Not a good combo.  Too much time for me to be able to indulge the carb craving with home made treats. 

Friday we had the traditional burgers on the grill and they were wonderful as always.  I also started my recipe that I thought I was having on Thursday but needed that 24 to 36 hours in the fridge.  I found the recipe in Baking with Julia that I've used a few times but not enough to remember that I need to read the whole recipe before I start!

I started the dough Friday around 11 or so.  It needed two risings before the fridge time.  It came together beautifully. Here you can see before rising and after.

I'd post the recipe, but really, if it takes 2 days to make, you know the recipe was 4 big pages long in the book, and I can't type that much!

My husband regularly buys bananas and apples to eat at work through the week.  Since he only was at work 2 days due to air conditioning installation supervision and the holiday, he brought fruit home.  He mentioned that I could always make banana bread. 

I wasn't in the mood for banana bread, too close to good for me, but looked in my cupcake book and found Banana Butterscotch Cupcakes.  I had everything I needed including the tiny bit of buttermilk and the butterscotch chips, so I went for it.  They are SO good.  And I still love the cupcake cookbook.  This was Saturday morning baking.

After they were done, we met Bill Hodge to get our beef order.  He is so nice and the beef is so good.  If you'er thinking about buying grass fed and finished beef, check out Hodge Ranch.  We've been buying our beef from him for several years now.  I should have taken him some cupcakes to get some out of the house, but I didn't want to take him something untested. 

Saturday was the day I could finish my foccacia baking, but not too early, had to wait the 24 to 36 hours!  And then plan to remove the dough from the fridge 1 1/2 hours before I wanted to bake.  This was a lot of planning!  I got started about 4:30.

The dough went into the fridge divided in 3 balls that then rested on the counter to warm up a little.

I have so little room in my kitchen!  Once rested, I shaped them, added fresh rosemary to two of the breads, they'll go in the freezer for later and made pizza with the other.  The lighting on the rosemary bread isn't good, but it smelled wonderful.  They are wrapped and waiting in the freezer for another day.

I added fresh basil from the garden, roasted red peppers and mozzarella to the bread.  Fantastic! 

I was a little overloaded on carbs on Sunday so when shopping I bought fresh tuna for the grill, some fresh green beans and I did roast a few potatoes with fresh rosemary.  Also excellent.  For the tuna I used a little olive oil, fresh thyme and red pepper flakes. 

Today is a farily normal day except for the corn.  We bought 36 ears yesterday so today is corn day.  I've done my menus for customers, reconciled my business account, sent off my list for my class on Saturday.  Now I need to visit my chiropractor, pick up some ice for corn day and then come home to blanch corn, cut it off the cob and place in freezer bags. 

I'm hoping for a nap before Jazzercise this evening which is before dinner.  Send good thoughts for a smooth corn day.

Yes, it's been a few days since I've written and I have been slightly busy.  First off the food reviews.  I made the Leek, Potato and Spinach soup from Not Your Mother's Slow Cooker cookbook on Thursday and it was very good.  And very easy as a slow cooker recipe should be, in my opinion. 

You don't really need a recipe for the soup.  You use 4 medium potatoes, 4 cups of sliced leeks, place in the slow cooker and barely cover with chicken broth or water, I used some of each to use up leftovers in the fridge.  You place the cooker on low for 5 to 7 hours and use the immersion blender to puree, add 2 tablespoons of butter, salt and pepper and you're done with the basic soup.  For the spinach variation you add 2 cups packed, fresh spinach an hour before the soup is done, puree, butter and the book says to add 1 cup of cream. I used a 6 ounce package of baby spinach.   I did not add cream and it was very good.  Not the prettiest green color ever seen, but very tasty. 

I had the soup for dinner Friday and my husband had the beef curry.  Both were excellent heated again. 

Saturday we had Southwestern Hash for breakfast from the Ellie Krieger cookbook. I'll post the recipe here since I found it on the Food Network site and don't have to type it!

