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Holiday Wishes

Happy Holidays!

Just a quick note to let you know I am still here, but have been super busy cooking for several new clients and some loyal regulars. Glad to see so many celebration dinners too!

I have lot's of ideas to blog about, but want to take some time to write them properly for you. In the meantime, enjoy the holidays - whatever you celebrate. Keep dinners full of good friends and family, and keep it simple for the most enjoyment. 

Happy Thanksgiving to all. Well except the turkeys, I suppose.

One Handed Chef

It has been three weeks since I have cooked anything. I'm a chef-a holic.

No, actually I am recovering from carpal tunnel surgery which has meant no cooking, typing in very small doses and certainly no heavy lifting. This week (week 3) I am starting to test things a little. I peeled a carrot and was so proud. I cut an onion yesterday and thought that was great. I made cupcakes with the help of my food processor today too. Woo hoo! Yeah, not the same.

How have I survived you ask? My husband has stepped up and has helped me (well actually I merely told him what to do and he did all the work) make some great dinners.

Foodie to Fattie - a very slippery slope

Everyone likes to eat....what we eat may be very different for all of us, but the bottom line is we all do it. We need to eat to fuel our bodies and minds, to keep our organs running and our muscles fueled - just in case we need to run from a saber tooth tiger or something. But some amongst us have elevated eating to a new level.

We have all heard the term foodie by now. This is a newer term in our world, but one that has certainly been used in many circles, both self proclaimed and directed to a fellow dinner guest.

BBQ or Grill? Summer time cooking

So are you BBQ'ing tonight? Or maybe Grilling? Wait, what's the difference?

Barbecue is usually cooking and smoking the meat over wood or charcoal.Barbecueis typically a much slower method utilizing less heat (210F or lower) than grilling. Grilling is typically done at a higher radiant heat (500F+), with the source coming from above (broiling) or below (think gas grill).

Lower heats are best for fish, ribs, brisket and larger cuts of meats that need a long slow cooking process. Grilling on the other hand is great for burgers, steaks and sausages.

Offensive food

We recently had an interesting news story about a young cashier that refused to check out pork and alcohol due to religious reasons - she was Muslim. The store manager agreed to this and posted a sign at her register asking customers to refrain from purchasing these items in her line. On one hand, this is a good example of religious tolerance, respecting the differences we all share. On the other hand, I have to ask the obvious question - where will it end?

The Muslim cashier avoids pork and alcohol.

Pink Slime and other food horrors

Is it just me or does it seem like there are a lot of things that have been hidden regarding our food supplies. We used to go shopping, buy a trusted brand name, and think we were making smart choices for our families.

Sure there were probably always the occasional tainting of food - the finger at Wendy's, salmonella scares, metal shards in shakes.....I remember these things. But now we hear there is pink slime in the meat. Hormones in everything, making our precious little girls turn to women much earlier.

Firehouse Chili Competition

Hyannis, MA March 11, 2012
I broke my long stretch of no red meat toady in order to participate as a judge for this wonderful event. 17 firehouses competing for the best chili award. All to help MDA, mind you. My fellow judgess included a restauranteur, a cooking instructor/TV personality and a personal chef. We lined up our water, oyster crackers and plastic spoons....17 chilis? OK, let the eating begin. gulp.

Happy to seesmallplastic sample cups, the first chili arrived with a moist piece of cornbread and a jello shot.

Naughty or Nice? Eating Through the Holidays

We all know the big man in red knows if you have been naughty or nice....but what about your waistline? As we all know, the holidays are full of treats, big meals and often a slightly bigger waistline come the New Year. But how do we avoid gaining weight over the holidays? Do we need to sacrifice celebration dinners, holiday parties or the unendless cookies we encounter? Are we doomed to be heavier in January?

Without having to give up everything and live on the carrots left for the reindeer, there are some simple substitutions that can be made to save fat, calories, and add a bit of added nutrition to our holiday dining.

Senior Eating and Personal Chefs

As we grow older and wiser, it is not uncommon to find ourselves dreading simple things like meal preparation and grocery shopping. For example, dinner may have focused on feeding a growing family, or a delight to experiment with new dishes. Today, as a single person, or someone who may not have the strength or endurance one once had, it has become a true challenge. Add in specific dietary restrictions, changes in tastes and tolerances, and it is easy to default to take out or a low salt turkey sandwich.

Old posts

For those of you who may be new to my site, I wanted to let you know that I started writing a blog at a different site, and wanted to share that information with you so that you may read some past blogs posted.  I will be posting here from now on, and wish to thank you for taking the time to read my blog, share your comments, and ask for a topic.


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