Wow! It Suddenly got Quite Fragrant Here

I’ve been upstairs in the office working on various projects.

Catching up on emails, monitoring the weather, drafting a blog post (not this one) and working on a woodblock design, when what to my wondering nose should appear the smell of onions closely followed by curry and other smells I couldn’t identify.

My husband is downstairs experimenting in the kitchen.

I immediately had to investigate the source of all this olfactory stimulus. It was Vadouvan, a spice blend recipe. So what I was smelling was a combination of onions, shallots, garlic, fenugreek, curry, cumin, cardamom, brown mustard seed, turmeric, nutmeg, cloves, red pepper flakes and vegetable oil. By the time I arrived it had all been ground and combined and placed on parchment paper and was now in the oven browning.

Curt had seen one of the home cooks on the Masterchef television show use it and Mr. Curiosity had to know more. Basically it is, or will be, a ready-to-use blend of spices that is a French derivative of a masala. A masala is a South Asian spice mix. If it is a success we will be enjoying it on our chicken thighs tonight with a side of cilantro/vinegar/oil dressed potatoes.

For now, with the house closed up because of the heat and the impending storms, I feel like I am living in a spice market somewhere between France and South Vietnam.


Revuelto, a spring Migas of sorts

This week David Tannis, food writer for the New York Times reprised a recipe for Spanish Asparagus Revuelto from an article originally published in 2014 titled Asparagus, Spanish style.  The inter-web tells me that revuelto is Spanish for scrambled eggs.  So, Spanish asparagus and scrambled eggs.  Sounded good to me.

In reading through the recipe, it struck me that this revuelto sounds a lot like a variation on Migas, which we wrote about several years ago.  A comparison of that Migas to this Revuelto reveals a similar approach in preparation but with more vegetables, without the chickpeas and with eggs scrambled in rather than cooked separately and presented on top of the other ingredients.

I followed Mr. Tannis’ recipe but roughly cut it in half except I used 4 times the amount of pimentón that he called for and double the amount of chorizo.

The end result was very tasty but the eggs didn’t exactly scramble, rather they formed more of a sauce that coated the other ingredients.  I think the asparagus brought a lot more moisture to the dish than I had anticipated, making for the sauciness.  Yummy none the less.

Asparagus Migas

1-1/2 Tbs. olive oil
2 peeled garlic cloves, whole, plus 1 small clove, minced
1 cup day old bread (baguette or ciabatta), torn into 1/2″ pieces
Salt and pepper
2 oz. Spanish chorizo, cut into matchstick pieces
3/4 pound thin asparagus, cut into 1″ – 2″ pieces
1/2 bunch green onions, chopped
4 large eggs, beaten
1 tsp. pimentón (Spanish smoked paprika)
2 Tbs. Italian parsley, roughly chopped

Saute the whole garlic in olive oil until lightly browned, remove and discard.

Saute the bread in the oil until lightly browned and crispy.  Remove from the heat and add a pinch of salt, some pepper and 1/2 tsp of pimentón.  Remove from the saute pan and allow to cool.

Saute the chorizo a minute or two to release some of its oil, add the asparagus and saute for several minutes until the asparagus is tender but still firm.  Add the green onions and saute an additional minute.

Beat the eggs with 1/2 tsp of pimentón and a pinch of salt and some pepper to taste.  Add the eggs to the asparagus mix and cook, stirring until the eggs are just soften and creamy.

Divide the revuelto onto two plates, top with parsley and croutons.  Serve immediately.

Big Everything

We recently had a fabulous week in Montana, specifically Glacier National Park. Everything is big out there. Big sky, Big mountains, Big bears!

montanaOn Sunday morning Sept 4, as we were getting ready for our shuttle ride to the airport to come home, Curt complained that his throat was scratchy. He did a little salt gargling but I think resigned himself to the fact that he was probably getting a cold. Well we have since found out that Montana also has Big Germs that produce really Big Colds! By the time we landed in Wisconsin his nose was stuffy and Monday morning the coughing started. It is now a week later and the coughing has not let up, nor the sneezing, nor the blowing, well everything that goes with a cold but multiplied 5 times. Seems like 10 times.

For the first few days I made jokes about Man Colds being worse than Woman Colds, and for the most part that is true.

