What do I do?: I am a true homemaker

What do I do?: I am a true homemaker: Seared beef chuck, onions, carrots, celery, can of diced tomatoes whole garlic cloves, red wine, beef stock, peppercorns, thyme, rosemary,...

I am a true homemaker

Seared beef chuck, onions, carrots, celery, can of diced tomatoes
whole garlic cloves, red wine, beef stock, peppercorns,
thyme, rosemary, & bay leaves

 Hello Friends!
It has Been SO long since I have checked in, but a few things have happened (nothing big so don't get excited).
I signed up immediately for level II of my Sommelier and I failed miserably, so not ready...I picked up some bar tending shifts at The Hideaway, which has been great!! And I am figuring out my next steps in my career path. When people ask me what I want to do I really have no one answer. There are so many things that I can/want to do for a living it's crazy! I do know this, the first thing I do when I wake up and the last thing I do before I go to bed is think about what I am going to cook today/tomorrow/Sunday...
This week has been epic! I went shopping on Sunday and fed three people lunch and dinner for FIVE DAYS!!! These pictures are of a beef stew I made, so delicious!

This is all of the impurities that I continuously skimmed off of the top

After 3 hours, I then added local potatoes and Hakurei turnips (also local)

This is where the photos ended, but the stew cooked for 5 hours and I garnished

it with a dollop of full fat sour cream...mmm!

I also made Chicken Masala that my dad had made recently with shrimp and was oh so delicious, of course his was better than mine (as usual). Last night I made an amazing salad and risotto dish, the risotto is one that I have cooked for a few years now and is a serious favorite. Please do yourself and your family and friends a favor and make this recipe! You should probably double it since there are never any leftovers. I also threw together a seasonal salad of radicchio, endive, fennel, pomegranate seeds, red grapefruit, and oranges. You segment the citrus over the salad bowl and it starts the base of your dressing-just add good olive oil and salt and pepper. I garnished with some peels of Parmesan-awesome! The brightness and tartness/bitterness of the salad was beautiful with the risotto.  

Another fun thing I brought home was awesome red Reuben fixins'! This one's sentimental from my childhood. Danzer's is a place near where my aunt and uncle lived in Syracuse, NY. We would go there every time we went to visit and order the same thing; Reuben egg rolls (yeah, I said it) and a "big red Reuben" without fail. These are such staples that when I moved back from Chicago I stopped in Syracuse to see my family and had to purchase a cooler to bring home an order of egg rolls and a big red Reuben for my brother. So this week I recreated, or tried to at least, with some local marble rye, Drew's all natural thousand island dressing - Russian dressing is typically used, but close enough - thinly sliced pastrami, Swiss, and some turkey - for the non-pastrami lover in the house... - and some pickled red cabbage, which I couldn't find next to the sauerkraut, but found in the international section near the Kosher section. I also got some fresh coleslaw, deli style for the non-cabbage lover in the family...(you know who you are). These turned out to be a HUGE hit and we just finished the last of it today - open faced ;)

Today, I decided to make butternut squash soup, which is unbelievably easy. Cut the squash in half and scoop out the seeds and bake face down in an over for 30-35min or until fork tender. I spray a foil lined baking sheet with non-stick spray and drizzle a little amount of olive oil and salt over the squash. I have the over at around 350-400 degrees. Then I sauteed chopped onion and fennel in some olive oil for a while then added some ginger, whole cloves of garlic, a peeled apple, and some chicken stock. After I took the squash out to let it cool so I could peel it I added some bay leaves, cracked pepper and sage to the onion mixture. Once cool enough to handle, I peeled and chopped the squash and put it in the blender and covered in the stock mixture - don't forget to remove the bay leaves!! I had to do two batches but then married them in another stock pot and let cool. I then ladled them into 4 mason jars for easy grab and go lunches or something to enjoy before dinner :) I didn't put any additional salt so adjust accordingly.

Anyhoo, I'm sorry it's been awhile and I just had to share my experience of feeding simple, healthy, and flavorful meals to my family. It is so rewarding and feels so great. Until next time!

