about the food there, but I do admit the pies were good. And it was a MASSIVE cut in pay too. Let me put it this way – in 1987, I paid for my wedding in cash after saving for less than one year.

Need– Adversary

Then we moved to Spain. Once again, I had to find a job. One of the most frustrating things about being a military wife is that I could never really have a career of my own. There was no internet or work from home option back then and without a college degree, there were few options open to me. None of which offered transfers when John was moved. Each time I’d get seniority, we’d move.

Even though John was in the military and was getting a steady paycheck and housing allowance, both of us were up to our asses in student debt with nothing to show for it. His check paid for the bills, and my paycheck paid for food and entertainment (basically). Thankfully there were vibrant “clubs” on the bases back then. I ended up working in the NCO and Officers’ Clubs as a banquet server and dining room waitress. The tips sucked, the food sucked, and while I was happy to have a job, my American co-workers sucked too. I learned valuable lessons here. This is where I learned about differences in people’s life experience and what constituted “good” for them. This was where I learned that I had graduated from “needy” to privileged in some ways and didn’t know it.

Disdain – Snobbery

While waiting for a banquet to start one evening the waitresses and hostesses started talking about their weddings. As the new kid on the block, I just sat there and let them talk, growing more and more scandalized by the descriptions of their weddings. You see, in my family and circle of friends, there was only one way to have a wedding. You got married in a church; posed for pictures; then you had an open bar cocktail hour with passed hors d’oeuvres, and then either a sit-down dinner or a buffet dinner where the open bar continued. There is cake and dancing, and a good time is had by all. Period. That’s it. That was the only way unless you eloped. Still, to this day if Mom or anyone else in my family goes to a wedding, the first question I ask is, “How was the food?”

Tales were proudly told about backyard BBQ’s, and receptions catered entirely by the family (who were not caterers or even in the food industry). Finger sandwiches and potato salads were a common theme. I heard retellings of 350-person church basement receptions with cake and punch, nothing else. Not even dancing! With the prices of the dresses ranging from $300 to $800 (in the 80’s – that was a LOT). Wait! What? How can you have a wedding reception without booze or dancing? You had it outdoors? Didn’t your dress get ruined? You spent that much on your dress and you didn’t serve dinner? All those people traveled to celebrate with you, and you only gave them cake and punch? WTF?!

I thought to myself, “LeAnne, just shut up. They already think you are a snob; they don’t need to hear about your wedding.” But of course, all eyes turned to me and they begged me to share. So, I told them.

“My wedding wasn’t as big as some of yours. I got my dress on sale for $85. We only had 125 people. There was a cocktail hour with passed hors d’oeuvres, a sit-down dinner, open bar, dancing, and cake.” I tried not to speak in a disdainful tone, even though my 23 year old heart held nothing but disdain for their bizarre (to my mind) celebrations. I spat it all out in one breath hoping that would be the end of it, purposefully leaving things kinda vague. Then the questions started. What kind of hors d’oeuvres? What was the dinner? What’s an open bar? When I explained what an open bar was, they were floored, “You PAID for all of those people to get drunk?” I asked, “If you invite people to dinner at your house, do you ask them to bring their own drinks?” The response was unanimously “yes”.

They labeled me a snob, and never spoke to me again. Seriously. Whenever I had to work with any of them, there was no camaraderie. No chit chat; it was work talk only. And there was no team support either. While they would help each other bussing or setting tables, or filling water glasses, I was left to do mine alone. It was working this job, that I realized people who loved food service had different expectations and feelings about celebrations and food in general. These bitches thought this food was good!

Most of these gals had never been a waitress before and they were only doing so now because, like me, it was the only job they could get. The difference was, I liked it. Here I was, acting like a snob doing the same fucking job as them…yeah…that. It was 1988. I was 23. You don’t know shit when you’re 23.

Learning – Growth – Gathering

That was when I learned to shut the fuck up. It was then that the lightbulb finally went on. The lightbulb indicating my experience with food and dining culture was incredibly limited to only what I knew. If I was going to grow up, I needed to shut up and learn.

The Spanish career waiters took me under their wing and started teaching me Spanish and inviting me to eat with them. For the record, THEIR dinner was excellent because the entire line in the kitchen was Spanish. The family meal was classic Spanish cuisine. Being invited to eat with the Spaniards further deepened the riff between me and my American co-workers because they were jealous, and I didn’t give a flying damn. At least the Spaniards befriended me, which is more than I could say about the Americans.

The Spanish staff members talked with me about the differences between American and Spanish restaurants. They wanted to know as much about American dining culture as I wanted to know about theirs. I had to chuckle when they told me they thought all American restaurants were either really fancy or like Mc D’s. They taught me to flambé. It was here I made my first Chateaubriand and almost set my bangs on fire. They gave me my own nickname – La Reina or Agrippina depending on who was addressing me. And they taught me how to eat like a European. It was here that I learned the restaurant business was a way of life in Europe, not just a gig. There was so much more to experience out there! It was 1989. I was 24.

Leaving – Change

After an abysmal year or so of working with American women who didn’t like me and I didn’t like at all, I left that job. I liked the job, I just didn’t like most of my co-workers and that makes for a miserable work environment. I went back to retail, which I hated. Considering the lack of good tips and the shitty hours, retail was the better option on base for pay and stability for someone with my limited qualifications. I had to work until 7 on the latest shifts. That meant John and I could have dinner together some nights. The hourly pay at the BX was better. I hated it and sucked it up because I didn’t have any better options.

I hoped I could get a transfer to the BX at our next assignment and keep my pay scale. That was not to be. We moved to northern Maine, the tundra. And I went back to food service, at a job that nearly destroyed my love of food permanently. That was October 1991. I was 26.