The Man Cold Vs The Mom Cold

But as this continued without a break I felt bad about joking, he was really miserable and so was I, so I finally got him to go to a doctor yesterday. Was it pneumonia? Well no, it’s is just a whopping big virus so no antibiotics for him. No, no, no! So we wait it out.

Now in this household, he does almost all of the food prep. I know, I am really lucky. I am the cleaner upper. But now I am doing all of the cooking and the cleaning! Okay big deal, you say, that’s how most of the world works. Now I am not looking for a shoulder to cry on, but I am just out of practice and I think I am coming to the end of my repertoire of meals. We are getting very close to the grill cheese sandwich and tomato soup dinner. Yes, soup out of a can, whereas Curt would be roasting and seeding and pureeing tomatoes from the garden and making a fresh soup. He would buy the cheese but probably bake the bread.

Now under normal circumstances, this would be fine but add to this mix my scheduled knee replacement surgery for next Tuesday. I have to maintain a household while also avoiding getting near Curt and any of his germs. And work on getting the house prepped for me, the gimp, who will be going into recovery mode. So can I get a bit of a shoulder to whimper on? Huh?


Just a Little Nutty, vol.1

Walnut/Parsley Pesto

About a year ago Jeanne subscribed to Bon Appetit magazine. We had some extra airline miles or reward points, who knows, so she thought we would take a chance on a new subscription. I was skeptical. We have a subscription to Saveur, and in the past we have gotten Fine Cooking, Gourmet, and the much-missed Cuisine (now defunct). But for some reason Bon Appetit seemed to be equated with Good Housekeeping in my mind. But surprise, surprise, we have gotten some fine recipes out of this publication. The December issue arrived the other day and the theme splashed across the cover was “Cookies!”. So of course it was the holiday issue and I immediately said there wouldn’t be much to cook from this issue.

However that evening there I was with the magazine open on the counter and ingredients for a Bucatini with Walnut-Parsley Pesto gathered next to it. As I browsed past the Buche de Noel and the Ombre Rainbow cookies this recipe jumped out and I knew it sounded good and that we pretty much had everything needed to prepare it.  Of course, with some make-do substitutions.

First off, we had two sizes of bucatini, a long,hollow, macaroni-like pasta, but not enough of either size to make a meal. So, I used both. Luckily, even though they were technically of different overall diameters, the wall thickness of each was the same and so they would cook at the same rate.


Bucatini, big (right) and small (left)

Now onward to the recipe, with a few apologies to Bon Appetit.


Adapted to yield 2 servings

  • 1/2 cup walnuts
  • 2 Piquillo peppers and 2 Piparras peppers.  The original recipe called for 3 pickled Calabrian peppers or 1/2 Fresno chile with seeds.  Calabrian peppers seem to be the darling of the food world these days but we didn’t have any.  The Piquillo are sweet pimento-like peppers and Piparras are small pickled, mild, chili-like peppers.  We used Matiz brand of both.  Pimento and Pepperoncini, seeded, would be an acceptable substitutions.
  • 1 large garlic clove, finely grated
  • 3/4 ounce Parmesan, finely grated (about 3/4 cup)
  • 2 – 3 Tbs. olive oil
  • 1/2 cup chopped fresh parsley, plus more
  • Kosher salt, freshly ground pepper
  • 3/8 pound bucatini or spaghetti (about 6 ounces), broken in half lengthwise
Ingredients measured and ready to go

Ingredients measured and ready to go


  • Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened, 8–10 minutes. Let cool.  You can do this in a dry skillet too but watch carefully so you don’t scorch the walnuts.
  • Reserve 2 Tbs. of the walnuts.   Pulse remaining walnuts in a food processor or blender until very finely chopped (but not pasty). Reserve remaining walnuts for serving. Remove stems from Piparras peppers; add Piquillo and Piparras peppers to food processor. Pulse until coarsely chopped. Transfer walnut/pepper mixture to a medium bowl and stir in garlic, Parmesan, oil, and parsley. Season pesto with salt and pepper.  Taste to adjust seasoning.  You should be able to taste the walnuts, garlic, cheese and parsley without any one of them taking over.  Try to avoid eating the whole bowl before proceeding with the rest of the recipe.

