B. L. Taco Saladish

You’ve likely been to a Taco Tuesday. I’ve mentioned before that the grocery is like an art store for me…and it is. Today I found super skinny corn tortillas and super skinny bacon and I just had to make a B.L.Taco. This open face delight is set with heirloom tomatoes, mixed greens and a very watered down ranch dressing drizzle.
First one is with just a little bacon, the other is piled high. It’s a true cornucopia of delicious. Pick your favorite.

If you want a skinny BLT this is it. Enjoy!

50/50

Well, this is #50. Doing a blog is like having a dog. You love when it licks your face but takin' it out 3x a day...hmm? Woofing good exercise for everyone...hope you are having a delicious day.

Artful Eating. Amazu! Shogo! Holy Bento! This is a Tight Flight.

Have you ever been to a catered event where those funky plates and napkins are all they have? Then you try and eat it gracefully while balancing your glass between your

hands that are twined around too much of a good thing…yup. This is the answer.

This is one of the best ideas I’ve come up with. I took a painters mix tray and used it as a serving bento. Of course, this is just one example of how you can use it to have your individual serving stand out from the crowd. Its artful presentation is more than a wow…if you’re serving small bites or an amuse-bouche this is a perfect way to set the table. Each serving in its own little partition. Palette to Palate, this is one original idea. Forget small plates…this is an idea that will please everyone.

Perfect for a gallery event and more. Like I said, Amazu! Shogo…Holy Bento…this is a tight flight.

TIP: These are about 99 cents at retail. Wholesale, well, you can imagine how cheap.

If you want to make a real Sho-go…be one of the first to do this…but remember…you saw it here first! Get some special orders for the colors you like…black would also be very beautiful.

Zero Calorie Donuts

Tasty memories.

It was Sunday, and Sunday was donut day. You could smell the wafting across the greenbelt early in the morning. Sunday also meant getting ready for church, and a scuffle for our large family to pile into the car for morning service without breakfast. You could not eat anything before communion, so the donuts meant temptation before and sinful deliciousness after. We seldom had sweets in our house so Sunday was a special, indulgent occasion. We would take turns going to the factory that was in a small office park close by. It was a strange adventure for a little one. No matter how many times I did it, it was always new. To walk all by yourself across the green through the multitude of buckeye trees and a dandelion carpet—to meet the grey door with a sign that said Prestige Donuts, and walk into a whole new world. It was a factory. A factory with workers at conveyor belts on a Sunday in a somewhat dark environment, wearing clear gloves that whisked to picked up the sweets and pack them into boxes. My eyes would glaze over a bit in wonder. It was a whole new world to me. A world of people I only saw on Sunday’s, occasionally. For me it was so out of the ordinary...today it’s the kind of thing kid’s can see on TV. They show how things are made and it’s not unusual, but then, it was a complete sensory experience. The trip across the green for a dozen or two of the freshest donuts you’ve ever eaten…right off the belt, the smells, the new world, carrying the warm bags back with delight for the family to share…to a little one, these are memories that stay with you forever.

Getting a donut today is as common as common can be. There are so many flavors and versions that it’s hard to know which way to go. It does not cross my mind to stop for a glazed donut anymore, but today the memory came wafting and I took a short trip in my mind back to all of it.

I don’t know about you, but I miss some of these private, larger than life experiences. Everything is so in your face that you don’t have to really wonder about anything. It’s all out in the open…but I still live somewhere inside the empty space of a donut hole, in a world of wonder where the space is left for me to define what goes in the middle. This place where the sweet spot is in my soul and has zero calories.

That’s a dessert I can recommend.

Happy National Hot Diggity Dog Day

Yes,

It's time to celebrate.

Relish the day.

Sunday Brunch...It's Thyme

First Taste of Being an Entrepreneur

Entrepreneurship 101

My first job was working at a burger joint. I don’t remember what led me to that. It was not glamorous, but it was a job and that worked for me. Prior to this first job in the real world, I was a babysitter. Making my first cold call to a new neighbor at the age of thirteen got me a long standing assignment. I can still see myself at my mothers desk ready to dial the phone. Later the mother confessed that when she first met me—this young girl with braces on her teeth, she thought—I’m going to leave my three children with this girl? One was only 6 months old, but they kept me on for years and years. Why? Well, I was really good at taking care of the kids. Once they were in bed, I cleaned the house. Putting everything in order and getting the kitchen spotless. These were busy people who did not take much time to keep things neat and clean. It got to the point that they would make little or no effort, knowing I would clean it all up on Friday night.  I share this story to illustrate that making a cold call can change your life. Great service beyond expectation, and a take-charge attitude will serve you well in the rest of your career.

