The new home for "The Vintage Foodie" is up and running. It's a bit of a work in progress, but just like a new home, it'll take a little bit to settle in. For all those following this blog, please be sure to head over to www.thevintagefoodie.net and follow this blog at its new location.
It has been a pleasure writing to you all here...thank you all SO much for reading!
Cheers,
Nina
Thursday, May 3, 2012
Scratch That...
I just heard from the Science Center! It was finals time, so things got a little backed up. Apparently my results were sent to me in the mail two days ago...so hopefully I'll get them today or tomorrow. Excited, a little nervous, yet very hopeful that the results are positive in nature. If only he would've given me a little nugget, a small hint, something, so I can start making plans to move forward.
OK, what can I do now so I don't stalk the postman?
OK, what can I do now so I don't stalk the postman?
Making the Switch
I've decided it's time. Time to make the switch...the switch from one blog host to another. For now, I'll still post on this site, but soon (hopefully in the next day or so) www.thevintagefoodie.net will be landing in a different place. If you are currently following "The Vintage Foodie" on Blogger, be sure to stay tuned so you can follow me at my new home.
PS - Still no word from the Science Center. I placed a call and here I sit. I've been paging through Entrepreneur Magazine to help pass the time and have found some interesting ideas that seem to be helping me tweak my marketing plan for the upcoming big consult on Tuesday. I'm totally open to your suggestions as well. Any input, especially related to the still obscure, Twitter, would be much appreciated.
PS - Still no word from the Science Center. I placed a call and here I sit. I've been paging through Entrepreneur Magazine to help pass the time and have found some interesting ideas that seem to be helping me tweak my marketing plan for the upcoming big consult on Tuesday. I'm totally open to your suggestions as well. Any input, especially related to the still obscure, Twitter, would be much appreciated.
Tuesday, May 1, 2012
Basking in the Afterglow
So this is what freedom feels like. One year ago yesterday was my last day at my old job. One year ago today I started out on my new career path. I was ready to write, finish my novel, dedicate more time to "The Pampered Paramour," have more time for foodie research and pursue something, anything, other than the road I had been on for the past 6 years. I knew that not many people had this type of opportunity, and you could bet your bottom dollar I wasn't going to let this one slip away.
I was fortunate in so many ways - I had (and still do) a loving and supportive husband, a column in Vintage Life Magazine and the hopes for something better than an overbearing, manipulative boss who thought the best way to incentivize her sales employees was to consistently cut commissions, while the CEO was bragging about his brand new Escalade to everyone in the small company. Without being too spiteful, I have to say, her hair was just about as bad as her conniving, ill-developed business sense. After 6 peaceful weeks of writing and exploring the finer things in life, I had the opportunity to go back to work, on my terms, as a contractor. Without getting into too many details, my unscrupulous former company decided to tell countless lies about me, engage me in legal banter that forced me to hire an attorney to defend my right to work, and then, just after they had to cut a rather hefty settlement check to the government, "someone" sent an anonymous letter stating that I was unprofessional and had multiple sex blogs. Well, I've got news for the one signed, "Concerned," you helped propel "The Pampered Paramour" into more sales with that one...so, again, almost one year later, I say, "Thank you...whoever you are."
After my trip down memory lane, I am happy to say, that on my one year anniversary of freedom from a tyrannical company, I was actually able to check off every item on my "To Do List," which included emailing the Science Center for a status on Product X's testing. Hopefully I'll hear something, at some point. In the meantime, I'm just reveling in the afterglow of what was perhaps the best decision I've ever made. Follow your dreams, people, and never give up on them or yourself. They're worth it...and so are you!
And now off to continue the creation of the best marketing plan the world has ever seen! Muahahaha!!
