A Jeanne in the Kitchen

There are many, many different versions of chicken salad found all over the world today. Because chicken itself is so versatile, it only makes sense that there are so many different versions of chicken salad too. The key to turning a good chicken salad into a great chicken salad is balance; the balance between juicy, hand-shredded meat with a bright, acidic dressing and contrasting textures.

Chicken salad as we know it today, started in the united States around 1863, when Liam Gray, owner of Town Meats in Wakefield, Rhode Island, mixed leftover chicken with mayonnaise, tarragon, and grapes to create the first distinct commercial version. But its roots can be traced back to early Chinese recipes that used pulled poultry, from as far back as the Han Dynasty, dating back to around 200 BCE, when cold chicken was mixed with oils, vinegar and spices. Then in 19th century Europe, particularly in France, cold chicken was tossed together with mustard sauces, vinaigrettes and eggs and became very popular. At the same time in the American South, chicken was being mixed with a mayonnaise base with other ingredients tossed in too.

I love chicken salad. It is a perfect ingredient to take along on a picnic, either as is or in a sandwich. I have made and eaten it many different ways too. One of my favorite ways to make it curried, since I love anything curried.

Yesterday, I went to a celebration of life and I brought some curried chicken salad croissants to share with everyone. The event was a casual event. We had no idea who or how many people were going to attend. Many people brought things to share and we had a lot of food. There ended up being between 150-200 people in attendance, all there to pay their respects to the founder of our jewelry classes.

Curried Chicken Salad Croissants

Once again, Costco helped out quite a bit. I bought some Costco croissants and used a whole Costco rotisserie chicken to make my salad. Costco rotisserie chickens are the best!!!!! I knew I was making it for the masses, so I made a large amount. But I will cut down the proportions for a normal amount here. 🙂

2 cups shredded cooked or rotisserie chicken

1 cup, or more as needed, mayonnaise or Miracle Whip – I use both, but this time I used mayonnaise. It is more universally enjoyed than Miracle Whip.

1 -2 TBSP curry powder

1/2-1 tsp cayenne pepper, or to taste

1/4 red bell pepper, diced fine

1/4 cup green onions, sliced very thin

1/2 apple, diced fine

1/2 cup grapes, quartered

1/4 cup toasted pecans or walnuts, diced, optional – I did not use any nuts this time since I was making it for a large crowd and I didn’t know if anyone had nut allergies. Normally I do add nuts though.

Mix everything together well and chill until ready to use. I made my salad the day before and made my sandwiches right before leaving so the croissants would not get soggy or mushy.

When I was ready to make the sandwiches, I sliced the croissants almost in half then filled them with chicken salad. Then I sliced each one in half again.

They were a big hit. They were light and airy and full of flavor.

Things don’t have to be fancy or difficult in order to be tasty. As I have said many times, simple is often best.

Life is short and precious. We never know how long we have, so make the most out of everyday and live life to the fullest and enjoy the ride. Have a great day and make everyday great. ‘Til next time.

Fast food has become a world wide thing, found in every culture, on every street corner, all over the world. Every culture has their own particular version of “fast food” too. The fast food industry was created as a commercial strategy to accommodate large numbers of busy commuters, travelers and wage workers. It has grown into a multi Billion $$$$$ industry. Chains spread across the globe in the 1970’s and 1980’s, becoming symbols of American culture.

When we think of “fast foods” we think of big chains like McDonald’s, Burger King, KFC, and many others before heading off to the day’s adventures. Rightly so too, but people have always been on the move and have always grabbed a quick bite to eat to take with them. The original fast foods started back in the times of the Ancient Romans, more than 2000 years ago. Many people in these days did not have kitchens, or were always traveling by foot, and would stop at little public counters called thermopoleums for hot food and wine. Perfectly preserved food kiosks have been unearthed from the ash of ancient Pompeii, complete with signage indicating a menu that included duck, goat, and snails. Similar fast food stands were also found in Ancient China, during the Han Dynasty.