P.s. I am grilling bacon-wrapped steaks and finishing them with Gorgonzola and making some mashed potatoes with truffle butter and honey...oh yeah and some green beans too ;)

Cheers!

Jody

In a Hudson Valley state of mind...

Happy Monday!

Last week I started to eat a little bit healthier and am working towards losing some lbs. I lost three pounds just from avoiding gluten, not drinking alcohol Monday-Thursday, working out 30 minutes a day (Jillian Michaels), and having one cheat day. Great motivation! I typically aim on losing .5-1 pound a week, but I think the no alcohol thing was a shock to my system especially after my travels to DC. I went to Golonka's to load up on veggies and cooked low fat protein on our mini-big-green egg. I cooked flank steak, shrimp, veggies, chicken all healthy and all delicious. Plus, I started bartending 2 days a week at The Hideaway, which is perfect and fun, and I will try to bring my lunch/dinner with me when I am working Tuesday nights/Wednesday days. 

On Friday I took my parents to Jake's for lunch and we all had the fish tacos, which are new on their menu, they were brilliant! Then we went to see a matinee of The Hundred-Foot Journey, one of the best movies I have seen in a while and very cleverly done! Shows you what incredible things happen when you open your heart and your mind. It also helps you realize that happiness is everything. 

Friday night I went to a darling friend's 40th birthday party and the food there was amazing! Tons of local veggies, homemade dips, kielbasa, sausage balls, delicious soup, homemade salsa, you name it! Then there was Amanda's (from Small Oven) famous chocolate cake, which is a staple of any cool person's party, and zucchini bread! It was great fun!

Saturday was my parents' 45th anniversary and my mom and I planned a little getaway for my dad. We decided to go to the Baseball hall of fame in Cooperstown, NY and to the new (since I graduated 5 years ago) Paul Bocuse restaurant at the CIA. We left super early and drove to Cooperstown and went to the BBHoF and watched the "movie", which plays every 30 minutes. It's built like a stadium and it plays for 13 minutes - it was a little cheesy :) We then decided to go find somewhere for lunch and stumbled onto this great place (I wish it were closer) Alex & Ika. It was on a little side street, almost an alley and it was very eclectic and mismatched, which was divine. I had to have a Ommegang beer - the Hop House - and it went with my meal perfectly. We started by sharing a big bowl of the soup, a creamed parsnip soup with nutmeg - perfection! Not to thick or creamy, naturally sweet and just the right amount of spice that made it well balanced. Then we all had sandwiches - my parents had the bahn-mi style chicken sandwich and I had the falafel. My favorite part of the meal was the bread that the chicken sandwich was on - probably the best baguette I can remember eating. It was from a bakery in Tribeca, NYC (Tribeca Oven I think) and they receive it frozen and heat it in their ovens, which is how we used to do it when I worked at Table & Vine when it was in Northampton. The texture was honestly, perfect. If you are in Cooperstown, you must eat here!!!! Open for Dinner too :)

We went back to the hall of fame and were there for almost 3 hours perusing the greats. 

Memories of The Naked Gun?

Sorry I didn't take more photos, I was just trying to get through in a decent amount of time ;)

We then drove to Poughkeepsie and checked into our hotel and relaxed before dinner. We arrived to Bocuse and had to wait for our table so we decided to take a lap through the hallways. I showed them my old kitchens that have almost all changed in the last 5 years. We headed back and were seated. I ordered 3 glasses of Champagne :)

Unfortunately, the server (student) spilled the whole tray on my mother :( we felt so bad for him! I think she held up well though :)

 

Torchon de Foie Gras
Apricot Compote, Black Plum, Muscat Gel, Candied Marcona Almonds, Brioche  

Soupe aux Truffes Noires Élysée Paul Bocuse 1975
Beef Broth, Vegetables, Black Truffles, Puff Pastry

Crispy Sweet Breads
Ris de Veau Croustillants
Asparagus, Pickled Peaches, Fennel-Fines Herbes Salad, Pink Peppercorn

What a great cheat day!!!!!! I then had the Duck and my parents got the Arctic Char. For dinner we had a bottle of this...