Southwestern Hash

1 pound small red potatoes, cut into 1/2-inch cubes
1 tablespoon olive oil
1 small onion, diced (about 1 cup)
1 green pepper, diced (about 1 cup)
3 cloves garlic, minced
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon ancho chili powder or other chili powder
3 medium tomatoes diced (about 2 1/2 cups)
1 can no-salt-added black beans, drained and rinsed
Salt and freshly ground black pepper
1/3 cup chopped fresh cilantro leaves
4 eggs
Hot pepper sauce, for serving

 Place the potatoes in a large non-stick skillet. Cover with water, bring to a boil and cook until the potatoes are tender, about 8 minutes. Drain and set potatoes aside.

Dry the skillet with a paper towel. Add the oil and heat over a medium-high heat. Add the onions and peppers and cook until vegetables have softened, about 6 minutes. Stir in the potatoes, garlic, cumin, oregano, and chili powder. Add the tomatoes and beans and simmer for 5 minutes or until heated through. Season with salt and pepper. Stir in cilantro.

Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it with cooking spray, turn heat on to medium-low and cook the eggs, sunny-side up, or over-easy. Put an egg on top of each mound of hash. Serve with hot sauce.

This recipe serves 4, and we had leftover hash.  I'll probably have it for dinner on "whatever" Tuesday.  It was excellent. 

I went to Bloomingdale's in the afternoon to make some Shrimp Pesto Pizza using the food processor.  Very fast and easy and yummy.  We had a nice crowd for the demo and some happy pizza munchers.  One man bought a food processor "for his wife".  She was there and chose the color, but I believe he might be using it more than she will.

Sunday we had made plans to go to the Decatur Arts Festival so we got groceries at Publix before leaving to have fun.  And went out to breakfast at the ever popular Waffle House.  With prices of groceries getting higher, I've made a few changes with my shopping.  I am using what I have in the freezer and trying to add fresh veggies or salad to whatever is in the freezer.  If something is on sale, I do buy extra and put it in the freezer.  When I plan my menu, I'm basing it more on what I have, what is on sale and what is in season rather than choosong a cookbook and looking for recipes that sound good.

The Decatur Arts Festival was nice and I finally found an engagement gift for my niece.  I didn't want to get something anyone could get from anywhere.  Since we hadn't spent much time at the festival we had time to go to a quilt shop/sewing machine dealer and look at sewing machines.  The owner of the shop is very nice and is a very good salesperson and I have a new machine that scares me a little.  I'll be reading the manual and playing with it today.  More to follow with machine adventures.

I'm going to read the manual now, wait for a cake to cool so I can take a meal to someone from church and fold my load of laundry.  Lately I've had "help" with the laundry so of course it takes longer!  And there is attitude involved.

This week I am apparently having a major potato craving, I think they are in every recipe for the week!  It does seem that I focus on one thing, luckily I like lots of things and will move on. 

The chicken curry we had on Sunday was wonderful.  I made half the amount so I have enough spice left for another meal.  It was very good.  As I said, I met the owner of the company at the Metro Cooking Show and she was very nice.  The company is Modern Day Masala, we tried the butter chicken.  I used canned tomatoes when I made it and it was very easy to make following the directions on the package of spices.

I haven't made much Indian food or used curry spices much but made a new recipe on Monday using the slow cooker and Not Your Mother's Slow Cooker cookbook.  The meal was good as with all of the other recipes I've made from this book, but was a little more work than I like when using a slow cooker.  The dish was a beef and potato curry so first I had to brown the meat and place it over the carrots and potatoes in the slow cooker where it cooked for 7 hours.  That's nice, letting it go on it's own, but at the end I needed to make a roux, in another pan with flour, oil and the curry spice and then add that to the slow cooker. I had to use too many pots and pans even though I don't clean up after dinner, that's my husband's job.   I used Penzey's Hot Curry Spice and it was good, not overly spicy. 

I like coming home from Jazzercise and having dinner ready.  Tonight in keeping with the potato theme I'm making Potato, Leek and Spinach soup in the slow cooker.  Another new recipe so we'll see how good it is.  We also have leftover beef curry. 

I cooked for a customer yesterday, one of my favorite customers although all of my customers are very nice.  I've been cooking for them for about 3 years now and have been with them with the death of their first cat, the new kitten and the new baby who is now almost 18 months old.  Yesterday was a fairly quick cooking day,  I made some greens, some chicken, a southwestern pork dish with sweet potatoes, some soup, a chicken and pasta dish and left a salad for a treat.

