12 Days of Cookies: Red Velvet White Chocolate Chip Cookies Recipe

12 Days of Cookies: Red Velvet White Chocolate Chip Cookies Recipe

Coming soon...

I'm sorry I haven't been blogging.  Life has gotten "in the way" again.  My youngest has changed schools, due to bullying.  A friend died over the Thanksgiving weekend.  And I've been ill, which hasn't helped matters.  My daughter recently moved to a new state, and I was there this weekend, spending more money than I thought I would, getting her curtains and drapes  (there were NO BLINDS-is that legal???)

 

I am longing for the days when I can actually do what I want.  Cooking, taking photos and reflecting on a good days work.  But because I am a mother, my needs are always last.  I put myself on that list, in that order.  My husband thinks I need more "me" time.  Of course, he is right.  But how do you say no when your kids need you?

I hope to be in my kitchen soon.  Fun.  Food.  Photography.  Here I come!

Over. Done. Bird.

This is the bird that ruined my day. 

The Honest Truth on Thanksgiving

OK 

The honest truth.  

My husband, whom I love dearly, and I cannot get along in the kitchen.  I also cannot stand the way he drives a car.  I am SURE he feels the same about me.  

So, I had all the sides done yesterday, except for the stuffing and mashed potatoes, but all the ingredients were lined up.  The ONLY thing that wasn't cooked was the turkey.  I had the sage and butter, I'm rubbing it all over the bird, and my husband said it smelled good.  That's a good sign.

I put the bird in the oven, figuring two hours.  (Remember that I splayed out the bird flat).  At the hour mark, I take the bird out of the oven and I begin basting it in melted butter and the juices at the bottom of the pan.  My husband questions what I'm doing.  I put the bird back in, and we had a discussion,  he insists that basting the bird dries it out.  I remind him that I brined the bird and nothing short of overcooking the hell out of it will make the bird dry.

Fill in the blank here.

I do not baste the bird anymore.

I take the bird out at 1:45 cooking time, and tak the temperature.  The thigh is registering 185* but the breast is only 155*,  so we put back in the oven for another 15 minutes.  

I take the bird out again.  We split it in half.  I think it looks great. He starts disassembly and there is blood at the joint socket.  Mind you the juices are running clear.  He slices into the breast and suggests that it is pink.  We put the bird back in.  45 minutes later he takes it out.  And we eat. Finally, because the sides are all cold.  We have to microwave the potatoes and dressing and gravy......

He is raving that this is the best turkey he has ever eaten. He is admitting that he never liked cranberry sauce, but this stuff I made is delicious. 

I think the breast meat is dry.  At least 200* in my estimation. I didn't dare put a thermometer in it.  He was in charge of the bird at this point.  

That's why I had three pieces of pie for dessert. I was still hungry for desert.  

Does stuff like this happen at anybody else's house?

I'm thinking I'm a freak.  And honestly, I'm not a chef.  I'm just a home cook, who, all life long have had friends and family say I could open a restaurant, they love my food so much.  My husband listened to one radio talk show and he thinks he is an expert.  I've read thousands of cookbooks. I give the as presents.  I cherish food related things.

BUT I FEEL LIKE CRYING AND GIVING UP!!!!!

I trust thermometers to tell me when the food is done, (and my nose). 

I try to do really good dSLR photography, and the hoops I have to jump through to get images uploaded.....it isn't worth it because the iPhone does in seconds what I have to labor hours over.  Who gives a crap about this stuff anyway.

I didn't want to get involved with Facebook.  My sister talked me into it.  My friends told me I should have a food related page.  My kids said its easy.  

It is not, and this is not what I thought I'd be doing..... Uploading crap pictures from my iPhone isn't what I wanted to do.  I certainly don't want to ruin it for others.  I hope this is coming across as truthful or at least sincere, because I can't do this anymore.  It isn't fun, or rewarding....I'm frustrated, and upset.

Thanksgiving isn't supposed to be this way, and this page isn't living up to its title.

Pulled Pork - Smoke Ring

My husband and I wrestled with the idea of a smoker.  Should we buy one? Should we build one?

Finally, deciding on buying one, we took the plunge.  After ruining only one piece of $50 meat, we stand back and wonder "Why didn't we do this sooner?"

The smell alone is worth the cost.  Our neighbors are envious.  The dogs in the neighborhood love us.