Americans certainly did not create the idea of fast foods, or foods to go, but we definitely made them better and turned them into what they have evolved into today. Automats were the beginning of fast food restaurants. America is the birthplace the modern franchised fast-food industry. They started in the United States in 1902. They were coin-operated glass slots that let people grab hot ready-cooked food instantly. Joseph Horn and James Hardart opened an automat in New York City, marking the beginning of fast food in the United States.

The first modern fast food chain was the White Castle Burger chain, that started in Wichita, KS in 1916. They came up with the idea of a restaurant where customers could see their burgers being cooked in front of their eyes to prove their care and attention to cleanliness (this was also reflected in the restaurant’s white walls). Fresh hot burgers sold for 5 cents a piece back then.

The White Castle burger stands were the hottest thing around until their rivals came and took over in the 1940’s. White Castle was the king of the cheap, fast burgers until the McDonald Brothers, Richard and Maurice, came on the scene. They were based in San Bernadino, CA and started off selling burgers and BBQ as a drive thru service. The McDonald Brothers were the first to introduce the “Speedee Service System,” using kitchen assembly lines for fast food. They operated from 1940-1948 until they were bought out by Ray Kroc, who convinced the brothers to franchise in 1955, eventually buying the McDonalds out and turning the restaurant into the world’s most valuable franchise – with 36,525 restaurants worldwide and counting. The menu was streamlined and was whittled down to burgers, cheeseburgers, fries, soft drinks, coffee, milk and milkshakes back in 1948.

After the explosion of the fast, cheap burgers, many other fast food places started popping up all over the place too. One of the next big fast food industries to take over the world was Kentucky Fried Chicken, now known as KFC. KFC was actually started in the 1930’s, by Colonel Harlan Sanders. He operated out of a converted gas station from the 1930’s until 1952, when after many years of refining his recipe for good, Southern fried chicken, he opened his first restaurant in Lexington, KY.

And the rest is history from this point forward. The fast food industry as we now know it was born. There was no turning back. Today, you can find just about any type of “fast food” anywhere you go, anytime you want it. We’ve certainly come a long, long way from the humble beginnings of the thermopoleums in Ancient Roman days.

Life is short and we are always on the move. Live life to the fullest and make the most out of everyday. Enjoy the ride, and grab something to eat along the way. Have a great day and make everyday great. ‘Til next time.

Avocados are a staple in any Latin American diet. They have been part of the diet in Mexico and Central America for more than 10,000 years. The name avocado is derived from the ancient Aztec word ahuacatl, which means testicle. It got this name because it is said that avocados are shaped like a man’s testicle. Avocados were first enjoyed as wild fruits but were domesticated and cultivated about 5000 years ago. Because of their shape and name, avocados were associated with fertility. They were also thought of as an aphrodisiac and were used in many different ancient ceremonial rituals. The avocado was extremely important among the indigenous people of ancient Mesoamerica, as the fruit provided sustenance and possessed mythological powers. For instance, the Aztecs believed the fruit provided strength to whomever consumed it, and in ancient Maya, the fourteenth month of their calendar (K’ank’in) is represented by the glyph for the avocado.

The popularity of the avocado grew as the world grew. When the Spanish explorers came to the new world, they brought this delicious fruit to back to Europe, where it’s popularity grew exponentially. It was known by many different names, such as the avocado pear or the alligator pear. It got the name alligator pear because of its skin, which was thought of as alligator-like. In India, avocados are called butter fruit because of their rich, buttery consistency and flavor.

Avocados are fruits, not vegetables. They are known as large berries because the seed is on the inside of the fruit. It grows from a flower’s ovary and holds a pit. However, people treat it like a vegetable in the kitchen because it has a savory taste. Avocados are considered to be soft endocarps because the innermost layer of the fruit wall that directly surrounds the seed. In a true berry, this layer is fleshy and soft. In a drupe (like a peach or a plum), this layer hardens into a woody “stone” or “pit”. Because the avocado’s skin around its seed is thin and leathery rather than hardened, it is a berry. So when eating an avocado, you are actually eating a piece of fruit rather eating a vegetable. It’s all so confusing.

