Creative Cooking

Now that I have more time on my hands, I’m shifting gears from years of left-brained, analytical work to awakening the right side of my brain. Lately, that’s meant diving spatula-first into the world of cooking. 

The women in my mahjong group and book club? Culinary powerhouses. And my Wine Women of West Virginia crew? They’re basically a living Pinterest board of charm and inspiration. I love exploring their boards. With muses like these, how could I not be whisking up something new?

I’ve never been much of a rule-follower when it comes to cooking. Maybe it’s the Gemini in me, but I’d rather stir with instinct than measure with precision. A while back, I took a class called Cooking Without a Recipe, led by a chef who encouraged us to trust our senses and take chances. He taught us which ingredients are go well together and which ones shouldn’t be left alone in a room together. Most of what we cooked that day was objectively... not good. (Trying to be diplomatic) But the freedom of it was exhilarating.

I often joked with my friend Pam about having a no-recipe showdown, just the two of us pulling ingredients from each other’s pantries and seeing what kind of chaos we could turn into cuisine. She was a natural at that kind of creative abandon. Life, of course, had its own timing, and we never got the chance. But I like to think it’s still a possibility for us, some lazy Sunday, two friends, a glass of wine for inspiration and a couple of mismatched spice racks, finally giving it a whirl.

These days, I cook not because I need to feed myself, I certainly don't need the calories, but because I am preparing foods for my friends. The women in my mahjong group and book club? Absolute kitchen dynamos. And my Wine Women of West Virginia crew? Endlessly inspiring. Each gathering with them is like a spark—igniting new recipes, new stories, and a newfound joy in bringing people together.

The other day, a friend surprised me with a bundle of fresh rosemary. The scent was bold, woodsy, and wildly alive. Magical! Grocery store rosemary can't compete. Ordinarily, I throw together a quick dish with chicken tenderloins and rotisserie seasoning. It’s what I call a C- recipe nothing to brag about, but serviceable.

That rosemary, though? It shifted everything. Suddenly I wasn’t just making dinner; I was composing. I wonder if Mozart felt this way when he sat down to compose his Symphony in G Minor No 40. (one of my favorites) My creative juices kicked into gear, and I found myself riffing on flavor, fresh garlic simmering, sweet red peppers and rosemary making the kitchen smell delightful. The outcome a solid B. There's still room to tweak and grow but it was good. 

 As you suspect there was no recipe for this chicken but here is the ingredient list, I will leave exact measurements to you.  Have fun!

• chicken tenderloins
• one red pepper
• a small Vidalia onion
• 3 sprigs of fresh rosemary
• McCormick's Rotisserie chicken spice
• Kosher salt and pepper to taste

Simple but good.

And maybe that’s the real recipe—one part courage, two parts friendship, and just letting go.

. 

Mac and Cheese YUM (a Homage to Mitch)

 Mitch's Mac and Cheese

Once again, I found myself listening to the Bob and Sherri Show, my favorite drive-time radio show—when they brought up one of my all-time favorite comfort foods: macaroni and cheese. Sherri was raving about Ina Garten’s recipe, calling it the best on the planet. And hey, everyone’s entitled to their opinion, we can all respectfully agree to disagree.

Ina Garten is, no doubt, a culinary icon with her cookbooks and TV show, but I’m not convinced she makes the best mac and cheese. That title, in my heart, belongs to a dear friend of mine. Mitch was a firefighter in D.C., and somewhere between saving lives and stirring saucepans, he perfected the most soul-warming mac and cheese I’ve ever tasted. Just thinking about it brings tears to my eyes—it was that good. Gooey, rich, and decadently creamy. I can barely talk about it without getting emotional.

Mitch has since passed, but so much of who he was lives on in the memories we shared, and in that unforgettable recipe. Ina’s version might be great, but in my opinion, Mitch’s was the gold standard. Though if I had to rank a second place, I’d give it to Chick-fil-A’s surprisingly tasty take.

Easy Come, Easy Go (not really)

 

  

Bobby Sherman was the quintessential teen idol. His passing at 81, after a battle with stage 4 kidney cancer, has stirred a wave of nostalgia and sorrow for me and perhaps many of you who grew up in this time period.

Here Comes the Brides really was a product of its time, romantic, and a little wild in its premise. The idea of importing 100 women to a logging town to keep the men from leaving? Today, that would raise more than a few eyebrows. But back then, it was framed as a lighthearted adventure, and Bobby’s portrayal of Jeremy Bolt gave the show its emotional heartbeat. David Soul also starred as one of the Bole brothers in the show. Yes, before he was Hutch, he was one of the Bolt brothers. Great Ensemble!