Back to burgerland…Here’s the magic bullet. I had to read the employee manual before starting the job and the words that stayed with me over the years—“Your last customer of the day is as important as the first.” From my perspective, this is the instructive advice that put the rudder on my ship. I went on to work at other food and hospitality venues—pizzeria, brew pub and even a night club. As a server, another job that gave me great insight on customer relations, I learned everything I needed to know about being an entrepreneur. Sometimes I would get really crappy stations. Prime locations were given to those with seniority, but I did not let that stand in my way. I gave great service to everyone and got better tips than anyone else. It made all the other servers angry and I actually got fired. They had done everything they could to undermine my success, and when that did not work, well…I got the boot.

Thank heavens! I went on to college and learned about fine art and all that. Went to work for a small advertising agency as an account executive to learn the ropes, but none of it felt right. They did not serve their clients the way I wanted to. I wanted to give superior service, their way seemed insincere. I wanted my own station back. I wanted to direct my own future success, and within short order, I started my own advertising agency. Armed with very little experience, except the rudder of my original tenacity and desire to please—I succeeded. Cold calls were easy. Giving clients more than they asked for, a pleasure. Serving with excellence and integrity, my soul satisfaction.

So if you are just starting out, and they ask you to wear a happy face headband, a polyester red white and blue pantsuit, a pub apron, or a danskimpy…never fear. The lessons you learn from any hospitality business is that all brands have a uniform and if you don’t like it…go out and create some of your own guidelines to greatness. Get your first taste of entrepreneurship. Get your rudder straight. Go on to create uniformed hospitality in whatever flavor you like. But remember, whatever business you choose, these are excellent words to live by…

Your last customer of the day, is as important as the first.

One of my favorite service taglines is “We’ll leave the light on.” Now that’s a company that’s focused on serving you night or day, whenever you arrive.

If you think it’s too late to get going…think of Colonel Sanders…he rebooted at age 65—proving you’re never too old to win. His occupation is listed as entrepreneur.

Go ahead, make that call to yourself. Step into your greatness no matter where you are. It begins and ends with hospitality—and if you do it right, it will feed you joy every day.

Man vs Robot

Today I read another article on fast food workers being replaced by robots, now and in the future.  What I want to know is why the word man is in manufacture? When you take the word man out of manufacture what your are left with is ufacture or the alternative, robofacture. The word origin as noted in the definition, is manu factum ‘made by hand’…with this new trend, I’m just not sure who, or what hands.

Made by hand indicates thoughtfulness goes into the making.  I’ve written about the need to stay close to nature, and close to your food to impart loving attention—which in turn gives taste satisfaction and nurturing nutrition. In so many ways, including GMO and all the additives that go into production prepared food—eliminating the man, or woman from the prep and prepare stage may be good for the bottom line, but not good for the soul. Consumption is not communion. You can’t eat money.

Also in the definition is the notation—the production of a natural substance by a living thing.

Note: I realize some things must be manufactured, but food is so essential to our well-being and as you look around do you see a disturbing trend? People who act more like robots than humans?

manufacture

noun

the making of articles on a large scale using machinery : the manufacture of armored vehicles.

• [with adj. ] a specified branch of industry : the porcelain manufacture for which France became justly renowned.

• the production of a natural substance by a living thing : the genetic blueprint for the manufacture of a protein.

• ( manufactures) manufactured goods or articles : exports and imports of manufactures.

verb [ trans. ]

1 make (something) on a large scale using machinery : a company that manufactured paint-by-number sets | [as adj. ] ( manufacturing) a manufacturing company.

• (of a living thing) produce (a substance) naturally.

• make or produce (something abstract) in a merely mechanical way : [as adj. ] ( manufactured) manufactured love songs.

2 invent or fabricate (evidence or a story) : the tabloid industry that manufactures epochal discoveries out of thin air.

DERIVATIVES

manufacturability |-?fak ch ?r?'bil?te| noun

manufacturable adjective

manufacturer noun

ORIGIN mid 16th cent. (denoting something made by hand): from French (re-formed by association with Latin manu factum ‘made by hand’ ), from Italian manifattura. Sense 1 dates from the early 17th cent.

Above photo credit is screen shot from youtube altered in photoshop. To see the full video demonstration,

Crazy Good Soup Hot or Cold

Harvest Lentil Soup Supreme.