There are 23 different varieties of avocados enjoyed all over the world. Each type has its own unique traits and characteristics. I won’t go through all 23 types of avocados here, but just know there are quite a few different types available.

In the United States, and for most of the rest of the world, the Hass avocado is one of, if not the most popular, variety of avocados found.  It has a distinctive pebbly skin that changes from green to purplish-black as it ripens. The flesh is creamy, smooth, and rich in flavor, making it a favorite for guacamole, salads, and stuffed avocados.

The Hass originated in California in the early 20th century, with a tree planted by Rudolph Hass being the first of its kind. Today, it’s grown not only in California but also in most other avocado-growing nations. It makes up 90% of Mexico’s huge production and is also Columbia’s most-grown avocado. It’s hands down the most widely cultivated avocado variety globally. Hass avocados are available year-round because they are grown in multiple regions, but they typically have a peak season in California from late winter to early summer.

Type A and Type B avocados refer to the two flowering groups of avocado trees, which are important for the pollination and production of avocados. Avocado trees are unique in that they have a reproductive system that depends on cross-pollination between different varieties within the two types. Type A Avocados are also called the Mexican, open as female flowers in the morning and then close in the afternoon. On the following day, they open as male flowers, releasing pollen. Type A avocados tend to have thicker skins and higher oil content than Type B.  The Haas, Bacon and Zutano are common Type A varieties. Type B avocados are also known as the Guatemalan. Common Type B avocado varieties include Fuerte, Pinkerton, and Puebla.

To ensure successful pollination and a good avocado crop, Type A and Type B avocado trees are often planted in close proximity so that they can cross-pollinate. For example, if you have a Type A avocado tree, planting a Type B avocado tree nearby will enhance pollination and result in better fruit production. This interdependence between Type A and Type B avocado trees is necessary because avocado flowers are self-incompatible, meaning they cannot typically pollinate themselves. The side effect of planting Type A and Type B trees together is that over time many natural avocado hybrids occurred.

Avocados are very nutritious, but because of their high fat content, are not necessarily low in calories. They are a good source of fiber and healthy fats. They are good sources of the foillowing:

• 2 grams protein
• 15 grams fat
• 9 grams carbs
• 7 grams fiber
• 11% RDA Vitamin C
• 14% RDA Vitamin E
• 20% RDA Folate
• 14% RDA Potassium
• 3% RDA Iron
• 1% RDA Calcium

Avocados are very versatile foods. You can use them in all kinds of delicious recipes. Most of the time, they are eaten cold or mashed or used as spreads or dips. But did you know they can also be cooked too? The possibilities are endless. Just use your imagination and be creative to see what you can come up with.

I love avocados and could eat them every day, but Larry does not care for them so I don’t buy them as often as I would like. I remember growing up in California, people would beg you to take them by the bag full because they were so abundant and would just fall from their trees. Today, they are getting to be pretty pricy, I guess, in part because of their popularity.

Life is short. Make the most out of everyday and live life to the fullest. Have a great day and make everyday great. ‘Til next time.

Julia and I got to cook together one more time before they headed out, homeward bound, back to Blackberry Homestead. We weren’t really sure what we were going to make and just made it up as we went along. But we had a lot of fun and the results were delicious.

The goal was to use up more of the fresh vegetables from Julia and Bruce’s garden, and that we did. Part of the big vegetable box included some bright yellow/orange patty pan squash. We mixed them with garlic, red onions, mushrooms and fresh herbs, also from Julia’s garden, and sauteed everything together. Delicious!!!!!

Julia also brought a bunch of HUGE purple sweet potatoes. So we sliced them into thick rounds, keeping the skin on them, and deep fried them. Once they were cooked we seasoned them with butter, salt & fresh ground black pepper and some honey ginger vinegar. They came out really good.

