I. Love. To. Cook, well actually I love to eat too.

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  • Location: Nashville, TN
  • Favorite foods: Slow roasted pork loin and oven roasted veggies, french toast, french fries (double fried of course), al dente pasta and slow cooked vegetarian red sauce, macaroni and cheese, cheese plate with hot crusty bread, scrambled eggs...aww I'm outta room!
  • Last bite on earth: Crispy, salty, hot and delicious french fries...what can I say? I'm a simple girl.

Latest Comments

How do you like your hummus?

Hummus is, admittedly, something I've never made from scratch. I'm the lady who makes her own granola and pickles and bread, but I've never bothered with the hummus...I usually pick up the supremely spicy variety which I really like. Sometimes I pick-up plain hummus and throw in roasted garlic or lemon or olives or whatever else I have lying around. I like mine smooth though, no chunks please.

Open Thread: What's The Unsexiest Food of All Time?

That's a long list of unglamorous foods. Might I also say that anything that smells up the house while cooking (in a non yummy sort of way) not sexy. Fish, fried foods, asparagus, kimchi and sauerkraut all come to mind (though I guess cabbage in any form doesn't smell very good). My house stinking doesn't make me feel particularly amorous.

Ask The Food Lab: Can I Make Stock in a Pressure Cooker or Slow Cooker?

I tried stock in a crock pot once, that was enough for me. The stock came out muddy tasting and thoroughly inedible.

dishwasher vs. hand-washing dishes?

I. Hate. Washing. Dishes. I DO wash as I go though, b/c I find that makes it much more manageable in the end. Our dishwasher is in the 'eh' end of the spectrum. I let it wash plates, bowls, glasses and silverware but wouldn't dream of dishwashing a knife, pot or large bowl. I am the type of person who will wash the same cutting board, knife, bowl etc...the whole time I'm cooking just so there's only ONE thing to wash and the end of the process.
Thank God for my husband or I'd probably live with a sink of dirty dishes.

Ice cream containers

Check U-line...they have all types of packaging (and I've found hard to source packaging there before) it'll def. be in bulk.

Go-to "impress your date" recipe

I tend to cook a little lighter on 'date night' than my everyday roster. I don't feel like heavy food leaves me feeling *ahem* very *ahem* amorous at the end of the night.
A lightly dressed salad and a bowl of risotto, pan roasted fish, soups, my lemon pepper pasta is always a go to. In truth my husband and I usually throw a steak on the grill, slice it super thin and plate it up with veggies, hummus, pita, sliced fruit, fresh olives etc...then we can munch while we play boccie or corn hole!

Do you Dress it up? Or Leave it Alone?

I am not a fan of original Cheerios. In a pinch I'll eat them with a banana cut up on top. I def. like the more sugary end of the cereal spectrum, but since it's more of a treat than an every day breakfast I feel ok about this choice.

Stove and oven broken

Hahaha klseiverd. My oven died in the middle of baking pumpkin pies. I had to finish baking them (they appeared to have gotten about 12 minutes of heat before it kaput) on my grill. I would never have believed I could bake edible pie on a grill!

Too many heads of garlic: What to make?

Compound butter. I roast it, mash it into butter and store in the freezer. Go crazy with whatever fresh herbs you have, shallots, white wine, thyme, rosemary. I use it mostly on pasta, but you could throw it on top of any protein, toss it on top of veggies for husbands favorite thing to do with it is put a dollop on top of his burger while it's cooking.

Exciting brown bag lunches?

I'm on a pita and hummus kick. If you have gorgeous veggies roast them off and stuff them into a pita smeared with some spicy hummus and roll it up. I like to add cold steak to it sometimes too. Pasta salads hold well, pocket pies would be great and you could fill those with pretty much anything and my husband likes layered dips with pita or tortilla chips for lunch. I recommend investing in a good insulated lunch bag and maybe a thermos before winter. I pack my husbands chili in a nice heavy thermos in winter and it's still warm at lunch.