Splendor is always in season. This delicious soup is all veggie vitality. Yes, it’s Summer and soup is not always the first thing you have on your mind, but eating light and having lots of nutrition packed into the dish hits the spot. I make a big pot and freeze the rest to pull out when I need a quick meal. The great thing about veggie lentil soup is that it tastes great hot or cold. You can even ladle off the broth and put the mix on salad or a yummy baguette with a drizzle of balsamic dressing.

What went into this lentil soup? Well, lentils of course and a load of other fabulously fresh stuff. Garlic, shallots, tomatoes, carrots, celery, unsalted pumpkin seeds, corn, green tea, rice wine vinegar, lite soy sauce, mustard, habanero chiles, serrano chiles, sriracha hot chili sauce, red peppers and veggie broth.

Serve it with some grilled garlic bread and you’ll have one completely tasty repast. 

Seconds anyone? 

Intelligent Imbibing

One of my dear friends, Tim Hanni is the author of a book I think you’ll love.

As a Master of Wine and also a fine chef, he knows quite a bit about wine and food. Oh heck, make that almost everything about wine and food and a great deal about people and their preferences.

His recent release, Why You Like the Wines You Like: Changing the way the world thinks about wine. (The New Wine Fundamentals) (Volume 1) is now available as either a paperback or Kindle Edition.

This quote from Tim is enough to whet your appetite for intelligent imbibing.

Hanni says, “ I’m on a mission to have everyone pair wines with the diner, not the dinner.”

Check out the first pages and table of contents at Amazon, buy it, and then hurry over to—http://www.myvinotype.com/ for a personal wine taste evaluation.

You’ll learn everything you need to know for your next happy event whether you’re drinking or not. 

Cheers!

Artful Settings are Timeless

Some things touch your heart as more beautiful than others. These cream and sugar pieces are particularly wonderful. Though not used any longer, they stand out as magnificent art for a table. It's just not really done anymore—people don’t use cream and sugar service, but I think they can be repurposed as little flower vases. I want you to see them as they are. They are obviously used. They were passed down to me but I have no idea how old they are, or how many ancestors and guests touched them. Just look at the handles and see where the finish is worn off. The tenderness of the painting on the set is thoughtful and gracious. They truly look delicious.

The other set I have is crystal, and again, the beauty of time is etched into these with precious precision. They too are family heirlooms. You don’t see things like this on the everyday table and to be just set aside…well, I brought them out today to share with you.

What do you do with things you love that are somewhat out of time in their usefulness? Certainly they are still artful settings, and I hope that my showing them today will inspire all of us to make something new out of something old.

Today, they became new pieces of art set in the gallery of my heart.

Enjoy them as paintings from both the past and the future.

Grate to Great

Contrast. Every once and awhile someone grates on your nerves—it's always a time to test your sharpness and see if you can move with the grain and turn it in to some greatness. Has anyone grated on your nerves today? Hmm...if so, I send you my heartfelt understanding. But don't let it deter your happy flavor. Just ask the mozzarella...it melts after all the trauma into a a new form of yummy love.

Flyer Fettucini Alshreddo

Dishing a little discontent for the greater good.

Each week I receive multiple store flyer's, most from grocery stores. They come on my recycle day, and as soon as I get them, they go into the bin. The costs involved in photography, writing, editing, printing, sending these out, plus the time my postal person has in sorting and delivering, my time to dig through them and see if there is any mail tucked inside, then the recyclers time to pick up, transport and last but not least, the recycling process which then in turn, turns into the next weeks flyer's. More coordination from the retailer’s and promoter’s. Emails, contracts, reimbursements and all that. Has anyone added all that up? Am I missing something? I Googled…what is the average price of a grocery flyer and could find nothing.

In a world where we are making every effort to save resources why are they doing this? I only shop at two stores and yet, without asking—I get about seven a week, exclusively from markets. Even if the store recoups some of these costs with paid product placements through the manufacturers, which they do…it’s still a lot of people, time and money to create these.

Curiously, I have been waiting to write this post but last week no flyer's came. Today, I only received two and these are the ones on the platter.

What’s up? Here I am on the bandwagon to stop this waste…did someone beat me to the punch? Or, is this a fluke…are grocer’s taking note of this ridiculous waste. If you want a coupon from the store you shop, you can go online. Another beef is the plastic waste for your store card. It’s really just a data collection card that is touted as a discount. They collect your data and resell it, while I get a mini-discount. Hmm…You won’t let me have a plastic bag…okay, that makes sense, but what’s with your plastic card?

