So much to do and so little time!

Well dear readers and or reader and or no reader(s) at all, today is Christmas Eve and I have been busier than a one legged man in a butt kicking contest. As all Chefs know, the Holidays are filled with friends, gifts, and most importantly, FOOD. The holidays are very trying for most Chefs as We whip up our most wonderful Culinary creations for those We love. There never seems to be enough time, and if someone else knows that you can cook, you are constantly asked to create such and such for so and so's party. No biggie right? We love to do this (I know I do) but it isn't that hard to find ones self in the weeds in no time flat.

Here are some tips for the Chef to help speed things up a bit this season:

1) Do your grocery shopping as early as possible. Some items you will have to purchase the day before cooking but buy as many non perishable items that you can in advance. Nobody wants to be reduced into fighting some little old lady for a can of evaporated milk in the markets baking lane, all though many Chefs will tell you that they have done exactly that and would do it again if the item was of import for a recipe.

2) Avoid all your non big gift giving friends and screen your calls. Sure, you may not get as many gifts but they were going to be cheesy anyway right? So forget about unwrapping that shiny new bottle opener from your cheap friend Larry and you won't have to worry about making Larry a cheesecake for his party (which he invites you to basically cater). A party? How thoughtful (NOT)!

3) Prep as many items as possible the day/night before Christmas. Chop up all your vegetables and place them in Zip Lock bags. Cut the cheese (oh grow up!) the night before (just not in bed). You can make your party dips the night prior as the flavors will meld nicely overnight. Dips and soups are always best the next day. You can make your cheese balls ahead of time and freeze them and let them thaw out in the morning or an hour or so before your party. If you are baking appetizers make the dough/appetizer the day before and freeze your items so that you can thaw them out in the morning, cut and bake (such as cookies or My amazing bacon swirls). Gather together the items that you will be using to serve your dishes in and get them ready ahead of time. Set the table the night before.

4) Make a to do list and DO IT. Follow your list and scratch off each thing you do after you have completed your task.

5) Get up EARLY (every Chef is used to this) and get ready. Put on your best perfume or cologne, make up that pretty face and get dressed. Depending on your party this could be casual or dressy but if you are dressing up, be sure to wear your apron or put on your dress clothes before guest arrive (not while you are cooking).

6) Get as many people as you can to HELP YOU. If you have family members just loafing around put them to work! If your Sister calls you and ask when to come over and what can she do? CALL HER BLUFF! Tell her you need her NOW and she can do plenty of things. The more help you can get the better (unless you have people in your family that you do not trust near hot objects such as a stove) or sharp objects (such as knives). NEVER and I do mean NEVER let your hefty friends/relatives help you in the kitchen unless you want half or more of your ingredients eaten before it is used in your recipes. Most of all, take a break now and then and count to ten. Go outside for a breather and RELAX. Everything is going to be fab baby (after all YOU cooked it). :)

I am so fortunate and thrilled to be here for another Holiday season. Hug the ones who are close to you and be thrilled that they are here with you as well. It is a great time to be alive!

Happy Holidays to you and yours and to Me and Mine. :D

As always,
Evie.

So many things to do..but what do I make?

I woke up today feeling (not as bad) as normal and had many ideas buzzing through My head as of what to make for appetizers/dinner/desert tonight. I have finally narrowed it down to: Hot German Potato salad, Banana pudding (see picture) in tall glasses, grilled or roasted veggies for My Father (with perhaps some type of light sauce such as Balsamic Vinegar), cheese souffle, (which is marvelous and really a show stopper), baked cheese grits with garlic cheese biscuits, or Czar salad with homemade bread.

I am leaning towards making a couple of things (just in smaller portions than I normally make). I can make maybe three pounds of German Potato salad as it keeps well in the icebox and My husband and I eat oodles of it, not to mention the fact that I have a large bag of bacon that I prepared the other day that is nice and crispy and needs to be used. I can also use some of the bacon as a topping for My Czar salad and have a salad night. One hot salad, one chilled salad. I do however want to make this cheese souffle as I love it so much and it has been quite time since I have made it as it does involve a bit of work (OK a lot of work). The work isn't what bothers Me even though I am feeling less than great health wise today. I suppose its just that I don't need to make that right now as the cheese I have will keep for a great deal of time and there is no sense in opening more cheese, all though..hmmm I do have several imported cheeses that I have opened that can be used but this would be an experiment on taste. BUT, My experiments normally work out quite nicely and how can you go wrong with cheeses you already love? Just use the same amount of said different cheese/cheeses than that of the cheese the recipe calls for. Then there is that work again (OK maybe I am NOT feeling well enough to fool with whipping up and folding in egg whites to a tempered cheese and egg yolk mixture. IT IS SO PRETTY and impressive though!

