The weather has been very springlike with rain, hail, wind, sun, cool temperatures.  A couple more days and it is officially spring.  I wonder if it will snow?

This has been a busy and fun week for me.  I had a great time at the library Thursday afternoon.  The librarian decided to have me cook as a treat for the teens that participated in the Peach reading program.  There was a list of 20 books that the teens read, rated and discussed.  The library is in Buchanan which is quite a drive.  I always say to myself that I won't drive such and such a  distance, but then I actually talk with the librarian, find out more about the program, and usually can't help myself. 

The library is in the old courthouse.  Lots of old wood - benches, floors, witness stands, ceiling.  I took a couple of pictures while I waited for the teens to arrive. Since it was a peach party we had Pork Tenderloin with Peach BBQ Sauce, Sweet Potatoes and Peach Pie Smoothies.  I used sweet potatoes because they are peach colored. 





Friday I had lots of work to do.  In the house.  I needed to clean and get ready for my step-daughter and grandson to arrive.  They spent last week in Florida, my husband joined them last Wednesday and they all were coming back on Saturday.  I had some work that I couldn't change, so I stayed home.

I spent Friday morning cleaning the house, then off to the library, picked up a cake so we could celebrate Beth's birthday (from February),  hit the grocery store, made a casserole for Saturday dinner, relaxed a little Friday night.  I was amazed I got everything done that needed done.  I locked the cats out of the guest bedroom and bathroom and that was a little traumatic for them. 

Saturday I spent several hours at Macy's at a bridal event as a KitchenAid product specialist.  I left Macy's, zipped home, unpacked my KitchenAid products and loaded the car with some things for a cooking class.  I changed and became Chef Carlin instead of KitchenAid Carlin and went off to my client's house.

Saturday night was a cooking class/dinner party.  I cooked with Paul and Whitney who received the class as a Christmas gift from Paul's mom who lives in Florida.  They decided to invite a few guests to help them enjoy the meal they cooked.  They had Thai Crabcakes with Mango Salsa, Panko Crusted Pork, Asian Potato Cakes, Ginger Lime Carrots and Flourless Chocolate Cake with Strawberries and Whipped Cream. 

Paul and Whitney did a great job and ended up with delicious food, a clean kitchen and happy guests.  It was a fun and tasty evening.



I got home Saturday night about 9:15 and we had birthday cake and Beth opened her present.  Everyone was pretty tired after a busy Saturday so we headed off to sleep.

Sunday morning we realized that we totally forgot the time change but had no time schedule to keep so we were good.  Matthew wanted pancakes for breakfast so of course Grandma Carlin made them.  The adults didn't eat too much since we were doing a big lunch when my son-in-law arrived to pick up Beth and Matthew.

Sunday lunch was something I've been craving and it was delicious.  I made pasta primavera with onions, carrots, celery, red bell peppers, asparagus and fettuccine.  We had salad and garlic bread and of course cake.  Matthew loved the chocolate cake from Lulu's Bakery.  It was delicious. 

Sunday evening I had another bridal event for KitchenAid.  Monday I met with a potential client who has some health issues and needs to eat better, so they've asked me to help.  I cooked today for my new clients, the ones that helped me when the car battery died.  I enjoyed my day of cooking today.

Tomorrow I am cooking at Becky Sue and Charlie Brown's house (the shih tzus).  They are getting a new baby sister and I think I'll get to play with a new puppy tomorrow.  I'll have to cook too, but I'll try and fit that in around the puppy cuddling!

I decided to ditch Jazzercise tonight so I could blog, not a problem there.  The problem is that when I finish this I am off to search for the birthday cake that I want for my birthday.  Maybe too many cakes?  I'll make it Friday so it's ready for Saturday birthday breakfast!

I posted on Facebook that I was having leftover tart for breakfast this morning and had several comments including a recipe request. 

I decided to cook last night because I wanted a hot meal.  My husband is out of town and while I had a delicious meal on Tuesday evening, it was a cold plate.  I had the best smoked salmon ever (caught in Alaska,given to me by a customer) but last night was rainy and I needed warm food.  I had some fresh strawberries on the side.