For our meat, we used our leftover pork Smokin’ Meats Again. We diced it up and turned it into a red curry. We used the last of the tomatoes Julia brought, along with some of her peppers, and some onions, garlic, ginger, coconut milk and various Indian and/or Thai spices. As I said, I couldn’t tell you exactly what we used because we were literally making things up as we went along. It’s fun cooking with someone who likes to cook like I do; someone else who says “NO RULES APPLY”. 🙂

For not really having any kind of plan at all, everything came out great. We served our olive bread on the side too. Our meal was definitely a hodge podge of this and that, but it all came together beautifully.

We had a great time with Bruce and Julia. We had so much fun. Julia and I both said we wished we lived closer so we could play together more often. We always have so much fun together. 🙂 🙂 🙂

Life is always so much better when good friends share, and cook, good food together. Life is short. Make the most out of it and enjoy the ride. Have a great day and make everyday great. ‘Til next time.

Yesterday, Bruce, Julia and I all visited the Mines Museum of Earth Science, in Golden. Once again, Julia was enabling me with my “new addiction” of silver, precious metals and gems. 🙂

The Mines Museum of Earth Science, formerly known as the Colorado School of Mines Geology Museum, is a geology museum located on the campus of the Colorado School of Mines, in Golden, Colorado. It was established in 1874 by paleontologist and Mines’ professor, Arthur Lakes. It features over 15,000 square feet of extensive collections including Colorado’s state mineral collection, Apollo 17 moon rocks, and a walk-through mine with glowing UV minerals. The museum houses over 50,000 rocks, fossils, gemstones, and meteorites. It is known for having some of the finest examples of Rhodochrosite (Colorado’s state mineral) in the world. Admission is 100% free to the public, though donations are accepted.

We had a good time learning about the history of mining precious metals and gemstones of both Colorado and of the world.

Mining is nothing new. People have practiced mining and quarrying since ancient times. The first mineral known to be mined was flint, a fine-grained variety of quartz used to make weapons. Early peoples mined other things, such as ochre, for use as pigment in art and religious ceremonies. Egyptians mined native metals, including gold, silver, and copper, from stream beds as early as 3700 to 3000 BCE. Around 2600 BCE they began to quarry stone to build the Great Pyramids. By the Middle Ages, mining was common in Europe. Georgius Agricola (Figure 9.8), a German physician, wrote the first widely read book about mining, De re metallica, published in 1556. Agricola’s work is said by some to represent the beginning of the science of mineralogy.

Mineral resources literally put places on the map of the ancient world. If a region contained abundant amounts of copper, silver, tin, or gold, and later iron, it soon became populated and prosperous. Civilizations established trade routes and developed commercial systems, shipping commodities over increasingly longer distances. If resource supplies became depleted in one location, people sought new sources. Thus, exploration was needed to sustain production and consumption of valuable resources. These same dynamics operate today: when new mineral deposits are discovered, new communities and industries may appear. When old deposits become depleted, communities and industries wane. And, always, mining companies are exploring to find new sources of economically viable minerals. Copper, tin, iron, and nickel were all important during the early ages of humans, and they are equally important today. Those same metals – and many others – are key parts of a seemingly infinite number of products.

All three of us were ooing and awing over all the pieces we saw. The gems were just magnificent.

And this is how silver looks in it’s very rawest stage.

This is a large copper vein.

This is the largest amethyst geode I have ever seen. It is quite impressive.

Way more than just a bunch of rocks!!!!!

We loved seeing all the fluorescent stones in the mineshaft too.

Miss Colorado’s Crown, inspired and made from Colorado’s gems and minerals.

Julia and I each purchased our own geodes too, and had them cracked open. We chose different geodes. A geode is a hollow, spherical rock with mineral crystals inside deposited by mineral-rich water. The word “geode” comes from the Greek word for “Earth-like.” Geodes form when mineral-laden water fills spaces in igneous or sedimentary rock. The rock gets spaces from gas bubbles in igneous rock or by tectonic shifts forming cracks in sedimentary rock. The minerals forming the geode come from ground water or hydrothermal fluids. Over time, minerals deposit from the dissolved silicates and carbonates in water. Geodes contain hollow spaces called vugs. Vugs range in size from a few millimeters to crystal caves. If the original rock fills completely with minerals, it’s called a nodule.