Why don’t you just give me a good price and cut all the waste for everyone? After all, the money saved could go into ‘good deed’ feeding of people in your community, or creating new products with less packaging. Put the ‘gro’ back in to grocery by using less trees! Stop wasting all this time and resources, and put the effort into real value.

Have something to say? Leave a comment. As I said, I am on the bandwagon to stop this waste, and will share any comments with my grocery contacts.

Loving exclusion from this editorial. Trader Joe’s has the best copy ever and should be given an award for most valuable flyer entertainment, great products and prices…although I seldom shop there…they make me want to.

TIP: If you don't want to recycle your flyer's, take them to a school. They are still good for paper mache and pre-shredding might make it easier for little ones to use.

Stick together

Grocery Graffiti—Tag you're it.

Market Fresh Art and Entertainment

Going to the market is like going to an art store. I’m not one of those shoppers who just goes in and grabs what I need—I browse the aisles for entertainment. I look at all the wonderful products—how they are displayed, what is in what section, what’s across from it, how things are cross merchandised, what the labels and tags are on the shelf, what new products have been added, how the deli foods look—are they fresh or looking tired, the special event displays on holidays, the end aisle promotions, how the cashiers interact with customers, how long do I have to wait in line, how many people flip through magazines while they wait, what’s promoted at the check out, is it easy to find what I am l looking for or do I have to search for it. These are just a few of the things I think about while I am shopping, but you get the idea…

The biggest issue I have with stores in general is when I have diary products that need to be kept cold for freshness—they are frequently at the back of the store and then I have to stand in line while they get warm. Why don’t they have someone who will bring it to you at the end of check out? If they had a system where you would have a refrigerated, dairy or frozen item slip, it could be scanned at check out and then bagged for you just as you are ready to leave. It was in the temperature-controlled area for a reason. And, why do they ask you when you are in line, did you find everything you are looking for…uh, what am I going to say…even if I did not find something I can’t get out of line and go get it, they have already started to check my items though the scanner.  After all is said and done, I still love going to the market. I find pure pleasure in unpacking my goodies. It really is an art store filled with amazing ingredients for culinary crafting.  In my case, I am especially grateful for the array of choices that help me to be my very best. I could not do what I do without all of the people who shop before we shop. From grower's to grocer's…you make my life beautiful in so many ways, and I seldom get the opportunity to say that to you in person.

Today’s image is all about that. Just a small sample of the joyful you provide. Thank you, thank you, thank you.

Plating Patriotism

Kitchen Couples. Match made in Heaven.

Today I received a surprise thank you gift from one of my blog fans. 

How wonderful to know someone appreciates the love that I put into each and every bite. These will come in very handy for the holiday festivities and beyond. Watch out corn, and veggies...you're gonna be embraced with a big hug from the best of bon appétit.

It's now something a little extra.

Board Art.

Buns of Steel

A few notes on calming the mind & honoring our patina.

Maintain a dojo style of combat known as "no-sword"- the point in which a samurai realizes that there is no-enemy and that purity of the style is all that is needed.

Uruwashii
a cultured warrior symbolized by the kanji for "bun" (literary study) and "bu" (military study or arts)

Forke Art

Today my back feels a little twisted on the

tines, so I am taking the day off and going

to relax.

Hope you will too and we'll all be refreshed.

Everyday Edification and Affection

I’m lucky—I am intuitive. I can feel the vibrational resonance of things. I know which ingredients are filled with the most love and light and will provide the most beneficial nurturing. On some level we all do it. When we shop we choose a certain apple or banana. We reach for certain mushrooms in the bin, we hand select the snow peas. One by one, we move though the market making choices. Even one box or jar over another on the shelf, one check out line over another.

What we interact with does mingle with us. That’s why sometimes you may not enjoy a meal. Every person involved in the process of food makery has energy that is being infused into what you eat. Low vibration—funky energy from others, or from the seed itself—can find its way to your table.

In our family we were taught to pray over our food. The blessing of giving thanks for the food we were about to enjoy was essential. It’s more important now than ever. You hear a good deal about what is happening in our food chain, some quite alarming. The simple addition of praying over your food will help rebalance the equation. How you pray, or what you say is important. Be mindful of your intention and words. Thank you comes first.

Next time you go to the market, eat out, or find yourself at a banquet…stop for a moment—center yourself and sense the vortex's of vitality. Listen to your instincts and you will feel its nudging's to nourishment. Your intuition will talk to you.

Also, when you cook—be grateful. Exude your appreciation for every ingredient. Friend your food and it will pay you back in kind. Serve it with joy. It will feel good and taste better. The secret sauce is gratitude.

