Category Archives: Food Tales

From Pantry to Published: A Cookbook Workshop

Food Tales

One day I plan to write a cookbook. Sure, along with organizing all those old photos!

Part of my cookbook collection
Part of my cookbook collection

Honestly, I collect cookbooks and would love to choose the recipes, design the layout, and take the photos.

In March, I am going to learn how.  I’ll be attending From Pantry to Published: The 2-Day Legacy Cookbook Workshop where I will meet celebrity cookbook authors, a food
photographer and nationally recognized cookbook publisher.

Please join me for this fabulous event.

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New Year, New Home

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New Year's Greens and Black Eyed Peas
New Year’s Greens and Black Eyed Peas

In the South , it is customary to eat greens and black eyed peas on New Year’s Day.  Despite the fact that I was officially moving into my new apartment  tomorrow, I had to fix dinner with what I had available.  So with one skillet,  I pan fried a pork chop, sauteed some kale with garlic and heated a can of black eyed peas with okra, tomatoes and corn.  Honestly it was delicious.  Now, I should be guaranteed money and good luck in the new year.  Let’s hope so. 

L’Ecole de la Maison at the Osthoff

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Elkhart Lake, Wisconsin

Chef Scott Baker checks work stations before students arrive at L’ecole de la Maison
Chef Scott Baker checks work stations before students arrive at L’ecole de la Maison

Any foodie stepping into the magazine photo feature worthy expanse of granite counter-tops, stainless steel appliances, gleaming white cabinetry, and hanging pots and pans would be ready to roll up their sleeves. But, the school’s workshops or one and two day courses also attract couples, girlfriend getaways, tourists, and anyone interested in learning.

At L’Ecole de la Maison you don’t sit and watch food being prepared, you pick up a wooden spoon and jump right in. Chef Scott Baker and his team of assistants (kitchen angels in my mind, as they hover around, constantly cleaning) circulate and somehow manage to get everyone started. Each student picks a station where they want to work, and as the class progresses, they find themselves cooking amazing dishes and helping others.  

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