As a waitress I set countless tables. I learned a lot about the “proper” way to do it and I always know which plate is MY bread plate and which glass is MY water glass a tightly set table (see below for a hint). I learned that the tip of your thumb makes a great measure mark on the edge of the table to make sure the flatware is all aligned. Like niece Erica, I know several ways to fold napkins. I CAN set a gorgeous table, but I only make the effort on Valentine’s Day.

My friend Sam is THE consummate host. She loves to have people over and gets all worked up about it. Frequently she has to “Go to the Bunker” to pull out dishes, glassware or specific serving pieces. She sets the table days in advance and tweaks it right up until the day of the event. For Holiday meals she sets up buffet tables in a long line and pulls out all the stops. And while I admire her table and all of its loveliness and majesty, that just isn’t my style. Even after all the “official functions” I have attended and all the swank dinners in a bazillion restaurants, I still feel a little awkward when I sit down at an ornately set table. And if I feel awkward, I am sure my guests will too. I’d rather everyone be relaxed for the Holiday so I opt for a buffet.

This is the PRE-set. All the dishes laid out to make sure I have enough space on the table and enough vessels and serve ware.

Now don’t assume because I opt for a buffet style meal that anything is half assed! It’s casual, but not sloppy. I set the buffet table up several days in advance with all of the serving dishes – most are stoneware casseroles – with little sticky notes so I can look and make sure I have a vessel for each dish and room enough on the table to hold it all. I wrap the flatware in linen napkins and set them in a trifle bowl for service and the bar is self serve. If you are really nice and it is your first time with us, John will even go to the garage and pour you a home brew off the taps out there. If you are a regular, he hands you the glass so you can get your own. Relaxed, casual and unstuffy – that’s my style. And this is the first year with an actual dining room table!

Because Thanksgiving has all kinds of Food Memories associated with it for many people, if you want a job, all you have to do is ask, and I will give you one. Anything except making the gravy as Friend John M learned early on. This year, Friend Laurie is helping assemble the antipasto, John M is doing the mashed potatoes, and everyone who wants to help will be given a job as soon as they ask. I am like a general in the kitchen as Chef Beni learned last year.

The most important things for my table setting are the people around it. Believe it or not, the food is incidental. My Holiday meal wouldn’t be complete without my only child in attendance and I know I have a limited number of years for that. He will move out, get married and make his own Thanksgiving and maybe I’ll be invited. A perfectly set table for me is one where people are laughing and smiling, joking and making yummy sounds, enjoying each other and coming together to give thanks! And there is always room for a few more.

I wish you all a fantastic Holiday meal full of friends, laughter and yummy sounds, whether your table is big or small, fancy or not, I am sure it will be amazing.

Here’s a hint so you never go wrong: using both of your hands, make the “OK” signal (Moment of Truth – the “OK” signal also means asshole in American Sign Language when positioned properly). Turn both hands so you can see the table thru the “O” and your pinkies are resting on the table, then bring your other three fingers together in a straight line. Your left should look like a lower case “B” and the right should look like a lower case “D”. “B” for bread, “D” for drink.

This past week’s Food Memories include wonderful sushi at Blue Ribbon Sushi, Dinner with my Dad at Culinary Dropout and the release of the Beaujolais Nouveau!

Until next week, go out and make your OWN Food Memories!

I promise to almost NEVER get political in my food blog, but this is an important day.

Your vote today could have a massive impact on Farm Bills, the SNAP Program (formerly Food Stamps), free and reduced priced lunches for kids and so much food for many in need. Make sure you get out and ROCK THE VOTE!

President Barack Obama brewed beer in the White House. He brewed two types using the honey from the White House Apiary. One is called White House Honey Porter and hubby John lovingly recreated it (thanks to the Freedom of Information Act) for tonight. We have invited anyone who shows up with an “I VOTED” sticker to enjoy a pint on us. If you know where we live – come on over!