    Ingredients, chopped and mixed waiting for the pasta to be cooked

    Ingredients, chopped and mixed waiting for the pasta to be cooked

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.   Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot and add pesto along with 1/4 cup pasta cooking liquid. Toss, adding splashes of cooking liquid as needed, until pesto coats pasta and sauce is glossy.
  • Crush reserved walnuts with the flat side of a knife. Divide pasta among bowls and top with walnuts and more parsley.
  • Do Ahead: Although the pesto can be made ahead, and kept covered and refrigerated for up to 2 days, it hardly seems necessary.  The prep takes little time, there’s no actual cooking involved and the pesto will taste best when freshly make.

I usually like to add a bit of protein so with this dish I coated a few shrimp with Korean chili sauce (G0chujang ) and fried them separately.

Chopped peppers, Shrimp in Koran chili sauce

Chopped peppers, Shrimp in Koran chili sauce

Now when Jeanne cooks a new recipe it is very important that there is a picture. She measures her success on how close her finished dish looks to the photo. I, on the other hand, cook from the recipe.  Pictures are nice but not essential. In this case I think Jeanne would be pleased at how close my shoot-from-the-hip attitude matches the photo.


Left: Magazine photo from the December, 2015 issue of Bon Appetit magazine.  Right: Curt plating (before adding shrimp)

The final plates that came to our table had the shrimp. Bon Appetit!


This post begins a series that will center around nuts.  I was please with this dish and, my addition of a couple of shrimp notwithstanding, it’s a pretty simple meatless meal.  The nuts add a richness and texture that is appealing.  The recipe got me thinking about nuts in other well known or not so well known dishes.  In the future I will follow my nose and post some other nut based, flavored or inflected dishes that I hope you will like.

Dinner was Served

It has been a week since Curt and I were shopping and cleaning and prepping for our Foodie Group dinner. But last Saturday did finally arrive. There were a few minor blips like forgetting the salad forks (my husband suddenly turned into Emily Post as the salad was served) and not spreading the vegetables out on the dinner plates (that remaining empty area next to the potatoes looked like we missed something). But everything tasted good and there was a lot of lively conservation and laughter, so I think it was a success.

We got so caught up in the cooking and plating and serving that I didn’t take any pictures but here is my table setting. It was fun having the dinner on Valentine’s Day.

tableAnd I know I was being coy about the menu last week but now that all is finished, this is what was served.

UntitledThe salad was very good, the potatoes were interesting, the carrots and beets could have been more attractive though they tasted good, the meat was fine but not special and maybe a little overdone. I could have had a 2nd and a 3rd of dessert but restrained myself. But in my opinion, the star of the evening was the chowder. Curt based the chowder on an escargot/mushroom appetizer he had at Le Petit Chatelet when we were in Paris. This restaurant is right next to the famous “Shakespeare and Company Bookstore.” You can get a glimpse of it in the last seconds of Woody Allen’s movie, “Midnight in Paris.”

credit: Paris for Epicureans, 2014

credit: Paris for Epicureans, 2014

In Paris, Curt’s soup/chowder appetizer arrived with a puff pastry on top and was quite amazing.  Hidden under the puff pastry crust was a rich escargot and mushroom chowder.

Escargot en Croute: le Petit Chatelet, Paris

Escargot en Croute: le Petit Chatelet, Paris

We tried doing the puff pastry top but that was pretty much a failure so our version had puff pastry croutons instead. And since snails are not a widely shared taste treat in our group, Curt used side-stripe shrimp and sea scallops instead. It was truly wonderful. Sorry about the lack of photo but here is the recipe we served.

Seafood & Wild Mushroom Chowder after le Petit Chatelet
serves 6

1 quart corn stock
Mushrooms: 1/2 c. Chanterelle, 1/4 c. Morel,
3/4 c. Chicken of the Woods, 3/4 c. Brown Beech  – all cut into bite-sized pieces
1 large shallot, minced
4 large sea scallops, quartered
12 small shrimp, we used side stripe
1 c. heavy cream
3 c. seafood stock (Swanson’s or homemade)
white pepper
saffron, pinch
2 T. flour
2 T. olive oil
2 T. butter
1 dash hot pepper sauce, like Frank’s

Saute chanterelles in 2 T olive oil till tender, add 2 T. flour and cook to make roux. Add 1 T. butter & remaining mushrooms and saffron.  Cook I minute, stirring. Add corn & seafood stock. Stir to incorporate roux. Simmer 20 minutes. (to this point all can be done ahead)

Add scallops, shrimp & hot pepper sauce, cook 5 minutes.
Add cream & 1 T. butter, bring to a light simmer.