Next up? Continued adventures in Food Service and Culinary School

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*I always type sandWISHes for a decent ‘wich…

Relationship Status? It’s Complicated – Part one – Ancient History

Posted on by LeAnne Notabartolo

Currently, the area of the Hudson Valley where I grew up is the darling of the media. It has even been written up in Bon Appetit. I nearly choked on my tea when I read that. There have been James Beard award nominees across several years. My brain couldn’t compute that AT ALL the first time that happened. And it has grown exponentially in cool factor and income levels since I lived there. It’s complicated. The area is filled with farmers, lush landscapes, and beauty, but since all of that has become “cool”, the Hudson Valley has become a bougie enclave with amazing restaurants, independently owned businesses, and the artists and artistry of the area are even more recognized.

To be honest, I hated growing up there; all I ever wanted to do was get the hell out of there. And I did – in spades! And still, after more than 20 years of living elsewhere, when I visited last, I had a negative physical, visceral response to all of it. My allergies flared up, my skin crawled, and I dreaded the possibility of running into the bullies of my youth. I hate reliving my past – Hakuna Matata – and yet, here I am, doing it again to share my relationship with food. It is a complicated relationship. I both love it and loathe it.

Photo by <a href="https://unsplash.com/@claybanks?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Clay Banks</a> on <a href="https://unsplash.com/photos/7MVUfQLSpiA?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a>
Photo by Clay Banks on Unsplash

We moved from Long Island to the Hudson Valley in 1973. Farms and farming were and are a way of life, not a trend to be embraced. Unlike people who were born there, I don’t look back on it with any special sense of nostalgia or fondness. I have no feelings of belonging or special ties to the community. There is nothing I miss from that area other than the fall foliage (there are people that I miss). I still dislike being there, and only go back rarely to see dear friends. In fact, I think the last time I was there was 13 years ago. But to dig deeper into honesty, upstate New York is where my complicated relationship with food was born, grew into adolescence, and coalesced into something tangible.

Change – Fear

Living on Long Island, in Gram’s house, I never knew we lacked anything. I am sure that we did, but I never KNEW it. There was always food in Gram’s kitchen, I don’t remember ever going hungry. We lived in a little white house on a regular street – Sherman Avenue – with sidewalks, and with cousins nearby and friends on the block. My mom’s high school friends lived nearby, and we were friends with their kids, too. When we moved upstate, that changed. While we waited for the new mobile home to be delivered, we moved into “the cabin” on 20 acres of what is now prime real estate. We had no friends, no sidewalks, and our nearest neighbor was a quarter of a mile down the road. There was no kitchen, just a two-burner hot plate, a sink, and a fridge. For someone who remembers many meals of her past and has “food memories”, I don’t remember eating in “the cabin”; I don’t even remember Mom cooking there. I can’t tell you how long we lived like that, because I don’t know, but I DO remember my mom canning fruit and vegetables on an outdoor firepit made of cinderblocks. There was cruelty in culling poultry, ruthlessness in the tearing out of weeds, and fear of not doing it correctly, and punishment. There was true fear in not knowing what was next. This was the very first time I can remember being afraid of anything or anyone. It was 1973. I was eight.

Shame – Poverty – Need

We lived at the poverty line in upstate New York. If you grow up always in need, you never know any difference. For me it was a LOT more complicated because I DID know differently. My Long Island cousins were in a financially stable home and didn’t need food stamps, free lunch, or hand me downs (as far as I knew). They lived in a house and were never called “trailer trash”, so their life was my barometer of what life could be. KNOWING you are disadvantaged is one thing. Having people ridicule, shame, and embarrass you because of it is something completely different.

As an elementary schooler, having free lunch was no big deal, but high school was where I learned to be ashamed for needing assistance and frankly it is why I have such a hard time asking anyone for help of any kind. You see, back then, you paid for your lunch in cash if you had it. There were yellow cards for reduced price lunch, and red cards for free lunch. My card was red. At first, I was thrilled and grateful because I knew I could HAVE lunch. A lunch that wasn’t a peanut butter and homemade jelly sandwich. That changed less than 6 weeks into the first quarter of my freshman year. A group of “mean girls” who were upper classmen (and yes, I still remember who they are) were behind me in line and made snide comments about “poor kids” and the free lunch program. I knew they were talking about me; they said it loud enough for everyone in line to hear. People laughed at their comments and at me. That was the last time I ate lunch at school. Ever. I would rather be hungry than made fun of or shamed in any way. It was October 1978. I was 13.  

Pride – Skills – Farming

My life was irrevocably changed in every possible way when we moved upstate, but I will focus on food here because that is complicated enough. In the Hudson Valley, I learned how to work a garden, tend chickens, feed horses, and so many other farming tasks, including culling and cleaning poultry (a skill I used a couple of years ago to help friend Kim). I also learned how to identify trees, plants, and edibles in nature. (I am nowhere near as good as THIS GAL, but I wouldn’t starve if I had to fend for myself.)

Because my stepfather was a butcher, I learned what that looked like, learned to freezer wrap a butchered deer in 15 minutes, and I truly understood where my food came from for the first time. My Long Island cousins never had those experiences. The children of my mom’s high school friends never learned those skills. Our friends from Sherman Avenue had no concept of any of that. Even my stepfather’s children knew nothing of “country” living. I’d wager a good chunk of cash that the townies never learned any of that either. I was now “other”. I love the fact that I had those experiences and learned those skills, but I also loathe the fact that I HAD to. Complicated.

What many people don’t know about the brutality of the food chain, food processing, and farming is astonishing to me. They watch one documentary or read an article or a book and think they KNOW. You don’t know, but I do. And I kinda liked the brutality of it and that I was part of that brutality, and I was shocked that the brutality didn’t bother me. Really complicated. While studying biology with Ma Russell and covering anatomy, I thought nothing of bringing in a deer heart or kidney from an improperly “dressed” carcass to show other students what REAL organs looked like. I couldn’t understand why some of the students were stunned and shied away. I didn’t understand why some people were freaked out. To me it was just part of life, death, and food. They looked at me like I was some strange little axe murderer, bringing “trophies” in for show & tell. It was November 1979. I was 14.  Ya see? Complicated.