Also in preparation for this evening I have created a soup buffet to celebrate and recognize what makes us Americans a true melting pot. Here’s what’s on the menu:
• Curried Roasted Butternut Squash Soup – representing the Native Americans (squash) and our immigrant ancestors from the Far East.
• Potato Soup – representing my Irish ancestors and those who lived through the Potato Famine and emigrated here. (House smoked bacon on the side)
• Elk and Barley Soup – representing the hunters and trappers who fed their families in the quest for a New World. (Moment of Truth – I hope this one comes out tasty – I have never attempted it before).
• Cream of Mushroom Soup – just because it is my favorite.
• Grandma Nettie’s Chicken Salad – just because I needed to have something in reference to family.
There will be plenty for everyone and if you live in Vegas and know where we live, come on over or call for details. We’d love to have you.

Most importantly – let’s not forget our Suffragettes. They paved the way for me and several generations of women to be allowed to participate in the formation of our government. Don’t take their sacrifices for granted.

No pics this week, but enjoy this video from 70’s TV. A generation of Americans enjoyed and learned from these cartoons!

Food Memories this week include beer and oysters with Friend Dena, delicious gougeres at Central, and hanging out with friends over cocktails, beer and food during John’s Conference for his professional organization. Pics from these events will show next week.

Until next week, go out and make your OWN Food Memories! And don’t forget to vote!

Yesterday was the kick off to Las Vegas’ Restaurant Week and I was so excited I forgot to post this blog.

I have always loved to cook, and through time I have become better and more skilled. I took classes and learned what I had been doing wrong for years (Moment of Truth – the first day of holding a knife in class, Chef Jill Mora told me I wasn’t doing a single thing correctly. I ended up acing that class with the highest marks! Proof that you CAN teach an old dog new tricks). As my skills grew so did my desire for more and better equipment.

Growing up. my family owned a deli, and I know how to use all the pro tools there. We always had good knives in the store and in the house because my step father was a butcher (but according to Chef Jill I didn’t know how to use them). In our kitchen we had SOME really good stuff since my step father was a caterer, but mostly it was average, mid-line cookware and lots of Tupperware.

As some of you know, I have been selling cookware and kitchen tools for more than 14 years. Once I started getting knowledgeable about tools and cookware I started collecting them. I am pretty selective in what I choose and I will hold out for what I REALLY want as opposed to buying something just to have it. I have a severe dislike for most “uni-taskers”, although I do own a couple by virtue of receiving them for free. When it comes to cooking, whether you love it or hate it, the backbones of a good kitchen are knives and cookware (pots and pans).

We’ll talk about knives another day, but I want to share some things I have learned about cookware. This info is MY personal experience and there is NO science behind it. If you are in the market to purchase cookware and don’t know where to start, here are some questions to ask yourself:
1. What kind of cooking do I MOSTLY do? If you are doing daily cooking for a large family, your needs will be quite different from someone just starting out, or empty nesters. If you entertain often, your needs will be vastly different from someone who grabs the veggie tray at Costco for their get-togethers.
2. Do I use the stove top, oven or BBQ grill most often? In the Latino community, cooking on the stove top is primary, they almost never use their ovens, so their cookware needs may be different than yours if you are baking, roasting or oven braising frequently. If you are cooking outdoors mainly, your indoor cookware needs are much more simple.
3. How advanced a cook am I? If you are a “newbie” in the kitchen, you probably want to opt for less expensive items until you are comfy with what you can and cannot do well. If you are an experienced (or fearless) cook, you may opt for “investment” pieces – things that will serve you for years and take a beating.

I find that most people actually need a combination of different kinds of cookware, but they think (thru marketing ploys) that they must have a set. I personally am a cookware whore – I am not brand loyal. In my cabinets you will find the following brands in a variety of configurations:
• The Pampered Chef (Duh)
• LeCrueset
• Staub
• Revereware
• Lodge Cast Iron
• Calphalon
• All Clad

Here is a breakdown on cookware compositions (in no particular order of favoritism) so you can choose what YOU need, click on the ads to find out more, but they are there so you can get an idea of prices and appearance:
• Cast Iron – it is the granddaddy of basic cookware pieces. It can go on the stove, in the oven, broiler and even onto the grill! Perfect for camping since you can make just about anything in it on an open fire. Requires “seasoning” (follow mfr. directions) and is easy to maintain. Properly maintained, pieces last FOREVER and in some parts of the country are coveted family heirlooms. Available in a variety of shapes, sizes. Pluses – it’s heavy and can stand up to really high temps, generally inexpensive, many lines made in the USA. You can bake AND cook in it. Minus – it’s HEAVY!