2010 Vintage...Delicious!!!

I NEVER say this, but dessert was my favorite part of the meal. They sent out a table side lavender ice cream and then I ordered a dessert as well. All three of us got  treat board to snack on while we waited for the ice cream to be essentially hand churned.

Table-Side Ice Cream & Classic Treats
Lavender Ice Cream in a Waffle Cone
Apricot Clafouti
Canelé de Bordeaux
Green Tea-Red Bean and Jasmine Rice Pudding Gâteaux
Strawberry Consommé, Lychee Panna Cotta

Modernist Lemon Bar
Gâteau Crème Fraîche et Crème Citron
Crème Fraîche Cake, Lemon Curd, Coconut Ice Cream, Tamarind Sauce

They were both out of this world and I ate the whole damn thing! What a tremendous and memorable experience with great company. Back on the diet train yesterday after some buckwheat pancakes at the Palace diner.

Cheers!

Jody

Pho, DC, and Airports: Part 2

Goodness gracious! Where did the weekend go? I was part of an incredible team to make a wedding awesome on Saturday, that's where! Oh and my dad made Dinosaur BBQ pulled pork, baked beans, and collard greens, so when I got home from said event there was a hot meal with my awesome family. Today was pulled pork sandwiches with my homemade pickles from a couple posts ago...great on the pork, the acidity cut right through that fat!

Time travel back to DC...
I woke up last Sunday and was at the Mandarin Oriental Hotel by 7am (if you're on time you're late) for an 8am start. There were barricades set up and tweens holding posters of One Direction - finally got their name right, I was referring to them as New Edition - apparently they were staying at the hotel and these tweens were trying to stalk all day long both days of the course. There were 100 people in the class and I would say I was in the top 20% age bracket (35 yo), which was a little shocking although I have to say I wanted to do this when I was 22, so I get it.

From 8am-5:30pm we went through power points with 4 master sommeliers, who were awesome and very entertaining btw, learned how to blind taste, and broke for lunch. During lunch at the hotel restaurant, which we preordered, I met a lady from the Sanctuary Hotel where I used to work! Crazy! She was in the class and her boyfriend and I used to work together and he was here too site seeing - he already has his level II certification. After class he met us we had a few cocktails at the lobby bar of the hotel, then I suggested we go to Joe's Stone Crab for dinner. I love Joe's! They just opened in DC, but I have been at the other locations in Chicago and Vegas and it has always been a truly delicious and memorable experience.

The three of us went and Erika (my new friend) ordered an AMAZING bottle of Vouvray (Chenin Blanc) and I was floored...really. I believe it was a Domaine Huet "Le Haut-Lieu" but I have to check...damn why don't I take the time to write things down?!? Oh yeah because I'm busy having fun! I'll have to check with Erika and get back to you.

We ordered oysters Rockefeller - my favorite besides my own ;) tuna tartare and fried oysters. Awesome! The fried oysters could have been hotter, but still were amazingly delicious.  Then we got stone crab claws to share, I had the scallops with crispy braised pork belly, cabbage, and kale-sounds odd I know, but it was melt in your mouth extraordinary and Erika got the filet with mac 'n cheese and creamed spinach, which was also unbelievable. I love this place. After the bottle of Vouvray was gone we each had a glass of Syrah from the Languedoc region in France...yummmmy. It was called Hecht & Bannier. 

After we destroyed everything on our plates and had a nice red tinge to our teeth, we got to speak to the resident Sommelier. He was super approachable and friendly, unpretentious and our favorite - geeky. That's what makes great sommeliers, non-traditional, down to earth, and excited about introducing new things to guests. It's not about making a sale or upselling it's about that wow moment when you have helped a guest discover something new and exciting. I felt right at home during my time and felt that I was absolutely doing the right thing by continuing on my wine knowledge and education - which never ends :)

