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.
This is the ultimate in forethought. If you are fortunate to have an abundant quantity of fresh produce, make jam, make tomato sauce or apple sauce. One of the greatest things I’ve learned is to can using a hot water bath to seal the jars. It’s easy, inexpensive and highly rewarding. Fill your pantry with… Continue reading 13 Put up the extra.
Or…too lazy.It’s mind boggling to me that a person cannot seem to plan their meals for themselves or their family. It’s not rocket science. It’s food. Meals.What you eat. What you put in your mouth; into your body.It takes a few simple ingredients to make a dish. Voila! Cook it! You have a meal – a delicious… Continue reading Too Busy to Cook?