I think that you, dear reader (whoever you may be) knows that more likely than not I am going to end up making this souffle.

Now, baked garlic cheese grits are wonderful but I certainly would have to scale down My normal recipe because I am not sure if My Father is allowed to eat any due to 'dieting' or if his wife's son like grits (even with gobs of cheese and a crispy Panko bread crumb topping). I am guessing that the word 'grits' is enough to make him pack his bags and sneak out of town in the middle of the night to avoid eating/trying them. I Myself, have always loved them.

I would call the hubby but he is on a long delivery today and is probably pretty focused on the job at hand than to listen to Me prattle on about what to make for dinner. He WILL eat any of the things I mentioned above but I know for sure that garlic cheese biscuits and banana pudding are a go. He really enjoys that potato salad too. He likes and will eat Czar salad but the other things I mentioned would top that..

I was going to make homemade French Onion soup today as I purchased some lovely large peeled sweet onions and need to use those up before they spoil but I think I will save that for the weekend so We can just snuggle up and eat hot soup while the temperature keeps dropping outside. We can watch movies and eat cheesy cheesy hot soup with crusty bread and a nice salad. Yes, I will start the soup on Friday morning (mine takes all day to cook) and come Friday night We can have a bowl of that along with something else and come Saturday it will be even better! Soup is always better the next day in My humble opinion.

Well, I suppose I better get moving if I want to get ANY of this done. Maybe I'll phone My Father and see what he would like (no need to chop up a ton of veggies for roasted, stir fried or grilled veggies if he doesn't want any of them.

I'll let you know what I ended up with.

Until then, keep cooking and keep living!
Evie.

Alton Brown are you out there?

For years I have been enamored with The Food Network show entitled: "Good Eats" with host Alton Brown. From My first viewing of the show I immediately was swept back to My years of higher learning and a smile crept up on My face as Science, Chemistry and all things nerdy were My favorite things to study. Brown is by definition, a 'Food Scientist' making the art of cooking FUN to learn. Browns show integrates, Science, corny quirky characters, video cams (even an oven cam), geeky experiments, food experts (including food Historians), and even tickles the viewers funny bone with a 'lady in the Fridge'.


Brown has even been known to have members of his own family pop in on his show including his late Grandmother who taught Me how to make the best biscuits ever. (Sorry Mr. Brown but I liked your Ma Mey's biscuits better as I tried both hers and your method.)

Brown dons on funny costumes, teaches Historical food facts and really makes cooking FUN again. For those who aren't serious foodies and may be likened to 'Bulls In A China Shop' when it comes to cooking in their own kitchens, Brown breaks things down to the most simplistic of terms leaving the viewer relieved and more than likely left with the sense that they really aren't that 'stupid' when it comes to kitchen savvy, just uneducated.For most,learning something new reminds one of being back in a bright school room with obnoxious florescent overhead lights buzzing above their heads. It is no wonder that many people simply do NOT want to revisit their high school or college years unless that is, a beer keg is involved.

Brown shatters the overhead bulbs and shines new light into the viewers classroom which just so happens to be their own kitchens. For every door that needs to be unlocked, there is a key to open that door with. Brown appears to have the key to every foodies door, just ask to see his key ring as I hear it is quite large indeed.

As it were dear readers it should be noted that each time I watch Browns show I feel as if I am back in school but only this time, on a FIELD TRIP with the coolest teacher on the planet. I have learned so much including, how to properly peel an egg. All this time I was struggling with peeling an egg and I like to view Myself as pretty gifted when it comes to all things culinary. Just goes to show you, that you CAN teach an old dog new tricks.

Bow wow Alton Brown thanks for rocking My culinary world and keep the Good Eats coming.

Currently I am viewing Alton Browns box set entitled: "Kitchen Classics". I have viewed many of these episodes before but it's nice to get a refresher course and have Alton right next to Me in My kitchen even if it is via laptop. I think I see a Good Eats spinach salad in My near future...like tonight.

Hail Good Eats! Hail Alton Brown.

As always,
Evie.

Olive ya! My home cured olive project...

Have you ever had a raw olive? The taste is likened to that of turpentine (not that I truly know what turpentine taste like as I have only smelled it) but the taste is so bitter it's enough to make one sick.

I have a deep deep love for olives from black to green, from the salty to the tangy Greek Kalamata olive. I like to stuff them with cheeses, eat them strait from the jar, even sip the olive brine. (I know, sounds sick but I also do this with pickle juice).

In any event, I got this great (I thought great) idea of home curing My own olives. I spend a great deal of money on gourmet olives and thought...there has to be a better way that is more cost efficient. Besides, I can control the quality and flavor of the olives if I do them Myself right? Right.