Desire – Longing – Happiness

Mom worked full time nearly all my life. I can’t recall her NOT working or going to school. She would call me from work after I got home from school and tell me, “Turn the oven on to 350. Do you remember how to do the Shake & Bake chicken? Great! Can you get that started for me?” and other simple tasks that put me on the path of learning to cook starting in the 5th grade. I remember making pancakes and eggs for dinner because we had laying chickens and “complete” pancake mix that only required water. In my child brain, it was ultimately cool to eat breakfast for dinner. As an adult, I know it’s because that was all we had. I still love breakfast for dinner. Complicated.

Learning early on that people love to eat, I taught myself how to cook more things so people would like me and want to spend time with me. The desire for friendship, praise, and acknowledgement was a living being inside me, clawing at my chest to be let out. The recipes were simple things at first. Pasta salad. Deviled eggs. Baked ziti. Tuna casserole. You know, all the things you can bring to a potluck. Of course, I fucked up stuff while I was learning, as we all do, but when anyone complimented me on anything I had made I was truly happy. I found happiness in the kitchen, not when I was eating, but when I was working. Then I found out about the CIA – The Culinary Institute of America. It was only 45 minutes away! I could go to school there! It’s expensive. Could I get a scholarship? I could cook every damn day…and be happy! When I broached this subject with my folks, I was told I was “too smart” to do that. Why don’t you go to regular college? Maybe med school? You are so smart; it would be a shame to waste it in a restaurant. It was 1981. I was 16.

Jealousy – Learning – Yearning

Like all good girls, I graduated High School with a smile on my face. Posed for pictures in my stupid white dress and awful white shoes, and pretended I liked it and that I was happy. I had received a partial scholarship to the state university, so that was where I went. Even though I was accepted at Princeton. Even though I had received a full ride to the community college (remember, all I wanted to do was leave). And yet, it wasn’t what I wanted to do. I was doing what was expected of me. I was jealous of my classmates who knew what they wanted. I kept learning, and yearning for more. But what does a gal who loves to cook do when she is living in the dorms? She drops out.

Next up? My recent past and more about my complicated relationship.

It’s Giftmas Time Again – Holiday Gift Guide 2022

Posted on by LeAnne Notabartolo

Oh, the weather outside is frightful…not really here in Vegas…but it is time to shop for the Holidays! Here are my top picks for shopping for your fave foodie, cook, or wannabe cook. All these Holiday gifts are non-denominational and perfect for any time of year, not just the Holiday Season.

My Favorite Cookbook of the Year

Dinner in One by Melissa Clark

Dinner in One by Melissa Clark is fantastic! Each recipe is intended to be made in one pan, pot, or casserole dish. To date, I have made 11 recipes from this book and not a dog in the bunch. There are so many veg-centric dishes that I actually find myself cooking more vegetarian dishes! Support your local bookstore when purchasing. The link above is to my local bookstore and they ship! $30

For the Gardener

Photo from Reel Steel website linked below

I always aspire to grow the perfect herb and/or vegetable garden and rarely do I succeed. If I had these adorable little garden gnome plant markers maybe I would! They are made of steel, so they will hold up in all kinds of weather and there is a huge variety to choose from. As I type, they are on sale and if you use the code “holidaygifts” you save an additional 40% off your second one. $8 each for the small ones (approx 12″). They MAY not arrive in time for the holiday, but they will be there in plenty of time for spring planting.

Eat Healthier for the Holiday

Image from their website

I have tried a LOT of food delivery services and so far, this one is my fave! The organic produce is insanely fresh and some of the most beautiful I have ever seen! Use this code to save when you sign up LEAN4665 *. Prices Vary depending on what you order, how large your box is, etc. What I like best about this is that there is NO COMMITMENT! You order when it is convenient for you. The “box” is totally customizable. Remove things you can’t or won’t eat and add in those that you want. It’s not available in all areas yet.

*Moment of truth – when you use my referral code, I get a bonus too.

Reduce Single Use Plastics

Image from Hydaway – linked below

I love the portability of these collapsible “sippy cups” from Hydaway. You can fold them up, jam them into your handbag or carryon and refill them at any convenient water source. A lot of airports now have fountains that are designed to refill water bottles, so you’ll never pay $5 for a single bottle of water again. Available in 17oz and 25oz in a variety of colors. Starting at $20 and grab a carrying case while you’re at it.

Stylish Storage

Image from Calamity Ware linked below

If you have seen the pics of my completed kitchen, you may have noticed these FANTASTIC canisters in the background. I have all three sizes, but get the ones that fit your needs. What makes these so cool and special is that they are covered with what looks like a damask pattern. When closely inspected you can see it is a damask design made of “witchy” things like bats, newts, frogs, etc. Check out their other offerings like dish towels, dishware, and other kitchen goodies. Medium is $36 on sale right now and linked above.

When in doubt, or if shopping for the person who has everything, think about a donation to charity in their name. Of course, my favorite charity is my local food bank – Three Square. If you aren’t sure what your recipient’s food bank is, you can look here and use their zip code to find their local Feeding America partner.

Mostly Meatless Cookbook?

Posted on by LeAnne Notabartolo

In an effort to have some sort of social life during the COVID shut down I joined a cookbook club*. Helmed by new pal Kim Foster, each month or so we all work from a new cookbook and share our findings, our faves, and what we are loving or not loving about the book. This is more than a “book club” it’s a community of food lovers and cookbook lovers. In fact, in my Gift Guide 2020 my first book with this group was in the guide along with where to buy a great wok at a great price.