My exciting news for this week is that I was on the radio!  I was asked by Chef Jae Gruber who is Executive Sous Chef/Evening Dean/Chef Instructor at Le Cordon Bleu.  I met Jae through Women Chefs and Restauratuers a few years ago and she hosts a weekly radio show about cooking, restaurants and more.  She asked me to talk about personal cheffing for the show so I did that on Tuesday.  If you'd like to listen to my show or any of the other topics, it was Radio Sandy Springs.  It was a lot of fun and very relaxing, just sitting around the table chatting with friends. 

Today I have designated as "Finish the Kid's Cooking Series Course Work" day.  The first session is the first week of June and I need to get the materials to Cook's Warehouse for copying and making into books.  I have secured my judges for the first week so that's all set.  I just need class materials and we're set.  I have been working on things, I just need to make sure I'm done.  

The class will be lots of fun I'm sure.  We'll be cooking a menu from different star chefs on Monday, Tuesday and Wednesday, the kids will be using those recipes for a starting point for Thursday and adapting them as they like for the judges and Friday we'll be cooking for friends and family. 

I know, I know, I have to get the course materials done!  Now.  Well maybe after I have some cereal. 

As much fun as I had this weekend, it was a little tiring.  I am recovered now, had a great Jazzercise workout last night, got my desk and work organized for the future yesterday and feel like things are back to normal.

The cooking show on Sunday promised to be much easier for me than Saturday was.  For one thing I wasn't quite as nervous since I had already lived through one day.  For another, I only had one class not two, so piece of cake.  Also my lead Chef Cristian still thought I was crazy but not really a danger.

The first person I saw when I entered the room was Scott Peacock.  He is one of my favorite people and he remembered me!  He gave me a hug and we chatted a little.  If you don't know him check out Watershed and also his cookbook, it's great.  The okra fritters or pancakes, I forget the exact name of the recipe are tremendously good.  He too was doing an interactive class, his students were taller than mine!

Yes, I had to get a picture of me with my sign.  I was very excited to have my name up in front of my cooking spot.  I know, I am kind of geeky, but I think almost anyone would want to do the same thing.  I do not enjoy pictures of me however.

After my pictures I ran into friends Matthew and Lynda Phillips and Scott Wilson who tormented me in a friendly way, I'm sure, about pictures and autographs.  They were taking in the show and had just arrived.  We hugged, chatted and they were on their way.

The next famous chef to appear was Virginia Willis.  She is very nice, was a judge for the kid's cooking last summer and has a new cookbook out.  She was with her mom who I got to meet and Virginia was off to teach a class too with recipes from her book.  I have it and next time I see her will get her to sign it for me. 

It was getting close to my class time, so I went behind the black curtains to get ready for the 7 to 9 year olds.  I clearly remember the starts of the classes I taught and the end, but the middle parts are a blur.  Sometime in the middle on Sunday, one of the assistants said "wow did you just see John Ash come through here?".  Of course I didn't!  And I would have liked to have met him, I have at least one of his cookbooks! 

This is a time of teaching for me.  Tomorrow and Thursday I am teaching for The Culinary Business Academy and Saturday I have a Spring Brunch class at The Cook's Warehouse.  I love the variety in my life!  

Happy Birthday to me again!  This is a quiet day, no big celebrations planned.  Unlike last year when I celebrated for the entire month, a day is good this year.

So far I had a chiropractor appointment, tried to participate in a teleforum about email etiquette (no leader ever came on) and baked my cake.  I had a nice late breakfast of Greek yogurt with fresh strawberries and honey.  So perfect. 

Since I knew I had time to make a cake today, I browsed through cookbooks looking for the one that jumped out.  Last year it was chocolate and it was good, but nothing jumped out in the way of chocolate.  Strange.  I did keep coming back to one though - Lazy-Daisy Oatmeal Cake with Broiled Coconut-Pecan Icing. This is from one of my favorite cookbooks.  It's all made and ready to be eaten, I will wait until after Jazzercise and dinner and have some with my husband.  Probably.  It's still early!