The next morning (Monday) I arrived at 7:30...still early, but I needed better coffee than what was at the Hilton Garden Inn (no offense here, the Hilton Garden Inn was actually perfectly delightful). Today was test day then I had to catch a 7:30pm flight, so I was a little anxious seeing as the class ended at 5:30. We flew through the rest of the power points and then it was test time, yay! I took the test and as soon as I handed it in knew exactly what I got wrong - they tried to tell me that they weren't trying to trick us, but with multiple choice I'm always paranoid that they're trying to trick us - but oh well. They really weren't. So it was after 4:30 once everyone finished and they still hadn't invited us in to cheers our pass and now I was starting to get anxious about my flight. Finally the doors opened and we all gathered in the room and they made speeches and thank yous and started to announce the people that passed - they just don't mention those who failed. In no particular order about 30 people are getting their certificates and pins and still no me...finally for what feels like an eternity they call my name, yay!!! Felt amazing! See ya, gotta catch my flight! 

I got a cab immediately and am through security drinking a glass of my new favorite wine, Vouvray well before 6 and have almost 2 hours to kill. Figures. The bar at the Jet Blue terminal had an amazing wine list actually, shocking.

That's all folks! Trip to DC was fast and furious and well worth it! I am starting to eat heathy starting tomorrow so stay turned!!!

Good Night,
Jody

Pho, DC, and Airports: Part 1

Hi Everyone!

Sorry I checked out for a moment, but things have been very busy. From the beginning, I will fill you in on every single food detail, wine discovery, and belly laugh from the time I arrived at Bradley International Airport to tonight, but in 2 parts since I am really fresher in the morning. I went to pick my parents up at 12:30 on Saturday and decided it would be a good idea to go to lunch and then stay at the airport until my flight at 6:30.

We went to Pho 75 in Windsor Locks, right near the airport-in one word AMAZING. The iced green tea was like nothing I have ever tried and the lady who took care of us informed us that she made it from tea leaves, not from bags. She also grows all of the herbs for the restaurant in a garden out back. They were big and beautiful and had really great powerful flavor. We started with the fresh spring rolls and half moon (which we had known as a happy pancake) and both were top notch. The fresh summer rolls were big and the pork inside was flavorful and tender. The dipping sauce was primarily ground sesame rather than peanut and tasted cleaner and lighter than straight up peanut sauce. The half moon (which was an entree, not an appetizer) came with two huge pancakes that were light and crispy and chalk full of shrimp and vegetables. To follow we all got different types of Pho, there were small and large bowls, we chose small. My mom got the Pho Ga (chicken), I got the Pho Tai (rare steak), and of course my dad got the "combination" pho dac biet, which has a treasure trove of beef parts including tripe (stomach chamber or rumen or reticulum). I appreciate so much the Andrew Zimmern quality of my dad, and I love a good tongue taco, but I usually go with something safe that has a little less organ involved before I trust these parts to satisfy my hunger. My dad goes in with complete trust and that is why he is my #1 culinary hero! Anyhoo, the pho was savory and I immediately tasted star anise and rich hearty broth. Each of our broths were different and warming in their own way. If this place weren't 45 minutes away and if Bahn Mi Saigon weren't reopening in Northampton, I would probably get Pho here at least once a week. Luckily, my parents fly quite a bit and I alway enjoy a little drive through Suffield, so I will definitely be back!!!

After lunch, they took me back to the airport and I went in awaiting my 6:30 flight. Thank goodness for a surprisingly good airport bar Black Bear Saloon, which had Lagunitas, Blue Point Brewing Co., and a decent wines by the glass list, the PGA Championship, and an already printed study guide. 4 hours later I went to my gate and they were boarding early. Thank God they weren't paging me like they did years ago when I was in a Chili's Too in Albany on my second (ok third) Presidente Margarita when I heard my name over the loud speaker for last call to board. I got more dirty looks walking down that tiny aisle...We left early and all was good, the closer I was to the next meal in DC :)

My friend Jennie, who I met in Avignon, France junior year abroad 14 years ago picked me up. She took me to my hotel to drop off my things and we went to get dinner. We ended up going to Old Ebbitt Grill which has been a favorite of mine almost every time I am in DC. Great oysters and good drinks :) We shared oysters and chicken liver pate and had a couple of martinis and then headed back to my hotel.