I bought some olives online during their peak season. I purchased ten plus pounds with the intent of curing them. The problem is, there were not a lot of helpful websites or related information on what process was best. You have your water cured olives, your cracked olives which you hammer with a rubber mallet along with puncturing a small hole in the olive to leach or is it leech out the bitter taste? I think it's leech. More on that later.

I bought enough salt to preserve several large bodies and a big plastic drum from the hardware store to cure My newly delivered olives in.

I washed them with cold water, rinsed them and placed a great deal of rock salt, ice cream salt and Kosher salt into the drum. At first I did not bother cracking them but after a period of a week or so with no change in taste (still very bitter) I got toothpicks and punctured holes in a vast majority of the olives. I weighted them down with a plastic bag filled with cool water and make sure to stir them up every day.

So far, no BIG change but I have noticed that I can now chew a piece of the olive without immediately spitting it out and gagging. They are starting to cure. I found a recipe online just tonight that I am going to try which is quite simplistic and sometimes simplicity is key.

I am going to buy large Mason jars and sterilize them and make up a brine which consist of pure lemon juice, wine vinegar, whole garlic cloves, hot peppers, black peppercorns, celery and large pieces of lemon. For good measure I will add a few bay leaves to each jar along with a bit of olive oil to float on top. I am told, to leave these jars in a cool dark place for at least six months before consuming and giving them away to loved ones.

I will let everyone know how this process is coming along. Wish Me luck. I am quite tired of spending big bucks on olives when I can make them Myself. Well, to be quite honest, these olives weren't cheap and were sort of costly but certainly not as costly as buying them by the pound at a local gourmet shop. Besides, I can change up the flavor on some of the jars and add bell peppers to some, as well as different herbs and spices. Oregano will certainly be in some of these jars as well as Basil and hot pepper flakes. I am even thinking of adding red wine vinegar to some and white wine vinegar to others and a bit of sweet grape juice to the red wine vinegar brine. Again, wish Me luck dear reader. I will report back to you on either My success or failure in this venture.

Project olive is a go.

It's true. My blog really IS incredibly boring!

I was just browsing around on the internet(actually at blogspot.com) to look at other blogs to give Myself some type of an idea as to what I can do to make My page a bit more interesting and I found that quite frankly, My blog...is boring, whiny and needs a lot of work. Again, I must add that not only am I not a gifted writer, but when it comes to things such as this, I am not very together so to speak. If I were you, I would quit reading this blog right now (that is if anyone ever ventures here or by some accident ends up here...perhaps as a punishment for doing something incredibly horrible.

Ye are doomed to read Eve's boring blog for..oh I don't know, committing some unspeakable crime. Forever ye shall be doomed to read My blog. Muahahahaha.

Anyway, I saw pictures and all sorts of interesting videos and such. I really need some help on this issue. As I said, if I were you, I wouldn't want to read about My life...at least not yet, all though I must say, even if I do say so MYSELF that I am pretty funny and have a few good humdingers to share from time to time. My recipes are outstanding, I just need to post them. I am going to test this insert image thing and try to post a few pictures of some of the food I have created. If you want to see more let Me know...someone...anyone..out there.

I'm still wondering why I was asked if I were a Vampire? I don't have fangs and yes, I was wearing mostly black (black pants and a grey MIT tee shirt)..still, does this make Me appear Vampirish? Is that a word?

OK, test test test, let Me insert an image which was My first attempt at making Sushi which turned out surprisingly well. I made several types, this one being fresh king crab, cucumbers and cream cheese. I heard this was a difficult task but didn't have any problems. I made My own Sushi mat (want to know what I used)? As it were, the item I used worked quite well and gave Me no problems whatsoever.

More later dear readers. I am so sorry that you have read through this torture. I hope you keep reading and don't mind pain too very much. ;)

As always,
Evie.

A blah kind of day but My dog still loves Me...

Hello dear reader (you are there right?) In any event, today has proved to be quite uneventful, dull and ultimately crappy. To make matters worse, I went outside to check the mail and some smart arsed hooligan asked Me if I was a Vampire. I just stared at him and his group of delinquents. I should have humored him and said yes, how did you ever learn My secret? Now you know too much and you will be My next victim blah blah blah! Teenagers today are wastrels for the most part. They sit in their comfortable rooms filled with the internet, Play Stations, Wii systems and Guitar Hero games instead of doing anything productive. Whatever happened to reading books or doing something that mattered? This neighborhood is pretty nice (it used to be even nicer) and now, the kids around here play pranks on homeowners including doing some pretty destructive stuff such as slashing tires for fun.

ANYWAY....

