Tell me what you eat, I’ll tell you who you are.
-Jean Anthelme Brillat-Savarin
Author: Julie Noble
Infuse home cooking in your life.
The longer you steep something, the stronger it will be. Translation: the more you have home cooking in your life, the stronger the priority it will become. There are certain things, that if we want real quality from them we must give them priority—put them up on the top of the list in our life.… Continue reading Infuse home cooking in your life.
30 Cut back on consumerism.
I think of P.T. Barnum, “There’s a sucker born every minute.” Simplicity is powerful. Eliminating fast food and processed food, you will feel less chaos in your life. Because instead of looking to something else to fill a void, you are simply looking to yourself. There are lots of products out there—thousands of them alone… Continue reading 30 Cut back on consumerism.
29 Make your house smell like a home.
Learn to bake bread. Learn to make stock. Ah, aromas! I am not one to make everything. I have my limits; I will not make cheese, or smoke my own meat. If you have a certain talent and enjoy making certain foods, then by all means, ask me over. There are still things I am… Continue reading 29 Make your house smell like a home.
28 Be choosy when you do eat out.
We Americans go out approximately every third day. Is there something about our week that tires us out and we look at our own kitchen as a burden to bare? Realistically, there are going to be times when you’re going to go out to eat. Be a local when it comes to eating out in… Continue reading 28 Be choosy when you do eat out.
27 Utilize your resources.
With the internet and television plus all the cookbooks and magazines available for free at libraries, inspiration for cooking at home is all around. Utilize these resources to build your repertoire and hone your skills. Recipes abound! Also, you will find techniques, dictionaries, food glossaries, tips and hints and history. Online cooking resources are out… Continue reading 27 Utilize your resources.
26 Feed yourself fast and simple.
Yes, there are days when you just can’t do it. Another benefit to buying whole food is that you can quickly put together a simple meal. With not much in the way of leftovers in the frig, place some whole foods on a plate. Slice a tomato and an avocado on a plate with some… Continue reading 26 Feed yourself fast and simple.
25 Keep your kitchen a kitchen.
Many of us use our kitchen as a drop off point for mail and bills to be paid, or as a computer station. Space is limited and valuable as it should be—by all means use it. The table gets used for homework, internet surfing, reading, sewing and whatever else needs a flat open space. Great!… Continue reading 25 Keep your kitchen a kitchen.
24 Learn to be a sensitive cook.
By this I mean be in the moment while you are cooking. Be aware of the cooking process. Forget the timers and pay attention by listening and watching and smelling, feeling and tasting. Definitely taste as you cook. There are four burners on a stove, when was the last time you used all of them… Continue reading 24 Learn to be a sensitive cook.
23 Try going meatless a day or two a week.
I am not a vegetarian, nor do I plan to be. The reality is that good quality meat is expensive. So, thinking about the quality and at the same time trying to be my economical self, I end up usually buying only about two pounds of meat a week for myself, and that’s plenty. I… Continue reading 23 Try going meatless a day or two a week.
22 Get to know the power of steam.
If you choose not to use a microwave to reheat food, steam is the way to go. Invest in a couple of double boilers—small and medium sized, and one with a steamer insert. Foods heat in no time without scorching as steam gently and efficiently heats food as well as retaining the nutrients that are… Continue reading 22 Get to know the power of steam.
21 The art of preparation.
Mise en place is not a very well known term to the home chef. It is to be prepared. Now that you’ve thought ahead, you’ve bought and have food in your refrigerator, ready for tonight or tomorrow, knowing you’re going to need to prepare something, chop the onions, celery and carrots. Put them into a… Continue reading 21 The art of preparation.
20 Tools, gadgets and small appliances.
The more I cook, the less I feel the need to ‘get’ something to try and make it easier. By not wishing for something to be less work and just doing it, often gets the task done sooner. Cooking well does not take a lineup of things on the counter for every ingredient you use… Continue reading 20 Tools, gadgets and small appliances.
19 Have a few good dishes to start.
You should have a few really good dishes that you can practically make with your eyes closed. Dishes that others look forward to and appreciate coming only from you. Something no one would want to miss out on when they’re invited over. Your name is on it—no one does it better than you. Invite and… Continue reading 19 Have a few good dishes to start.