I was fortunate in so many ways - I had (and still do) a loving and supportive husband, a column in Vintage Life Magazine and the hopes for something better than an overbearing, manipulative boss who thought the best way to incentivize her sales employees was to consistently cut commissions, while the CEO was bragging about his brand new Escalade to everyone in the small company. Without being too spiteful, I have to say, her hair was just about as bad as her conniving, ill-developed business sense. After 6 peaceful weeks of writing and exploring the finer things in life, I had the opportunity to go back to work, on my terms, as a contractor. Without getting into too many details, my unscrupulous former company decided to tell countless lies about me, engage me in legal banter that forced me to hire an attorney to defend my right to work, and then, just after they had to cut a rather hefty settlement check to the government, "someone" sent an anonymous letter stating that I was unprofessional and had multiple sex blogs. Well, I've got news for the one signed, "Concerned," you helped propel "The Pampered Paramour" into more sales with that one...so, again, almost one year later, I say, "Thank you...whoever you are."
After my trip down memory lane, I am happy to say, that on my one year anniversary of freedom from a tyrannical company, I was actually able to check off every item on my "To Do List," which included emailing the Science Center for a status on Product X's testing. Hopefully I'll hear something, at some point. In the meantime, I'm just reveling in the afterglow of what was perhaps the best decision I've ever made. Follow your dreams, people, and never give up on them or yourself. They're worth it...and so are you!
And now off to continue the creation of the best marketing plan the world has ever seen! Muahahaha!!
Sunday, April 29, 2012
So Close, Yet So Far
It seems that this year has been slathered with all kinds of ridiculous illnesses for me. I dodged the worst of a cold after our trip to Mexico in January, but then promptly got a nasty sinus infection. A couple of weeks after recovering from that, I got a raging cold and now, as I lay here typing this, I'm recovering from a fall down the stairs paired with some sort of stomach flu. I suppose now I get it, I'm overworked and under slept...and one shouldn't wear socks on the carpeted stairs - that's a disaster waiting to happen.
Anyway, an update is in store. So, first things first. As of Friday, I haven't heard back from the Science Center, but as of Saturday, some very great progress was made. I'm going to digress for just a moment, but I promise, things will all tie together. As some of you know, I've written a novel. The genre is Weird Western, with a dash of Paranormal, a pinch of Science Fiction, a hint of Romance, and a handful of Historical Fiction. After a small stream of rejection letters, a request for more from an agent (only to be shot down) and a few publishers who asked to read more after I shortened things up by 20,000 - 40,000 words, I've decided to self publish on Nook(R) and Kindle. My book is now registered with the Library of Congress and I have commissioned an amazing artist by the name of Anthony Salazar to do my cover art. He has sent me over mock-ups that captured the essence of my novel, but didn't give too much away...and I would've been thrilled with them as the final product, but Anthony and I met yesterday and he has more in store.
(And this is the part where things tie together.)
As we talked about all things art, from Picasso to Pollock, we got to talking about my new product line. I explained that I was looking for a central image, something that I could use to brand my product, but I wasn't quite sure what I wanted it to be. (I really couldn't have been more vague, as usual.) I swore him to secrecy and then shared with him the name of the upcoming line and explained its significance. He asked me if I knew of Alphonse Mucha and if I liked his style. Coincidentally, I have two tapestries of Mucha's work in my house - so that answered his question and I knew exactly where he was going...and I loved it. I immediately asked if I could commission him to design the brand image that would soon be on bottles, boxes and bags, shipped across the country an over the seas. Fortunately, he accepted!
So, once that's done, my other designer can add the font and we can figure out the label shape, etc. It feels good to be so close to checking off what is one of the most important elements of starting a brand...so close, yet still so far. All I can do now is wait, wait with bated breath.
Anyway, an update is in store. So, first things first. As of Friday, I haven't heard back from the Science Center, but as of Saturday, some very great progress was made. I'm going to digress for just a moment, but I promise, things will all tie together. As some of you know, I've written a novel. The genre is Weird Western, with a dash of Paranormal, a pinch of Science Fiction, a hint of Romance, and a handful of Historical Fiction. After a small stream of rejection letters, a request for more from an agent (only to be shot down) and a few publishers who asked to read more after I shortened things up by 20,000 - 40,000 words, I've decided to self publish on Nook(R) and Kindle. My book is now registered with the Library of Congress and I have commissioned an amazing artist by the name of Anthony Salazar to do my cover art. He has sent me over mock-ups that captured the essence of my novel, but didn't give too much away...and I would've been thrilled with them as the final product, but Anthony and I met yesterday and he has more in store.