I have gotten nothing done today (save for eating which is always fun) and really need to get off My hump and get moving but I am not feeling so well today. I feel like getting back under My pink foo foo comforter and burying My head in My cave of pillows like an Ostrich buries its head in the sand. The lights are dim and the blinds are closed in both My living area and My bedroom. The dogs are frolicking upstairs as I occasionally hear their feet pitter pattering on the floor above Me.

The weather I suppose isn't helping much. It's a dreary day with no sun and the wind is whipping the tree branches against the glass of My windows. I hate it when I am not totally motivated towards at least 'something' even if it doesn't happen to be cooking. I just can't get into things today. At least I did in fact, eat something. Maybe I'll get a package in the mail today. Something I perhaps ordered for the holidays. Who knows, that may cheer Me up.

My doctors office is being a pain in the wazoo today and I'm trying to get a prescription refilled to no avail thus far. I just wanted to share My misery with this black void called the internet. This wormhole where everything is being carried off to and stored away. Virtual ink not being read by human eyes save for My own.

I'll try to get on the ball before the day is done. At least My dog(s) still love Me and also, I'm starting to get the hang of this blog thing, pretty soon I'll be a seasoned blogger (I don't know if that is a good thing yet though).

Until next time, take care and keep cooking!
Evie.

You have some splainin' to do Lucy!

Good afternoon Dear readers (someone is reading this right?) I honestly don't think anyone is, at least not yet. I just started writing after all right? It may help if I had some friends to give this address to but alas I do not and if I did I doubt they would be interested in hearing about My ho-hum life and about My love of cooking, or My successes, as well as My bloopers and blunders in the kitchen.

OK, that isn't fair, I mean, I would want to read about someones bloopers and blunders as it would makes Me feel a little better knowing that I am not alone in making tiny earthquakes in the kitchen.

I ended up making more of those wonderful cheese crackers (extra spicy) that got rave reviews (even if the only people reviewing the crackers were My husband and My fathers new wife. My dogs liked them very much though but again, that doesn't mean much because My dogs lick their butts. Sigh.

I still have more dough to take out of the icebox to bring to room temperature to make the remainder of My holiday cheese crackers. All of My holiday breads are nearly gone and I only have a few bags left of homemade Fleur De Sel caramels and homemade chocolates to hand out. I also made several pineapple upside down cakes which I need to ship out or pawn off on someone on the streets. I would love to have a bake sale and recoup some of the cost of making these treats. I make them for the experience and because I do so love to see something work out exactly as I planned it (or even better than I planned it to). I simply don't have a big enough stomach to eat EVERYTHING I make but I must keep making things as I do feel that the longing desire to create all things culinary has kept Me alive thus far. If it isn't broke don't fix it right? Certainly so.

I got into trouble last night and My husband really got a bit peeved off at Me after a trip down the specialty food aisles. I ended up with Escargots, and of course, more salts. I did tell you dear reader that I collect salt. (HINT HINT). ;)

I got more French Grey salt, more Himalayan pink salt. (So pretty) no? http://www.saltworks.us/himalayan-salt.asp?gclid=CNrn8f-71p4CFQQMDQodDUkWrg

Along with that I scooped up some Saffron flavored salt from Italy as well as some more black truffle salt. I love truffle salt on My eggs in the morning. SO GOOD! Then I picked up some more vinegar (I collect vinegars too) this time I got Champagne vinegar as I just love the crisp zing it delivers to salad dressings and the like. Lets see, what else did I get? Oh yes, chocolates, capers, olives (all though I am curing My own olives already which is really time consuming and I'm not sure how they are going to turn out). I will save that story for another blog. Just imagine Me curing 20 pounds of imported large green olives in My basement in a big ten gallon plastic barrel. Sigh, what a pain in the wazoo! I really hope they turn out as lovely as I plan them to as I would like to make up My own brine and jar them up as gourmet gifts. I suppose all of My vinegars and salts will come in handy. I need to remember to make different batches. Some hot, some with bell peppers...some with bay leaves inside the jar etc. Garlic may be nice too. Anyway, I am rambling. Where was I going with this? Oh, yeah the fact that I did NOT need a new jar of gourmet olives. I simply couldn't pass them up. I never met an olive I didn't like. Olive YA! (That was the name of one of Alton Browns shows on olives. Good eats, what a lovely show full of science and wit. I enjoy watching it a great deal.

