So Cal Foodie

Life With Bees

2009-05-14T09:16:00.001-07:00

One day at work recently, a coworker told me that one of our custodial staff members keeps bees. Mehmed was telling the people who work in our offices about his "second job," because he was pitching his honey.

He and I struck up a conversation about it the next day and he explained that he was increasing his hives this season. He said that by the end of the season, he would have 100 hives. And those hives would produce about 5 tons of honey. I don't know much about bees or keeping hives, so I'll have to trust his figures on the amount they can produce.

After hearing his projections, I was curious to know where he lived. I wondered where can you keep that many bees? He described where he lived (not too far from my office or my apartment) and I immediately found myself asking, "Can I come see your bees?" I don't think I could've stopped myself if I wanted to.

I have always loved bees, and always felt that they were good luck. I remember once as a child finding a bee dying in the gutter next to my house. It had stung something and would suffer the inevitable consequences for that. But it upset me so much that day. I didn't know if it was in pain. I went inside and found one of my small prized possessions, a white cardboard jewelry box with flat cotton padding in it. I made a little bed for the bee, while probably poking at it a little too much, until it died. I remember crying over that bee and eventually burying him in the box in the yard.

Above: hives all riled up after Mehmed pulled 2 combs per box to start new hives.

Above: honey combs, full and new.

Now, as an adult and a lover of all things food related, I see the real value and luck of having bees around. They are essential to the way of food life as we know it. And since they've been dying out from various problems at an increasing rate in the last decade, a part of me longs to answer the call to raise my own bees in my own yard. Granted, I may end up buying a condo or townhouse and have no place to keep bees, but I get absurdly lucky and end up with a single family home, Mehmed has already promised he would teach me how to keep them.

Above: a tree that died last year cut into 3 sections, with bees living in them.

Mehmed and his wife Fatima are refugees from Bosnia, fleeing years ago during a time of war. They ran from Bosnia directly to Boulder with their three children and have never left. Mehmed previously was a mason, and has various stonework projects around his home as proof. Included in these is the brick fireplace, or as I see it, a brick oven. It is built into a small building next to his garage, the chimney poking out of the roof. Fatima has baked bread and other various goods in the oven, while Mehmed uses the building to smoke meats.

As you walk into his yard, we saw stacks of hive boxes. Mostly they were unoccupied but it didn't stop bees from swinging by, confused, wondering if this is where they should come and drop their loads of nectar. On opposite sides of his yard, there are garden plots holding a plethora of green onion and spinach plants. When we eventually headed home for the day, Mehmed sent me and my neighbor home with bags stuffed full to the point of stiffness with spinach and green onions.
Above: the scene you see when you step into their yard, stacks of hives, ready to be occupied.

After we spent quite a bit of time discussing the bees, including how to start new hives, watering systems (bees will drown in pool type arrangements), frames & combs, and extractors, we sat down with cool beverages and just chatted. We cut into a piece of smoked beef (that I had so forwardly asked Mehmed to let us taste - I know it was rude to ask, but I couldn't stop myself!) and sat in the shade chewing the tough meat and feeding the yipping dogs at our ankles. Once, one of their short dogs managed to jump up and steal a piece of beef from my fingers, teeth scraping against my fingertips, before I even knew what happened. I guarded my meat much more carefully after that. The meat was smoky, tough and chewy and had enough fat content to leave a light layer in the mouth.

Above: chewy, tough, smoky beef.

Fatima came out and handed Mehmed something that looked like a stainless steel pepper mill, said a few words in Bosnian and went back inside the house. Mehmed started to grind the handle of the contraption and when asked, answered that it was a coffee grinder. He showed us how the coffee comes out as a fine powder in the resevoir at the bottom. He explained that they grind the coffee to the finest setting, size zero, because they do not filter the coffee. Fatima came back and retrieved the grinder and went off to make herself some coffee. Or so I thought.

In reality, Fatima was making us some coffee. When she came back out 15 minutes later, she had a tray with a small pot of coffee, a smaller pot of milk, Bosnian sugar cubes (which were white sugar but had a finer texture and less processed taste than American sugar cubes, along with a cruder shape), a set of small espresso style cups and saucers and honey, of course.