A Cookbook Club Like No Other

With this cookbook club, I have made my own ramen noodles, tackled cochinita pibil from scratch, learned how to season a wok and cook correctly in it, made my own Chinese dumplings (including the pasta wrapper), and so much more. I have made friends…yes, adults can make new friends. I have explored new territories in food, both in cuisines and in ethics. Additionally, I revisited some long forgotten skills.

Omnivore goes Pescatarian…at home

Well, hold on to your hats people! If you have been following along for any length of time, you know I am a dyed in the wool omnivore. If you read my last post, you also know I have been thinking A LOT about waste and how I personally can reduce the amount I am contributing to the overall waste problem. Our book this month is Dinner in One by Melissa Clark (you can buy it here, or at your own local bookstore). Unlike using a cookbook purely for the recipes, I actually read the prose. I find it helps me get familiar with the author’s style and it helps me get a feel for their voice. So, here I am reading away and getting into the new cookbook and in the intro, the author states that nearly half the meals are meatless. WHAT?!!! I don’t DO meatless! Frankly, I began to panic just a little bit. Did I just waste money on a book that I am not going to use? Do I really want to cook from this book? Will there be enough to interest me and my tastebuds?

Mostly Meatless Mondays

Dinner in One by Melissa Clark - Please Send Noodles Cookbook Club selection
Our current cookbook club selection

For a brief moment in time, I tried to do “Mostly Meatless Mondays”, but I fell out of the habit. I am not sure why exactly, maybe it was convenience and relying on tried and true recipes and dishes that I could whip up without thinking. Maybe it is because we eat out at events, pop-ups, and just because we feel like going out in an effort to support our local culinary community, and then we are eating leftovers. Of course, I still cook most days, but now I am thinking – always dangerous – “What if I cook meatless/pescatarian at home and save my carnivore dining for when we choose to go out for dinner?” As I flipped through the pages of the book, I found there were a lot of meatless recipes that I was willing to give a try. What’s even better? Each recipe in this book is designed to be cooked in one pan, pot, or casserole dish.

Use the Cookbook Dammit!

What is the point of joining a cookbook club if you aren’t going to COOK from the book? I am diving into this book like I have the others from the club’s selections. In addition to trying something new (pescatarian at home), perhaps I will hone some vegetarian skills and be ready if a veg head ever comes to eat dinner at my home. In thinking about this, it may help me get back on track to lose my COVID weight. It may also force me to look critically at what I am consuming, wasting, and how much of it. A win – win – win? We shall see.

The first dish from the cookbook was a rousing success at a recent weekly family dinner. The Offspring weighed in on the dish as well and it was a family affair of recipe critique. So far, I am four dishes into this cookbook and there hasn’t been a dog in the bunch! All of them were meatless, but I did add shrimp to the Kimchi Fried Rice (pg 90). The Lemony Baked Rice (pg 158) made for a light meal for The Hubs and I; the leftovers served as a great side dish with baked sockeye salmon and roasted broccoli for family dinner. We shall see how this progresses.

If you don’t know where to follow me, I am Good for Spooning, find me here – Instagram – Facebook – YouTube. While you are there, like posts, share posts, follow me on the Gram and FB. Did you know you can subscribe to my YouTube channel as well as this blog? Well you can. And you should so you don’t miss anything.

*You can too – on Facebook look for Please Send Noodles!!! (with the three !!!). A lot of online content, convo, Q&A, and other food related stuff. We mostly meet online through Zoom. Now that everyone is more comfortable being in public spaces, we have begun meeting in person again.

Waste Not Want Not

Posted on by LeAnne Notabartolo

I have been thinking a lot about waste lately and I am trying to cut down on household and personal waste as much as possible. Living in the desert, we think of water waste on a regular basis, but what else are we wasting that can be put to better use?

What are we wasting and why?

The average American creates 1600 pounds of trash annually, whereas other parts of the world create about 1000 pounds per person annually. One of the most shocking statistics I found was 22% of our household waste and what is in landfills is food waste. How do we cut down on this? It’s tough. I love to cook and we are a 2 person household now. Our son moved off to college and then out on his own 11 years ago and now it’s just the hubs and I. Learning to shop small, cook smaller batches, and use what I make has been an ongoing challenge.

Reducing food waste isn’t as complicated as you think

We can also eliminate waste by composting. Composting is a great way to reduce food waste. You can compost your fruit and vegetable scraps, coffee grounds, tea bags, eggshells, paper from the paper shredder, and lawn debris. I have been composting for several years. There are several options for composting bins in a wide range of sizes, configurations, and price points. Find one that meets your needs and try it! This is the one I own; it is an investment, but you’ll be using it for years. It’s not difficult and you end up with rich compost that is fantastic for your flower beds, vegetable garden, or herb garden. When my composter is full and I am waiting for it to do its magic, or when I have cooked food that can’t go in the composter*, I take that stuff over to my pal Kim. She has chickens that are eating machines! The hens repay me with eggs and we are all happy.

Reduce & Recycle

There is so much more to household waste than just food waste. Single use plastics, like grocery sacks, sandWISH bags, take out containers, junk mail, newspapers, and so much more all add up to massive piles in landfills. I am one of those lunatics that used cloth diapers. I started recycling in 1992. Back then, I had to remove all the labels from the cans & jars, wash all containers, tie newspapers into tidy bundles, and bring everything to the recycling center myself. Now with curbside pick up, it is so much easier. If you are drinking bottled water, think about all the plastic waste. Consider a water service for household use and refillable bottles to take with you when you are on the go.