So, I got the olives, oh and some beautiful 6 colored pasta, some kitchen items including yet another cookie sheet (can't have too many during the holidays right?). What else? Some new knives as a girl can never have enough sharp weapons in the house. ;) I cannot recall everything I got last night as I would have to check the pantry's but I got enough to make My husband have a small heart attack when the total was called out. Luckily I was putting something back in the store when he got the total and paid. After his mini melt down he apologized after he considered that it is the holidays A) and B) the things I got will be put to use for the whole family which includes him. Meals will be made, gifts will be sent etc. I can understand how he feels though. He doesn't buy himself anything (maybe a magazine every now and again) the rest of his money goes on his bills and on Me. Being disabled and not able to work is a major slap in My face. I have had a job since I was knee high to a grasshopper. I oft times held down more than one job at a time and rarely garnered much sleep. Now I have trouble walking up stairs and doing things that most 30 something year olds take for granted. I never thought I would end up like this and I know that I must be a burden on My husband (I can see why he left Me) as this isn't easy on anyone. It certainly cannot be easy on him watching Me slip away...and I think he realizes that the cooking thing really perks Me up and really helps My general attitude and overall well being. He sees this which is why he doesn't complain too much about all the grocery trips. Now, if only I could do something for him to express how thankful I am that he still helps Me out and cares for Me. Well, maybe the making of the food is an expression of My feelings. I hope so because its all I have and all I can really offer right now.

Maybe this whole blogging thing will prove to be therapeutic in the sense that more than likely, nobody is going to read this A) and B) if someone does? I am just another faceless drone logged onto the borg (this human cesspool that We call the internet.) just shooting out My thoughts via virtual ink to a virtual world.. Who cares? Most likely My words are slipping into some type of a worm hole which is hovering somewhere over Lake Michigan or something? Maybe.

Is anyone out there? Anyone at all? Well, time to put on My big girl panties and suck it up. I have a life to live, it may not seem like much of a life at all, but it's My life and for the most part I am comfortable with it. I have good days and bad days but even though the pain, most days are better than worse and I cannot complain too much.

I'll let you know what I make tonight. More likely than not I will heat up the remains of My homemade lasagna and all day pasta sauce with vegetables. YUMMY! I put a layer of spinach in My lasagna (which oddly enough doesn't end up tasting like spinach with the cheese combination and sauce). It taste good though and delivers plenty of nutrients. I can jot down how I make it if you would like to give it a try. I promise you won't be sorry as this meal delivers serious butt kicking goodness. Let Me know...anyone..someone... out there.

Until then, take care and keep indulging in the fine art of cooking and more importantly, eating. :)

Evie.

Applied knowledge is power. Share the knowledge..

A friend just text Me a response to a message I sent him. I confided in him that I had this great recipe (if I can remember it) of banana cream chocolate chip bread which My husband fell in love with. I made numerous breads the day before yesterday (Friday) but he went head over heels on this particular bread. So much did he fall that he told Me that I am to write down this recipe (if I can remember it) I cook on the fly after all...(which sorry, I have to mention before I forget that I am writing a cookbook called "Cooking On The Fly" how to cook at 33,000 feet and beyond.")

I as a poor FA learned how to heat up food on our coffee burners on the plane. I and I alone learned how to keep tuna fresh in our hotel rooms. I and I alone learned how to wheel and deal with hotel staff across the Country and...in other Countries as well. I got to use their ice boxes, I got to meet their chefs, I got discounts and posh rooms...a little compliments and smiles go a long way and if you are gifted at the art of...I don't know, being a people person? You will be amazed with how far you can go. I am going to put all of these helpful hints in My cookbook which I hope Flight Attendants and Pilots around the globe will appreciate. Certainly they can 'relate'. I know all about being poor. I know all about Ramen noodles. I know all about saving your left overs and asking for tin foil so that you can wrap up said leftovers and heat them up on your coffee burners mid flight and have a delightful warm meal.

Anyway, sharing is important. Much like Science, much like anything of worth...it needs to be shared. I am GOING to give you all this recipe much to My husbands dismay. The smile on his face and the happiness I saw when he ate this particular bread? Priceless. That is what it is all about. After I begin My daily cooking project which I mentioned (fruit pies and more cheese crackers) I will bestow upon you this wonderful recipe. I must readily admit that after I tasted this bread hot out of the oven, I did not want to give away any of this bread much less share the recipe with the world. It all started from a starter...

Give Me some time and I will share the recipe with you. You do need a starter though and I am not sure where you find one...I suppose it's on the internet somewhere (isn't everything) and that you can buy it. Be forwarned though, the name 'friendship bread' is misleading. Nothing friendly about it. This bread making deal will make a grown man cry. You will be cursing the Amish and their fool horses and buggies in no time flat..but you will reap what you sow or is it sew? Whatever. You will be pleased with the unlimited possibilities that this starter can produce. The sky is the limit and your imagination and whatever you have in your pantry will be your guide. Use the force Luke!