Geodes in the wild are often found in deserts, in areas rich in limestone, and volcanic ash beds. Ideally, look in regions of past volcanic activity or where limestone dissolves over time. In forested areas, check river beds and lake shores. In the United States, geodes are common in Arizona, California, western Illinois, Indiana, Iowa, Kentucky, Missouri, Nevada, and Utah. The are abundant in Brazil, Mexico, and Namibia. In Somerset, England geodes are common enough to have their own name (“potato stones”). Wherever you go, look for a rounded rock. While the minerals within geodes may be any color, usually the rock is bluish-gray or tan.

Cracking open the geodes.

We held mine under black, fluorescent light and discovered mine is fluorescent and shines bright green.

It was yet another new and fun adventure.

The Mines Museum is located at 1310 Maple Street in Golden, CO. They are open from 10-4.

You are never to old to learn new things. In fact, learning new things is what keeps us young. Learn as many new things as you can and enjoy every minute of everyday. ‘Til next time.

You would think that we had become vegetarians with all the deliciously fresh vegetables Bruce and Julia brought to us from their garden. Not so though. We definitely ate our fair share of meats as well. Larry once again had the smoker going and smoked some ribs and a bacon wrapped pork loin for all of us to enjoy.

I can’t tell you what Larry used for the ribs since he made those up. But I can tell you how I prepared the bacon wrapped pork. We topped both with my spicy ketchup Spicy Ketchup.

First, I made a marinade.

1 cup orange juice

1/2 cup orange and fig jam

2 tsp liquid smoke

My pork loin was about 4 lbs, with the excess fat removed. I let it marinate overnight. When I was ready to wrap it, I patted it dry with a paper towel, then wrapped it with about 20 pieces of bacon, overlapping it, so the pork loin was completely wrapped and covered. I used pepper bacon.

We smoked the bacon and the ribs together. Once again, Larry is in charge of the smoker, not me, so I don’t know how long he smoked everything, but I am going out on a limb to say it was for about 3-4 hours. Then we placed them both in the slow cooker for an additional 2-3 hours for them to get nice and tender. And then, we let the feasting begin! 🙂 Everything got rave reviews.

Life is short. Make the most out of every minute and everyday. Have a great day and make everyday great. ‘Til next time.

I like learning new, fun food facts and then sharing them all with you. Sometimes you learn the strangest things. 🙂

1. I love tomatoes of all kinds. They come in all shapes, sizes and colors. Did you know the largest tomato ever grown was over 16.89 lbs (7.661 kg). This giant fruit was grown by Dan Sutherland in Walla Walla, Washington, and was officially verified on July 19, 2025, by the Great Pumpkin Commonwealth.

2. If you eat too many carrots, your skin can turn orange. Eating about 10 carrots a day for a couple of weeks can result in carotenemia. This condition is harmless and completely resolves once you reduce your carrot intake. Eating too many carrots can lead to a harmless cosmetic condition called carotenemia, where excess beta-carotene builds up in your bloodstream and turns the thick areas of your skin (like your palms, soles, and nose) yellow or orange. It can also cause digestive discomfort or bloating from excessive fiber intake.

3. Pumpkin pie dates back to the year 1623, making it about 400 years old. Pumpkin pie originated in the 17th century when English colonists adapted European pie-making traditions to native North American squashes. Early versions were cooked directly in hollowed-out pumpkin shells or layered with apples and herbs, until 1796 when Amelia Simmons published the first recognizable custard-like recipe in American Cookery.