(And this is the part where things tie together.)
As we talked about all things art, from Picasso to Pollock, we got to talking about my new product line. I explained that I was looking for a central image, something that I could use to brand my product, but I wasn't quite sure what I wanted it to be. (I really couldn't have been more vague, as usual.) I swore him to secrecy and then shared with him the name of the upcoming line and explained its significance. He asked me if I knew of Alphonse Mucha and if I liked his style. Coincidentally, I have two tapestries of Mucha's work in my house - so that answered his question and I knew exactly where he was going...and I loved it. I immediately asked if I could commission him to design the brand image that would soon be on bottles, boxes and bags, shipped across the country an over the seas. Fortunately, he accepted!
So, once that's done, my other designer can add the font and we can figure out the label shape, etc. It feels good to be so close to checking off what is one of the most important elements of starting a brand...so close, yet still so far. All I can do now is wait, wait with bated breath.
Thursday, April 26, 2012
When Life Gets in the Way
Inevitably people are going to differ. Some will differ so vehemently they will fight with all they have to defend their side.
My arguments usually begin by way of discussion...that discussion is usually misinterpreted by someone and then it becomes an all out argument...and I'm just not the type of gal to back down, especially because I go into these conversations with righteous intentions.
Honestly, there's usually no right or wrong, just differences of opinion...or, more specifically, a difference of opinion pertaining to the relevance of the other's opinion. Lots of opinions here.
Anyway...life got in the way today. The last thing I want to think about are all the happy little bits of my new project. Maybe this is the Universe's way of saying I need to step away and regroup before I can move forward. So, with my current recipe at the Science Center, this argument couldn't have come at a better time. I could probably work more on my business & marketing plans, but my brain just isn't focussing on that right now. I guess there's a reason for everything. Time to pause.
My arguments usually begin by way of discussion...that discussion is usually misinterpreted by someone and then it becomes an all out argument...and I'm just not the type of gal to back down, especially because I go into these conversations with righteous intentions.
Honestly, there's usually no right or wrong, just differences of opinion...or, more specifically, a difference of opinion pertaining to the relevance of the other's opinion. Lots of opinions here.
Anyway...life got in the way today. The last thing I want to think about are all the happy little bits of my new project. Maybe this is the Universe's way of saying I need to step away and regroup before I can move forward. So, with my current recipe at the Science Center, this argument couldn't have come at a better time. I could probably work more on my business & marketing plans, but my brain just isn't focussing on that right now. I guess there's a reason for everything. Time to pause.
Wednesday, April 25, 2012
Second Guessing
I woke this morning and faced the day I had been anticipating for almost a week. Today I set out to get started on label creation for Product X. I was nervous and excited, I knew this meeting would end with something, which was better than the nothing I already had.
Fortunately for me, my designer is also my friend, so what was to be a business meeting, turned into two girls chatting about life and love, people we liked and people we thought were assholes, all over a Peruvian lunch. When we returned to her office we started to chat about the grand visions I was having for this new line. I went in with little more than a product name and an outline in my mind as to what the label could look like, but I was certain that if anyone could help me brand this product line and make it something people would want on their shelves, it was her.
After my usual long-winded explanation of things, I showed her a picture of the bottles I was considering. The men I had consulted liked one bottle and the women liked the other, so once again, I was at a loss. That's when she said, "You can't be all things to all people. That's the way to become nothing to no one." And she was absolutely right. If I keep getting caught up in these mental tug-o-wars I'll never be able to make a decision. I had to go with my gut. She suggested that I start by thinking of the places where I'd like to see Product X on the shelves and work from there. Then she profoundly added, "Aren't women usually the ones who do the shopping?" Bingo! I happily set my mind on the bottle I originally liked and we continued to talk about fonts and die cut labels, we even planned a field trip together to go taste wines and talk more about the design side of things.
So, as I sit here recording Step 5 (or so) out of a million, I realized that I have been completely over-thinking things. Even though there is a science to marketing and product placement, it isn't rocket science and since I have a product that I believe in, one I can proudly stand behind, I need to start trusting my gut and my business experience. I haven't come this far, from simple home cook to vintage foodie columnist, by being timid. I trusted myself when I started out on this adventure, and look where it took me! I do the best I can at everything I do. Sure, sometimes hold my breath as I watch things unfold, but in the end, I know I have what it takes to succeed...I've already succeeded!