Serve with puff pastry croutons & a drizzle of shellfish oil.

For croutons, just buy a commercial puff pastry. Cut dough into 3/4 inch squares and bake according to directions on the box.

Shellfish oil is made by combining a pile of shrimp, lobster. or crab shells in a sauce pan with 1/2 C. grape seed or canola oil, 1Tbs. tomato paste and 1/2 tsp. of smoked paprika.  Saute for 10 minutes.  Remove from heat and let sit until cool.  Strain out the shell bits and reserve the oil for garnish on chowder or soup.

Note: We had corn stock that we made at the end of last summer from fresh corn cobs after we cut off the corn kernels for freezing.

Hope your Valentine’s Day was as fun as ours.


Guests arrive in Twenty-Six Hours

rose2I usually use this blog to talk about the aftermath of a successful meal or dinner party. However, right now I am caught up in the whirlwind of preparation for the Foodies Group dinner this coming Saturday so taking a breath and talking about what’s happening seemed like a perfect break from the action. Tomorrow will definitely be crazier as we get close to opening the door to our guests so you won’t be hearing from me for days.

The past week has been taken up with the heavier cleaning, like the floors. But that is good, because if I didn’t invite guests over every other month or so, I’d just put off the major clean up and clutter purge till spring. And it’s not like the dust is an inch thick but the papers, books, magazines, mail, etc. really starts to take over tables, counters, chairs, the floor.

Another big project this week was the shopping. I think we went over our recipes 5 times, bought the meat last Friday, did a big shop yesterday and still found out this morning that we were out of honey. So while I finished dessert prep, Curt made a final run to the grocery. When he got home he mentioned it was a good thing we picked up our flowers yesterday because today every mother’s son is buying flowers for Saturday…oh didn’t I mention, we chose Valentine’s Day for our dinner. But it will be fun and I have a color theme to work with, those red roses in the opening banner will give you a hint.

stockThis morning Curt was already working on his fish stock for the chowder, and even I, the non fish lover, thought it gave the house a nice bistro-like fragrance.

shrimpOnce I finished my breakfast it was my turn in the kitchen. I don’t do much food prep when we have these dinners; I’m the ambience and logistics manager, but with Curt doing five dishes I said I would take on dessert. At first, there was a lot of lobbying for tiramasu. After all it is Valentine’s Day and that is a luscious sweet. But I discovered the new cookbook we are using, Plenty More by Yotam Ottolenghi did not just have wonderful vegetable dishes but also desserts.dessertI found one that could be made ahead and assembled just before serving. Perfect. Consequently, my food contribution is already complete.

cherreisNow all I have left today is the vacuuming, tomorrow is the table setting, the bathroom, dishes from food prep, a shower, the wine, the appetizers……wheh! I need a nap just thinking about it. How did we ever do these dinners when we were working fulltime? And where did those dirty dishes come from?

cleanBtw, if it seems like I am being coy about what we are serving, I am. It really isn’t a big secret but it is fun to surprise our friends and I believe they might read this before arriving tomorrow.

Cruciferous Vegetables Revisited

A couple of posts ago I saluted comfort foods and cruciferous veggies was one of my favorites. Those of you who say, Ewww!, when broccoli or cauliflower are mentioned, should just stop now. It’s only going to get worse, because I am adding a new cruciferous vegetable to my list.

Curt hit the final Farmer’s Market of the season on Saturday and came home with this little beauty.

Romanesco Cauliflower

Romanesco Cauliflower

Isn’t it just beautiful? It is a Romanesco Cauliflower and it is even more amazing closeup. All the little “trees” that make it up are composed of many tinier little “trees” or “flowerets.” If you wanted you could literally pull each little piece off like a vegetable Lego project. And I mean even the itty bitty bumps. Curt explained to me its structure was a natural fractal, so math majors should just eat this up. (Yes, I had to look it up too.)

like tiny green legos

like tiny green legos

Okay, now that I’ve gotten past my oo-ing and aww-ing, let’s cook it up. Curt just steamed it whole. Unlike a regular cauliflower once you start breaking this one apart a lot of the tiny bits fall off, so whole made sense and worked just fine.

brocoMy photo doesn’t do it justice but frankly it did not change too much in color and it kept its shape quite well. There is a core in the center so we just cut off flowerets with a knife. Pair it with garlic aioli sauce and add red potatoes and homemade pastrami and you have a wonderful Autumn meal. The flavor is a very mild cauliflower, nothing too different or extraordinary. But visually, it is so cool. Try serving to your kids, tell them it used to live under the sea with Spongebob.