While we continued to enjoy the afternoon, discussions moved to family and children. My neighbor and I dutifully shared photos of our only children, which inspired Fatima to go inside and retrieve a photo of her three daughters (who are grown) from when they were children. She tried to find the words in English to express some particular sentiment and when she failed, waited for Mehmed to come back out of the house to help her. Finally, when he returned, she was able to tell us what she couldn't before. The photo of her children, when they were perhaps between the ages of 4 and 8, was the only photograph that they were able to save from being burned in a fire in Bosnia.

I knew that there was a larger story there, but we were on the verge of leaving after staying for 2 1/2 hours and I wasn't ready to push into their past that much (see, I have some boundaries). I can only guess what kind of heartache they must have left behind when they came to the United States.

As we left, I realized that it was the most pleasant and fun afternoon I'd spent in a long time. I went home and made fresh biscuits the next morning so my son and I could enjoy the honey in a way that would honor the freshness of it.

There is something about getting a fresh product made in your local area that makes it inherantly better. I savor it, knowing that it was labored over by a neighbor, produced with care and affection. Every time I eat this honey, I see Mehmed, enjoying the companionship and work of caring for the bees in his yard. And it is sweeter with the memory.

Pizza Margherita

2009-05-11T09:22:00.000-07:00

From Gourmet magazine's January 2009 issue.

This pizza was full of simple flavors that got better the next day. If I could find some San Marzano tomatoes, I think I'll try those next time.

Pizza Margherita

yield: Makes 6 servings

active time: 35 min

total time: 1 3/4 hr (includes rising time)

The secret to a great pizza Margherita is to use the best ingredients you can find—and to approach them with restraint.

Ingredients:

For dough:

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoon)
1 3/4 cups unbleached all-purpose flour, divided, plus more for dusting
3/4 cup warm water, divided
1 teaspoon salt
1/2 tablespoon olive oil

For topping:

1 (14-to 15-ounces) can whole tomatoes in juice
2 large garlic cloves, smashed
2 tablespoons olive oil
4 basil leaves plus more for sprinkling
1/4 teaspoon sugar
6 ounces fresh mozzarella, cut into 1/4-inch-thick slices

Equipment: a pizza stone

Make dough:

Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a large bowl and let stand until surface appears creamy, about 5 minutes. (If mixture doesn’t appear creamy, discard and start over with new yeast.)

Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and oil and stir until smooth. Stir in enough flour (1/4 to 1/3 cup) for dough to begin to pull away from side of bowl. (Dough will be slightly wet.)

Knead on a floured surface, lightly reflouring when dough becomes too sticky, until smooth, soft, and elastic, about 8 minutes. Form into a ball, put in a bowl, and dust with flour. Cover with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 1 1/4 hours.

Make tomato sauce while dough rises:
Pulse tomatoes with juice in a blender briefly to make a chunky purée.

Cook garlic in oil in a small heavy saucepan over medium-low heat until fragrant and pale golden, about 2 minutes. Add tomato purée, basil, sugar, and 1/8 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup, about 40 minutes. Season with salt and cool.

Heat pizza stone while dough rises:
At least 45 minutes before baking pizza, put stone on oven rack in lower third of electric oven (or on floor of gas oven) and preheat oven to 500°F.

Shape dough:
Do not punch down. Dust dough with flour, then transfer to a parchment-lined pizza peel or large baking sheet. Pat out dough evenly with your fingers and stretch into a 14-inch round, reflouring fingers if necessary.

Assemble pizza:
Spread sauce over dough, leaving a 1-inch border (there may be some sauce left over). Arrange cheese on top, leaving a 2- to 3-inch border.

Slide pizza on parchment onto pizza stone. Bake until dough is crisp and browned and cheese is golden and bubbling in spots, 13 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes. Sprinkle with some basil leaves before slicing.

Cooks' notes:

•Dough can be allowed to rise slowly in the refrigerator (instead of in a warm place) for 1 day. Bring to room temperature before shaping.

•Tomato sauce can be made 5 days ahead and chilled.

You Smell Good Enough To Eat...

2009-02-05T13:48:00.001-08:00

Literally.

Anybody who knows me knows that I have an extreme fondness for cheeseburgers. I don't know exactly why, but they are heaven when they're good.

So imagine how much this tickled my funny bone when I saw it:

Yes. You too can smell like a flame broiled Whopper, courtesy of Burger King. Only $3.99, it can be found at Ricky's.

Green Chile

2009-01-21T06:33:00.001-08:00

There are certain recipes that I've always wondered about. Wondered if I'd ever really make them or know what makes them so dang tasty (especially when there are lots of variations).