Lazy-Daisy Oatmeal Cake with Broiled Coconut-Pecan Icing from Classic Home Desserts by Richard Sax

• 1 1/4 cups boiling water
• 1 cup old fashioned or quick cooking oats
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 1/2 cups sifted all-pupose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon fresh grated nutmeg (a favorite of mine)
• Icing
• 1/4 cup unsalted butter
• 3/4 cup shredded sweetened coconut
• 1/2 cup chopped pecans
• 1/2 cup light brown sugar
• 3 tablespoons light cream or milk

1. Cake: Pour the boiling water over the oats;cover and let stand for about 20 minutes.  Butter and flour a 9-inch square cake pan;set aside.  Preheat the oven to 350 degrees.
2. In a large bowl, cream the butter with an electric mixer on medium-high speed.  Gradually add the white and brown sugars and beat until fluffy.  Blend in the vanilla and eggs.  Beat in the oatmeal mixture.
3. Sift together the flour, baking soda, cinnamon, salt and nutmeg.  Add to the butter mixture and blend well.  Pour the batter into the prepared pan;smooth the top.  (I don't have a 9 inch square pan, used round)
4. Bake just until the cake springs back when pressedl ightly with your fingertip and a toothpick iniserted in the center emerges clean, 45 to 50 minutes.
5.  
6. Icing: While the cake bakes, melt the butter in a small saucepan.  Remove from the heat and stir in the coconut, pecans, brown sugar, and cream or milk until blended. 
7. 
8. When the cake is done, preheat the broiler, with a rack about 4 inches from the heat source.  Very gently spread the topping on the cake.  Broil until bubbly and beginning to turn pale golden, usually about 2 minutes.  Since the timing can vary, watch the cake carefully to avoid burning the topping. 
9. Cool the cake completely on a wire rack.  Cut into squares and serve directly from the pan.
10. 

My cake is ready, I still need some ice cream.  I'd ask my husband to pick it up on the way home, but I'm not sure what I need to complement the cake.  I may end up with some good vanilla, but I'll have to check out the options. 

Now I get to spend the day relaxing, reading, knitting, even perhaps a birthday nap!  

The pork that I made for Sunday dinner was very good.  It seems we're having a lot of salads right now, but they've been great.

Sliced Pork Tenderloin Saltimbocca on Spinach and Arugula Salad from 30 Minute Get Real Meals by Rachael Ray

• 2 pork tenderloins (about 2 pounds), trimmed of silver skin and connective tissue
• 6 garlic cloves, peeled
• 1/4 cup extra-virgin olive oil,(EVOO) plus more for drizzling
• salt and freshly ground black pepper
• a bundle of fresh sage leaves
• 1/4 pound prosciutto di Parma
• 1 pound baby spinach
• 2 cups arugula leaves (1 bunch), washed and trimmed of stems
• 6 button mushrooms, trimmed and thinly sliced
• 1 shallot, minced
• 2 tablespoons red wine vinegar
• juice of 1/2 lemon
• 2 tablespoons fresh chopped thyme leaves

1. Preheat the oven to 450 degrees.
2. Place the pork tenderloins on a baking sheet lined with aluminum foil.  Cut 3 slits into each loin a few inches apart. Nest the cloves of garlic into the slits.  Slatehr the pork with a healthy drizzle of EVOO and use your hands to coat the pork.  Strap leaves of sage across each piece of pork.  Wrap the tenderloins in the prosciutto, covering the pork entirely.  Drizzle again with EVOO. 
3. 
4. Roast the pork for 25 minutes.  While the pork roasts, prepare the salad.
5. Combine the greens and mushrooms in a salad bowl.  In a smaller bowl, combine the minced shallot with the vinegar, lemon juice, and thyme.  Let stand for 15 minutes.  (Nice place for a red wine break here. Even Atkins himself had a glass now and again.) Stream about 1/4 cup of EVOO into the dressing while whisking to emulsify it.  Toss the salad with the dressing.
6. To serve, pile the salad onto the plates.  Slice the tenderloins on an angle, 1/2 inch slices, and arrange the sliced pork atop the salad.
7. 