On the plate w/ aioli

On the plate w/ aioli

Lucky or Unlucky?

This morning when I came down to join the living, the TV was on, as usual, and one of the numerous hosts of the Today Show was interviewing someone about raising kids, growing up, nurturing…something like that. The line I heard that made me stop and listen was, ” I was lucky to grow up with a Mom who cooked everyday.”

That bothered me. I listened a bit and the gist was her Mom was a stay at home Mom, she actually prepared food and didn’t just heat it up and she learned a lot from her. And that’s wonderful. But it still hit me wrong. It sounded like if you didn’t have a Mom or were a Mom who cooked everyday you were somehow unlucky or not raised right. I guess I personally was one of the “lucky” ones because my Mom not only worked but as far as I remember cooked everyday. But that was the 50’s and there were no microwaves or a million takeout places and though my Dad “grilled” and occasionally prepared food, he didn’t “cook.”  Frankly for my sister and I, the most exciting special dinner for us was on New Year’s Eve. My Mom usually was working because she was a banquet waitress and that was the night people were out eating and partying. We were home with Dad and got to eat TV dinners that night, which we had picked out earlier in the week. Wow, we thought that was a gourmet meal.

Swanson Turkey Dinner, one of my favorites

Swanson Turkey Dinner, one of my favorites

But in my own home, even though I can cook, I am not THE cook. Sure, I make a mac & cheese favorite, my meat loaf and potato salad are pretty good and if we have dessert it was probably made by me. But Curt’s work schedule was always more flexible than mine and he was usually home first. He wasn’t afraid to cook, liked to cook and wasn’t the kind of guy to wait till his wife came home to “fix dinner.” So he put dinner together most nights. By the time our son was born, Curt was pretty much the established cook in the house. And as Nathan got older, Curt was thrilled that he would eat foods I wouldn’t touch, like fish. The menu expanded and on the night I worked they had Boy’s Fish Night. So was my son lucky or unlucky because his Mom was an occasional cook?

I hope someday when Nathan writes his autobiography he tells the world, ” I was so lucky to have a Dad who cooked everyday.”

The boys anticipating "Fish Night"

The boys anticipating “Fish Night”


Our Favorite Foodie Films

Along with cooking food and enjoying food and sharing food, we love watching movies about food, cooking or eating. With the Oscars just behind us I thought it would be fun to share our favs in this tasty genre. Now there are a lot of movies that have great food moments, like the restaurant scene in When Harry met Sally or Tom Hanks in BIG eating that tiny ear of corn like you would a regular ear, but our list is about movies whose main theme revolves around food or eating. Hopefully there is a new one in here that you might want to try or like me you’re saying, “Hey that was a great movie, let’s watch it again.” So while you are working on our second round of puzzles (a few guesses have come in), check out these great flicks.

First of all we couldn’t agree on our top film so we have two at the top.

1a.  Big Night (1996) Jeanne’s pick
In order to save their failing Italian restaurant two brothers, Primo (Stanley Tucci) and Segundo (Tony Shalhoub) gamble on one special night with a feast for a special person. The food, the kitchen scenes and the relationship between the brothers are wonderful. One of the dishes they prepare is a Timpano, which my son actually attempted with a friend. But the best scene is at the end where Primo makes an omelet. This was shot in one long take, hardly a word is spoken (and those are in Italian) but it says volumes. I dare you to have dry eyes at the end.

1b.  Tampopo (1985) Curt’s pick
A truck driver (Ken Watanabe) stops at a small family noodle shop run by Tampopo (Nobuko Miyamoto). He decides to stay to help the fledgling business get off the ground. The promo ads called this “the first Japanese noodle western.” Mr. Watanabe wearing a cowboy hat does ride into town and it’s all about the noodles and broth so I think the tagline got it right. Best scene: The Ramen Master teaches a young apprentice the correct way to eat a bowl of ramen.  Tampopo tries to achieve the perfection that would satisfy a master. You’ll never look at “noodle soup” the same after this.

Don’t worry about the sudden jump about half of the way through the clip to two guys in a truck.  They are Watanabe and his helper, who is reading this story about eating ramen to him.