Fortunately for me, my designer is also my friend, so what was to be a business meeting, turned into two girls chatting about life and love, people we liked and people we thought were assholes, all over a Peruvian lunch. When we returned to her office we started to chat about the grand visions I was having for this new line. I went in with little more than a product name and an outline in my mind as to what the label could look like, but I was certain that if anyone could help me brand this product line and make it something people would want on their shelves, it was her.
After my usual long-winded explanation of things, I showed her a picture of the bottles I was considering. The men I had consulted liked one bottle and the women liked the other, so once again, I was at a loss. That's when she said, "You can't be all things to all people. That's the way to become nothing to no one." And she was absolutely right. If I keep getting caught up in these mental tug-o-wars I'll never be able to make a decision. I had to go with my gut. She suggested that I start by thinking of the places where I'd like to see Product X on the shelves and work from there. Then she profoundly added, "Aren't women usually the ones who do the shopping?" Bingo! I happily set my mind on the bottle I originally liked and we continued to talk about fonts and die cut labels, we even planned a field trip together to go taste wines and talk more about the design side of things.
So, as I sit here recording Step 5 (or so) out of a million, I realized that I have been completely over-thinking things. Even though there is a science to marketing and product placement, it isn't rocket science and since I have a product that I believe in, one I can proudly stand behind, I need to start trusting my gut and my business experience. I haven't come this far, from simple home cook to vintage foodie columnist, by being timid. I trusted myself when I started out on this adventure, and look where it took me! I do the best I can at everything I do. Sure, sometimes hold my breath as I watch things unfold, but in the end, I know I have what it takes to succeed...I've already succeeded!
Tuesday, April 24, 2012
Another Step
Just got off the phone with the Small Business Association..marketing and branding consult scheduled! I don't know what's more exciting, the upcoming meeting or the "Free" price tag. Every penny counts when starting or expanding a business. What an amazing resource for all small businesses. I highly recommend checking out their website if you are a small business or looking to start one; www.sba.gov and look for resources that suit your needs.
Monday, April 23, 2012
3 Bottle Night
Last night was a big night...a 3 bottle night to be exact. I channeled my inner alchemist and carefully measured liquids and crushed solids to create 3 samples of "Product X" for FDA inspection. They are now packaged and ready for shipment.
A side note - as I measured and mixed the ingredients, I discovered that there must be a better way. The assembly line was invented for a reason...as were mortar and pestles. I'm only hoping that this little recipe can take me far enough so one day I can discover what a new and improved process would look like.
So, one thing down, one more to go. Wednesday is label design day!
A side note - as I measured and mixed the ingredients, I discovered that there must be a better way. The assembly line was invented for a reason...as were mortar and pestles. I'm only hoping that this little recipe can take me far enough so one day I can discover what a new and improved process would look like.
So, one thing down, one more to go. Wednesday is label design day!
Sunday, April 22, 2012
A Big Day
Today is full of all kinds of life changing events. Not only do I have my first 8 mile training run for the 1/2 marathon I was talked into doing (talk about a great salesperson), but today I will be preparing 3 bottles of the very first item in my product line and sending them off to the scientists for FDA evaluation and approval.
I've been keeping the item and the line's name a bit of a secret, but hopefully by the end of this week I'll have a label and good news from the scientists...and then we can welcome this budding product line into the world!
I suppose this is the next step in my journey. Every little step takes me closer to something else...but it doesn't really feel like I'm striving to reach a pinnacle, a specific goal. It's just onward until someday I've had enough and will retire and move onto something else.
I never thought of myself as an entrepreneur...actually, I didn't think I was really all that creative. Until one day I decided to take a chance on me. I trusted that I could do something that no one else had done (as far as I knew) and now I am my own boss, my own sales rep, my own accountant (well, for the easy stuff). Is it hard? In every possible way. Is it worth it? In every possible way.
So go ahead, take a chance on you.
