Foodie Websites- the Ridiculous and the Inspirational

I spent some time clicking through to some entertaining and motivational websites today… fascinating what we have available on The Web, isn’t it? Amusement, education and debauchery, all in one spot. Mind blowing, no? You Tube’s “Minimum Trip” is a channel that features miniature food preparation. The channel was featured on a morning news show, recently, and I bookmarked it to come back to eventually. I finally did, going through several of their videos… kind of left me speechless (not an easy feat). My first thought as I watched teeny-tiny shrimp get turned into tempura was “OH MY GOSH, KIDS, COME SEE, IT LOOKS LIKE SOMEONE IS FRYING SEA MONKEYS!!”

There is no music, only the sound of food prep and cooking and a whole lot of closeups of miniature food, little bitty cooking stations and doll house furniture.
What a trip! Interesting, to say the least. The boy and I decided that we liked it, though, and that he now wants to show his friends.

On a completely different scale is NeverSeconds. This is a fabulously interesting site featuring the observations of a young school-aged girl (nine years old at the start), blogging with her father to show what we are offering our children in the lunchrooms of the western world and beyond. Since beginning the blog in 2012, the family has gone on to publish a book on the whole experience (“Never Seconds- The Incredible Story of Martha Payne”), as well as spur on an impressive amount of fundraising for schools in Malawi with Mary’s Meals– these posts from March 2013, “Meeting Malawi’s Madame President,” and from May of 2012 are a great overview.
Click on through these underlined links for an international lesson about school lunches and what can happen when a family’s experiment collides with the blogsphere, social media, and local and international media. I’m pretty sure I’ll be buying Martha’s book.

Here’s to Web Exploration!

Sharing Cookies and Thoughts on Practice and Past Times…

So, there are these people who work for The Husband… they deserve more than cookies. Lol. I’ve seriously been meaning to get treats to them for a long time. This is quite a group of highly intelligent, dedicated, and really interesting people! I made a batch of chocolate chip cookies and crammed more than three dozen into a bag for The Husband to bring into a meeting today. Hopefully, everyone will get two cookies… maybe I should’ve sent in more.

I can crank out 12 dozen cookies in under two hours, including pans and kitchen cleaned, honestly, because I’ve made this recipe for 30+ years. I’ve made and sold hundreds of dozens of cinnamon rolls and can knock out a couple dozen with minimum effort. And I love cooking! It is a lot like an athlete’s love of practicing to develop muscle memory in a sport- I bet that anyone with a passion for anything would agree. Years of practice means few wasted steps in my kitchen; I know which equipment and ingredients to grab, measure, and use. Practice makes perfect, no matter what you are practicing… so be careful where you spend your time, right?

Pile o' cinnamon rolls for the teachers and school staff.
Pile o’ cinnamon rolls for school.

Nothing makes a baker happier than finding people with whom to share the goodies. In January I bring cinnamon rolls to the teachers and staff for Teacher Appreciation Day- ironically, I’m sure I feel more appreciated when they say they look forward to the rolls each year (Cinnabon knock-offs, I swear they are exactly like the shops in malls). It makes me happy.

I identity with these stickers...
I identify with these stickers…

I run a couple miles most mornings so I can eat that second taco or have a nightly glass of wine.

Amazon.com  0.0 I Don't Run
…links to Amazon.com
0.0
I Don’t Run

If people don’t share these cookies and other treats, I’m going to have to earn one of those 13.1 or 26.2 stickers for the back of my own sweet ride. Bake on, people… and keep running, too.

New Menu Monday- Potato Tacos!

I disagree with The Mom-in-Law, I think shredded beef tacos are the ultimate taco goodness. She prefers ground beef. Gotta admit, her ground beef tacos are the best I’ve ever had. Her secret? Simmer the ground beef for a while in a little water after browning with onions and garlic. This turns the beef into a tender, flavorful taco stuffing that is far from any fast food ground beef taco.

But, I like my shredded beef tacos better, and they are quicker. My trick is using leftover roast beef- my roast is more of a tender, falling apart braise than a rare, prime rib style roast beef. It is pretty much shredded when done… that’s how to tell it is done. Does it shred into tender pieces? Yes? Then take it out. A  3lb. chuck roast takes about 3 hours in the oven at 275-300 degrees (here’s a beautiful tip- a frozen roast at 275 degrees and 4.5 hours later it’s happy dinner time).

But, I gave up meat for Lent. So. How about copying our favorite Mexican joint’s potato tacos? We LOVE the So. Cal restaurant El Ranchito… I’ve never had better refried beans. We discovered the potato tacos last year and I loved them, too. Tonight I made a big batch of what we call Camp Potatoes (sliced potatoes fried in butter and oil with sliced onions, garlic, salt and pepper), and fried up a mess of corn tortillas. Cast iron pans are the best, aren’t they? The Husband stuffed them, we cheesed them and after about 15 minutes in the oven, we had a great dinner. We are soooooo making these again.

Onions up, potatoes in the line up...
Onions up, potatoes on deck…
Onions and potatoes frying... Yum.
Onions and potatoes frying… Yum.
Time to stuff the torts.
Time to stuff the torts- potatoes and shredded cheddar.
Tortillas in the oil, onions and potatoes almost finished.
Tortillas in the oil, potatoes almost finished.
Dinner!
Dinner!