Changes to the way I shop

Personally, I have been focused on reducing the amount of “single use plastics” that enter my home. This has been a challenge, because often times these items are more convenient. I have been bringing reusable bags to the store for groceries for more than 3 decades. I also use them in Target and when I am at the mall. In addition to not using plastic, they are stronger, can hold more, and are usually more comfortable to carry. Recently I have started bringing mesh bags for my produce. These are cool because you can wash the produce right in the bag, let it drain in the sink and store it in the fridge in the bags as well. When plastic bags do come into my home though, we reuse them whenever possible. They become liners for small trashcans and “poop patrol” when picking up after the pooches, etc.

Reuse

How else can we reduce our waste? One way to reduce waste is to reuse items. During COVID lockdowns we all did takeout when we tired of our own cooking. Styrofoam containers really piss me off. Thankfully a lot of restos are switching to recyclable or compostable paper containers, or reusable plastic containers. I call them “Take out Tupperware”. They aren’t perfect, BUT, if they can be reused (and they are in my house), they are a damn fine option compared to styrofoam. Reusable water bottles or coffee mugs are also great options, but during COVID, many people fell out of this habit. Many places wouldn’t allow you to refill your reusable cups & mugs. (7-11 has ceased allowing refills and Starbucks suspended using your refillable mugs for a time.)

Glass jars are always recyclable, but you can reuse them too. BIL Walt and I always have empty jars in the house for leftovers, storage, or any other use we can think of. It’s a bit of a joke how many glass jars we have. Something else to note, if you are into canning, some jars can be reused for that purpose with the correct lids.

How do you reduce, reuse, or recycle in your everyday life? Share your tips in the comments.

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*I only put raw veg, paper & lawn debris in my composter. In general, household composters do NOT get hot enough to break down meat or bones and they attract vermin. I choose not to put onion, garlic or any of the allium family in my composter because they give off substances that are deadly to worms which help in the breakdown process.

My Life in Curry – Curried Chicken Waldorf Salad

Posted on by LeAnne Notabartolo
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When I was in my early 20’s I had one curry dish and hated it and was completely sure that I hated “curry”. And then real life happened. Friend Zam fed me these insanely delish Indian hand pies filled with curried beef after a drunken night out. Friend Babs from Jamaica made me her version of Curry Chicken. Of course, back then, I was not the cook that I am today and asked neither of them for the recipes. I honestly wish I could recreate those meat pies Zam fed me. They were like Jamaican Meat Pies in form and function but seasoned in a completely different way. Zam, if you are reading this, I need that recipe!

I honestly didn’t know that you could MAKE your own curry powder!

In culinary school I was taught that “curry” is nothing more than a mixture of spices and seasonings used to flavor a dish. Imagine my surprise when we were instructed to make Curried Butternut Squash Soup. After scouring the spice shelves and not finding curry powder, I was told I needed to make it. MAKE IT?! I honestly didn’t know that you could MAKE your own curry powder! I truthfully thought that it was like cinnamon. It sits there on the shelf and then you buy it. To be fair, even though I had to create curry powder in culinary school, and can do it if required, I usually just go to the Indian Market and buy it. Or I go to the Asian Market and buy the Thai Curry Paste that I like. If I was a true badass, I WOULD make my own, but alas I am not.

The flexibility of Curry is one of the best things about it

Curry is a vast, varied, and thoroughly tasty subject. One of the best things about it for me is the flexibility. It can be hot or mild. Nearly any protein can be added, or NOT if you are cooking for vegetarians. In many cases it is gluten free, so when my celiac suffering friends come to dinner, I can whip up something tasty to be served with rice. Several cultures have their own special blends and within a culture those blends can vary by region. Friend Natasha informed me that southern Indian is incredibly different from northern Indian. I am NOT an expert by any standard on curry (or anything else for that matter). I just know what I like.

Changing Minds with Gentle Introductions

Members of my family have insisted they do not like curry. A fact that I am happy to report I am correcting. Sister Nancy recently learned she loves Thai Red Curry when I sent her the shelf stable ingredients via Amazon to make her own and talked her through a simple process on the phone. My mom has said for years that she “hates curry”. I fixed that for her with my Curried Chicken Waldorf Salad. That recipe is below.

While variety may be the spice of life, curry is the queen of my spice world right now. I find myself slipping it in wherever I think a tried & true staple is boring. That’s how I came up with the recipe below. Curried Fried Rice? Sure, why the hell not? Curried Chicken Salad? Hell yes! As I type I am inspired to try a few other things that may or may not pan out. But experimentation is how all innovation starts.

Curried Waldorf Chicken Salad

Here is the low down on a true Waldorf Salad from the Waldorf Astoria Cookbook (copyright 1969 by Bramhall House Publishing). There are 4 ingredients in a TRUE Waldorf – apple, celery, walnuts, real mayo (not Miracle Whip – perish the thought), served on a piece of leaf lettuce. There are no proteins, no grapes, nothing else. Just those 4 things.

Obviously, we are deviating here. I cut my mayo with plain full fat Greek Yogurt. This does a couple of things. First it cuts the calories significantly. Second, the natural acids in the yogurt stop the apples from getting slimy and browning (something I discovered by accident when I was trying to reduce the calorie count), so you can store it for a few days in the fridge. Take note – the last 3 ingredients are to taste and desired texture. Start with the lower amounts and add more if you like a little more dressing or seasoning in your salad.

Ingredients

1 large or medium crisp red skinned apple, (Honey Crisp, Cosmic, etc.) cored, seeded, and diced in ½” pieces

1 rib of celery diced in ¼” pieces

¼ C coarsely chopped walnuts* (or more to taste)

3 oz cooked chicken breast (leftovers from a rotisserie chicken work well here), diced in ½” pieces

¼ – ½ C plain Greek yogurt

3 – 4 Tbsp real mayo (both Hellmann’s and Duke’s work well here)

¾ tsp store bought yellow curry powder – Madras curry is a good choice

A pinch of kosher salt

Method

Put everything in a mixing bowl except the walnuts and stir gently to coat. Make sure you have enough dressing to cling to all the ingredients without it being soupy. Taste it. If you want a little more curry, add it ¼ tsp at a time until you get the desired flavor. Same goes for the salt. Keep in mind, you can always add more, but you can’t take it out. Fold in the walnuts last so you don’t further break them up into fine pieces.