More later as I have to check on those cheese logs that I have thawing on the bar counter. Oh cripes...I also have a cheese ball I made that I need to thaw.... Want that recipe? It's super wicked awesome). Ummmmm I really need to take a pad and pen and write down what I do as I do it. A dash of this, a dash of that.... and I forgot how I did it!

Dagnabit!

Forgive Me dear reader, I may disappoint you sometimes but I am still here. If you don't hear from Me on a daily basis? I am either hospitalized or...well...dead.

Hate to be blunt but that is where it stands. It IS what it IS and nothing more and nothing less. Now, can someone tell Me how I can post pictures in My blog? I know nothing of HTML and I know there is a code or something to post pics but I don't know what to do..wait...I see a post options button..maybe this will help. What I need to do is upload pictures I take from My computer onto here. I know there are free image hosting sites...sigh, this is sort of complicated to Me right now. I am no dummy by any sense of the definition but gifted at the art of virtual ink? That is a different story. Somebody HELP! Anybody? How did you find Me...you whoever you are reading this or is this whole mess going into a black hole that just may be a worm hole for time travel? Time will or will not tell.

Until then, take care dear reader and keep cooking!

As always,
Evie.

Beating the egg timer. Confessions of a dying chef.

Hello dear readers and or reader? I hope somebody is reading this as I am not sure how much time I have left. I am literally beating the clock. (So far so good, better knock on wood). I am not prone to superstition but why tempt the gods? ;)

It must be said from the get go that I am NOT a gifted writer. I am not claiming to be a gifted anything for that matter.

Every story has a beginning so I suppose I shall start from there which will give you the reader and idea of how I got 'here' and the reason as to why I am typing this blog.

The beginning is simple enough I suppose. I won't bore you with My made for TV Lifetime true story movie (all though I doubt you would be bored, most likely the reader would accuse Me of embellishing the truth) but the story is true enough and yes, quite strange.

As it were, I have always been 'good at things' a grand number of things but have never committed Myself to honing in and fine tuning in on just 'one thing'. Wait, I suppose that isn't totally accurate. I am good at playing the Violin (all though I never committed to it as I should have). I AM good at singing but then again, who isn't? You are either born with that talent or you aren't right? I think that's right.

Hmm OK, so I am good at many things, I am just not one to commit to just one thing. This is going to change starting right here and right now. I am not sure if anyone is going to read this. I am not even sure how people find peoples 'blogs' as I have never had a blog of My own before. I have never even ventured to search for a blog before and would be hard pressed as to instruct someone on how to search for/find a blog.

Moving along now. I used to be somebody. Really I was someone quite spectacular if I do say so Myself. Toot toot goes My horn. The brass section is playing loudly today. I used to be a model of sorts and did a few photo shoots. I even landed Myself on the cover of a car magazine. I was so happy with My life back then... (back then seems so long ago).

I am actually a muscle car enthusiast and own a car older than I am. I have always owned old cars. I work on them too (at least I used to) now I mostly just tinker around all though I can still jump My car using a screwdriver. ;)

I used to tour around and sign autographs, do burnouts etc. What fun! I worked part time at a parts store as a parts monkey. My other job was working for Christian Dior. I am very big into fashion which always struck My car friends as funny. I could tell you what was Chanel or Gucci and in the same breath tell you how to set the timing on your 383 engine. I finally realized My dream (what I thought was My dream) and became a Flight Attendant. I was accepted into ground school after an interview and an extensive background check/drug test/etc.

What a life right? Jet setting across the globe? WRONG! Well, I am not being totally honest when I say this but for the most part? Being a Flight Attendant sucked the big one. It was like getting bent over without ever receiving a reach around. Early mornings...waking up at 3 or 4 AM and getting yourself ready and onto the airport shuttle and off to do 5 legs in one day. Some legs were extremely quick turns which gave Us no time to eat or even think about anything else but the 'job'. I was VERY good at My job and made employee of the month which is a pretty big deal when you consider who I was working for. I have been though emergencies in the air including our plane being on fire, our tires popping on takeoff, our landing gear not functioning and almost crash landing into a hanger due to poor weather conditions and ice not having been cleared off of the ground We were landing on.

I dealt with psychos, nut jobs, drunks, drug addicts and terminal pains in the ass on a regular daily basis. I wanted to punch some of these people in their you know whats... (no, not their mouths).

Lets see, I was based in PHL, DCA, and ORD. I had no life outside of a metal tube. My marriage was suffering as I was never home. I had to live part time at the places I was based at (domiciles) in crash pads with other Aviation workers. Pilots, gate agents and FA's like Myself. I even lived with a cool chick who worked for the Pentagon and was pretty high up in the Army. She later moved on to work at NORAD (you know, the guys who will shoot Us down if some nut job hijacks one of our planes).

