A Few of My Favorite Things


I just recently had a head shot done with a fabulous photographer who owns Fresh Look Photography.   One thing that is not my favorite is me in a photograph but she told me before I came, to think about some of my favorite things that represented me both personally and professionally.  It really made me think because as humans I think we just get used to what we do every day but really don’t think about what of those things that actually make us happy.  Happily I am here to tell you what they are!

My Wooden Spoon.

It’s not an old spoon, but for some reason it reminds me of one that is.  It’s a Williams Sonoma spoon I sort of got for free because of a gift card.  At first it didn’t do much for me but now it’s the perfect spoon.  I grab it every time I have to stir.  I love the feel of the wood and the smell of the seasoning and time that has gone into it.  

My Chef’s Knife.

Every real cook or chef has one.   It’s not always the same brand, or the same size or weight.  It’s always sharp.  I use it even when it’s not the right knife to use.  It’s big and makes me feel powerful in the kitchen when I’m ready to take on a vegetable or onion or something equally choppable.  (I know that’s not a real word, but I just made it one).   My knife is my shadow and best friends with my wooden spoon.  It’s like we’re all a team.

My Cooking Magazines.

I have several I love to read.  They come every month and I look through them, tear our recipes and if I don’t have time to do that they pile up waiting for me.  It’s like a vacation I look forward to.  My very favorite is Fine Cooking.  It only comes every other month, which at times makes it the longest two months ever.  It’s perfect for the new cook or the more experienced.  Always different ways to use the same ingredients, directions that are easy to follow, favorite products (of which I have ordered from time to time) and great photographs.  My go to.  My obsession.  My “I wish I could be a part of this magazine” magazine.  Love it, and you would too.

Food.

I love food.  I love eating it, cooking it, discovering it.  My waistline doesn’t love it so much but for me it’s pure joy.  It’s how people come together.  It can be creative, beautiful, comfortable and delicious all at the same time.  Most of all, I love finger foods.  Creating beautiful little minis of bigger things we all love.  One or two bites (my waistline is all in favor) and you can be satisfied, but your palate tingles because it knows there are many more options to try.  I mean if you don’t like food, you really can’t be my friend.  

Prosecco.

Yes!  I love wine, water and juices, but Prosecco and I have a relationship.  Almost like a significant other but better because it doesn’t talk back.  I love the refreshing sparkle of the bubbles and the crispness it has, like a beautiful fall day.  Dry is better than sweet and a full bottle is better than an empty one.  Definitely one of my favorite things.

And finally..  bacon.  And Bourbon.  Enough said.

Have you ever thought about it?  What are your favorite things?  I’d love to hear what they are!

French Onion Soup

I’m not sure if you’ve noticed it like I have but everything we do in life lately seems to be all about the new and improved, the bigger and better version of what has already been done.  Most movies are remakes of classics, technology is something we all must have the newest version of and the old version is usually only six months old.  Even restaurants and chefs have to try to do something new with the old and revered.  Maybe I’m just getting older but sometimes I don’t want the new and improved.  I want the classic, the thing that’s been tested time and again and can stand on its own merit.

I want French Onion Soup.

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I could have done this the easy way and gone to some restaurant, but I don’t think even they take the time to do it right, as it always seems bland and tasteless.  It’s a classic and deserves the respect and the time needed to make it wonderfully satisfying and flavorful.  I turned to the one person I knew that gave it that respect, the one person that started us all down the road of loving food.

I turned to Julia Child and Mastering the Art of French Cooking.

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Don’t be intimidated by this book or the fact that Julia is the guru of fine cooking.  She makes everything so simple to follow.  She also uses wine and cognac in this recipe, so if you’re anything like me, you like it already!

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To do this right it is a process.  You can’t skimp on the time or the effort it takes.  If you do you will lose the richness and the flavor it gives you.  This is one of those recipes where you will again take the first spoonful, close your eyes and savor the deep beef broth, the sweetness of the onions and the texture of the toast.  The only word you will be able to usher in a soft breath is “YUM”.

It’s that good.

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