Pet Peeves When Dining Out

Cold plates, rushing me, checking on me every 2 minutes, letting plates pile up on the table, garnishes that have nothing to do w/the dish, cold I didn't realize how many I had until I started typing.

The next ingredient trend..any predictions?

I think we're on track with the pickling. I've seen preserving in general on the uptick in the last year-18mo. More restaurants are making their own charcuterie, jams, pickles etc... On the whole I've enjoyed what I've gotten (though I did get some very assertive pickled red onions not that long ago that I swear I can still taste).

Your Personal Best

We had our first 'real' grilled meal of the season last night. I marinated some chicken breasts in cajun, thyme and lemon zest and grilled them up. Served them with some leftover mashed sweet potatoes and some broccoli we roasted on the grill.

Why does everything now have to have an egg on it?

I know it's a trend, but it's not something we're seeing here in TN. I don't think I've ever come across a non breakfast dish that had an egg on it in our neck of the woods.
I love eggs but I can't say I eat them much outside of breakfast and the occasional stir fry dish.

Whipped cream frosting and cake decorating

Gelatin based whipped cream frosting will be your best bet for that type of cake. If you will be eating it w/in about 6 hours of frosting and you keep it cold you should be fine w/o a stabilizer. Google it and I'm sure you'll find a recipe.

Where to buy meat

I discovered a great local grocer in my area that has wonderful meat. I'd check out the area and see if there's a hidden gem that you don't know about. I don't have a butcher, but the meat at this place is wonderful and they're always willing to help me. For my big money splurge I like a Porterhouse...mmmmm

What is your favorite shape of pasta or noodle?

I go through phases. Right now I'm in a serious cavatappi moment.

Pricing Cookies

I totally agree with @Double. You'll basically need a batch of each. I don't know where you live but here the ingredient cost for all three would run me...ohh I don't know maybe $15-$18 if I'm purchasing from the grocery store. So if you ask her for even $50 you're going to make about $30 for what 2 hours of work?

What is the most expensive/least used tool in your kitchen?

My husband? I think my least used expensive tool would be the pasta extruder for my KA. I wanted a pasta roller, but ended up with an extruder. However I think it came as part of an attachment deal, so in the end not too expensive. I use the grinder and shredder attachments frequently, so they've made up for it.

Heading to Nashville

Burger Up
Loveless Cafe
Prince's is good, but the wait can be longish.
Fido's is a neat little place to get coffee and there's cute shops to check out while you're there. I love Pangea and always find something that needs to go home.

I would like info on the snap of a hot dog in reviews

Mr.Cookit and I were just talking about this. Knowing what the casing is made of (or if there's a casing at all) is helpful to know. I like a nice crisp snap myself. It's hard to find natural casing any more. I get my sausage once a year from my grandmother. She hauls it down to TN from PA. Though, on a side not, we made the comment that they changed their seasoning and may need to find a new sausage provider.

I turn my back for five seconds..

I turn my back and the hubs has cut a slice of cake, pie, bread etc...and done so at the most bizarre angle thus ensuring that every other piece I cut will look like I was drunk off my a$$. I also step away from the grill and he insists on turning things...leave them to brown! He's a stirrer, flip flopper, turner!

What is the best food in the world?

Wineberries warm off the bush. 20 for me, one for the bucket.

Any tips for grinding turkey sausage?

I've never made these particular recipes but I make turkey sausage a few times a year. When I grind I use 1 breast for every 2 thighs, no skin. I de-bone my bird, dice into 1" pieces and spread the pieces on a cookie sheet. Cookie sheet goes into the freezer for ohhh I don't know 20-30 minutes; until the meat is super cold and on the brink of freezing. I feed all my herbs and spices into the grinder so it requires little mixing once out of the grinder.
Hope that helps some!

Fancy Dinner Recipes

For dessert might I suggest a white chocolate mousse with raspberries or a creme brulee...I made both for my husband when we were dating!