I was in the Aviation business for years...long hard years which when I look back on it, I see as 'doing time' but with some benefits. The pay was horrible. Not being with your loved ones was horrible, not having enough time off in one consecutive time period to enjoy traveling for free was the worse! I have been to England and stayed only 3 days. I have been to Germany and stayed only a week...etc. I never had enough time off to really enjoy the traveling as much as I would have liked. I did however appreciate the life experience which leads Me to where I am now...a serious foodie. Traveling around the world put Me in a position to try a variety of foods that were alien to Me. I was in Scotland and tried a dish called Haggis. I thought it was simply WONDERFUL! I thought....it was fish. I had it at breakfast, I had it for lunch, I had it for dinner as you could get it made in many different ways. I had it rolled out with olives..still thinking it's fish. When My friend (Airline Pilot I was with at the time) told Me what haggis really was? I nearly turned blue, but, surprisingly, I didn't care that much. I would have it again and agian and agian. I don't care what it is as long as it taste good. :)

Later on in My career I became run down. I thought this was simply due to being at a new domicile and on reserve as I had missed the bidding period. Seniority is everything in the Aviation industry. Ask anyone. My urine started turning orange...and dark... I was tired yet I could not sleep (as I have always been a hopeless insomniac). I never had enough time off to go visit My doctor who practices in Indianapolis. I was in Chicago. I did manage to get home and had some test run. I had to call in sick to the Airlines for a little while and then went back as the test were inconclusive at the time. Again, I got sick and had to come home and call off sick. The Airlines do not like sick FA's. They want dependable people at the gate all the time. They aren't interested in your problems or about your safety or health. The FAA gives even less care to the lives and safety of those in the Aviation industry. The FAA sucks and you can quote Me on that.

To make a long story a little shorter, the Airlines got tired of Me being sick and I was given the option of 'retiring' and not being fired. I chose that option just in case I wanted to come back in good standing with them or another airline after My health issues were addressed and fixed...only..they weren't fixed. My biological father died at an early age...the exact age I was when I was diagnosed with My illness. I was given less than two weeks to live. I had three operations and the doctors feared I would go into shock. I was not expected to make it out of the hospital. Everyone was called to My room to tell Me goodbye...even a member of the cloth. I had no idea. I was the last one to know. My doctor/specialist tells Me that he informed Me of what was happening but that I was on morphine and most likely did not hear him or understand what he was relaying to Me. I suppose that is a good thing because I feel that since I did not know how dire the situation was, I just kept going on like usual. My heart kept beating, I kept smiling and was looking forward to going home. After I beat the two week death clock, I was given less than six months to live. Not good odds. I was so weak that I had to walk with a cane and ride around in one of those motorized carts at the grocery store. Me, from racing in a hot rod car, from flying in a jet plane to be reduced to piddling around in a motorized cart that went all of 3 miles per hour. I flipped over in one before and was humiliated. I was so embarrassed and felt like less of a person as people stood there and gawked at Me laying on My side sprawled out on the cold tiles of the grocery store. I was dying. To add insult to injury, My husband left Me after I got sick and My father had to take care of Me. I was supposed to be the one taking care of My father as he is a diabetic with heart issues (he adopted Me) and here I was having to have him help Me get dressed, help Me get on the toilet, help Me get in and out of the tub. Mortifying I tell you! I lost so much weight, loss all of My muscle mass and became a ghost of My former beautiful self. My flight bags no longer being toted across numerous airports around the world...My wings collecting dust... sigh.

I suppose the way I felt is how a bird must feel like when his wings are clipped. No longer able to fly high. Just able to..hop around and survive on solid ground. I miss the sky. I miss the clouds..I miss so much.

I still had My gumption though, I still had My fight and...I discovered the Food Network much to My fathers dismay.

One day, My father took Me to a store as I wanted to get some candles. Candles are My weakness. This store however, happened to be a store that held kitchen appliances, cookware, and all sorts of cool gadgets. This store was the now defunct Linens And Things. I fell in love instantly with this store and wanted to move in there and sleep on one of their beds at night. It all started there. I started accumulating various kitchen appliances and gadgets. For Christmas I got My baby...a giant professional Kitchen-Aid stand up mixer. I suppose it would be more of an honest to say that It all really started with the mixer. I LOVE that thing. I even started buying the add on's such as the pasta maker, the shredders, etc. I started making breads, cookies, candies, and world fare. The problem was this: I didn't have anyone to share these great creations with. I would give a lot of things to My dads girlfriends son but for the most part, it was just My father and I left here to to eat these things. I made cheesecakes, cheese balls, cheese puffs, etc. Beef Wellington, you name it, I made it. I use My mixer everyday that I am here. I of course, cannot use it when I am hospitalized all though I have thought about having it dropped off in My room so I can at least look at it and make sure it's OK. Yes, I love My mixer that much. I even named it.