4. There are almost always 10 segments in an orange slice. Oranges (and other citrus) usually have exactly 10 segments because of their ancestral flower structure. The citrus flower ovary has multiple chambers called “locules”, and each locule is genetically programmed to develop into a distinct juice-filled segment. While 10 is the most common average, the exact number can fluctuate between 8 and 14 depending on the specific citrus variety, tree age, and growing conditions (such as sunlight exposure or climate). You can actually predict the number of segments before peeling the fruit by checking the tiny indent at the bottom of the orange. The number of small white dots or folds in that “bellybutton” matches exactly with the number of segments inside.

5. Thomas Jefferson helped introduce mac and cheese to America. Thomas Jefferson played a significant role in popularizing macaroni and cheese in America, but he did not introduce it entirely. He encountered pasta dishes during his travels in Europe and brought back a recipe for a baked macaroni and cheese dish, which he served at Monticello and state dinners. However, it is important to note that the dish’s rise in popularity is also attributed to an enslaved Black chef who worked for him, who likely contributed to its development. Jefferson’s influence helped make macaroni and cheese a staple in American cuisine, but he was not its sole creator.

6. If you have a latex allergy, you are also likely allergic to papaya, as well as avocados, bananas, kiwi fruit, potatoes, tomatoes and bell peppers. They can cause a cross-reaction known as latex-fruit syndrome. An allergic reaction to latex can vary from a mild, itchy skin rash to severe and potentially life-threatening effects, such as anaphylactic shock. Reactions may occur immediately, or in some cases, you might experience a delayed response up to 48 hours later. Food and latex allergies often overlap in a condition called latex-fruit syndrome, where the immune system confuses proteins in certain foods with those in rubber tree sap. Up to 50% of people with a latex allergy experience reactions to these cross-reactive.

So next time you are playing Trivia Pursuit, or something similar, the next time these questions come up, you will know the answers. You can say “I learned it from A Jeanne In the Kitchen”. 🙂 🙂 🙂

Life is short. There is so much out there just waiting to be discovered. Learn as much as you can in the time that you have. Make it a game and make it fun. Live life to the fullest and enjoy the ride. ‘Til next time.

I would love to say I’ve been cooking with Julia Child all week, but sadly that will never happen. I have been cooking with another fabulous Julia all week though; my dear friend and our very own Julia from Blackberry Homestead at https://wordpress.com/reader/feeds/101099938. We have been busy making all kinds of delicious sourdough treats with the sourdough starter she brought me. We just made another beautifully delicious olive loaf too. We will enjoy that with dinner tonight. 🙂

We’ve been cooking a lot more than bread too. Not only did Julia gift me with her sourdough starter, but she and Bruce brought a whole big box of vegetables and sweet potatoes too.

We have already used all of the tomatoes except for one of the larger heirloom tomatoes. The first thing I made with the tomatoes was my spicy ketchup Spicy Ketchup.

Then I made a delicious tomato cucumber salad with more of the tomatoes and a couple from the cucumbers. I used a lot of the smaller potatoes for a warm potato salad with olive oil and fresh herbs, also from Julia’s garden.

Tomato Cucumber Salad

4 large tomaotes, diced

2 cucumbers, sliced thin

1/4 red onion, sliced very thin

2 TBSP olive oil

1-2 TBSP lemon olive oil, optional

1 TBSP lemon juice

2 tsp minced garlic

salt & fresh ground black pepper to taste

1-2 TBSP fresh herbs, chopped -of course I added lemon verbena from our backyard

Mix everything together well and serve. You can eat this deliciously fresh salad chilled or at room temperature. I almost like it at room temperature better because it really brings out the fresh flavors of the vegetables.

The ingredients we used for the potatoes were very similar to what we used for our salad.

I finished up the rest of the tomatoes for my pasta with shrimp, sausage and vegetables, a favorite of ours that I haven’t made in awhile. Usually I make it with scallops, but this time we had shrimp instead. Angel Hair Pasta with Scallops and Chorizo

Tonight’s dinner just may include some of Julia’s sweet potatoes, along with the freshly baked olive bread, as well as some other delicious menu items. 🙂

We have thoroughly enjoyed having Bruce and Julia stay with us. I just wish we all lived closer to each other so we could get together more often. 🙂

Life is always better with good friends and good food. Life is short. Make the most out of everyday and make everyday great. ‘Til next time.