Green chile is one of those meals that have been an enigma to me. Maybe it's just because I've never been around someone who would cook this type of food, maybe not.

I have a coworker who is quite the dynamic man. He is a tall, slightly older, masculine guy with a sarcastic and, at times, pun-filled sense of humor. He looks like he might ride Harley's (and does) and doesn't like to take too much crap from people. On the other hand, he loves his wife and loves to cook, especially spicy foods.

Last week, he brought in a little bit of green chile and shared with me. It was the second time he's done this, probably because he knows what a food nut I am. So, at lunch, I asked him how to make it. And I loved his answer.

He told me how to make it, exactly, well, sort of. There were no measurements, just the process and ingredients. But my brain really likes this sort of recipe. I understand it, so it sticks with me longer and easier. So, forgive me if I don't give exact measurements. Perhaps in the end you will understand green chile just like me, which is even better than a perfect recipe.

1 pound meat:
I like pork, but basically, the rule is that you want to find about 1 pound of meat that will be fairly tender after being pan sauted and then stewed for about 30 minutes. Because I couldn't find a small pork butt/shoulder roast, I settled for a pork ribeye roast. It cost me about $7 at Walmart for a 2.25 lb roast. I cut off just under half of the roast to use for my chile and threw the rest in the fridge for another dinner.

Cook meat and then cook onions (1 small chopped), garlic (2-3 cloves minced):
I trimmed the big fat and cubed the meat. I cooked the meat over medium heat in my dutch oven, in a little bit of vegetable oil to prevent sticking. Once it was browned, I took the meat out and set it aside, added a bit (2 tablespoons) more veggie oil and threw in one diced small onion and a few cloves of minced garlic. Cook until the onion is softened a bit, but don't burn the garlic.

Add jalapeno, spices; then add flour for a roux:
Add in one chopped jalapeno, some oregano, a tiny bit of cumin, salt and pepper. Next, add in a couple of tablespoons of flour and cook until the raw taste of the flour is gone, but don't darken the roux.

Add stock, crushed tomatoes, chiles:
Next, add in about 1-2 cups of chicken stock (depending on how thin you like yours, I only did one cup and figured I could add more if I wanted it later), a can of crushed/diced tomatoes and your chiles. I used a package of roasted, peeled, seeded and chopped chiles from Walmart...they were in the freezer section and they cost $3.50 for 30 ounces. I used half the bag in my stew. Stir the bottom of your pot with your wooden spoon to get the nice fond up off the bottom (the brown coloring and bits stuck to the bottom of your pot from cooking the meat and stuff).

Add the meat back in and simmer for about 30 minutes or so, until the meat is tender and tastes a little more like the stew.

It is a very nice basic recipe that you could alter very easily, depending on your tastes.

Made it to Colorado

2006-07-06T21:05:00.000-07:00

We have made it to Colorado! It was a long drive and a terribly exhausting move, but we are here. I have started fresh and will post the occasional hello...couple times a week, hopefully!

I am over at www.coloradofoodie.blogspot.com.

Dawn (the new Coloradoan)

Can't Blog Anymore (set to the tune of Sheryl Crow's "Can't Cry Anymore")

2006-04-11T10:04:00.000-07:00

I remember feeling so excited about my blog when I first created it. I rejoiced with each mystery unraveled, figuring out how to manipulate my page. Meeting new people and reading funny stories and seeing fabulous photos just tickled me pink!

But lately, I realize that I haven't been blogging much. Now, when I go home, I hate the sight of my computer. And more than that, I hate the sight of my spouse using our computer(s).

As you might guess from my previous statement, I have had some problems in my household surrounding computers. These problems began long, long ago, but as many problems do, it has stuck around like a bad odor.

I wish that I could say that these problems will be resolved and I'll be back to blogging like normal soon, but I don't think that they will ever really go away.

For those few folks who might still drop by here to say hi and read what's new, feel free to contact me at dawnfrost(at)excite(dot)com and drop a line. I'd love to hear from you! I only check my email about once a week, so give me a little time to respond.

As it stands, I will still be moving to Colorado, right around the end of June. Wish me luck, as it has already been extremely stressful just thinking about it!

I'll still drop by your sites when I can to see what you're all up to and say hi! I just didn't want to leave anyone hanging, without a reason for my absence.