Your family and customers will taste the calibration. You’ve balanced everything—you’ve engaged the essence; you’ve infused the ingredients and your environment with your vitality, your love.

Never underestimate your skill in crafting cuisine into the full on flavor of The Divine. You make the difference. You are a valuable instrument in the kitchen. Even how you wash your dishes and pans is to be done with grace. Think about it. You eat from these every day. Your vibration and focus affect the resonant outcome.

It’s called energetics.  Nourishment starts with enjoyment. Entrain your brain and heart to the song of satisfaction.

Why? It matters. GMO and other things influence whether or not your food is truly feeding you.

Pray over your food and rebalance it with your love. If possible, light a candle. Eat slowly, savor each bite and be thankful. If you are preparing or serving food to others, give it an extra boost of vitality before you offer a plate…your energetic signature is all over it. Make it worthwhile with a smile.

TIP: Your own mood, and energy attitude is a part of what you are drawn to. Do take the time to align with positivity and your table will be set for success.

Note: This inner ringed bowl with the candle centerpiece, set on a sheet of nori, is an artistic representation of our rings of influence. The ripple effect. Shine your light of edification and affection in all you do—please and thank you.

Warm Hearts to the Brim

I mentioned you would see this setting again and here it is. 

The warmth of the light in this image feels so naturally emanative.

See if you can feel it in your heart.

Also, I am going to repost my Solstice message. It got lost last week and the message is too important not to have in the mix.

What I do when no one’s lookin’ for dinner and dessert on a hot summer night.

Dinner…well, yes—when it’s hot, salad is my favorite summer meal. I had no intention of photographing this…I was just hungry. The one nice surprise was how the goat cheese came out in nice shapes…but they went into the mix. I did try to keep them in place once I saw how nice they came out…but when it’s this warm…no can do. It’s one shot and you’re done with goat cheese. I started eating it before I realized how yummy it looked…so, I did take a picture. Anyway…it tasted great.

Romaine, watercress, red peppers, carrots, goat cheese, Bragg’s apple cider vinaigrette, S&P, and a few roasted chicken shred pieces. Just a few…

Next, I think I was sleep walking. Not really, but I did feel compelled. I don’t even eat dessert, or very rarely. But, there I was…in the kitchen with nothing sweet. Ahh, but maybe…so the next thing I know, I’m pulling out graham crackers, vanilla wafers, almonds, chocolate, frozen banana. First, I took the vanilla wafers and ground them up in my wire mesh colander by hand. Easier than a box grater, and no appliance needed.

Then, I melted the chocolate adding honey, milk, smidge of light brown sugar, butter. I laid it all out on a lined sheet pan. First the vanilla wafer crumbs, then drizzled the chocolate all over. Then I tossed on the almonds, more vanilla wafer crumble and popped it in the freezer.

Once it was firm, I took my trusty turner spatula and placed a small amount of the mix on to the graham cracker, topped with two slices of frozen banana and a tiny sprinkle of vanilla wafers.

It’s a nice summer snack for both kids and adults. Enjoy.

It’s a new twist of fresh from the freezer.

PS. I don’t really style these shots…they are true as true can be for the real thing.
The love is in the relationship I have with food as art. Kiss, Kiss.

I’m not a cookie person but when my sister lived here before her passing she liked
sweets. You never know when you might want a vanilla wafer…so thank you Kate.

Measuring Success

All-Clad in Glad. Heavy-Gauge Happiness. Polished Finish.

Good kitchen tools can inspire us to be our best. Something as simple as a nice set of measuring cups and you instantly feel cheffy. When you can, buy the nicest tools possible. I actually got these on sale…so, shop around for the things you love.

The detailing of these is beyond compare. Their non-reactive nature keeps them from imparting any taste to the food. The riveted handles put confidence in your grip and don’t worry, their stainless-steel finish is dishwasher safe.



I prefer to wash mine by hand for the simple pleasure of touching them.

On a personal note…great cooking tools set a perfect example of excellence. Look to them to perform at the top of your game and think of them as little instructors who will assist you in being all-clad in glad.

As you can see, I could not settle on just one shot today. Being in love is that way. One look is not enough.

Moribana Broccolini

Ikebana means living flowers. The beautiful Japanese art of flower arranging. Nature and humanity brought together. A time to appreciate things you may overlook as beautiful when you are too busy to notice. It’s a practice done in silence, and the arrangements speak without words.

This basic ikebana is in moribana style. I hope it inspires you to see the lovely food the earth provides with new eyes, and hear their voice in your heart.