So my advice to anyone wondering if it is something you will use, or will it be a "one and done" thing that collects leaves in your yard, like the deep turkey fryer you bought, but won't use because you are afraid of burning down the garage..... Get it.  You can smoke year round, and after just a bit of practice, you can crank out restaurant worthy meats so good your mother-in-law would be proud to invite friends over.

I don't know if it gets any better than that.

Happy Halloween

The squash that almost ruined everything,

This is what happened to the squash that almost ruined my day AND my camera.  I'm on a steep learning curve as far as blogging is concerned.  My advise to newbies is
      WASH YOUR HANDS, ALOT!  DON'T PICK UP YOUR CAMERA WITH SQUASH GUTS ON THEM, EVER!
Thankful, only my lenses UV filter got damaged, and not the camera itself, I triumphed.

Squash

This is the squash that didn't make it.

 This is what happens when squash make me angry.

And this is what happens when squash make me happy.

The Butternut Squash has LOST the battle against ME

I took photos at  dinner time of the cursed butternut squash from earlier today that ruined my mood and almost ruined my camera.  I will be submitting the photos for the posting phase of this blog.  I'm too tired right now, but I wanted you to know they lost, and proof will be available for tomorrow's perusing.

Thank you to all of my friends for keeping my spirits up.  So, to sleep, and I will see you later!

In Charge?

Started today thinking I was going to be "In Charge".
 Set up on the dining room to take photographs of the spaghetti squash and butternut squash that I bought at the market today. I planned on doing some creative lighting tricks, then snapping more pictures of the gut coming out of the gourd. I actually named that photo in my mind's eye. Then more pictures of the crazy knife skills I have. I figured by that time, it would be lunch and time for a break while the squash(es) roasted. My house would smell like autumn. More photographs after I did some "styling" of the newly roasted veggies. Then, "DINNER"!

Yup, that's how I planned my day.
First off, the squash looks like a part of the male anatomy, and I don't want it in the photographs. Secondly, it is WAY TOO HOT in a kitchen with the ovens on and with photography equipment all over, lights, camera...no action.
THEN, and this is the one that really hurts.....I dropped the camera. My heart has been pounding now for about an hour. The lens (thankfully) had a UV filter on it and the filter is the only true casualty .... and my pride.

Tomorrow is another day.

Kitchen Disasters are Always Fun!

I've been researching recipes and getting my kitchen equipment on the ready for days. My husband is really looking forward to my new adventure, in more ways than one! But little did he know that tasting and testing new things for my blog, there would be so many disappointments. Food doesn't ever come out of the oven or skillet ready for it's close-up. He has been my biggest supporter, and he's getting bigger (in more ways than one!) Food tasting is really hard on one's waist, but he isn't wasting any of the disappointments that have recently come out of my kitchen. All I can say is "Bless your heart". And thanks for not being upset. I promise things will get better. And I will start posting the pictures to prove it!

Posting Idea: food (zabalione) fun (best friend) photography

 Yummy. I think this recipe is going onto my blog....with pictures as the process continues. I will have to bring in another photographer for this shoot because I won't be able to stop (to photography the yolks being whipped) once I get started. Really looking forward to this!

 THE CHEF By David Pasternack Published: June 26, 2002 New York Times 

 WE do simple desserts at Esca because there isn't room in the kitchen to be fussy. We don't like desserts with 3,000 ingredients. Strawberries with balsamic vinegar is an Italian classic. We came up with our version, using zabaglione and balsamic meringue, in desperation at the end of winter, when there wasn't much good fruit around. But it was so delicious we kept it for strawberry season. My pastry chef, Meredith Kurtzman, starts with the meringue: just egg whites, confectioners' sugar and a little balsamic vinegar. For the balsamic, you don't need the $150 stuff -- if it's 12 years old or more, it will be good. It needs that aging to concentrate naturally. I think balsamic vinegar is too sweet for salad, but I like it as a drizzle on fish. And I like the acid sweetness it adds to this dessert. You want to beat the egg whites with sugar until they're stiff. Then you add the vinegar and spread the meringue on a nonstick baking sheet or on parchment and put it in a slow oven for two hours. Let it cool in the oven with the heat off, and when it's crisp, break it up. The looks don't matter, so there's room for error. For the zabaglione, everything should be at room temperature in a big metal bowl. You start whisking your yolks and sugar off the heat. Then you put the bowl over simmering water -- the bottom should not touch the water -- and keep beating while you gradually add prosecco. Once you start beating you cannot stop. Meredith says she whisks until she can't stand it anymore, past the point when she thinks the yolks are thick enough. Then she immediately puts the bowl in a bowl of ice water to cool the zabaglione. It will get very thick, pasty almost. Then she folds in whipped cream and refrigerates the zabaglione. You're supposed to serve zabaglione immediately, but this one can hold for hours. But you can't be impatient with any of this. She cuts up strawberries, sugars them and adds some balsamic vinegar. The berries go into the bottom of a glass. We like serving desserts in glasses for the visual effect, and they're fun to eat. Crumbled meringue makes the next layer, then the zabaglione, so you get contrasts of creamy, crispy and sweet as you eat on down. 