*I find the best way to chop walnuts for this recipe is to lay them on the cutting board and using the flat part of a large knife, gently crush them. You’ll get nice nuggets of nut meat without pulverizing the entire nut.

Best Bites of 2021

Posted on by LeAnne Notabartolo

Look, I know I am late with this. But c’mon…! I have been in the middle of renovation hell. Who has time to think about excellent food when they can’t create any of their own? Please enjoy this extremely late post and make time to hit up these places if you are in the Vegas Valley.

For several years in January, I have included the “best” things I have eaten in the past year. I recently read a piece where the writer said “best of” lists were stupid, and in many cases I agree. What is best for me, might be run of the mill for you, or on your “no fly” list. To that end, am trying to come up with a better title. Most interesting? Most intriguing? Most memorable?

In years past, many of my “best bites” or most interesting things I have eaten have come by means of travel and sadly, that has been lacking the past couple of years – thanks COVID. Still, I find wonderful things to eat, but fewer surprises. And I am stretching myself in the kitchen (see below). Admittedly there was a LOT of dining out this year due to the kitchen remodel, but many choices were Thai takeout, a walk to our fave pizza joint, take out Sandos from our new fave sandWISH place, or a walk in the ‘hood for beer & a quick bite.

Without further ado, in no particular order, here are my most memorable bites of 2021

Valentine’s Day Dinner at Home

I always pull out all the stops on VDay. We labeled it Amateur Night years ago, and rather than dine out with hordes of people, I go to extreme lengths to make a dish I NEVER make. 2021 had me laminating my own puff pastry and creating a Beef Wellington.

Perfectly cooked Beef Wellington with home made puff pastry (THAT was a pain in the ass!)

Thai Curry & Chorizo Mussels at The Shores, San Diego

In August, Mom came to visit, and we took a little drive to San Diego to see relatives. While there, I had to visit Vegas transplant, Chef Mike Minor at La Jolla Shores Hotel. This dish was so good, I drove out a second time to make sure I wasn’t just overly hungry when I ate it the first time. Pro Tip – order a side of rice on the side so you can get every luscious drop of the sauce.

Mangonada at Cream Me Ice Creamery

This hits ALL the notes for me for summer. Perfect mango sorbet, Chamoy sauce, dried chile coated mango chunks. Sweet, spicy, salty, cold all in one delicious mouthful. And while you are there, check out the groovy floor!

Parisian Lobster Gnocchi with White Asparagus at Sparrow + Wolf

Parisian gnocchi are different than Italian ones in a few ways. These are shaped like pillows without the telltale lines marking Italian gnocchi. And while Italian style gnocchi are soft through and through, Parisian gnocchi have a little bit of a crispy edge. Toss in some lobster and paired with sautéed white asparagus, this was a big hit for me. The most fun thing about Sparrow + Wolf is you never know what’s going to be on the menu!

Cappellacci “Oreganata” at Brezza

Chances are, if Nicole Brisson is in the kitchen, I am going to be a happy camper. No matter what she does, it is executed with the highest level of skill and is usually perfect. This dish was so unexpectedly good. The pasta itself is a marvel, combined with cauliflower, spinach, lemon, and crispy capers? Yeah…that. Photo by Sabin Orr, courtesy of Chef Nicole.

Photo by Sabin Orr courtesy of Chef Nicole Brisson and Brezza

A Holiday Season Like No Other

Posted on by LeAnne Notabartolo

I woke at 2:30 this morning unable to shut my brain off. With Giftmas quickly approaching I began thinking of all the things I have yet to do, but this holiday season is like no other. I haven’t baked a single pie, I’ve made exactly one batch of cookies, and I haven’t hosted a single gathering. The holidays are incredibly different this year.

Like many others, I always anticipate the holiday season for several reasons. The parties, the fellowship, the camaraderie, and of course the food. Thanksgiving is my favorite holiday of the entire year and I truly enjoy cooking that meal. Christmas is one of three days on the calendar when I don’t cook. By this time I have usually scoured all the casino restaurants’ menus and made a reservation for dinner, but I didn’t do that this year. This year is unlike any other since we got married.

“Island of Lost Toys” Thanksgiving

For more than 30 years my husband and I have hosted the “Island of Lost Toys” Thanksgiving. It started when we were overseas. We couldn’t fly home for the holiday, so we invited our friends from the barracks and the childless couples we knew and enjoyed “chosen family”. When we moved back to the states, the tradition continued. With my kitchen in shambles because of the renovation (no sink, no workspace, or countertops) we hosted no one. To say it was weird is an understatement. I was literally bereft. I cried (in the shower like I always do so no one can see me or hear me) because I didn’t want to be alone. Yes, I’d have my devoted husband, my darling offspring, and my sib from another crib, but what about everyone else?

Then I got to thinking. Many of the people we have hosted over the past decade are no longer in our circle of friends for one reason or another. Some have left the area; some have moved on in other ways, and the boundaries I have learned to set for myself have forced me to tighten my circle as well. But what of the others? My mom brought it up – No one thought to invite us to join their table when they knew I couldn’t cook a true Thanksgiving meal.

New Neighbors to the Rescue

Our new neighbors came to the rescue! After helping friend Kim cull her turkeys (yes, I mean slaughter and butcher them), she kindly invited us to join her Thanksgiving tradition of yakitori. I had never done that before. Chinese food on Christmas? SURE! But Japanese on Thanksgiving? My brain couldn’t compute it. Oddly, it was just what I needed. Helping man the grill with other invitees, casually hanging around and noshing instead of loading a plate and being seated was a perfect antidote to my Thanksgiving ennui. It was like the best cocktail party you ever went to. Interesting people, fun conversation, tasty small bites of food, and wandering around meeting new people. I walked in a nervous wreck and left lighter and happier. It was just what I needed but didn’t know it.