Linens And Things went bankrupt and I had to find some news shops to keep Me alive. I truly think that cooking saved My life. I had a reason to wake up everyday. A reason to live...I lived to cook and the love of food has kept Me going over two years past My 'expiration date'. I started going to Bed Bath And Beyond which I like a great deal not to mention the fact that they send out 20 percent off coupons to Me. I also started going to Le Gourmet Chef which is a nice store but a little bit overpriced on the same items that Bed Bath And Beyond sells. However, they do sell some hard to find items that you cannot find at your average grocers so I still like to browse there.

I started taking pictures of My creations and to be honest, I haven't had too many mishaps in the kitchen. I have had a few blunders and episodes that would if recorded would probably win Me 100K on America's Funniest Videos though. As it were, I still haven't had too many bad experiences in the kitchen. I seem to have a knack for making something work. If I don't have a tool for a recipe..I make one. If I don't have an ingredient such as say...buttermilk. I make My own buttermilk. It always seems to work out. My husband is the same way when it comes to cars and everyday handy work. He can fix anything and makes his own tools when he doesn't have one.

But your husband left you...didn't you tell Us that Eve? Yes he did but We have been married for 13 years, We still love each other. We still have feelings for each other and he came back to help Me out during My sickness. We have reconciled and I don't hold any bitter feelings towards him inside of Me.

So, here I am, young and disabled but not defeated. I am beating the clock each and every day. I am living to cook and to try new things and now? Now I need a project. I need to cook for you! I am going to try and create a new recipe each day or to at the very least try a new recipe already created each day and share My results with you.

You, dear reader may also write in and give Me some ideas on what to try. Do keep in mind that I don't have a great deal of money. I have a great imagination though and can work wonders with less expensive ingredients. If you provide the ingredients however, I will cook whatever you like. I'll even send it to you if it isn't perishable within a few days. I will take pictures, tell you the highs and lows, the pitfalls of a recipe and the dos and do don'ts. I will even try and post videos (I am not too gifted at this computer thing) but will try My hardest to upload anything I think pertinent or that you the reader may like to see.

Let Me know. Together We may have a few laughs, maybe shed a few tears but We will always share great recipes and great recipes never die. Food...passing on your recipes is a way to have a small piece of immortality I think. If I can share something with another that brings them as much happiness as it brought Me for generations to come? So be it.

Last night I made homemade cheese crackers. YUM! They came out perfect and I froze several logs of the dough to make more today as I am sure that I will end up eating this whole bag before the day is done. My grandfather said I was part rat because of My love for cheese.

I think he was right. I love all sorts of foods but cheeses, breads, and oddly enough, brined things such as olives, pickles, etc. really tickle My fancy. I even like anchovies. Salty things really float My boat. In fact, I collect salt. Yes, salt. Without salt this world would be pretty boring don't you think? I believe it was the French (leave it to the French) who got so upset about salt being taxed that they went to war over the issue.

If you have any salts that you would like Me to try please write and tell Me about them. I could spend the whole day sampling salts and the same goes for cheeses. I will try anything once. (I think) so if you have a particular ingredient that you would like Me to try, let Me know and if I can afford it and if it is readily available to Me, I will try it and tell you what I think. I may even take a picture of My face as I try it so you can see My reaction. ;)

I wonder if anyone will read this....I wonder how anyone will know to read this? I don't have any friends so to speak so it's not like I can pass out business cards with My blog address on it. I don't even remember the address. I suppose it's in an email or something. Blah!

Later on I will have to tell you about My 'Amish Friendship Bread' debacle. A note on Amish Friendship Bread:

Don't accept the starter! You are committed after that. I accepted 3 starters and ended up with bread coming out of My ears! I had made over 20 small loaves of bread and of various flavors. I got to be creative in the kitchen with My flavors which I love and ended up making a few good gems that My husband refuses to let Me pass along. He told Me that I need to save one recipe I made from the world and to not share it! My goodness he is selfish. I try to get him to take food I make to his friends at his office and he refuses. When I ask him why he replies "Because it's MY food and I'm not sharing".

Childish no? Still it makes Me feel good that he likes My cooking so much. :D

Well, I am going to close for now. I think I will make some small fruit pies today and of course, the rest of those cheese crackers. I will take pictures and will take pictures of My future ventures. I also have pictures I have already taken of My creations to upload. All in due time. I am a little tired right now and need to take a break.

Till then, keep cooking and live everyday as if it is your last. It just may be.

Bon Apatite!

Evie.