Bacon-Leek Tart from Rachael Ray Magazine

One 9-inch frozen pie shell, thawed
2 large eggs, 1 separated
2 leeks, green parts discarded and whites thinly sliced crosswise (about 2 1/2 cups)
3 slices thick-sliced smoked bacon, cut crosswise 1/4 inch thick
1/4 cup sour cream
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon ground nutmeg
Salt and pepper

1. Preheat the oven to 350°. Prick the crust all over with a fork, fill with pie weights and cover with foil. Bake for 15 minutes; remove the foil and weights.

2. In a small bowl, beat the egg white; lightly brush the crust with some egg white, reserving the rest. Bake until lightly golden, about 10 minutes. Let cool on a rack.

3. Meanwhile, add the leeks to a salad spinner and cover with water. Swish the leeks around to separate the pieces and dislodge any dirt. Slowly lift the basket from its bowl so the dirt stays at the bottom; discard the water and rinse the bowl. Replace the basket and spin the leeks dry.

4. In a medium skillet, cook the bacon over medium heat until lightly golden, 8 to 10 minutes. Drain off all but about 1 tablespoon bacon grease. Add the leeks to the skillet and cook until crisp-tender, about 2 minutes. Let cool.

5. In a large bowl, beat together the remaining whole egg, egg yolk, beaten egg white and the sour cream. Stir in the heavy cream, milk, nutmeg, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set the crust on a baking sheet. Spread the leek-bacon mixture in the bottom, then pour in the cream mixture. Bake until set, about 35 minutes. Transfer to a rack to cool for 20 minutes before serving.

I followed the recipe and I enjoyed this.  It was very custardy and heated up well today in a 350 degree oven. 

I am going to a library today to cook for the teens.  The librarian is having a celebration to reward the teens for reading books.  I love to support this!

Since yesterday was a holiday, I had a little more time to spend making dinner.  That and I did not go to Jazzercise in the morning or evening.  I get lots of emails from various places that send recipes and just recently received one from King Arthur flour that had recipes for pizzas.

Both looked good, one was Thai, but the deep dish was the one I wanted to try.  I lived in the Chicago area two different times in my life and occasionally need some deep dish pizza.  I've tried recipes before, but the crust was soggy, or tasteless or just not right.  I continued to search.

No more!  This was perfect.  I made the dough exactly by the recipe but did add a little more with the toppings.  Delicious and worth the time.

Chicago-Style Deep Dish Pizza from King Arthur Flour

Crust

• 4 cups King Arthur Unbleached All-Purpose Flour
• 3 tablespoons yellow cornmeal
• 1 3/4 teaspoons salt
• 2 3/4 teaspoons instant yeast
• 2 tablespoons olive oil
• 4 tablespoons butter, melted
• 2 tablespoons vegetable oil or salad oil
• 1 cup + 2 tablespoons lukewarm water

Filling

• 3/4 lb. mozzarella cheese, sliced
• 1 pound Italian sweet or hot sausage, cooked and sliced; or about 3 cups of the sautéed vegetables of your choice
• 28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes
• 2 to 4 garlic cloves, peeled and minced, optional
• 1 tablespoon sugar, optional
• 1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste
• 1 cup freshly grated Parmesan or Asiago cheese
• 2 tablespoons olive oil, to drizzle on top

Directions

1) To make the crust: Mix the dough ingredients, and knead to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer. You can also make the dough in a bread machine set on the dough or manual cycle.

2) Place the dough in a lightly oiled bowl or 8-cup measure (which makes it easy to track its rise), cover, and let rise till very puffy, about 60 minutes.

3) While the dough is rising, ready your 14" deep-dish pizza pan. Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.

4) Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.

5) Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425°F while the dough rests.

6) Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that's OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425°F.

8) Bake the crust for 10 minutes, until it's set and barely beginning to brown. While it's baking, prepare the filling.

9) Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you're using them). Add salt to taste; you probably won't need any additional salt if you've used the Pizza Seasoning.

10) Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture.

11) Sprinkle with the grated Parmesan, and drizzle with the olive oil.

12) Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.

My changes to the filling:  I crumbled the sausage when I cooked it.  Actually my husband cooked it.  I had half a bag of fresh spinach so I sauteed that, 8 ounces of sliced mushrooms that I sauteed and one giant roasted red pepper.  I used dried basil and dried oregano.  I added the vegetables on top of the sausage. 

It is very filling and I can have some more tonight for dinner! 



I have a cooking program at the Dunwoody library tonight.  I'll be showing teens how to make some Quick, Delicious Meals.  I am pretty sure the librarian said the program is full which is great.  Kids are interested in good food.

The cookies were delicious.  In fact I think there are still a couple on the counter.  They were a hit at the Library Performer's Showcase on Thursday with the librarians and the performers.  I had a fun day talking with some of the other performers and watching some of their programs. 

I performed last year so this year I was in the "extra" room but I had lots of company.  I got to hang out with a snake wrangler that I met last year, this year he had a crocodile with him and the animal was grumpy.  I chatted with the music man and his wife, two storytellers and a comic book illustrator.  I got to meet 2 very cute bats that belong to the Animals from A to Z lady.  I learned all about foam parties from a magician and renewed my acquaintance with Merlina the parrot and her owner.  Oh yes, I also got two dates booked for programs this summer at libraries. 

Friday was another office day for me.  I had to write the dreaded checks, it was estimated tax day.  I just do not enjoy writing out my checks quarterly.  I know I've always paid taxes when working, this is just much more clear. 

I had two classes on Saturday so needed to get all of my recipes ready, grocery lists, equipment lists, make sure I had everything I needed. 

The first class Saturday was for ages 10 and up at Decatur Cook's Warehouse and the theme for the class was New Year, New Flavors.  I had a full class of 12 students and we had an interesting menu:

• Ugly Bread
• Chicken Curry
• Coconut Curried Tofu with Green Basmati Rice
• Chocolate Orange Mousse (vegan)

The class went well, it went very quickly and the food was delicious.  Huge thanks to the assistants (Tonya, Binti and Wayne)  that were left with a mess after class since I had to get going to my next class of the day.





I dashed home so I could get my paperwork for the evening, change, get groceries, my assistant and get back to Decatur at 5.  David had asked me to come and cook with his guests for his wife's birthday.  I worked on the menu with Heidi since it was her birthday. 

Once there my assistant (husband) and I set up 5 cook stations, washed produce, made sure equipment was ready to use and had recipes ready.  The guests arrived by 6:30 and and we started cooking.  They chose their stations , 2 at each since there were 10 at the party. 

It was a lot of fun and again the food was beautiful.  While the guests ate, we cleaned, packed up and left about 8:45.  The menu had a Southwestern theme with a couple restrictions - no beef, shellfish, pork or gluten and vegetarian friendly:

• Creamy Corn Soup with Red Bell Pepper
• Salmon/Chicken with Pepita Lime Butter
• Black Beans with Mango Sauce
• Strawberry Mango Margarita Compote
• Chocolate Cloud Cake with Whipped Cream

When we left the coffee was brewing, the presents were being opened and dessert was ready for whenever they got to it.  I had a fun evening and the guests said they did also.

Today is rainy and grey and a perfect day for relaxing.  We went to church, got a few groceries including cat food yet again, came home and made breakfast and now I think I will finish my book and perhaps nap a little.  Probably with at least one cat. 

I've been busy the last few days with work and house things.  I am trying to get back on track with Fly Lady and have been following my missions for the days.  I also try and sneak in a few extra things if I have time.

My husband has been sick since probably Saturday or so and has been in bed, sleeping, watching awful tv and reading some.  I did not have in any plan, anywhere, him sick.  I tried to be nice to him but on Monday when I was ready to change the bed, he was still in the bed.  Problem. 