And who can forget the songs "Julie, Do Ya Love Me,” “Easy Come, Easy Go,” It’s no wonder he graced the pages of Tiger Beat and the walls of so many bedrooms. I saved my babysitting money to buy issues of Tiger Beat. The articles weren’t really the draw—it was the photos of all the teen idols of the day that made my heart skip.

What’s even more remarkable is how he stepped away from fame to serve others—as an EMT and LAPD reserve officer. That quiet heroism says so much about who he was beyond the spotlight.

With Bobby Sherman's passing, I feel like piece of my childhood is gone.

Deep Dish

For all my culinary friends who watch the cooking channel and food network this book is for you.  It is by far no literary masterpiece, and it doesn’t proclaim to be one.  It is a light fun summer read about two chefs that have local cooking shows in the south.

Gina has a show called Fresh Start. She takes your everyday southern dishes and prepares them in a healthy way. Unlike Paula Deen, who famously loves butter, Gina takes a lighter approach—though, don’t get me wrong, I adore Paula Deen and have even tried a few of her dishes. That said, they do lean heavy on the fat and calories.

Tate on the other hand has a show called Vitals, a show with a rugged, back-to-nature vibe.  Watching him, you half expect to have Granny from the Beverly Hillbillies pop up as a guest.   His show is all about venturing into the wild, catching his own ingredients andd then preparing them on air.   MMM MMM Good! Very cave man and very sexy.

A New York producer from the cooking channel is looking for a new show and has his sights on these two chefs.  He comes up with a brilliant concept having a Food Fight on TV and so Gina and Tate Square off.  May the best chef win. 

This book was written during the cooking channel heyday a time when these shows inspired want to be cooks like me.  I loved watching Rachel Ray whip up her 30-minute meals and Sandra Lee was truly inspirational as she prepared dishes on Semi-Homemade.  My family appreciated many of the recipes I prepared after seeing these shows.

Deep Dish by Mary Kay Andrews is a cute, quick read that you can polish of at the pool in no time.

Broadway in 12 minutes

Growing up on Long Island we were just a train ride away from NYC.  Lucky for me my parents were avid theater goers, so we went to see many shows. Whenever I was asked what I wanted for my birthday, my answer was always the same—I wanted to see a show.  

I kept the playbills to all these shows for years but when we downsized and moved into our new house, I had to let them go. (I still question my decision).  Before parting with them, I took one last look and discovered some very interesting details.

In 1968, when I was just a child, my birthday gift was a ticket to see Fiddler on the Roof. According to the playbill, Bette Midler was playing the role of Tzeitel. I remember her being wonderful, though I was in early elementary school and hadn’t realized exactly who she was at the time. Back then, she was simply Bette Midler—she hadn’t yet become the Divine Miss M.

Years later, I had the chance to see her perform again. This time, a live performance at Merriweather Post Pavilion. The show was outrageous, electrifying, and just as wonderful as I remembered.

I don't know about you, but YouTube has become an obsession for me.  With so many viewing options, it's a treasure trove of entertainment, travel and learning.  I have discovered some brilliant comedians, picked up knitting and crochet techniques, taken cooking classes and enjoyed music and musicals.

If musicals are your passion, you'll love this 12-minute compilation featuring some of the best moments from various shows. It’s absolutely worth your time! Bonus: it features James Corden, Emily Blunt, and lin Manuel Miranda. What more could you ask for?

Thomas Jefferson was a foodie

 

Thomas Jefferson has to be one of my favorite figures in Colonial History. He was a multi-faceted individual. At sixteen, he entered the College of William and Mary and graduated two years later. In addition to being a politician, he was an inventor, architect, horticulturist, and a musician (he played the violin). So, when I was searching for a non-fiction book, this one immediately caught my attention.  If you are ever in the Charlottesville, Virginia area go see Monticello his home where many of his inventions are on display.

Jefferson, as you may know was the second Vice President under John Adams and then went on to become the third President of the United States. He was one of the Founding Fathers and one of the principal authors of the Declaration of Independence.  He held many positions in the United States government including the first Secretary of state and the "ambassador to Europe" which led him to take up residency in France. I am sure many of you studied him and other historical figures in school.