My notes:  I used an 8 ounce package of mushrooms, I didn't count out 6.  I used about half the greens I bought and all the mushrooms for the salad for Sunday.  We have leftover greens and pork that I'll probably have for dinner tonight since it's "whatever" Tuesday.   I also used dried thyme. 

I do believe that the recipes take longer than 30 minutes, but this one didn't use as many dishes as I've seen in the past.  Also I did sip on some Pinot Noir while I cooked and had dinner.  Don't rely on time to cook the pork, get an instant read thermometer and temp the pork.  Also make sure it's calibrated correctly, I temped mine but it was slightly overcooked.  Need to check my thermometer.

So last night we had a chapter meeting for the Altanta personal chefs.  Our president Rosemary Rutland had arranged for a speaker and he was very interesting.  He was Albert DiFonzo and is currently an instructor at Le Cordon Bleu.  Prior to that he worked at the Ritz, the Cherokee Country Club, and many other places. 

In his presentation he talked about techniques and flavors and  that once you decide on a technique you can change flavors to change the end result.  It was very interesting and applicable to what we do as personal chefs taking into account our customer's likes and dislikes. 

He also showed us some tips on plating in small spaces since we work in client homes, not in large hotel or commercial spaces for the most part.  In addition he pulled some sugar and created a beautiful rose while he chatted with us.  Amazing.

He was extremely generous with his time and knowledge.  I just love my job that allows me to do what I enjoy and to come in  contact with so many interesting people. 

Tonight is quilt class and I didn't get as much done on the quilt as I thought I would.  I did some sewing, but couldn't concentrate on that.  I still need to quilt the piece and find out how to bind the edges.  I think also that I'll be planning out my next project.   I may need a trip to the quilt store this weekend!  

It is March 1!  March is the best month of the year because it's my birthday month.  I won't be celebrating all month this year since this isn't a major birthday, but it's still good to acknowledge March.

Today I didn't have much planned, I did not have a class to teach this weekend so could be a little lazy.  I did not go to Jazzercise. I've gone three times this week so that was good for me.  I did a little work this morning getting some customer paperwork ready, then made breakfast, did a laundry load, swept the leaves off of the deck and made cupcakes. 

Cupcakes rule!  I used the cookbook Cupcakes! again and again they are wonderful.  I had to go with ingredients that were on hand so I chose Cinnamon Sugar Puff Cupcakes.  It's a yellow batter with freshly grated nutmeg, topped with cinnamon sugar.  Perfect!  You need to go and get this cookbook. 

Last night I put some edging on my quilt and pinned the batting and backing to it.  Today I marked it and now have to quilt it.  I'm going to quilt by hand so it looks less perfect and so I'm not tied to the sewing machine.  I may go quilt soon.  Or nap, you never know.

We're having shrimp tacos and black beans tonight for dinner.  This morning I made my grocery list and menu plan for next week, I'm still attempting to use some of the meat in the freezer so I have some sirloin for next week and ground beef.  The sirloin is a new recipe so if it's good I'll post it.  That's on the plan for tomorrow. 

I think that's it for today.  This is a beautiful day, I have the windows open and the door to the deck.  It's sunny and like spring.  Time to relax and maybe sew.  Maybe on the newly swept deck!

Although I've been trying to use some of the items in my freezer, I did cook some new recipes this week that were mostly chicken.  I try and cook something new on Wednesdays and Fridays since we don't go to Jazzercise then.

Last night we had Turkey Cutlet Parmigiano with Warm, Fresh Grape Tomato Topping , Pesto and Mozzarella from Rachael Ray's cookbook 365:No Repeats.  It was very good and I used chicken breasts instead of turkey.