EWG & Foodnews

2006-04-06T08:10:00.000-07:00

I can't remember what I was searching for on Google when I ran across this page, but the important thing is that I found it. It's the EWG, the Environmental Working Group.

This is how they describe themselves:

Our team of scientists, engineers, policy experts, lawyers and computer programmers pores over government data, legal documents, scientific studies and our own laboratory tests to expose threats to your health and the environment, and to find solutions.

Our research brings to light unsettling facts that you have a right to know. It shames and shakes up polluters and their lobbyists. It rattles politicians and shapes policy. It persuades bureaucracies to rethink science and strengthen regulation. It provides practical information you can use to protect your family and community.

I printed off a shopper's guide to pesticides in produce, a little folded card that tells me about those fruits and vegetables that are highest and lowest in pesticides. It tells you when to spend the extra money for organic, and when to save it!

Highest in Pesticides
These 12 popular fresh fruits and vegetables are consistently the most contaminated with pesticides — buy these organic.

• Apples
• Bell Peppers
• Celery
• Cherries
• Grapes (imported)
• Nectarines
• Peaches
• Pears
• Potatoes
• Red Raspberries
• Spinach
• Strawberries

Lowest in Pesticides
These 12 popular fresh fruits and vegetables consistently have the lowest levels of pesticides.

• Asparagus
• Avocados
• Bananas
• Broccoli
• Cauliflower
• Corn (sweet)
• Kiwi
• Mangos
• Onions
• Papaya
• Pineapples
• Peas (sweet)

If you go check out the EWG, you can use the Quick Index to find information easily. If you want information on pesticides in food, you can go to their page, Food News, and see a report card on produce for the best and worst produce choices for pesticides.

Coca-Cola Blak

2006-04-04T12:02:00.000-07:00

"Coke effervescence with coffee essence."

Wow. This is quite an idea. I can just imagine a couple of jittering, caffeine-strung out guys sitting at a breakroom table when one of them says, "hey, I know, let's combine two caffeinated drinks!"

Supposedly this item has already started shipping, so I guess I'll keep my eye out for it. Who knows, maybe it'll be good.

Mammoth Trip Photos 2

2006-03-31T17:36:00.000-08:00

I don't usually share photos of my son, but here he is (above), looking like a little pro.

This is poblano cornmeal crusted halibut from the Chart House. It was good, but I much preferred the ahi that my hubby ate. Oh well, at least he shared some!

And as promised, this is the aforementioned photo of my husband at snowboarding class. He's the figure second from the left. What did I tell you? It was really coming down!

Mammoth Trip Photos 1

2006-03-30T18:06:00.000-08:00

The view from our bedroom.
Outside of our condo...
Our condo is behind all of that snow! You can't even see our windows!

It was just beautiful during our trip to Mammoth Lakes. We had two days of warm, clear skies and beautiful snow for skiing. And our last it snowed ALL DAY long! (Just ask my husband, he had signed up for a snowboarding class, and they don't cancel classes because of weather...that picture will follow!)

Mammoth, here I come!

2006-03-24T09:13:00.000-08:00

I'm taking a few days off to go to beautiful Mammoth Mountain. I won't be skiing, as that isn't exactly my cup of tea, but I will still be having a lovely time!

I plan to work on my knitting, scrapbooking, reading and time-wasting in general.

I'll take some photos and share when I get back!

Finally. My husband admits the truth.

2006-03-22T15:58:00.000-08:00

Out of the blue the other day, my husband tells me that "he has to admit" that after watching Rachel Ray for a while, he has begun to find her annoying.

Thank you. That's all I wanted to hear.

For the longest time now, my husband has pretended that she's not so annoying and teased me about my feelings for her. But alas, in the end, even HE is not impervious to the fake laugh.

On a similar note, my sister recently checked out a family style cookbook written by Ina Garten. I flipped through the book and the recipes looked pretty darn good. In fact, my sister has made the standing rib roast twice now, and let me tell you - it's damn good.

But the thing that struck me first when I was reading her notes and introduction, was this: she doesn't seem as stuck up when you read what she's saying versus seeing her on television. (My sister said she thought the same exact thing when she was reading it.)

So, when I think about it, I realize it's the impression of being fake or being a snob that makes me dislike those two cooking shows. And it's too bad. Because who doesn't need to know how to make a good meal quickly, or how to entertain in the Hamptons?