I will continue tomorrow, I promise!!! To be continued...
Jody

Fridge raid: salad edition

Mornin'!

This will be my last post until next week since I am headed to DC tomorrow-wish me luck! I will come back full of food and wine stories I'm sure. I made an epic salad yesterday after a good workout with Jillian Michaels and wrote a list of things to discuss with you today.

• oils & vinegars
• textures
• skin on/what to peel?
• herbs 
• pickling
• chop size
• what can dogs eat?

Let's start with oils & vinegars 

This is pretty much what we always have on hand and I am extremely lucky to have such a selection available for use since my dad LOVES high quality olive oil and balsamic vinegar. Becky just gave him some really nice ones for his birthday. 

Here's the best tip for using oil; use cheaper and less flavorful oil to cook with. Use the higher quality olive oils to dress salads, finish (a before serving drizzle) dishes, to dip bread in, and make "no cook" sauces like for pasta. The best value extra virgin olive oil is the Kirkland brand from Costco, it tastes great and is affordable. I use canola oil a lot because it has a more neutral flavor and a ton of recipes call for it. I also use toasted sesame oil, but be careful, it is very strong!!! I only use a teaspoon or so for flavor in Asian cooking and then supplement with canola. 

I mainly use vinegars in "no cook" recipes, to marinate, to finish, or dress a salad, etc. Sometimes I will reduce balsamic vinegar by half to make a syrupy consistency and drizzle that on proteins or vegetables. The flavor gets sweeter and more intense. Rice wine vinegar is great in dipping sauces for fresh spring rolls, dumplings, and marinades. Apple cider vinegar is a popular marinade for pork and is also said to have cleansing, detoxifying effects. Red and white wine vinegar are always in the pantry and I love to make pickles with them. I always keep glass jars to make pickles and dressings. This is my favorite quick pickle recipe, which I use for everything from ramps (baby leeks-available in the spring) to cauliflower. My oldest friend Beth, who owns Bistro Les Gras with her husband Daniel, makes a quick pickle with onions, who told me about it and now I'm addicted :) I didn't have any fresh dill so I used dried, which is stronger than fresh so be careful. I also used a blend of red and white wine vinegar. After all the ingredients are in the jar I screw the top on and shake it up like a mad woman so the sugar and salt dissolve.

A 5-6" pickling cuke sliced in 1/4-1/2" pieces

Add 1 Tbs sugar to 2 Tbs salt (for a smaller jar use tsp)

Cover 3/4 with vinegar of your choice, then fill w/ water

I like to cut everything in the salad bite size so it's easy and comfortable to eat and I like to have an assortment of textures and flavors. When I use carrots I like to give the peels to my dogs although if they are organic or fresh out of the ground, you don't have to peel them just wash them. The skin typically has the most fiber, like in potatoes and sweet potatoes. If I do eat the skin of any fruit or vegetable I typically buy organic. The main things I feed to my dogs while I'm cooking are apples, carrots, and sweet potatoes. I always google foods that are ok and not ok for them to eat.



Now onto the salad! I open the fridge and see what's in there that I can throw in. Carrots, radishes, cucumbers, pitted kalamata olives (I always have these on hand), marinated artichoke hearts (I prefer the canned in water), green peppers, red leaf lettuce from Outlook Farm (the pork mecca), tomatoes, avocado, and basil, which adds a nice burst of flavor. Instead of making a formal dressing, I sprinkle salt and pepper over the top and drizzle extra virgin olive oil and good balsamic vinegar over the top. It works in a pinch and is still delicious. I have also attached a video of how to cut an avocado - I have just finished working out and it's probably not the best angle, but it's the real me and I do it because I know you'll appreciate what I am talking about ;)

Store basil upright in a glass with water - the roots will love you!

Alright guys and gals, I'm signing off! Have a great weekend and next time I post, I will be a level I Sommelier!!!

Jody

Comedy Night

Hello, hello!