He did decide to go to the doctor so I zipped in, ripped off the old, put on the new sheets and was able to do my laundry load for that day that included the sheets in with the whites.  Yay!  He came home from the doctor with a prescription for a sinus infection and hardly knew that I was hoping he'd leave for a while!

My other issue was that my menu plan this week was a little light since he was going to a woodworking something on Monday and I had the cooking class at the Y.  No plan for dinner.  Luckily I cooked Sunday and we had leftovers.  Tuesday is always whatever day for me, but there he was, not going to his meeting.  I foraged in the freezer and fridge and found shredded beef, tortillas, cheese, sour cream, salsa and corn.  Dinner. 

Tonight I had a meeting and it was again forage for yourself.  Except I got an email that said the meeting is next week.  I called and checked and it is next week.  Luckily I cooked for a client today and made sausage quiche.  I have some leftover sausage from that, mushrooms, I have cheese, we're having quiche! 

Yesterday was cookie day.  I needed about 10 dozen cookies to take tomorrow to the library performer's meeting.  I made Monster Cookies because the recipe makes a lot.  An awful lot, I got about 15 dozen.  But they are very good!

Monster Cookies from Penzey's Spices

12 large eggs
1 pound butter, at room temperature
2 pounds brown sugar
4 cups sugar
1/4 cup vanilla extract
3 pounds crunchy peanut butter
8 teaspoons baking soda
18 cups quick oats (a 42 ounce drum plus 3 more cups)
1 pound chocolate chips
1 pound M&Ms

1. Preheat oven to 350 degrees.
2. In a large bowl ( a really large bowl - we had a 13 quart stainless steel bowl that worked fine), cream together eggs, butter, sugars and vanilla.
   
3. Mix in the other ingredients by hand to form a stiff dough.  Make sure the oats are the quick cooking variety, as they make the cookies fluffier than regular oats.
   
4. Bake teaspoons full of dough on a greased cookie sheet for about 10 minutes. 
   
5. Yield: an enormous number of cookies. 
   

I used parchment paper on my cookie sheets and I used a cookie scoop so mine were a little bigger and took about 12 minutes.  My bowl was almost too small.

I admit, I don't invite people over for an evening of food and fellowship because I associate that with too much stress.  I am trying to change my perception and remember only the enjoyment of having friends over.

Sunday afternoon we were invited to Chef Rosemary's to say goodbye and safe travel to Chef Scott.  She sent an evite, set a time 4 to 7, and said we were welcome to bring an appetizer or a dessert but it was not necessary.  Pretty easy.

When I arrived pretty much everyone was in the kitchen of course and Rosemary started setting out bowls, dishes, salad, whatever else people brought.  I am always stressed that my house isn't clean enough, that I don't have the "right" serving dishes, and so many other thoughts of not perfect going through my head.

Did I notice if Rosemary had spent 3 days cleaning?  The house was clean, but really, did anyone put on the white gloves and run fingers along the tops of doors, under beds, the top of the refrigerator?  No, I was happy to see her, Julie, Scott, Leslie, everyone else and the dogs.

Did I notice serving pieces?  No, I know the salad was in a bowl, there was something I used to get it onto my plate, but really, not an issue.  Rosemary had made a big pot of chicken gumbo and it was on the stove waiting for us to help ourselves.  She also made a big pot of rice in the pressure cooker (I never thought of that) and it was there for us to help ourselves. 

We had such a nice time talking, eating, enjoying the company and having a very enjoyable evening.  Not much matters if you have friends and some food.  And we're not talking spending another 3 days on food after 3 days on cleaning.  It can be easy.

I taught a class at the Toco Hills library on Tuesday evening and the title was Easy Entertaining.  I really should pay attention to myself.  It was easy, it was delicious, I cooked in a library so I could surely cook in a kitchen!  It would be easier. 

The class was full with a waiting list so I know this is something that appeals to people.  We just need to relax a little and know that we're inviting friends, people that already like us, almost family! 

