April 2017

Kitchen music

The Kitchen That Rocks

   Ah, the hustle and bustle of a busy kitchen. It’s all about energetic and talented people performing purposeful and efficient movements which appear to the outsider like chaos. And the noise(?) – it’s music to my ears. Creating Your Own Rhythm    To some the commotion it generates is just a meaningless cacophony of sounds, but in a way, it’s a bit like free jazz. The sounds produced can be discordant, loosely defined, and can lack regular tempos, but if one listens closely, the orchestration can carefully be sorted out. There’s the…

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Mushroom-potato Bake

Irish Ayes Potato Bake (An Ahead-Of-Time Side)

      We have found hosting a dinner party without auxiliary help to be a bit tricky. If we are assuming the roles of both host and cook, we have to divide our time. We must work in the kitchen and have a socializing presence where we can engage in pre-dinner conversation. Prepare the Dishes Ahead of Time      We can’t be in two places at once. I have found it’s ideal to have the food cooking and much of the preparation done before the guests arrive. As an example, if the entrée is beef bourguignon, we would assemble and…

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Fresh peas

Creamed Peas – An Ahead-Of-Time Side

      We have found hosting a dinner party without auxiliary help to be a bit tricky. If we are assuming the roles of both host and cook ,we have to divide our time between work in the kitchen and having a socializing presence where we can engage in pre-dinner conversation.      We can’t be in two places at once, so I have found it’s ideal to have the food cooking and much of the preparation done before the guests arrive. As an example, if the entrée is beef bourguignon, we would assemble and begin cooking the dish about five…

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Creamed corn

Creamed Corn – An Ahead-Of-Time Side

      We have found hosting a dinner party without auxiliary help to be a bit tricky. If we are assuming the roles of both host and cook ,we have to divide our time between work in the kitchen and having a socializing presence where we can engage in pre-dinner conversation.      We can’t be in two places at once, so I have found it’s ideal to have the food cooking and much of the preparation done before the guests arrive. As an example, if the entrée is beef bourguignon, we would assemble and begin cooking the dish about five…

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