2.  Babette’s Feast (1987)
This one came in third, er’ second, on our list. After 14 years serving as the housekeeper and cook for the sisters of a small dwindling religious sect in a remote village in Denmark, Babette, after winning lottery money, decides to prepare a feast (a real French dinner) honoring the 100th birthday of the sect’s founder (and father of the sisters.) The women agree and invite the few members left in the congregation. The dinner is sumptuous and the women fear enjoying such a sensual pleasure would be a sin so after talking to the congregation they agree to forego speaking of any pleasure in it, and to make no mention of the food during the meal. Little do they know that Babette was a famous former chef. As the dinner progresses the austere dining room previously shown mainly in whites and grays, gradually picks up more and more colors, focusing on the various and delectable dishes. Babette spends all her winnings on this meal but states, “An artist is never poor.” I think I need to see this again, soon.

Eating Babette's feast

Eating Babette’s feast

Now, our Honorable Mentions. All are worth seeing, but be warned, some are definitely darker than others.

3.  Eat, Drink, Man, Woman (1994)
Directed by Ang Li (He just won the Best Director Oscar for Life of Pi), this film tells the story of a semi-retired and widowed Chinese master chef at the Taipei Grand Hotel. The film inspired the 2001 remake Tortilla Soup, set in a Mexican-American family. Another very good food film.

4.  Ramen Girl (2008)
Another tale about creating the perfect ramen soup. The movie stars the late Brittany Murphy and when we first started watching we thought it was going to be a fluff of a movie but it turned out to be quite enjoyable. Ramen Girl is sort of like Karate Kid for once she convinces the noodle chef she is serious about learning to cook he starts her out scrubbing the pots and pans and cleaning the toilet. stubbornness, frustration and finally patience combine in her eventual success as a noodle chef.

5. Like Water for Chocolate (1992)
The book this is based on is written in the style of magical realism so be ready to suspend your disbelief. All the emotion the main character Tita experiences when she cooks are manifested in those who eat her dishes. A passionate film.

6.  Eating Raoul (1982)
Pretty dark story about murder and cooking and eating the evidence. Enough said.

7. The Cook, the Thief, His Wife and Her Lover (1989)
If you aren’t familiar with Peter Greenway then you might want to stay away from this one, it certainly is the darkest and most depraved of the bunch. Described as a romantic crime drama, the movie has some pretty violent, scatological and nude scenes that may put off the ordinary viewer. Food and eating is decadent, sensual, over-indulgent and used as a weapon. The movie is graphic in many ways and the cinematography is pretty amazing. But viewer beware. Send the kids to the neighbors when you watch.

WHOA! After that last movie I feel obligated to list one for the kiddies but a lot of fun for adults.

Best animated food movie: Rataoullie (2007)
The story of Remy, a rat, who dreams of becoming a chef.  To achieve his goal he forms an alliance with the restaurant’s cleanup boy who also aspires to be a chef. Delightful, and the kitchen scenes are wonderful.

Omelet making by Remy brings our movies full circle.

Omelet making by Remy brings our movies full circle.

What movie would you add to our list?

The Unsung Hero Sings

We post a lot of good food and great dishes here at Another Stir of the Spoon. Some of those recipes have many steps and once the cook is fired up and in the zone a lot of pots, pans, bowls, measuring cups, spoons, knives and spatulas get called into service.  There are also five burners on our stove and we have at least three areas for prep, not counting two under-counter cutting boards that double as work space. All these get pretty messy too. But behind every Eggplant Parmigiana, every Turkey Pot Pie, every New Franken Sunset, every loaf of freshly baked bread is the unsung hero who cleans up.

Aftermath of Bread

Aftermath of Bread

And nine times out of ten that is me. Don’t get me wrong, I’m not complaining. If you’re going to cook you’re going to make dishes and since Curt does 90% of the cooking, I feel it is only fair that I do 90% of the clean-up. We do have a dishwasher that does its share but there are always wooden utensils, good knives, and many pots and pans that either will not fit or just wouldn’t fare well in the heat and abrasiveness of a washer. And don’t forget those 50 prep areas, okay it just feels like fifty. That’s where I come in, with my two hands, dish soap, a scrubber and a dish cloth.


So the next time Curt posts a picture of a marvelous loaf of bread or a fabulous entree…

breadremember the person who gets everything clean and ready for the next culinary adventure, namely, ME!