No, really, they both seem like fine cooks. But, I guess what I perceive as parts of their character matters enough to me. Enough to make me change channels when I see Rachel beaming out at me with unnatural joy over cooking a thirty-minute meal.

WCB #41

2006-03-17T16:19:00.000-08:00

You know it's cold when these two get together for warmth!

Thanks to Clare for hosting...check out more kitties at her page *I'm early right now (Friday afternoon) so check on her site later...maybe Saturday...

Anniversary #8

2006-03-16T14:27:00.000-08:00

This week I celebrated my 8th wedding anniversary. Every year, with each passing anniversary, I always find that I can't believe that much time has gone by.

Even though last year I celebrated my 7th, and I know that next year I'll celebrate my 9th, I know that I will still wonder, "where has the time gone?!"

Now, my husband likes to quip (jokingly, I hope), that it "seems longer" (back off ladies, this romantic is all mine), but I think that we both are surprised every time we think about how fast time flies.

Our big milestone this year is that our cats will be turning 10 years old this summer. This is like you or me celebrating our 50th, so I guess I'll need to whip out the good tuna and cream.

This morning I read about 'motherhood glances' over at as I see it now and again felt reminded: time does move fast.

Watch a few too many Law and Order episodes and there goes another year!

So this is a reminder. Spend time with your loved ones building memories to look back on.

The joy of living life with others is more satisfying than a "really good CSI" or a Thanksgiving Day shopping spree. No great mystery about it, but somehow, I still need reminding every once in a while.

Oh, and my husband got an A+ this year. He sent me 2 dozen long stem red roses from Everyday Flowers in Tustin. They are gorgeous and so perfect. Granted, he bought me roses because he didn't buy me a gift and when I gave him a small gift he felt guilty...but nonetheless, he sent me flowers and the other ladies in my office are jealous, and for this I give him full credit.

Foodie QOD #13

2006-03-15T16:21:00.000-08:00

A gourmet who thinks of calories is like a tart who looks at her watch.

- James Beard

Black Bean Soup

2006-03-14T12:43:00.000-08:00

I tried this recipe from AllRecipes.com because it was rated highly. The only thing that I can figure is that it was rated by vegetarians, because to me, this just lacked the depth of flavor I would expect from a bean soup. I think that switching to a chicken broth would help. Or perhaps adding some ham steak would enhance the flavor. Next, I think that I'll try the America's Test Kitchen recipe for black bean soup. After I've tried it, I'll have a full report!

INGREDIENTS:
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chile powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

DIRECTIONS:
1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Banana Nut Bread

2006-03-13T07:50:00.000-08:00

This banana bread recipe never lets me down. Of course, like many baked goods, they're best on the day they're baked.

It has a great crust that is crisp on the top and a moist interior.

INGREDIENTS:
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white sugar
1 egg
5 tablespoons milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup margarine
1 cup mashed bananas
1/2 cup chopped walnuts (optional)

DIRECTIONS:
1. Sift together flour, baking soda, baking powder, and salt.
2. In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9x5 inch loaf pan.
3. Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.

I usually end up baking mine around one hour, but I do the toothpick test to determine the exact moment to remove it from the oven.

Bees, bees and more bees!

2006-03-10T16:28:00.000-08:00

I've learned more than I ever thought I would about bees this last week. So, of course, I'm sharing my random knowledge with you.

I borrowed a book on honeybees from the library for my 6-year-old, trying to find something that will get him more interested in books. I have since gone back for two more books on bees. He really got interested in bees!

The major facts about bees are these:

1. Most hives only have one queen, unless it's a REALLY big hive, in which case it might have more.

2. The majority of the rest of the bees in a hive are workers. Workers are female (I knew that God is a Man) and they collect the pollen and nectar, make honey, care for the eggs and young, and do the rest of the work in the hive.

3. Drones are the males. They are stingless, defenseless, and unable to feed themselves (sounds like some other males I know) and are fed by the worker bees. The only job a drone has is to make with the queen(s). I know this sounds like a posh job, but before anyone rushes to sign up, you should know one thing: immediately after mating with the queen, the drone dies. Well. That is a job hazard!

4. Honeybees have to visit about 1 million flowers to make one small jar of honey. You better appreciate that, they worked hard!