Things I thought of to tell you yesterday:

1. All the places, professionals, and oddball terms I mention have links attached so that you can explore further or go get what I talk about.
2. I will never speak negatively about any thing, place, or person. This is a forum to highlight an amazing and delicious world and community; artists, chefs, bars, restaurants, brands, etc.
3. I welcome (beg for) questions, feedback, and open and honest discussion.

I thought of lots of other things, but as Becky says, "Don't show all your cards at once" ;) I will bring things up as they arise in daily life and I promise to post a cooking video as soon as I get back from DC, where I am going to take my Level I Sommelier!!!

So, after all that shopping on Tuesday, I went out for lunch and dinner yesterday because cravings and comedy fun take full precedence. Let's do lunch first. After my amazing breakfast (vegetarian) and my planned dinner with my amazing friend Beth - check out her photographs - which just so happened to be at a vegetarian restaurant - I wanted some meat for lunch! I really wanted a fish sandwich after talking to my dad in SC, but I am trying to avoid fried foods at the moment, so I went to my go to Small Oven Bakery in Easthampton.

Amanda and Julie are the bees knees and are the friendliest faces you'll ever see upon walking into a busy café/bakery. Amanda brought the pastry talent and Julie brought the bread talent/sourdough cult following that you may have seen at Jake's. Amanda has a cult following in this household, she was the pastry chef at Bistro Les Gras and my dad is coo coo over her lemon cake, but her chocolate cake is to die for too! I digress because I could literally boast about these two amazing ladies all day. They are really doing it!

I'm trying to eat everything on their menu for lunch and I have eaten almost everything in the bakery case :) Even the coffee is amazing. Yesterday I tried the ham, seasonal bleu-dang, I forget what kind it was- & dijon mustard. Delicious! They can do no wrong in my book. Try the energy bar - gluten free!

I met Beth at Bela in Northampton before we went to see a friend's comedy show - open mic comedy at Bishop's Lounge - and I haven't been there probably since sometime in the mid-90's. It was great! Very healthy and plenty of fresh local vegetables as well as options for any dietary restrictions. I had a lovely small salad with raw beets, pea shoots, carrots, and chickpeas with a gorgonzola vinaigrette and rice noodles with kale, goat cheese, portobello mushrooms, and lots of garlic :) Delicious! I was hoping the Altoids I downed after prevented any garlic burps coaxed out by any beer I would consume at the show. Totally worth it though.

The only comedy shows that I had been to before were in Charleston, SC to see my friends Derek Humphrey and Dusty Slay. Derek is in NYC now and Dusty is in Nashville, TN. Check them out! I wasn't sure what to expect, but I have to say I was not disappointed by the comedy. There were some silent times, but also some nose snorting because of laughing uncontrollably. I was impressed and will definitely return! Thanks Casey!

Small Oven's Ham sandwich on 9 grain sourdough!

Have a great day everyone and thanks for reading!
Jody

p.s. do I have to post this to all my social media so people can see it everyday or is there someway people can follow me to know it's here?

Don't be scared of the Asian market

Good Morning!

Yesterday we (Becky and I) had a hankering for some green curry, so we had a little shop around. There's probably one near you, but the one around here is on route 9 in Hadley called Tran's World Food Market and it's a little daunting to say the least. I have navigated my way through many times depending on what type of cuisine I am cooking i.e. Indian, Chinese, Vietnamese, they have it all. We headed there for some green curry paste and my favorite comes in what looks like a tuna fish can and is called Maesri. We also got some things for tonight's meal, tom kha gai like curry leaves and galanga root.

The best deals to find at your local Asian Market - basically anything you can find in the international isle at the regular grocery store will be cheaper here.

• soy sauce
• rice wine vinegar
• noodles
• tofu
• sriracha
• sambal
• bamboo shoots, water chestnuts
• wasabi peas
• rice
• fresh produce - often bigger and way cheaper - yesterday I bought 5 limes for $2!