Turkey Cutlet Parmigiano with Warm, Fresh Grape Tomato Topping , Pesto and Mozzarella

• 2 tablespoons olive oil plus some for shallow frying
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, chopped
• salt and freshly ground pepper
• 3 to 4 tablespoons all purpose flour
• 2 eggs
• 1 cup Italian bread crumbs
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup fresh flat-leaf parsley leaves, chopped
• 2 pounds turkey cutlets (I used 4 chicken breast halves, pounded)
• 1 pint grape tomaotes
• 1/2 cup dry white wine or chicken stock
• 1 cup store-bought, good-quality pesto sauce
• 1 large ball fresh mozzarella cheese, thinly sliced or grated

1. For the grape tomato topping, preheat a medium size skillet over medium-high heat with the 2 tablespoons of the olive oil.  Add the onions, garlic, salt and pepper.  Cook until the onions are translucent, 2 to 3 minutes.
2. While the onions are cooking, set up the breading station for the turkey cutlets.  Place flour in a shallow dish.  In another shallow dish, thoroughly beat together the eggs, with a splash of water.  In a third shallow dish, combine the bread crumbs, parmigiano and parsley.
3. Heat a thin layer of olive oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat.  Season the cutlets with salt and pepper on both sides and turn lightly in the flour.
4. Thoroughly coat the cutlets in the eggs and then in the breading and add to the hot oil. 
5. Cook the cutlets in a single layer, in 2 batches if necessary, for 3 to 4 minutes on each side, until the juices run clear and the breading is evenly browned.  Remove the cooked cutlets to a plate lined with a paper towel.
6. To the skillet with the onions, add the grape tomatoes and white wone or stock.  Cook, stirring occasionally, until the tomatoes start to burst and the wine has reduced by half.
7. Preheat the broiler.
8. Arrange the cooked cutlets on a cookie sheet.  Top each with a little of the warm fresh grape tomato topping, top that with a little pesto, then top that with 2 slices of the mozzarella cheese.
9. Place the cookie sheet under the broiler and broil until the cheese warms and melts but had not browned.  Serve immediately.

I usually find that Rachael Ray's recipes are very tasty.  I also usually find that they are very big portions and of course with this we'll have the leftovers on Sunday for dinner. 

I find that the recipes rarely, if ever, take 30 minutes.  I'm not a slow cook, I have probably above average prep skills and am very used to multi tasking from 10 years of personal cheffing, but I think the recipes take more time. I spent probably close to 30 minutes getting my mise en place done.  I do get everything measured and ready to go before I start cooking, it just usually is a good idea. 

I find the recipes use many dishes for preparation.  Again, I am a "clean as I go" cook so there isn't a mess at the end, but lots of dishes.  I don't clean up after dinner, that's my husband's job, but I do notice what I'm using.

That said, the recipes are good, this was very good and I'd make it again.  But I don't have to - it's already done for tomorrow!

Today I have a kid's private class at Cook's Warehouse for Pasta and More.  I have leftovers for my husband from a dish I made on Thursday for a client.  It was easier to make more than I needed than to cut down the recipe and I knew he needed dinner for Saturday night.  It's all done, he just has to heat his personal chef prepared meal.  

It's a good news/bad news report on eating from the freezer.  The good news is when I made the Turkey Tetrazzini, I used the leftover turkey breast from Thanksgiving, more good news it was very good and made a lot.  Now for the bad news, it was so good and made so much that I ended up with three containers that I packaged and put in the freezer!  So I ended up with more in the freezer.

The day after that I needed to use up some cheese and milk so I made macaroni and cheese.  It wasn't on the menu as a meal for the week, just a bonus cooking.  I ended up with four containers that I packaged and put in the freezer!  I haven't tasted this macaroni and cheese but it looked good. 

Both the tetrazzini and the macaroni and cheese came from the cookbook Cover and Bake and I've been very happy with the cookbook.  Other than the fact that in using it I add to the freezer.  I've used the book a lot and everything that I've made has been good.  It has good information in it and lots of explanation.

So the freezer is full.  I just can't help being a personal chef even at home.  I had to rearrange the freezer and I have noticed that it is better.  Of course some of that is because we have very little meat since there hasn't been any from Bill due to the drought.  I had thought we'd be able to get some in February so we'll see.

I also used the slow cooker cookbook this week and that worked out well.  I put the chicken in yesterday morning and we were able to eat before we went to church at 7 for Ash Wednesday service.  After church was too late and I didn't want to go out.  I much prefer eating at home.

This was good and very easy.  I was wary of the chicken in the cooker with not much else but it was good.