So the menu for Tuesday night was:

•  Gorgonzola and Toasted Walnut Spread
• Baked Brie with Lemon and Herbs
• Cranberry Feta Pinwheels
• Pumpkin Trifle

The class participants were happy, the food was delicious, it was a fun evening.  I'm going to try to be a little more relaxed about having people to the house. 

I did invite Scott over yesterday since it was a rainy, windy, cold day. He was watching the movers load up all of his stuff.    I told him I had furniture, hot tea and yes, a Big Green Egg in the living room and no vacuuming due to a broken belt, but he's a friend, he just laughed at my description of the house!  It doesn't matter.  Now I just have to listen to myself more!

Gorgonzola and Toasted Walnut Spread source unknown

1 cup gorgonzola cheese, crumbled
8 ounces cream cheese, softened
3 tablespoons half and half
1/4 teaspoon pepper
1/2 cup walnuts, toasted and chopped
1 tablespoon fresh parsley, chopped
French bread slices
apple and pear slices

1. Reserve 1 tablespoon of the gorgonzola cheese for garnish.
2. Place cream cheese, remaining gorgonzola, half and half and pepper in food processor.  Cover and process until blended.
3. Reserve 1 tablespoon walnuts for garnish.Stir remaining walnuts into cheese mixture.
4. Spoon into shallow serving plate. Sprinkle with reserved gorgonzola, parsley and walnuts.Serve with bread and fruit slices.
   

I can say for sure that I am not bored this month!  I can also say that it is the fastest month so far in my life.  Next week is Thanksgiving and I remember when it was just the first of the month!

So quick recap.  Last Friday I attended the Grand Opening of The Cook's Warehouse in Ansley Mall.  What a beautiful store! 



As part of the opening, I was asked to do a demo with kids so people could see how talented the kids are.  I agreed, Wendy Allen, the cooking school director, rounded up some kids and we were off and running.



We made two easy appetizers that would be great for the upcoming holidays.  They fit the need for tasty, healthy and easy!

We started with Salmon Parmesan Rounds.  We used parchment paper on the cookie sheets for easy cleanup. 

1 cup parmesan or asiago cheese, grated
freshly ground black pepper
4 ounces smoked salmon
creme fraiche or sour cream
fresh dill sprigs

1. Heat oven to 400 degrees.  For each round, spoon 2 teaspoons cheese onto ungreased cookie sheet.  Pat into 2 inch round.
2. Place rounds 2 inches apart.  Sprinkle each with a little pepper.
   
3. Bake at 400 degrees for 6 to 8 minutes until edges are light golden brown.  Do not overbake!
4. Immediately remove from cookie sheet, place on wire racks.  Coll 5 minutes until completely cool.
5. Top each with a piece of salmn, a dollop of cream and a sprig of dill.  

Once we had the parmesan baking we got started on the Tomato Cheese Bites.  We were drawing a crowd of hungry people!



We had work to do before we could serve our fans.  There was slicing, cutting, piping and garnishing.  My crew of chefs were great!





Our creations were gone in minutes!

Tomato Cheese Bites

garden vegetable cream cheese spread
1 large yellow bell pepper
4 plum tomatoes, sliced
fresh chives

1. Allow cream cheese to stand at room temperature for 30 minutes
2. Using a star cutter, or a knife for shapes, cut 20 stars from the bell pepper.
   
3. Pipe cream cheese onto tomato slice.
4. Top each with a star and several chives pieces.
   

That was Friday.  I was up and at the Ansley Mall Cook's Warehouse Saturday morning for a class with the 10 and olders.  We had Souper Bowl.  Soup is always good which worked for Saturday since it was the middle of November and 74 degrees.  We still enjoyed our soup, scones and muffins. 

Sunday was the basic church, grocery shopping and resting.  It seems long ago! Monday is normally my office day, but this hasn't been a normal week.  I cooked for a client on Monday.  They got good news when the retested their daughter for allergies.  She is still allergic to eggs, but she's okay with dairy now. 

Once finished with cooking, I got home, had an early dinner and headed to Le Cordon Bleu in Tucker for a lecture and book singing.  The author is Andrew Smith and he spoke about the history of American food.  Very interesting and now I have a new book to read. 