When the French added their might and army to assist during the Revolution they brought with them their cuisine which Jefferson immediately enjoyed.  Sadly, the colonists were not adventurous and did not share his love.  It wouldn't be until years later that Americans would accept French cooking.  In fact, Americans can credit Julia Childs for making it popular in the 1960's and to this day it is incorporated into many of the dishes eaten here in the US.

ryui3France was a perfect place for someone with a more discerning palate such as his. He took his slave James Hemings with him and paid for James to be an apprentice in a French kitchen.  His hope was to bring the cuisine back to the colonies and incorporate it into everyday dishes. While Jefferson embraced French cuisine, the colonists were far less adventurous, and his enthusiasm for it wasn’t widely shared.

The gentry and some of the middle class had plenty to eat and it was not uncommon to be served a huge breakfast and dinner.  A common breakfast according to this book was freshly baked bread, corn pone, pancakes, cold ham, chicken and several types of hash. Coffee and tea were both served. My breakfast of toast and coffee pales against the early colony breakfast. Dinner was lots of meats, veggies from the garden, salad etc. Not well seasoned but plentiful. Compared to their hearty breakfast, my Thomas' 100 calorie English muffin with peanut butter, feels sadly lacking.  But one must maintain her girlish figure. 😂

I may have gone on and on, but if you're looking for a concise history of Jefferson and his era—without getting too deep into politics—this might be the book for you. Naturally, it centers on cuisine and the relationships among the people of his time, offering a fascinating glimpse into daily life. It also provides an account of pre-revolutionary Paris, painting a vivid picture of the city premodern times. 

Here is tidbit I picked up while reading this book. The fork was nearly non-existent in the colonies. People ate primarily with spoons, knives or their fingers. While the  Virginia elite adopted the fork, it took time for the practice to take hold in the colonies. A study by Lorena Walsh and Carol Stammas showed that between 1700-1709 3 to 8 % of Virginians owned a fork.  By 1778 that number increased to 21% among the poor and 52% among the middle class. 

Of course, forks have their place, but there's something undeniably satisfying about eating with your hands, don't you think? Whether it’s the crispy perfection of French fries, the comforting warmth of a fresh slice of pizza, or the simple joy of tearing into barbecue ribs, sometimes, food just tastes better when you ditch the utensils.

Expiration dates

 

Everything and everyone have an expiration date. As you approach a certain age, which I am rapidly approaching, that realization becomes increasingly clear. The interesting thing about expiration dates, though, is that they’re not always exact. Take food as an example, a container of milk might have today’s date printed on it, but that doesn’t mean it instantly spoils at midnight, it only may spoil at midnight.  In reality, the milk may be perfectly good for a few days, another week, or maybe two.  

With humans it is a little different.  For the most part, your expiration date is thankfully unknown.  It is like playing Russian Roulette, Click, Click, Bang, Gone. Off course many of us will live long lives but many of us may not. 

 Several of my friends faced this uncertainty when they were diagnosed with cancer. They fought long and difficult battles despite being told they had only months to live.  One friend, after enduring major surgery and aggressive chemotherapy for stage 4 metastatic breast cancer was told she was in remission only to find out one week later that it had metastasized to her brain. Still, she continued the good fight and because of this she was finally able to go to the Stanley cup finals and watch the Washington Capitals win!  If you follow the Caps, they make it to the Stanley Cup finals but are eliminated in around the second round.

Another friend had pancreatic cancer. He kept going to the doctor who repeatedly dismissed his symptoms as simple stomach issues. When he finally was tested, the diagnosis came too late, he had already passed the window where chemotherapy might have extended his expiration date. If his expiration date had just been extended even one or two days, he would have seen the birth of his first granddaughter. Granted pancreatic cancer is a death sentence but, in this case, the medical community failed him by not listening. OK, enough of this heavy talk and back to expiration dates.

I read a book all about human expiration dates that I think is a perfect summer read.  The book is called Expiration Dates by Rebecca Searle.  She is the same author that wrote The Dinner List, which I wrote about on April 23. (Also a great summer read).

The book follows Daphne, a woman who believes the universe has a plan for her—one that reveals itself every time she begins a new relationship.  Each time she receives a slip of paper with his name and the exact number representing their time together, their expiration date. Yet, she has always wondered if one day, there would be a slip without an expiration. 

Then, day after a blind date she finally does. The slip contains only one thing, the name Jake, her blind date.

As their relationship unfolds, Daphne starts questioning things and the plot continues.