Julia knows how much I love bread and how much I love to bake bread too. She brought me a sourdough starter that she showed me how to feed and care for. We have been feeding it everyday she has been here so far. And we have also been cooking with it too.

A good sourdough starter is key to making good sourdough bread. Make the starter about 2 weeks in advance before using it to cook with. Your starter is alive and needs to fed and maintained in order to be a good, healthy starter. A starter is very simple to make and is only water and flour, that when properly fed and maintained will turn into a natural yeast alive with healthy bacteria. Mix the flour and water together well then store it in a jar with a tight fitting lid. It will take anywhere from 5-12 days for the starter to start growing. You will know when your starter is ready when it starts to bubble furiously while in the jar after about an hour or so after feeding it. It should double in size after it is fed. It should smell slightly sour and sweet. It tends to work better if you have it a little more wet at the beginning, and then to feed it, once it starts growing, you will mix 1/2 cup of starter with 1/2 cup of water and 1 cup of flour. Mix everything together well and place it back in your jar, only now, you can’t use the lid, so just lightly cover with a little aluminum foil or plastic wrap. This will be the way you will continue to feed it, indefinitely. Do not refrigerate it until after it starts growing. Stir it often before it starts to grow, then once daily is fine. Once you refrigerate the starter, it makes it dormant until you take it out and let it get back to room temperature and start feeding it daily again. I have heard of starters lasting for over 200 years if they are properly fed and maintained.

Sometimes after refrigerating your starter, if it is in the fridge for too long, a yellowish liquid, called hootch, will form on top. And sometimes, a black sediment will also occur. Neither of these are anything to really worry about. Some people just mix them in to their starter, while others throw them away. Both are fine. You can leave the refrigerated starter in the fridge for up to 6 months without feeding it and it should still be fine, but it is best to feed it once a month if you are not using it right away.

No two two starters are alike and because of this, no two sourdough breads are alike either. How you take care of your starter will affect the flavor of your bread. If you feed your starter everyday, the flavor of your bread will be mild. If your starter has missed a couple of feedings and is on the “hungry side” it will have stronger, more sour taste. I love it both ways, but I do have a slight preference for the more sour taste in my sourdough bread.

Bruce and Julia arrived on Friday night. Saturday morning, we first used our starter to make some sourdough pancakes for breakfast. Julia and Larry were the pancake chefs.

We fed the starter again on Sunday morning. We took some of the starter to make some sourdough crackers. We made our dough first, for both our crackers and our bread. We made our crackers out of our scraps.

We used the same dough for both the crackers and the bread, however we cooked the crackers right away and let the bread rise slowly all day.

4 oz of sourdough starter

4 cups flour, divided – bread flour is suggested, though all purpose flour works fine too

1 1/4 cups water

1 tsp salt or kosher salt

For the crackers, preheat the oven to 400* F or 205* C.

Julia rolled the dough for the crackers on top of the parchment paper, and she rolled the dough very, very thin, then she cut it into both small squares and long strips. I brushed them with lemon olive oil and then sprinkled them with sea salt before we baked them to a light golden brown. They were so good. They we thin, light, crispy, slightly lemony and salty too. YUMMY! Or as Lauren said, “they were KICK ASS!” My oven is funky-do, and takes longer to bake things. I don’t know if it is the altitude or what. I am used to my oven, but Julia said she doesn’t like it. 🙂

For the bread, we lined a cast iron skillet with parchment paper, placed the dough in the center, then covered it with a deep, round mixing bowl and let it rise slowly all day, after kneading it for about 7-10 minutes and forming it into a ball. You can do the same thing with a cake pan too.

When it was ready to bake, Julia scored the top of the dough and wrapped both the dough and the skillet with aluminum foil to make a tight seal. This was to trap the steam inside to let the bread rise more slowly and more naturally, and also to create a nice, crispy crust.