• Ceramic Coated Cast Iron – (like LeCreuset & Staub, both made in France) – I wouldn’t put it on the grill personally, but I know people who do. Great for stove to oven recipes (like long oven braises). Always gorgeous, they are perfect for stove to table serving as well. Requires basic maintenance to keep it looking great. Pluses – good enough for Julia Child, makes it good enough for me! Beautiful, durable. Minuses – generally really expensive (consider this an investment piece) and it’s heavy. Look for ones NOT made in China.

• Stainless – There is a lot to be said for stainless! Can go from stove to oven, many brands are dishwasher safe and they can also go in the broiler. Today’s stainless with satin finishes are easier to clean up and maintain than your grandma’s stainless. Look for heavy gauge, 18-10 stainless construction and “tri ply” technology is great too (it means there is stainless inside and out with a core of either aluminum or copper to assist in even heat conductivity). If you have an induction stove top, look for one with an 18-0 exterior (it will be magnetic whereas the 18-10 will not). Pluses – can be used for almost any type of cooking with proper care. Quality product is priced in the “middle” range. Minuses – I hate cooking eggs in it. Can be an “investment” for newbies.

• Non- stick – there are so many out there and they are all basically the same to me. Look for ones with baked on finishes (like DuPont Autograph), if you scratch it, it will not peel. I love it for cooking eggs. Pluses – lower fat cooking, readily available from many mfrs, great for eggs and omelets, typically mid line or inexpensive. Minuses – you can’t SEAR meat in it. Nothing will BROWN. Use only non-stick safe tools and scrubbers. NOT dishwasher or broiler safe in most cases. If it peels or flakes, toss it out. Almost all of them are made in China.

• Nano-Ceramic coated cookware – typically with an aluminum core, making it light weight with excellent heat conductivity. This is the newest stuff out there. It is generally hand wash only and is incredibly SLICK! Reasonably priced and becoming available from a variety of sources. Pluses – you CAN sear and BROWN in a virtually non-stick pan, very light weight (perfect for seniors and anyone with arthritis), reduced fat cooking. Minuses – Light weight – can’t stand up to high temps. Treat it as you would traditional non-stick cookware. No dishwasher, no broiler, “safe” utensils only. Most brands made in China.

Well, there you have it. Do your own research. Borrow pieces from friends to see if you like the way they perform before investing in your own pieces. And don’t worry about getting a SET! Buy only the pieces you are going to use most frequently if you are a newbie. As for me, I am looking for the perfect terrine pan…

This week’s Food Memories are a surprise birthday party for Friend Sam, final summer meals at home with my college student, doing Restaurant Week briefings for participating restaurant staff, meals in Flagstaff while dropping Jack off to school and mentally pepping for “Cooking for Two”.

Sam’s lovely Tea Party inspired Birthday cake.

Smoked Salmon with fried capers and creme fraiche on flat bread at RM Seafood

Restaurant Week Thank You note

Eggs Florentine “Benedict” at Bellavia in Flagstaff.

Until next week, go out and make your OWN Food Memories.

In the summer I find myself reading more than usual. Maybe it’s because all of my fave shows are on hiatus. Maybe it’s because summer reading is a routine I fell into as a young person, but whatever the reason I will typically finish 12 books or so across the length of the summer. I have passed that this summer. I am really enjoying reading outside on my deck in the super heated air, smelling the herbs in the garden and dipping into the pool when I get too warm.