I've been keeping the item and the line's name a bit of a secret, but hopefully by the end of this week I'll have a label and good news from the scientists...and then we can welcome this budding product line into the world!
I suppose this is the next step in my journey. Every little step takes me closer to something else...but it doesn't really feel like I'm striving to reach a pinnacle, a specific goal. It's just onward until someday I've had enough and will retire and move onto something else.
I never thought of myself as an entrepreneur...actually, I didn't think I was really all that creative. Until one day I decided to take a chance on me. I trusted that I could do something that no one else had done (as far as I knew) and now I am my own boss, my own sales rep, my own accountant (well, for the easy stuff). Is it hard? In every possible way. Is it worth it? In every possible way.
So go ahead, take a chance on you.
Saturday, April 21, 2012
A Professional Attempt
I think we all have those restaurants that seem to do just about everything right, and they're usually located in a place where the best of everything resides, downtown. Well, one of my favorite places serves up the most delicate and delicious fries I've ever eaten. They're no ordinary fries, either. They're sweet, with just a hint of salty and a splash of tang, served with the most divine garlic aioli. To put it simply, I would eat them for breakfast if I had them.
Well, I was able to uncover the recipe's components:
Champagne Vinegar and Sugar, reduced
Sea Salt
Herbes de Provence
French Fries, thin cut
Combine the first three ingredients and when the fries are fresh out of the frier (or oven), drain and immediately toss them with the mixture. The heat from the fries will caramelize the mixture, making it stick.
Even though I'm pretty sure I should leave this one to the experts and simply enjoy them as the signature of one of my favorite restaurants, I simply can't leave well enough alone. I'm determined to discover the correct dimensions, perfect the technique and report back to you.
So, in the meantime, talk amongst yourselves until I return.
Cheers!
PS - If anyone has thoughts on what the dimensions should be, please feel free to share them here. Thank you!
Well, I was able to uncover the recipe's components:
Champagne Vinegar and Sugar, reduced
Sea Salt
Herbes de Provence
French Fries, thin cut
Combine the first three ingredients and when the fries are fresh out of the frier (or oven), drain and immediately toss them with the mixture. The heat from the fries will caramelize the mixture, making it stick.
Even though I'm pretty sure I should leave this one to the experts and simply enjoy them as the signature of one of my favorite restaurants, I simply can't leave well enough alone. I'm determined to discover the correct dimensions, perfect the technique and report back to you.
So, in the meantime, talk amongst yourselves until I return.
Cheers!
PS - If anyone has thoughts on what the dimensions should be, please feel free to share them here. Thank you!
Friday, April 20, 2012
The Test Kitchen: A Tip for Raw Onion Fans - Gourmet Magazine
I would love to know if this actually works. I'll definitely give it a whirl, but do any of you already do this? If so, do tell!
Kitchen Tips - Ginger
Just perusing the web today for quick and easy kitchen tips. You may already know this, but for those of you who don't, here ya go.
Friday, December 23, 2011
Green Goddess Dressing UPDATED
I came to realize that my previous post on the history of Green Goddess Dressing has a link that is officially defunct. So, here's a new link sharing the historic divinity of this classic recipe.
Monday, December 19, 2011
Use Your Head - The Easy Way to Peel Garlic
When I stumbled across this little goodie from Saveur, I had to share it with you. You can do this with individual cloves and use a bowl with a firm lid. Very handy!
Thursday, December 8, 2011
The Speakeasy Preview
Today in my ever ridiculously busy schedule, I am working on a piece for my upcoming Vintage Life Magazine deadline. I actually have some time before it's due, but since I'll be submerged in the Caribbean on that day, I figured I had to get a head start.
As many of you know, I'm a cocktail hound. I love cocktails, especially vintage cocktails. If someone held a gun to my head and made me choose a decade that I loved the most in history I would have to say it was the Roaring Twenties. I can't quite put my finger on why, maybe I lived a previous life during that era, or maybe it was the political atmosphere - women gaining the right to vote, the blatant disregard for puritanical laws by practically everyone, or perhaps it is because it laid the groundwork for who we are as a nation today. But the more I think about it, it's none of those, simply put, it made being bad classy.