I started going here when I was in culinary school and was obsessed with "Cuisines of the Asias" with Chef Shirley Cheng (my hero). I was home for Thanksgiving in 2007 and brought my recipes and chose to cook Chinese. I made stock from the turkey and used it for some Hot & Sour soup, which is now a regular at our house. I also cooked fried pork dumplings and spring rolls...I have never seen my family light up like they did when they ate what I cooked. For my dad's cooking, sure, but now I had their attention!

Another thing about Asian cooking - it's a lot of prep! I remember cooking Vietnamese food with my dad, in fact, my entire family and it took FOREVER! That was before I had knife skills and tricks of the trade, which I will share :) A lot of ingredients and everything cooks fast at high heat hence the prep.

Back to the shop around...

Our next stop was Golonka's, which my friend Willa told me about at the beginning of the summer (thank you!!!). It's an amazing farm stand in Whately, MA and has the biggest and most beautiful produce for unbelievable prices. When we were there I overheard a lady talking to the cashier asking her if anything was organic. Her response was that none of the produce was USDA certified organic, but that they did use the same pest spray that organic farmers use - awesome. I won't talk about food politics just yet, but The Omnivore’s Dilemma did change the way I think about food. 

What we got at Golonka's

• zucchini
• patty pan squash
• tomatoes
• broccoli
• garlic 
• strawberries (last of the season)
• corn 
• carrots
• cucumbers
• green beans
• melons

I think that's all, but here's a side note on how to tell these are ripe. One question - DOES IT SMELL LIKE WHAT IT IS?!!? i.e. does that tomato smell like one? If it smells like it, it will taste like it. If it smells like nothing...got it? You want tight bulbs of garlic. Broccoli should have tight flower clusters or florets and have a sort of bloom or haze and of course should be green, not yellow or greenish. Melons in general (especially watermelons) should have a ground sore or you should be able to see that it was on the ground. It means that it was not picked too early and able to ripen and sweeten! Another test is when knocking on the melon you should hear a dull thump or hollow sound and again it should smell like a melon! I'll give you more tricks as I buy more produce ;)

Ok, now for the dinner and I'm sorry that I didn't take pictures of the prep or cooking process, but I was starving and was busy eating chips and Becky's famous homemade salsa...

Rice, rice noodles, galangal root, scallions, curry leaves, mint, thai basil, curry paste, thai chili peppers

BEST INVENTION EVER

add shrimp and herbs last!

Lastly - I need design help (obviously) any recommendations or advice for blogs, books, or websites? I want to do this on my own so what resource helped you design your blog?

Thank you so much for the positivity, love, and support!!! I am overwhelmed by the kind words :)

See you tomorrow!

Jody

p.s. for breakfast I had scrambled eggs (from Intervale Farm) #spoiled, half of an avocado, chocolate cherry tomatoes, and strawberries! Healthy and delicious! Remember to season everything you eat-I sprinkled salt on the avocado and tomato-try it!

What don't I do?

Hi Friends!
I have decided to write a blog (hopefully daily) that gives great advice when it comes to planning and preparing weeknight dinners, dinner parties, healthy adult lunches and other personal chef/personal assistant type information. I have been taking time off from food and beverage operations management and moved home to Western Massachusetts in December 2013. I have been loving being a personal assistant/chef to my parents, Lynn and Bill, as well as preparing dinner parties with friends and family. Hospitality has always been a part of who I am and I am really enjoying finding myself and my new career path everyday.

What will I talk about?

• Shopping for groceries
• Portions - how and where to buy appropriately
• Beverages
• Pairings, values, helpful tips and wine education
• Health and nutrition 
• Travel
• Where I have been, cultures and food/beverage, language
• Resorts and hotels - what to expect and what you should expect
• Cooking
• Utilizing leftovers and what is in your fridge and pantry
• Eating and Drinking - recommendations locally and elsewhere
• Expiration dates and fridge and pantry cleaning
• Kitchen organization 
• Tidbits, fun and useful facts, and probably some humor

Thanks for reading and I hope this helps people. I am not the best writer, so please to my creative friends out there, I welcome any feedback and hope to improve everyday. 

I have to go grocery shopping now ;)

Have a great day!

Jody