First off I want you to know that I almost exclusively read from the same genres when I am not perusing cookbooks. I USUALLY read horror fiction, crime fiction or urban fantasy. I do have faves that are NOT in those categories (Moment of Truth – my fave books of all time are The Three Musketeers and The Count of Monte Cristo by Alexandre Dumas). Yesterday I noticed something interesting about the characters, not necessarily the books or authors, that I like the best. The authors write them eating and/or cooking.

There are several series out there about chefs who solve crime or caterers who get into mishaps with the events. There is even one series out there where the author includes the recipes from the story as an addendum at the end. Almost all of the books in my genres have the leads drinking something (wine, booze, blood, etc.). But my faves are the characters who cook and eat because it is part of being human. And I love reading about WHAT they are eating or cooking. The food is rarely integral to the stories, but it makes a more round backdrop for me. A few of my faves:
• Lawrence Sanders’ “Archy Mc Nally” books – our intrepid protagonist regularly goes into a local dive and drinks and eats himself into oblivion
• Lawrence Sanders’ “Deadly Sins” books – Captain Ed Delaney makes a mean sandwich
• Jennifer Estep’s “Elemental Assassin” series – Gin Blanco is a lot like me (no, I am not an assassin) in that she takes college cooking classes for personal enjoyment, not to pursue a degree. She also runs a BBQ joint as her “cover”.

I get inspired to try new things by reading what fictional characters are making in their kitchens. Silly? Perhaps. But I can only read so many cooking mags and watch so much cooking TV before I start to feel inadequate, or jealous or both (jealous of the travel sections and the fact that I don’t have my own show). These characters are in the kitchen because it is part of normal life, not because their life revolves around food. Just like the rest of us. It makes them seem more true, more real, and just fuller.

Here is a partial list of what I have read so far this summer, but they don’t all have good food scenes:
• Jennifer Estep’s series above
• Chloe Neill – Biting Cold
• Laurell K Hamilton – Kiss the Dead
• Jaye Wells’ entire Sabina Kane series
• Vicki Pettersson’s newest book – The Taken (with a great shout out to Frankie’s Tiki Room)
• And 10 others…

My Food Memories this week include a birthday dinner for Friend Sami, a visit from High School Friend Dave and his LA Posse (so much fun in the pool!), and a spicy Chicken Paprikash with my 2 favorite guys.

Until next week, go out and make your OWN Food Memories!

We all have summertime rituals and mine have changed over the years, depending on my age and location.

When I was young in upstate New York, my mom was the concession manager for the local lake’s food booths. It meant long days spent at the lake, swim lessons with the lifeguards (Moment of Truth – my sisters and I all had crushes on different members of the life guard squad), and all the summertime food you can imagine. If you click on the link, we used to sit up on the grassy area so Mom could see us from the concession windows. I learned to spin cotton candy, work a commercial popcorn machine, and had my hair totally bleached out to strawberry blond by the sun. Of course it was child labor, and I wasn’t paid, but I didn’t care and I only worked at closing or when it was REALLY slow. It was a treat for me. I will never figure out how Mom put up with all those teenagers!

One of the rituals we had was stopping at a farm stand and picking up huge paper bag or burlap sack of corn on the cob and that was dinner. Dripping with butter and eaten off flimsy paper plates -you know, the kind with the dimples around the edges – I didn’t think anything ever had or ever would taste so good! I still believe that. We also had treat nights when a trip to The Country Cone on 9G was in order. And let’s not forget the Friendly’s ice cream sundaes…

In Maine, where I lived for a short while, we waited with baited breath for Memorial Day Weekend when the Houlton Farms ice cream stand would open. There was very little entertainment in northern Maine, so when “The Dairy Bar” opened it was a town event! There was no parking and a line around the block. They had the BEST soft serve ice cream. These days I have to accept Dairy Queen as my only soft serve option. No Carvel. No Houlton Farms…boo hoo for me (and don’t talk to me about Luv-It – it’s too far to drive for a quick cone).