Enter the speakeasy. An air of mystery surrounded the basement, and attic, hooch parlors, making them inviting to practically everyone. Police, judges and politicians were all misbehavin'; even housewives became corrupted by the allure of banned liquor served in teacups, cigarettes and Jazz music. Bottom line, there's just something so good about being bad.
So, without giving away too much of my upcoming piece, I'll share with you only this. I painstakingly (sarcasm injected) performed my research for this piece at PX Lounge in Old Town, Alexandria, Virginia...just outside of Washington, DC. If you're in the area, make a reservation and go...you will not be disappointed. Oh, but be sure to expect a hefty bar tab...fresh made bitters and expert mixologists don't come cheap these days.
Herbes de Provence: Part II
I have been meaning to post back about my Herbes de Provence experiment a couple of weeks ago...but once again, I have found myself preoccupied with other tasks, i.e.: pimping my newly completed, historical fiction novel about the world to literary agents and publishers (no news yet to report) and now I'm knee deep in writing my food piece for my column in Vintage Life Magazine (I'll be posting a short blog about that one too), not to mention tending to the care and feeding of my ever hungry, ridiculously expensive to maintain, husband. Oh, and how can I forget about Christmas shopping. Whew...it's been busy.
In any case, here's what I've surmised from my experience with Herbes de Provence: You can use them on anything you would season with basil, oregano, etc. They are simply lovely, earthy with a floral delicateness. As a devout Italian, and true to my heritage, I use garlic, basil, oregano and parsley in just about everything, but being the experimental home cook that I am, I plan on finding a recipe for a roast with an Italian herb crust...and substituting Herbes de Provence for my usual Italian herb arsenal.
Now go...grab your Herbes and get cooking...and please, let me know of any good recipes for these delightful bouquet of herbes.
Saturday, December 3, 2011
Green Goddess Dressing
I know I'm a bit lax on maintaining this blog, but in my defense, I've just finished a novel that is undergoing edits so that it might one day be published for all of you to read. "What type of novel?" you ask. Well, it's contemporary fiction, with science fiction, historical fiction and a splash of steamy romance all wrapped up in 141,000 words and since it's already been submitted to the Library of Congress for copyright, I can tell you it's called "Cage of Souls." I'll fill you in with more details soon!
In the meantime, this week I stumbled across a Green Goddess recipe that appears to originate in San Francisco in the 1920's and since I'm a huge fan of creamy, tasty salad dressings I had to share this one with you. I have tried many restaurants' versions of the Green Goddess dressing as a sauce for chicken and seafood but in true vintage foodie fashion, I'll be attempting my own version of this recipe very soon. In the meantime, here's a link to the details of its origin, as well as the recipe. Give it a whirl and let me know how you like it!
http://members.cox.net/jjschnebel/grgdssdr.html
Cheers!
In the meantime, this week I stumbled across a Green Goddess recipe that appears to originate in San Francisco in the 1920's and since I'm a huge fan of creamy, tasty salad dressings I had to share this one with you. I have tried many restaurants' versions of the Green Goddess dressing as a sauce for chicken and seafood but in true vintage foodie fashion, I'll be attempting my own version of this recipe very soon. In the meantime, here's a link to the details of its origin, as well as the recipe. Give it a whirl and let me know how you like it!
http://members.cox.net/jjschnebel/grgdssdr.html
Cheers!
Monday, November 14, 2011
My Herbes de Provence Experience: Part 1
There have been too many occasions lately when I have asked, "What is the delicious ingredient in this dish that gives it that certain je ne sais quoi?" And more often than not, the answer is the delicate blend of herbs called, "Herbes de Provence." An easy to assemble, varying by opinion and personal preference, blend of basil, thyme or savory (or both, if you like), fennel and lavender. But I took the easy way out, I bought a pre-made blend of "Herbes de Provence" at my local grocery store. It wasn't cheap, but less expensive than if I had bought each of these ingredients separately.
Now, what to do with this blend of delicious herbs? I scoured the Internet for recipes and found that you can use this blend in practically any dish. Potatoes are a great canvas for Herbes de Provence, as are chicken and lamb. But as a diligent Vintage Foodie, I turned to the cookbook that has become my cooking bible of sorts, Mastering the Art of French Cooking, by Julia Child.