We then proceeded to Esther’s Kitchen where Chef James Trees had kindly invited us to join him, his family, and staff for a traditional Thanksgiving meal. Because I was raised to never show up empty handed, I brought the aforementioned batch of cookies and Deez Nuts. This gathering was exactly what I needed too. Again, surrounded by loads of people, eating delicious food, and feeling like I was part of something bigger than myself. I was honored and humbled to be included. I think I thanked him profusely to the point of embarrassment, both mine and his. And I wept on the way home.

Home for the Holiday…just not MY home

And now, on the precipice of yet another holiday, things are different again. For the first time in ages, I won’t be in my own home for Christmas. The last time this happened was when we skipped Christmas and went to Mexico. This year we are spending the holiday with my sisters in law. The Hubs’ sister Bonnie and her wife Gretchen live in San Francisco and we are braving air travel during the holiday season to join them. I am excited and a little nervous at the same time. New traditions will be embraced, and I am sure joy will be had with people we love, but I won’t be “home for the holidays”. It just feels weird.

The most entertaining thing (for me) about the plans for this trip was a text convo with Gretchen about Christmas dinner. She wanted to know what I wanted to make and was a little shocked by my response. I told her I don’t cook on Christmas and whatever she decided to do was fine. I will be sous chef this year. Because I was warned there will be shucking in my future, my oyster knife will be packed.

When we moved into this home in April, I had every intention of a holiday housewarming party. I had plans for decorating and a mental menu of the food and drinks I would serve. The guest list was all compiled in an Excel spreadsheet. Construction delays forced me to embrace a new timeline; one I am not at all happy about. I dislike uncertainty and frequently have trouble “going with the flow” unless I am on vacation. So maybe the housewarming will be in the spring? Who the hell knows!?

Hug your people, bring them in close and tell them you love them. That’s the most important thing about the holiday isn’t it?

The Giftmas Guide 2021

Posted on by LeAnne Notabartolo

It’s Giftmas again and time for the Holiday Gift List. A few of these will be repeats because they have either updated their products or now offer free shipping or just because I love them and think if you missed it the first time, a gentle reminder will help. And it’s just in time for the first night of Chanukah and Cyber Monday. And everything on the list is under $100

Plymouth Artisan Cheese

What I love about Plymouth Artisan Cheese is that it is small batch, family owned, and the product is great. Based in Vermont, they only use local dairies for their milk, so purchasing from them is supporting more than one independent business. They now offer free shipping on orders $65 and above. My faves are the Hunter and the East Meadow and the gift set comes in this awesome crate!

Assorted Cheese Box – you choose which flavors to include – $98 and free shipping – Image from their website above

My Favorite Uni-tasker

Like Alton Brown, I can’t stand a tool that only has one use…but I make an exception for this one. If you have watched any of my cooking demos, you will have seen me use this and it’s in the top drawer in my kitchen because I reach for it ALL THE TIME. It makes fast work out of several cloves of garlic, dishwasher safe, and a breeze to use, even if you have arthritis. Under $12 and comes with a few other useless tools, this garlic rocker is a fab stocking stuffer.

Garlic Rocker $12 on Amazon – images from the listing linked above

The Vermont Country Store

There is so much to love about this catalog/online store! First of all it’s family owned & operated. They carry gorgeous wreaths and garland from hand tipped Vermont trees. And OH! the weird stuff you thought they didn’t make any more. Hard to find nostalgic items, like ribbon candy that no one eats, it just looks pretty. But these are two items in my kitchen that everyone on your gift list should have.

Toaster Tongs

One of John’s clients happily gifted us a set of these toaster tongs that he hand made and I LOVE them. Because not everyone has access to someone who works with wood on their friend list, I went in search of them for you. The little magnet that helps it stay RIGHT where you need them is the perfect touch.

Maple toaster tongs – image from the link above $13 – Vermont Country Store

Butter Bell

I have had one of these for years and I have gifted them to folks as well. One of the things about eating toast is that the hard butter always tears it up, or when making grilled cheese, you want spreadable butter to coat the outside of the sandWISH, right? This little doohickey keeps the butter at room temp and safe from bacteria with a water seal. Buy two, one to keep and one to give away.

French Butter Crock $30 – image from the link above – Vermont Country Store

Instant Read Thermometer

It doesn’t matter what you are cooking, sometimes you just need to know the exact temp. Roasting that holiday bird? The correct temp is 165 F in the thickest part of the thigh. Making fudge? The correct temp is 115 (the soft ball stage). It’s so much better to know exactly than have to guess. This tool from The Pampered Chef will handle it for you. It’s digital, easy to use and compact in your drawers. And you support an independent sales consultant when you click the link above.

Instant-Read Food Thermometer
Pampered Chef Instant Read Thermometer $51 – photo from the link above.

Mrs. Meyer’s Clean Day

Let’s face facts, NO ONE (except Friend Karen B) likes to do dishes. But what if it at least smelled great while you were doing them? This product line is the answer. Yes, they are a little more expensive, but I think the scents alone are worth it. They have fantastic seasonal scents like this Orange Clove, Apple Cider, Snowdrop, and others that are just the pick me up you need when you have to tackle a sink full of dishes. $4 at Target. And try their hand soap and room fresheners too!

Mrs. Meyer’s Orange Clove Dish Soap

Anything from Blue Q

If you know me at all, you know I love a snarky dish towel, a funky apron, or anything that truly shows my personality in the kitchen. This apron does it for me! In fact, just about anything from Blue Q makes a great gift. I crack up when I get one as a gift. Here’s a bonus – free shipping on orders $40 or more and they frequently have “free stuff” they toss into your order. Little magical surprises you didn’t know you needed!