Tuesday and Wednesday I did some work for KitchenAid in my role as product specialist.  I spent several hours at Macy's assisting customers with questions on KA small appliances.  The time flew by since it was one day sale time and special early morning deals. 

Once I left Macy's on Wednesday I flew home, changed from product specialist to chef and headed to the Northlake library for a cooking program.  November is National Nutrition month.  I prepared 3 recipes and happy people snacked at the library. 

Wednesday was a long day and I was tired.  I have let Jazzercise slip a little and that is not good.  I made it Tuesday night and last night, but I need to keep my energy and strength up and try for a minimum of 3 days a week.  I feel much better when I exercise. 

Thursday was a client cookday.  Libby and I worked on the menu to make sure we had a good mix of vegan dishes.  Her daughter is coming for Thanksgiving and Libby wanted to make sure there were food items her daughter would enjoy.

I made calzones, tofu curry, lasagna, butternut squash soup, cauliflower soup and I think we're set for her daughter's visit.  I had a longer cookday than normal, I think some if that was due to being a little tired.  I am going to have a huge bruise on my leg due to a pot leaping out of the car and bouncing off of my shin.  Not a good feeling! 

Today is vacation day!  I have a pedicure appointment this morning and then lunch with a new friend.  She's also a personal chef and we've never met.  We live near each other so will meet and eat. 

I need to do my menu planning and extend it put through Thanksgiving.  I have a customer on Tuesday and will be at the grocery store, but my goal is to avoid it on Wednesday and just cook for Thanksgiving all day at home. 

A good, busy week with lots of interesting jobs.  I love my job!

This week has been one of my more normal weeks.  I planned customer menus on Monday in the office, I went to Jazzercise in the morning and went to a chef event in the evening with my friend Ahmed. 

Yesterday I had a library program at the Mechanicsville Library Branch in Atlanta.  The program started at 10:00 am so I had to leave the house pretty early to deal with traffic.  I made it on time to set up.  The librarian had told me to plan for about 30 people, kids and parents.  The theme was Make Your Own Takeout.

I ended up with twenty 4 year olds that came with their teachers from a pre-school for a field trip.  They were pretty small so luckily a cooler is a perfect stool.  Of course they helped. 

They each took turns flipping the Greek burgers and stirring the Asian Turkey Wrap filling.  We counted a lot and loudly.  We learned that while raspberry smoothies were good pink, it is not a good color for turkey and chicken.  We had fun.

I do not have pictures because I had twenty 4 year olds helping me cook.  While they did a great job, they did need help from the chef. 

After that I met with another chef friend to learn about some recipe development testing that she does, she might need a backup sometime so now I'm ready. 

I got home about 3:30 and had to unload from the library class, get my dishes and equipment washed and put away.  I decided that since my meals for the day consisted of a half a sandwich and not enough water, that Jazzercise would have to be this morning, not last night.

I heated the leftover Swedish meatballs (yay for leftovers) and read, watched some tv and relaxed.  I contemplated a glass or two of wine but decided on a giant mug of hot tea instead.  Delicious. 

I need to get ready for Jazzercise now and look in the freezer for steaks.  I am confident that it will stop raining and I can grill steaks for dinner.  Confident but also able to broil if necessary. 

It's October and today feels like fall.  Not much sun, cooler, a perfect day for staying home and knitting, reading, napping!  I love fall.

I didn't do much on Wednesday after my two days at the movies.  I admit I was worn out and don't think that movie food stylist would ever be a career choice for me.  I love helping out and it was interesting to see behind the scenes, but a little too crazy for me. 

I feel behind on my life and didn't cook much for a while, but I'm back and we've been eating better.  Tuesday night is always "whatever" for me and since Monday night at 9 pm I had a bowl of cereal, I decided I needed a meal on Tuesday and made myself some delicious sea scallops. 

On Wednesday I roasted some chicken breasts and made a coconut pistachio rice from Cook's Illustrated Best Quick Recipes.  I have not had problems with the recipes from their "Best" series but this didn't go well.  The rice took forever to cook and although it had a good flavor, I started to wonder if we would ever eat.  That's not a keeper.

