Why in 2010? Because in 2010 we had cable for the first time and I developed an addiction for the Food Network. Sad, but true.
Or maybe not so sad, when you consider that watching people cook while I did the household chores, paid bills, and nursed babies whet my appetite (haha) and helped me discover a hidden love for food and cooking.
Well... I've always loved food, but now I love it with new measure. Aged cheese, fresh herbs, well trimmed meats... and then cooked up in my own kitchen...oh boy, music to my ears. And stomach. I'd call myself a foodie, but then I'd run the risk of sounding like a food snob.
Which I'm not. Not completely anyway.
While I love dabbling with new ingredients and creating gourmet meals, practicality keeps me from going to Snooty-ville. As much as I'd prefer to proudly purchase high end ingredients, my pocketbook demands that I make the best foods possible for the lowest prices possible. Not as easy as it sounds, but I do my best. It's a challenge I enjoy... though I frequently dream outloud to my husband of the day I can buy blocks of aged pecorino romano and freshly butchered lamb chops.
For now, it's pork chops and cheddar.
One thing I started making fom scratch this year was a good basic roux. I have found this to be an amazingly delicious way to thicken soups, make cream sauces, and even rev up a regular old casserole. It is the perfect alternative when you're tempted to use the "cream of" canned soups, and so much more delectable and creamy when you've made it from scratch.
- 4 cups Old Fashioned Oats
- 2 cups Quick Oats (this is just to add different textures in the granola)
- 3/4 cup Coconut
- 1/2 cup Chopped walnuts (or sliced almonds)
- 1/4 cup Brown sugar
- 1/2 tsp Salt
- 1/4 cup Extra Virgin Olive Oil
- 2 Tbls Butter
- 1/2 cup Honey
- 1/4 cup Jam or Maple Syrup (which ever I have in the house, I've also substituted with orange marmalade or boysenberry syrup)
- 1Tbls Vanilla or Almond Extract
Linked with January Reflections at The Glorious Impossible