I haven't always been a fan of Julia, not for any reason other than I thought her recipes would be too daunting, full of ingredients I couldn't find, or, if I could find them, I wouldn't be able to afford them. No, I've always been more of your typical working woman cook - quick, inexpensive meals with big flavor. That's all I needed. Well, I couldn't have been more wrong on all accounts about Mrs. Child. Cooking alongside Julia Child in my kitchen showed me what it is like to create something in the kitchen...I mean really create something.
Now, what to do with this blend of delicious herbs? I scoured the Internet for recipes and found that you can use this blend in practically any dish. Potatoes are a great canvas for Herbes de Provence, as are chicken and lamb. But as a diligent Vintage Foodie, I turned to the cookbook that has become my cooking bible of sorts, Mastering the Art of French Cooking, by Julia Child.
I haven't always been a fan of Julia, not for any reason other than I thought her recipes would be too daunting, full of ingredients I couldn't find, or, if I could find them, I wouldn't be able to afford them. No, I've always been more of your typical working woman cook - quick, inexpensive meals with big flavor. That's all I needed. Well, I couldn't have been more wrong on all accounts about Mrs. Child. Cooking alongside Julia Child in my kitchen showed me what it is like to create something in the kitchen...I mean really create something.
From the first recipe I attempted from her book, Supremes de Volaille aux Champignons, I found satisfaction in: the little bit of extra thought that went into preparing the ingredients, tasting as I went, serving and dining. Now don't get me wrong, I still enjoy a quick meal, but when you want to experience a new ingredient to its fullest potential, the place to turn isn't the Internet, with its celebrity chefs and their overstated, and sometimes, understated creations. No, it's best to turn to the vintage, Master Chef herself, Julia Child.
So, on this week's menu I'm going to attempt my version of Mrs. Child's, Poulet Saute aux Herbes de Provence, which calls for 2.5 - 3 pounds of cut-up frying chicken. In this case, I only have boneless skinless chicken breasts on hand, so they will be my substitute, otherwise, I'll stay true to the recipe and report back later this week. In the meantime, if you'd like to experience Julia Child's, Poulet Saute aux Herbes de Provence yourself, you can find the recipe on page 257 of Mastering the Art of French Cooking, or you can click here.
So, on this week's menu I'm going to attempt my version of Mrs. Child's, Poulet Saute aux Herbes de Provence, which calls for 2.5 - 3 pounds of cut-up frying chicken. In this case, I only have boneless skinless chicken breasts on hand, so they will be my substitute, otherwise, I'll stay true to the recipe and report back later this week. In the meantime, if you'd like to experience Julia Child's, Poulet Saute aux Herbes de Provence yourself, you can find the recipe on page 257 of Mastering the Art of French Cooking, or you can click here.
Sunday, November 13, 2011
A Vague Definition of Vintage
Most of us think of vintage as things that happened in the 20th Century. In my case, when I think vintage, I think of the 1920's and 1940's respectively. But, since the word "vintage" can mean a different things to each of us and a few different things by definition alone, I wanted to take a moment to share with you an awesome find that is definitely vintage by definition, yet a couple of hundred years prior to most of our vintage fantasies, in limited supply and worth the shipping cost.
With origins dating back to the 1700's, Art in the Age's, "Root" takes us back to the 80 proof version of what we now call "Root Beer." I'll save retelling the details here and let you take a look at their site.
But I have to say, 1/4 cup pour of Root from the old-time medicine bottle, mixed with a bottle of cream soda will quickly, and deliciously, take you where you want to go.
Enjoy!
http://www.artintheage.com/spirits-aita/
With origins dating back to the 1700's, Art in the Age's, "Root" takes us back to the 80 proof version of what we now call "Root Beer." I'll save retelling the details here and let you take a look at their site.
But I have to say, 1/4 cup pour of Root from the old-time medicine bottle, mixed with a bottle of cream soda will quickly, and deliciously, take you where you want to go.
Enjoy!
http://www.artintheage.com/spirits-aita/
Subscribe to:
Posts (Atom)