Boring Post Alert! Learning Camera Controls (Unless You Dig Photos of Shrimp Salad and Freshly Baked Bread)

I played around with my Christmas camera tonight, trying to make some headway into my February project- learn how to operate my Nikon 3300. I swear, I’m going to figure out this piece of technology and I am paging my way through my “Nikon D3300 For Dummies” book to help. Tonight I learned about several different auto and semi-automatic controls, and that I can type the word “exposure” twenty-five times in 30 minutes, and spell it wrong each time. I’m pretty proud of the fact that I can’t spell in three- count ’em- THREE different languages. Go me.

First shot is in Manual Exposure Mode, and I have no idea what I am doing. This proves that the camera is way smarter than I am.

Shrimp Salad... better shot...
Shrimp Salad ingredients… decent shot…

This next one is too bright, but I think I am figuring out how to use the Exposure Compensation button:

Shrimp Salad ingredients, monkeying with the Exposure Compensation button
Shrimp Salad ingredients, monkeying with the Exposure Compensation button.

Hey, now it is getting better! I think I need a different lens for close up shots, yes?

Manual setting, Exposure Compensation brightening up things
Manual setting, Exposure Compensation brightening up things

This one I knocked the exposure down a tic or two. Next thing to learn is how to correctly use the technical language of photography… The daylight really looks nice here as opposed to the next few pictures of the bread.

Manual, less exposed with using the Exposure Compensation button...
Manual, less exposed with using the Exposure Compensation button…

On to the bread ingredients. OK, it’s even obvious to ME that the flash should not be used in this type of lighting (kitchen table overhead lighting, after sunset)

Flash with bread ingredients...
Flash with bread ingredients… bad.

All righty then! Not enough light in this, but not too shabby, either. I can’t seem to get the little stuff in focus- like the millet and bulgur wheat (two of the ingredients in the small bowl).

Fully auto focus. Pretty good! But it needs to be focused differently, maybe on the millet and bulgur?
Fully auto focus. Pretty good! But it needs to be focused differently, maybe on the millet and bulgur?

Switching back to the simple auto focus-

Auto Focus... (it smells as good as it looks)
Auto Focus… (it smells as good as it looks)

And with Aperture I got what I expected- better light but lost focus. Guess I need to learn how to compensate for this.

Aperture Priority auto-exposure- good lighting but bad focus?
Aperture Priority auto-exposure- good lighting but bad focus?

OK- if I use a better light source, is this the shot I wanted?

Shutter Priority auto-exposure. Too dark, good focus.
Shutter Priority auto-exposure. Too dark, good focus.

And here we have my standard favorite, my iPhone 5s. Notice the lighting is fine, the focus is fine… good depth of field, too, huh? You can clearly see the dirty napkins from tonight’s dinner:

iPhone 5s took the best shot, argh!!!
iPhone 5s took the best shot, argh!!!

Side by side- Nikon and iPhone:

Nikon- What napkins?
Nikon- What napkins?
iPhone- Those napkins, right there.
iPhone- Those napkins, right there.

So, there you have it. My iPhone and I have been doing a great job all along. I can really make it sing. This just makes me want to understand how to use the Big Person’s camera even more. I’m not (too) discouraged. Yet.

Jazz Bar Again… Only Took about 30 Years

About 30 years ago my family went on a Caribbean cruise to celebrate my brother’s recuperation from being utterly creamed by a drunk driver. I’m not too sure of the details, but essentially, my brother’s insurance settlement paid for a lot of that trip. I never asked about the details, I was just glad that at 17 I didn’t lose my brother and one year later he was off crutches and healing. PSA- Don’t drink and drive, people.

There was a jazz bar on that cruise ship. Did you know that 18 is the legal drinking age at sea? And what did I do when I saw the opportunity to sit in with the Big People, enjoy their adult beverages, and appreciate good music?  I ordered myself a gin and tonic- (something I thought my martini-loving gramma would have suggested) and went to that bar almost every evening, that’s what I did! Note- one gin and tonic each night… I obviously had issues with excessive drinking, driving or not.

We had a great trip, but what I remember most was how anxious I was to get back home… ten days earlier I had met the most fabulous guy. He was so handsome, funny, smart, attentive and most surprising of all, interested in ME! Jackpot!

Twenty-nine years, five months and a couple dozen days later, he’s taking me to dinner where we can listen to jazz. The music of Gilbert and Lorraine Castellanos is featured at Croce’s Park West in San Diego tonight. I can’t recommend this venue enough- Croce’s Park West on Banker’s Hill is one of the nicest, most comfortable places we’ve spent time at in a long time. The food- excellent, the atmosphere- tops. And the music? Perfect. I think Jim would be proud, Ingrid.

Happy Valentine’s Day!

Cocktails at Croce's
Cocktails at Croce’s
IMG_5513_2
Gilbert and Lorraine Castellanos click to link to Lorraine’s site- besosdecoco.com
Live jazz... doesn't get any better!
Live jazz… doesn’t get any better! Click photo to link to Gilbert Castellanos’s site- gilbertcastellanosjazz.com
Croce's Park West, Banker's Hill in San Diego
Photo links to croces.com Loved it!

Croce’s Portal | Portal to all things Croce’s | Jim Croce, Ingrid Croce, A.J. Croce and Croces Park West.