5. Honeybees are most attracted to blue, purple and yellow flowers.

6. The wax for the honeycomb is secreted from the abdomen of the worker bees. The honeycomb are used to store pollen, nectar, honey, and to house new eggs.

I also learned that female mud-daubers sting spiders and paralyze them. Then, they take the paralyzed spiders and put them in the little mud rooms that they lay their eggs in. They lay an egg with the paralyzed spider, and then when the egg hatches, the baby wasp has "fresh food."

Interesting facts!

Careers for Gourmets & Others Who Relish Food

2006-03-08T08:53:00.000-08:00

I went to the library last night and found this little red book nestled in with the cookbooks. Careers for Gourmets and Others Who Relish Food is a book that is supposed to "help you find your own personal recipe for success."

If you're like me and have a love of food, you have probably had someone tell you, "You really should own your own restaurant."

At which I always mentally respond: no way! Give up my personal time, my family life, work long hours and face the very real likelihood of having my business fail?! I don't think so.

But lately, probably as a result of getting older, I have begun to appreciate the whole 'you only have one life to live' thing. And, subsequently, I have been reconsidering my standard response that the idea of owning a food-related business.

Now, my response is maybe.

If it was well-planned and well-thought out. If it wouldn't kill my personal life. If I didn't have to put up my future house as collateral. Lots of 'ifs'!

I really admire Vicki at The Moveable Feast for having a successful career in food, but is it possible that I can do that, too? And more importantly, would I want a career in food? As I explore this question, maybe you, too, can answer this for yourself.

The book says that you have to take careful stock of what you know about yourself, and how those personal traits of yours stack up against some of the harsher realities of the culinary arts.

Here are some questions to ask yourself:

Q. Will you be happy working with food, every single day?
Try to be realistic as possible about how you would feel, cooking all day long, every single day. Not every aspect of cooking is fun. A lot of the work is tedious and repetitive.

Q. Are you confident you can work with others as part of a team?
This work is both physical and mental, and it is definitely demanding. When you find yourself stressed to your limit, you need the maturity and calmness to dig down a little deeper and find the energy to keep going without throwing a tantrum.

Q. How do you feel about working on holidays?
It is not uncommon to have to work 10, 12, or even more hours in a row from time to time. The work is exhausting and grueling, and, more often than not, you will be tired, dirty, and worn out at the end of a shift. There are always days when you will wonder why you ever chose a job that keep you from joining in with family celebrations like Thanksgiving, Fourth of July, and Mother's Day.

There is lots of stuff to consider before starting any business. And considering that over 57% of franchised restaurants and around 61% of independent restaurants fail within the first three years, I guess we should try to consider all of the realities of owning a food-related business before leaping.

I found these comments from the article on business failure rates very interesting:

"Many of the failed restaurant owners attributed their failure partly to family issues such as divorce, poor health or simply a desire to retire," Parsa said.

All mentioned the immense time commitments that a restaurant requires.

"The successful owners were either very good at balancing their family and work lives or single or divorced. The failed owners were no longer willing to make those familial sacrifices."

Food for thought!! Dawn

French Dip Sandwiches

2006-03-05T11:19:00.000-08:00

I love a good french dip sandwich. The delicious flavor of the beef, the amazing au jus. I never would've imagined that one of the best french dip sandwiches I'd ever eat would be the one I'd make at home!

This weekend, I knew that I wanted to try a new recipe. I was on the mission of finding a new crock-pot recipe. Something simple, yet oh-so-good! And I found it!

Easy Slow Cooker French Dip

Ingredients:
4 pounds rump roast (I actually only used about 3 1/2)
1 (10.5 oz) can beef broth
1 (10.5 oz) can condensed French onion soup
1 (12 oz) can or bottle beer (darker is better)
6 french rolls
3 Tablespoons (give or take) olive oil
Flour (for dusting roast)
Salt and pepper (to taste)
Garlic powder (to taste)

Instructions:
Trim the excess fat from the roast. Pat dry. Dust the roast with the salt, pepper, garlic powder and flour. Cook in pan over medium-high heat in olive oil until browned on all sides.

Once browned, transfer roast to crock pot (slow cooker). Add the beef broth, onion soup and beer. Cook on low setting for 7 hours.

Once cooked, remove from crock pot and slice against the grain (this part is really important in order to get tender meat). Dip the sliced meat in the jus in the crock and serve on split french rolls with cup of au jus on the side. I also love to use creamed horseradish on my sandwiches.

