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Posts tagged “Cooking

Sharp

Don’t do this at home. This is a mandolin. Years ago, Lisa forbade me from using one. Ha! Is it sharp? Yup, very! I’ve been cut before. Never so badly… Two of my assistants in Saudi managed to cut me with a scalpel. That was harrowing. And, stupid… very, on my part. In all my years as a surgeon I was never cut before that. Now, I’m cut again. If you are squeamish, I, at least, did not show you gore. It was pretty bloody. Nothing to be done if you shave off your finger nail and part of the nail bed. Ugh!! The bleeding stopped. “All bleeding stops.”  – operating room motto. How? It was an unforced error; I was momentarily distracted by Colleen. She is now on a short distinct list. I won’t forget her. Ha!

Epilogue: The nail has grown back, almost. I cringe to think of the wound. I not only forgave Colleen, I married her. The ham dinner was a success. Only one guest, Kathy, noticed I was cut.


Stylin’

Summer farmer’s markets beckon and we are helpless to refrain from buying gorgeous produce such as grape tomatoes. Taste! Freshness! It the time of year. How can you go wrong? A few days later and you are left with a lot of tomatoes and nowhere to go. Pasta! Simple – garlic, basil, olive oil. It cooks up fast and tastes great! My photos don’t do the dish justice. It’s gluten free pasta. So, the pasta tends to stick to itself. Hence, it is not easy to blend the ingredients and distribute it evenly into the pasta. Add grated parmesan. You are good to go.


Jane

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We have Jane. Actually, there are a couple in the family now. But this Jane has laudable though interesting thinking. I’ve been to her house many times now. She doesn’t have a single dish that matches another. She has good dishes. You never use the “good” dishes every day. So, we got her a set of plain white – service for eight. It’s not like we spent much at the thrift store. Serviceable and actually quite attractive. They matched! She got home, unpacked them, and promptly donated a set of four to the goodwill near her. ?? So, others would benefit, too. Ok!?!? But then she told us her bridge club was coming. She runs two tables. That would be eight people. So, I guess they will eat and wash and eat. Oh, she was going to make gazpacho when she was here. They are getting the soup. I got bupkus again. Laugh! I am. Gotta love her.


Paul Revere

Revere ware. It’s the pots I grew up with. My mother had a set. I had some too. Then I lost them. Don’t ask. I’ve been collecting them again – thrift stores are a great place to find things. I have a lot of mismatched pots at this point. And among them are Revere pots. But this latest find was from the later copper clad collection. It was used and abused, found in the discard pile at the thrift store the other day. It would sell in the antique store for real money. Here, it was a steel (sic). No, silly! Copper.


Food

What’s the best time to photo food? During prep? Before baking? After? When you cover your food and all you see is melted cheese, I think it’s hard to understand how great the pizza looks, but rather, you know from shared experience the taste that lies beneath the cheese. Sure!

Stuffed peppers? Same. I’ve been cooking. I always cooked, but never so much as now. Retirement leaves me with lots of time. Oh boy – gaining weight fast too. Edible art. Fun. No leftovers. No worries. And then there are my “ten percenters.” When I was between jobs back in 2006, I gained 10 lbs because every time I ate Nellie (dog) got ten percent of the meal. She’d eat anything but broccoli. And, so I started cooking a little more. Now my cats congregate on the dining table. They like pizza too, except, they draw the line at gluten free crust. It’s still a work in progress, ‘cause I think gluten free crust is bad s’t too.(Shhh… the gluten free (crust) is off to the side.)

Lastly, banana bread. It’s an inside joke. We’ve been watching the Great British Baking Show. The loaf has a glorious crack on the top! Go, honey!


Gnocchi

I made these! Ha! I’m happy, almost giddy, even now. Jules taught me how simple it can be. I had considered it a task that was beyond my (interest) skill. We made butternut squash gnocchi. They are irregular to emphasize that they are homemade. Ha! The photography lags way behind the taste and smell of a fresh dish covered in parmesan. Yes, we’ve been eating well at my house.

 


Food Photo

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I don’t style my food photos. I do some minimal staging. And the lighting is whatever. It occurs to me that there’s a lot to be said to improve my technique. Still, it’s a good remembrance of what I have cooked though pictures hardly do justice to the taste and smell. That said, I do pay attention to light and background. It seems that I see food and extrapolate taste and smell.


LA

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We have been on a long journey to California and back. The estimate was 5500 miles point to point. The actual miles turned out to total 8200. Yeah, you never go in a straight line. This was the turn around. We spent a weekend with Jules. She can make gnocchi! I helped. It was great fun! And delicious.

There were cupcakes for dessert. I’d do it all again. In case you cared, I don’t really eat icing… too much sugar. I gotta watch my sugar. And I’ve been avoiding high fructose corn syrup too. So should you.

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Hey! We got Jeff that hat in Moab. He actually wore it immediately. I usually wear my new stuff about a year later. I bet you didn’t know that either. Alas, my new jeans and new shoes had to be worn almost immediately. It’s inside info except for those who know me.


Mushroom Thing

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It’s what I called it. Everyone else calls it that now too. Huh? Well, I’m sure there’s a more appetizing official name I could think of. But it’s kind of cute. There’s a lot of flash and bang for your (visual) buck in this concoction. I first had it at a friend’s house. I think it was Nannette. She was pretty creative. I didn’t work with a recipe. Hey! It ain’t baking. I just gather the general ingredients and then wing it. It’s phyllo wrapped around mushrooms, onions, and feta cheese. Go figure. It’s a big hit every time out. We still call it the “mushroom thing” and so far the name sticks.

 


Dutch Baby

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I did this! It’s dead simple. I failed in my first attempt. (Note to self: “Read the freakin’ instructions.) … as in I did not turn up the oven to the right temp. It was good to eat but it looks much more impressive if you follow the instructions. It’s called a Dutch baby. I don’t know why. It was a hit both time I made it. That’s all you need to know.