Parsley, Sage, Rosemary and Fuck Off Apron –
Image from Blue Q $35

Mexican Hot Chocolate

If you have never had this treat, you don’t know what you are missing! Just trust me on this one. There are loads of options out there, but this one is as pretty as it is functional and it arrives in a sturdy box that you can wrap and give as a gift immediately. Bespoke Post has all sorts of gifts geared for men, but I find just as much cool stuff on the site for me. (Disclosure – this is my referral link to Bespoke Post, so I get a bonus if you join up).

Image from Bespoke Post – Mexican Hot Chocolate set $45

My Cookbook Choice This Year

Friend Christine gave me this as a gift and I love it. Six Seasons focuses on produce, but there is plenty in there for the omnivores in your life as well. This is perfect for folks who get veggies from a co-op when everything is seasonal and they don’t know what to do with some of the stuff they get. My fave dish in there is the pumpkin bolognese (pg 384). This book is based, and laid out, with the seasons and it will definitely challenge the cook in your life to include, try, or adopt new favorite veggie forward recipes. And while you are at it, buy from your local bookstore and support a small business. This is the link is to MY local – The Writer’s Block, and they ship!

Six Seasons

What you can get ME…

So here’s the thing, like everyone else, I like to be liked. to show me how much you like me, follow me on Instagram or Facebook and subscribe to this blog (scroll to the bottom and put your address in – no, I don’t share your info!) and my YouTube page so you don’t miss a spoonful! When you choose to subscribe, you’ll only hear from me when there is new content on either site.

Farm to Table

Posted on by LeAnne Notabartolo

Farm to Table has become a big bullshit buzz phrase over the last half dozen years in the culinary world. I started this piece a while ago and sat on it because I wasn’t sure how to write it without sounding like a pity party or an asshole. I’ve now decided I don’t care if I sound like either of those things. Read on…

Oh the People You Meet

Not too long ago, I had a very brief conversation with a man who tried to tell me that “The foodie movement really started in Napa”. I patted him on the shoulder and said, “Nice try buddy, but New York’s food scene has been killing it for ages.” He looked outraged and exclaimed, “But Chez Panisse!” I kinda rolled my eyes at him and said, “Well that’s a whole ‘nother story.”

My hackles raised because I had lived the farm to table life, and it isn’t all pretty pictures and photo spreads in magazines. I eyed this guy up and down, took in his brand name, designer clothing, and without getting into an in-depth conversation with this guy (whom I did not know), I was able to GUESS a few things about him (judge-y much? YUP!). I am guessing this guy has always lived in a city or suburbs, nowhere near a farm, or farmers, or a rural community of any kind. If he honestly thought Alice Waters invented farm to table cooking, that would be my guess. I am guessing he grew up privileged in one fashion or another. It would also be my guess that he never grew his own tomatoes, or anything else for that matter. I would further guess he was repulsed by the smell of manure and had never visited a “U-Pick” farm and odds were 50-50 that he even knew what one was.

Alice Waters Just Made Farm to Table Chic

What I really wanted to tell this guy was that farmers and the rural poor around the globe have been cooking farm to table for centuries. When Chez Panisse opened in 1971, I was in first grade, living on Long Island. In 1973 we moved “to the country”, upstate New York. and THAT is where I learned about farm to table cooking. People who didn’t know there was any other way have been doing just that for their entire lives. It wasn’t trendy, it was just the way to eat. Alice Waters did a lot of good things in opening the eyes of city-folk to farm fresh food, but in NO WAY did she invent farm to table cooking. Alice Waters just made it chic…and expensive…and over the top.

The Business of Growing Food

Photo by Gayatri Malhotra on Unsplash

The town where I grew up had some terrific home cooks who worked wonders with whatever was in season. They cooked everything fresh from the farm during the season. As the summer turned into fall, the canning and freezing began so they would have home grown vegetables and fruit for the colder months. We knew people who had commercial farms, orchards, and dairies. It was not uncommon to see a large family, or blended family, or extended family in the business of growing food. We grew our own and picked our own from commercial farms to sustain our family, we never grew enough to make a profit on it. In high school I made friends with a set of identical twins (yes, I can still tell them apart). Their family owned a dairy and potato farm. And yes, they had milk and potatoes at every damn meal. Because that is what they had plenty of at all times. I’ve always wondered if the fruit growers had fruit at every meal and do those now adults love or hate what their families grew.

What the Country Folks Do

As I reflect further on this incredibly brief convo with this unknown man, I think about my friend Kim and the book she is writing. She is writing a book about poverty and food insecurity in America. Where I grew up there were two classes of people – the Haves and the Have Nots – we were decidedly the latter. We lived in the country, about 5 miles from the center of town. While we were poor, we rarely went without food during the warm months. My stepfather was a butcher and got meat at cost. We had chickens, so breakfast for dinner was common because we had eggs. We grew our own tomatoes, squash, and other vegetables. Our 20-acre property was bracketed by fruit orchards where we would cross the property line and “snitch apples”. Never enough to cause them loss, but enough for us to eat and the owners knew about it, saying better us eat them than the birds. Everyone who lived out by me canned, froze food or made their own jam. My mom’s grape jelly was SO good that it has ruined me for store bought grape jelly for the rest of my life. I don’t know what the people “in town” did, but I hope some of them, if they read this, take the time to comment and let me know.

The August 2021 issue of Bon Appetit magazine has a “day in the city” piece for a few different cities. The idea is a local foodie, chef, food writer, takes the “reader” where the locals eat in their city. My hometown was one of those cities. I nearly choked on my tea. I can promise you, that town was NOTHING like that when I was growing up.

Cover photo – Photo by Peter Wendt on Unsplash