Mexican-Syle Lime and Cilantro Whole Chicken from Not Your Mother's Slow Cooker Cookbook

• One 3 to 4 pound broiler/fryer
• 3/4 to 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• juice of 1 small or 1/2 large lime
• 1/2 cup fresh cilantro sprigs
• 2 cloves garlic, peeled

1. Wash and dry the chicken thoroughly.  Reserve the giblets and neck for another use.  Cut off any lumps of fat.  Season the chicken indise and out with salt and pepper.  Place in the cooker, breast side up.  Squeeze the juice over the chicken and put the rind, cilantro sprigs and garlic into the cavity.  Cover and cook on Low until an instant read thermometer inserted into the thickest part of the thigh registers 180 degrees, 6 to 7 hours.
2. Transfer the chicken to a platter.  Pour off the liquid from the cooker into a separate container and refrigerate;then skim off the fat after it congeals.  Or pour the cooking juices into a gravy separator and then into a continer and refrigerate if not using.  When the chicken is cool enough to handle, remove the skin and cut or shred the meat from the carcass.  refrigerate the meat if not using immediately.

Notes: my chicken was just at 4 pounds and I cooked it 6 hours.  Once done I separated the juice and shredded the chicken.  I put it back in the juice and kept it warm until dinner.  I used it for soft tacos with black beans.  There was some left over but not tons.  I'll use it this weekend for dinner for me.

Tonight we're having a pork tenderloin recipe from Cooking Light.  It will use one of the tenderloins that I bought and froze when they were on sale.  And there will be no leftovers probably!  That's good.

I'm going to continue trying to use the freezer things so that I continue to rotate and use the older food.  I can't imagine not having a freezer. 

Today I'm going shopping with my husband so he can purchase food for his weekend away.  He has plans to go to Restaurant Depot, BJ's, Costco, Sam's and Kroger.  We went to Publix last night after church.  I may not make it to all the stores with him since I want to go to Jazzercise.  And cook dinner. 

A couple things of interest from the life of a personal chef.  My new clients loved the meals and we are scheduled for a next date!  I also got locked IN the house of a client last week.  Luckily the cleaning people, who I've only seen once in about 3 years, came back, they had locked the door when they left, and I asked them to leave the door unlocked.  I had various scenarios in my mind of how to get out but kept coming back to having to call my customer and ask her to stop by when she had time so she could let me out! I really didn't want to do that.

This weekend I have cooking classes for kids.  The 6 to 9 year olds will be making a Valentine meal that includes chicken in puff pastry.  I'll have to try and remember to get pictures.

So with no snow on Saturday and everything pretty much in control I needed something to do.  I found a cute, little cookbook that I had never used before Cupcakes, and found a recipe that I could make. 

Oh my!  I have a new favorite thing now - cupcakes.  These were peanut butter cupcakes with chocolate glaze and they were very good.  My husband had a friend over to work in the wood shop, so we sent some home with him.  There would have been no problem eating them all.  This cookbook author wrote Big Fat Cookies also. 

Sunday was an easy day.  We picked up a few groceries, but since I have two days of teaching this week, I am eating from the freezer.  I made a very nice dinner of Beef Stroganoff for Sunday, knowing that that was probably the only day I would cook.  I also made a batch of Broccoli Potato soup from one of my new vegan cookbooks. 

On teaching days (Monday and Thursday this week)  I leave the house at 6:30 and get back about 6:30 after talking all day so I am aware of the need to do no cooking.  The soup was very good.  It had onions, garlic, vegetable broth, broccoli, potatoes, dry tarragon and fresh dill.  I'll probably have that for "whatever" tonight. 

Today I cooked for a new client family.  They were referred from an existing client who had good things to say about my service.  They seem very nice and their four year old seems to approve of me because he showed me the most important Transformer character.  New clients always take a little longer because I have to get familiar with the kitchen. 

My plans for the rest of the week consist of thawing chicken soup and thawing chili.  That will take us to Friday which is TBD. 

As you are probably all aware and very excited about, this Saturday is Ground Hog Day which I consider to be under-celebrated.  I think a nice ground hog cake, maybe some ice cream, a little party.  We're not really football fans here, so I am much more excited about Saturday than Sunday.  And the ground hog that I grew up with - Punxsutawney Phil. 

I didn't get home last night in time for Jazzercise so need to go get ready for that now and switch my laundry load to the dryer.