I grew up eating spaghetti at least once a week, either my mom made sauce or my grandma, and while I don't eat it every week now, sometimes that's the only meal that will work.  It was perfect for Thursday after a not great meal Wednesday. 

Friday was another not great meal.  Good enough flavor, but not great.  I used a Rachael Ray recipe for Swedish meatballs, the flavor was pretty good but the gravy/sauce not so much and I wasn't overly impressed.  Again, not toss in the garbage, but not delicious and repeatable.

Yesterday I spent the day at the Grand Opening of the KitchenAid Culinary Center.  It's a retail shop for KitchenAid small appliances, some kitchen linens, cookware, cooking utensils, etc.  If you haven't seen all the colors and sizes of the stand mixer, they are there and look beautiful.

My favorite is the new special edition for the 90th anniversary of KitchenAid.  I have a picture here and it is so pretty.  It has a new glass bowl and is Candy Apple Red.  I also have a picture of some of the wall of mixers. 

 I was not by myself, I was working with some other KA product specialists and some people from Whole Foods, so I even have a picture of me working.  That's not usual.  We were demoing some of the attachments that are used with the stand mixer and I need to get a food strainer attachment now!

Tomorrow I have menus to create for some personal chef clients and I need to get prepared for a Tuesday library class.  October is looking like it will be back to busier days!  I like a balance of work and play.

The summer has gone by very quickly.  This past week was a whirlwind for me.  I was very busy but had a good week. 

For my work life I had personal chef customers on Monday and Thursday.  I had library programs on Tuesday and Wednesday and spent some time at Macy's for KitchenAid on Saturday. 

For my fun life my step-daughter and grandson came for a visit starting on Wednesday and we had spaghetti for dinner.   Yay for the freezer!

They went to Fernbank with my husband on Thursday.  When I got home from cooking for my personal chef client I made chicken enchiladas for dinner and baked a cake with my grandson.  Friday was a no work day and we all went to the zoo. 

The weather Friday was perfect!  It was hot but breezy and didn't seem to be too humid.  We walked, saw animals, rode the train and the carousel and had a great time.  We went out for dinner!

After we got done with dinner we headed home and hit the swimming pool.  Yes, grandma Carlin did take Matthew to the deep end.  No, there are no pictures!

 

 Saturday we had a fairly quiet morning.  We had a nice breakfast, went to the park but it was very hot and then came home for lunch.  After lunch they headed off for the trip home and I headed to Macy's.  I got home about 6:30 and was so very happy to have leftover chicken enchiladas!  And garden tomatoes. 

 Creamy Chicken and Cheese Enchiladas adapted from True Grits cookbook

• 1 1/2 pounds chicken breast
• 3 tablespoons olive oil
• 3 cups monterey jack cheese, shredded
• 1/2 cup onion, finely chopped
• 10 flour tortillas
• 1/4 cup butter
• 1/4 cup flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounce can chopped green chiles

1. Cut the chicken into slices or cubes and saute in the olive oil in a pan until brown.  Drain.
2. Combine the chicken, cheese and onion in a bowl and mix well.
3. Spoon chicken onto the cneter of each tortilla.  Roll, place seam side down in a 13x9 baking dish.
4. Heat butter in the pan used for chicken.  When melted stir in the flour and cook for 2 minutes.
5. Add chicken broth, whisk. 
6. Cook until thickened, stirring constantly.  Remove from heat and stir in the sour cream and chiles.
7. Spoon sauce over the enchiladas and bake at 350 degrees for 20 minutes until bubbly.

We also had leftovers for breakfast today since I made breakfast Friday and Saturday morning.  I've decided to almost cook tonight, we're having steaks on the grill.  I was also pretty relaxed this afternoon so I did feel the need to bake a blueberry pie and it is beautiful.

Tomorrow is my final session of kid's cooking camp week so I know I'll be busy having fun all next week too!