We heated the oven to 375* F or 191*C then put the skillet in the oven. We baked the bread covered for about 30-40 minutes, then we raised the oven temperature to about 425* F or 218*C, and continued baking the bread for an additional 30-40 minutes uncovered, until it was golden brown. We let it set for a couple of minutes before slicing it up and savoring every bite. Mike and Lauren joined us for dinner and the bread got rave reviews from everyone. Some of us enjoyed it with butter while the rest of us enjoyed dipping it into a lemon, herb garlic dipping sauce. And Julia and I thought it was fabulous both ways. 🙂

Life is short. Make the most out of everyday and enjoy it with good friends and good food. ‘Til next time.

Bruce and Julia were at their friend’s wedding. While they were gone, I made good use of a lot of the tomatoes they brought. I made a spicy ketchup with a good portion of them. The ketchup, which was more like a spicy BBQ sauce, will be used for something I am making for dinner tonight.

Ketchup originated in China around 300 B.C. as a fermented fish sauce called ge-thcup. Brought to Europe in the 17th century by traders, the recipe evolved into mushroom and walnut ketchups. The first tomato-based recipe was created in Philadelphia in 1812. The modern version was perfected in 1876 by H.J. Heinz in Pittsburgh.

Long before it became the sweet, red condiment we know today, ketchup began as a pungent, fermented fish sauce in southern China. Known in the Hokkien dialect as kôe-chiap or kê-chiap, this early sauce was made from fish entrails, meat byproducts, and soybeans. The salty, savory liquid was easy to store and transport on long ocean voyages, allowing it to spread along trade routes into modern-day Vietnam, Indonesia, and the Philippines.

In the early 1700s, British and Dutch traders discovered the fish sauce in Southeast Asia and brought it back to Europe. Because the original Asian ingredients were scarce, European cooks began experimenting to replicate the salty, savory flavor profile. This sparked a culinary trend in the 18th century where cookbooks featured numerous “ketchup” variations, including mushroom, walnut, oyster, and lemon. Mushroom ketchup, in particular, became highly popular in England and was a favorite of author Jane Austen.

The first published recipe for tomato-based ketchup did not appear until 1812, introduced by a Philadelphia scientist and physician named James Mease. His early version was a thin, watery concoction made of tomato pulp, spices, and brandy. Ketchup as we know and love it today, has come a long way from it’s ancient Chinese origins, made with fish entrails.

Luckily, my spicy ketchup had NO FISH ENTRAILS. It was made from about 3-4 lbs of fresh tomatoes instead.

Spicy Ketchup

More so than not, I cook with what I have and I improvise and make changes and substitutions if and as I need to. By doing this I make my own recipes up all the time. This recipe was no different. That’s just how I cook. 🙂

3-4 lbs ripe tomatoes, diced – as usual I love to mix and match my tomatoes

1/2 tsp cloves

1 cinnamon stick

1 large yellow onion, diced

3 cups peach juice

1/2 cup red wine vinegar

1/2 cup firmly packed brown sugar

1 tsp dry mustard

1 tsp paprika

1/2 tsp salt

1/2 tsp red pepper flakes

Combine about 1/2 the tomatoes with the rest of the ingredients. Split the cinnamon stick in 1/2. Place in a medium-large pot. Bring to a boil then reduce the heat to a simmer and cover. Cook for about 1 hour, stirring occasionally.

Add the remaining tomatoes and mix together well.

Cook for an additional 10-15 minutes. You can leave it chunky if you wish or you can blend it to make it more like a traditional ketchup like I did.

The house was smelling so good, and of course I had to sample the goods when they were done. 🙂

This recipe made about 4 cups of sauce.

You will soon find out how I am planning on using this delicious, spicy sauce, but for now, you’ll have to just enjoy the sauce. 🙂

Have a great day and make everyday great. Sauce it up and make it spicy. ‘Til next time.