Here in Vegas summer starts early and I get to grill year round. So I can hardly call a cookout a Summertime Ritual. As stated above there is no GOOD soft serve near me, so what is my Summertime Ritual? It’s still corn on the cob! Instead of the burlap sack from a farm stand, I get a whole box from the local grocer and have at it! There is something so summery about eating corn on the cob. I don’t care if it is grilled, boiled or steamed, I just love it! In San Antonio I came to love the way the Mexican street food trucks did it, with a creamy mayo sauce, chile and sometimes queso fresco or cotija.

So here’s to corn on the cob and the official beginning of summer for me!

Food Memories this week have been slim since we spent time lounging by the pool. Snacks and drinks at RM Seafood, a wedding reception, and steaks on the grill, all with friends from LA top the list.

Until next week, go out and make your OWN Food Memories!

Even as a kid I loved that song by the Lovin’ Spoonful. As a kid growing up in the country I LONGED for summer in the city even though I didn’t understand all the lyrics in the song. I live in a city now and I don’t regret it one bit. I don’t miss the country life, except maybe for the produce.

First of all, Thank You! to everyone who shared the blog last week – there was a record number of hits. Keep sharing and Thank You again!

I have come to the realization that I am obsessed with anything that is made from reused/recycled flatware, utensils or silverware! And they keep popping up at me, everywhere I turn. It’s kinda like the shopping gods WANT me to find these things! I have no idea WHY, but I think I can remember when it started. Years ago while living in Maine, Friend Beth and I went to a craft fair and I was tickled by these wind chimes. I had to have them. At the time it was a major expense for me, but I splurged and bought them anyway. They have since tarnished and I leave them that way on purpose.

Flash forward several years. A few years ago Friend Dani and I went to an outdoor art fair and I had this keychain custom made. I had the artist (I have woefully forgotten the name) make them for my sales team members that were attending a conference with me. It was homage to “Rock On” – a phrase I use far too frequently.

For Mother’s Day John gave me a “spoon ring”. You older readers are well acquainted with these small affectations that are a throwback to the 70’s. I think everyone had at least one back then. For those of you NOT in the know, a “spoon ring” is the decorative handle of the spoon cut away from the bowl of the spoon and turned into a circle for your finger. I thought it was really cute of him to give me that considering my blog title and Twitter handle.

Now, everywhere I turn I am confronted by artwork, tools, clocks and jewelry made from flatware, utensils and silverware. Is someone trying to tell me something? My fave is the octopus necklace below. How cool is that?!
Available here

I am thinking I need this! Get it here.

John already bought me this bracelet. Purchase here

And how interesting would THIS be on your desk? Shop here

It leaves me wondering who used these tools for their original purpose? How did someone come up with the idea to make use of them in a new way? What would have happened to them if they weren’t reused/recycled? (Moment of Truth – I am not the least bit crafty, in fact I am decoratively impaired and I don’t even accessorize well, but I appreciate and admire crafters and their work.) I am now enthralled with the idea of recycled art and reuses for things. For some time now I have been reusing interesting “craft beer” bottles to hold my olive and grapeseed oil in my kitchen (I just put a re-sealable wine decanter top on them for pouring). That’s about as crafty as I get.

Think about your kitchen. What do you recycle? Do you compost? Are you cleverly reusing something in a way not originally intended? Great! Be sure to comment and share your stories. I love to hear them.

Food Memories this week include making soup for Friend Laurie in my new Blendtec blender, a lovely Ancho Chile and Cider glazed pork loin and a fantastic shrimp boil for Father’s Day with some of our dearest friends.

Changes are coming to this blog – pretty soon I will start sharing recipes I find from different sources that are fantastic, or recipes that I develop. Also, take the time to visit our sponsors if you are so moved.

Until next week, go out and make your OWN Food memories!

Public Service Announcement – Since 1988 I have been using canvas grocery sacks. I began actively recycling in 1992. I had to rinse, scrape labels off and drive the recyclables to the center and I continue to make attempts to reduce my carbon footprint. Take a stand and if you haven’t already started using your own reusable bags at the store, try it! They are stronger, last longer and you won’t have so many of the little plastic bags floating around your house. It’s a little change that can make a big difference down the line. If this isn’t your thing – try something else to reduce – reuse – or recycle!