 ZABAGLIONE WITH STRAWBERRIES AND BALSAMIC MERINGUE Time: 4 to 5 hours, including cooling and chilling  

5 egg whites, at room temperature 

 Pinch of salt 

1/2 cup confectioners' sugar, sifted 1 teaspoon plus 1 tablespoon 

aged balsamic vinegar (at least 12 years old) 

 1/2 teaspoon vanilla extract 

 5 egg yolks, at room temperature 

 3/4 cup sugar,

 approximately 1/3 cup prosecco or Champagne 

 3/4 cup heavy cream 

1 pint ripe strawberries, rinsed, hulled and diced. 

 1. Heat oven to 250 degrees. Line a baking sheet with parchment. 

 2. Using an electric mixer, beat the egg whites with salt until very foamy. Continue beating, adding the confectioners' sugar gradually, until stiff and shiny. Beat in 1 teaspoon vinegar and the vanilla. Spread meringue about 1/2 inch thick on parchment. Place in oven, and bake 2 hours. Turn off oven, and allow to cool in oven at least 1 hour, until crisp. Break into bite-size pieces, and store in dry place until ready to use.

 3. Have a large pot of simmering water one to two inches deep on stove. Pot should be able to hold a large metal mixing bowl without the bowl's touching the water. Have a large bowl of ice water ready. 

 4. Place the egg yolks in mixing bowl away from heat. With a large balloon whisk, beat yolks and 1/2 cup sugar in bowl until yolks have lightened in color and start to thicken. Place bowl on pan of simmering water, and continue beating, gradually adding prosecco, until yolks have thickened to a custardy consistency, 10 to 15 minutes. When zabaglione is very thick and whisk leaves a trace in bottom of bowl, place bowl in bowl of ice water to cool. Stir once or twice, so mixture cools evenly. 

 5. Beat the cream until it just holds peaks. Refrigerate. When the zabaglione is cold, fold in whipped cream. Refrigerate. 

 6. Sweeten the strawberries with 1/4 cup sugar, or to taste. Fold in remaining balsamic vinegar. Divide strawberries among 4 old-fashioned glasses or goblets. Top with crumbled meringue, then with zabaglione. Garnish with a few pieces of meringue, and serve. 

 Yield: 4 servings. 

 Annette Michelle: Don't you dare make this without me! Yum 

 Jeanne White: Would you like to be my photographer for the day? Food is ALWAYS better when you are getting paid to eat it. And, I have a feeling that this could turn into a comedy really fast. 

 Annette Michelle: HA!!! Indeed. I think it would be the awesome team it's always been. Just sayin' Jeanne White: I wished you lived closer..... 

 Mary Stehl: I made these several times this summer. Got the recipe from a friend! They are delicious.

Introduction.

This is me, and my new Canon. T3i. Four (or six) different lenses, mini lighting studio in the dining room and full set up capabilities with 3 or 4 external flashes for soft, spot and background lighting. I am going to start with fall foods that are at the farmers market for the next two week….. think local, think sustainable, easy and delicious ….and cheaper than if you went out, that is as long as you have some sub-adults that can cleanup after you.

Crazy.

Today has been a crazy day. I was supposed to be doing research about copyrights and watermarks. The UPS driver was here last night after dinner, and again this afternoon (my backgrounds arrived, along with set-ups and clamps). My daughter needed me to help her with buying a car. My youngest son came home from school, and being a boy, had to put his signature in the cement that was delivered this morning for the pool house which is under construction. Did I say it’s been a crazy day? So, I’m sorry to say that I am unable to post any photos today. Family life has gotten in my way, but I’m not complaining. I love them all, and they are my reason for living. And photography, but I’ll get to that tomorrow.

Hello!

I'm new to this blogging world. But I'm not new to the world in general. So, if you help me with this new adventure of mine, I'll help you in the kitchen.