Tickled my funny-bone: My six-year-old asked saw me getting my camera out of the bag this morning and asked me if I was blogging again (although I think he called it bonking). He said, you know, with food? He sort of answered his own question with his comment: it smells like it!

Food Fact

2006-03-02T16:13:00.000-08:00

In today's Food section of The Orange County Register there is an article about Williams-Sonoma founder Chuck Williams.

I never really knew anything about him, but what I read was quite interesting (at least to a foodie like me).

Charles (Chuck) E. Williams turned 90 years old last October. He opened his first store in 1956. Fifty years later, his shop has grown into a 260-store-plus Williams-Sonoma chain. And including his spinoffs (Pottery Barn, Hold Everything, Pottery Barn Kids, West Elm and Williams-Sonoma Home), the store total grows to more than 550.

He shared an interesting little food fact in the interview. "Do you know why souffle dishes have these pleated sides?" He explained that in the great houses of ancient France when a souffle was pulled from the oven, it was quickly wrapped in a collar of pleated starched linen "just like the collars people wore back then" so it was attractive enough to be presented at the table.

Now I know something new, and maybe you do, too!

Hello Again!

2006-03-01T10:25:00.000-08:00

I'm back. I don't have that feeling of the ceiling caving in quite as bad anymore!

After the holidays were over, my work was just so crazy and that combined with personal problems was enough to make me feel...well, let's just say 'not good!'

I haven't been doing very much cooking lately, but I've got to get out of my funk and get back to it.

My two biggest barriers are that I feel overwhelmed by recipes that are either too labor intensive because I don't feel like I have enough time and the fact that I have been dealing with chronic heartburn for quite a while, so I can't eat as much. What a bummer!

But, I think that if I stick to some simple recipes, I'll be cooking again before I know it.

Since I last posted, I have made a couple of delicious items. First, I made a wonderful, simple French Onion Soup. And last weekend I made Bacon Quiche Tarts.

French onion soup is one of my favorite soups to make because there are No Rules.

I know, I know...that can't be true, right? French onion soup is one of those items that everyone seems to think that there is a right or wrong way to make it. I disagree.

My coworker Jan told me how she made her soup and after I made her tell me a couple more times, I went home and made it - without a recipe. And it kicked butt!

So, here is the basic gist of the recipe. I usually select a white onion, a sweet onion, a brown onion, a leek, and a shallot, but any combination of those will work fine. I use about 1 1/2 tablespoons (little more or less as needed, depending on how much onion you use) of each olive oil and butter. The butter will lend that rich taste and the olive oil with raise the smoking point so that the butter doesn't burn.

Cook the very thinly sliced onions, shallot and leek in a large heavy-bottomed pot in the butter and oil mixture over low. Cooking slowly and stirring every couple of minutes, cook the onion mixture until soft and caramel brown (be careful not to burn). Add a box of your favorite beef broth to the mixture and let simmer for 10-20 minutes so that the flavors meld. Serve with gruyere, swiss, mozzarella, and/or croutons as a topping.

I hope to post on a semi-regular basis...but I am not promising anything just yet! Thanks to Michelle, Vicki, Ilva, and Kristi for your thoughts. I'll be stopping by all of your sites today to check in on you all!

Taking a break

2006-01-18T09:49:00.000-08:00

Sorry I haven't been doing my regular posts, but it has been so crazy at work and at home that I haven't had any time! I will come back and touch base with everyone when I have a little breathing time. I may periodically post a food quote but that will be it for a little while. Can't wait until everything slows down!

Quote of the Day:

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
- Luciano Pavarotti and William Wright, Pavarotti, My Own Story

WCB #32

2006-01-13T12:12:00.000-08:00

Check out my sister's cat, Russell. As you might guess, he's a bit of a hunter. And if you put him on a diet, that simply means he has to hunt more often.

Thanks to Clare for hosting...go check out more kitties at her page here.

Restaurant Prank

2006-01-12T06:28:00.000-08:00

I found this website quite a while ago (a couple of years, maybe?). It is a personal website for Rob Cockerham. He has quite a sense of humor and kept me entertained during many a slow day at work.

This prank is one of my favorite items on his website. Truly a masterpiece.

TGIFridays Menu Prank

If you have time, you should check out his other stuff. The sections Pranks, How Much is Inside, and Incredible Creations are my favorite.