I got back from Michigan about 8 pm Wednesday, but didn't blog because I am slightly behind in my life.  I had a customer to cook for on Thursday and today, but also the laundry got a little behind and the cleaning is way behind.  I wouldn't care much about the cleaning (that's normal) but we are getting company on Saturday.  It is my sister and she says she doesn't care if the house is a mess, but she's pretty good at cleaning and I don't want her in a mess.  She will be here for a week with my nephew and they will be coming to kid's cooking.

Last night we went to Jazzercise since I missed two days and the people at KitchenAid fed me well.  We also raced home, changed and hit Costco.  A little laundry and a little cleaning.  I gave my husband the choice of folding clothes or cleaning the powder room, he chose clothes. 

The trip to KitchenAid was wonderful.  I am a tiny bit of a control freak, maybe a little more than tiny, and all the reservations and arrangements were made by someone I didn't know, in another state, through email.  I was to fly into Midway airport in Chicago, meet up with 7 other people, get in a van and be driven to MIchigan.  Off I went.  I now know the arranger and she is wonderful!  A big thank you to Sissel from Chicago for making that all work.  We lost one person from New York but only because her flight was canceled and then delayed, so she made the trip from Midway be herself.  We had Melissa from Seattle, Jannine from Pittsburgh, Jim from Pittsburgh, Linda from Virginia Beach,and Nancy from Colorado Springs. 

We stayed at the Boulevard Inn in Saint Joseph.  It was very nice and across the street from Lake Michigan. 

Once we checked in on Monday, we had about an hour before we were being picked up for dinner.  I went for a quick walk downtown with Nancy, we didn't have much time to look around, but there were many cute little cars all decorated.  I had to take a picture of the produce truck with the cow driver.

Off we went for dinner.  I was quite hungry, it had been a long day starting with going to Marta at 8 am.  We ate at Tosi's and it was wonderful!  We had a private room and there were about 18 of us.  We started with Spinach Artichoke Fontina Spread, Gamberetti al Coco, Toasted Ravioli and Deep Fried Zucchini Blossoms.  Then it was time for dinner and I went with the Salmon in Parchment which would have been a nice, healthy meal, but I bowed to peer pressure and ordered dessert with everyone else - Chocolate Raspberry Tart.  We got back to the inn about 10:30.

Bright and early the next morning we gathered for our trip to KitchenAid.  We were told to wait for breakfast because Mary Chris at KitchenAid was expecting us hungry.  During breakfast and throughout the day we ate and played with KitchenAid equipment - waffle iron, counter top oven, slow cooker, pasta attachment, stand mixer, ravioli attachment,  ice cream attachment many others.  Of course there was food involved with each.  Here is the wonderful Mary Chris with bruschetta and the counter top oven.

And here is the ravioli attachment and some ravioli.  We did not eat the pasta.  That's about all we did not eat!

 We also learned about the message board, expense reports and that after lunch, for a late afternoon snack, chocolate lava cake is amazing from the slow cooker. 

It was off to the inn to get ready to go to dinner.  Yes, we had eaten all day long! We went to a place called Grand Mere (I'm pretty sure) and it too was great.  I had the fresh fish special.  We could see Lake Michigan from the restaurant and Jim and I decided to explore and go to the lake.  It looked closer than it was!  If we had climbed down an embankment, crossed a highway and hiked through a forest, we may have been close to the lake.  We did not do any of that.  I did take a picture of the sunset. 

I had a great time, learned lots and now need some new things - the slow cooker and the grain mill attachment just to mention two!

I am now going to do some laundry and make a list for the evening's cleaning.  And maybe a trip to the grocery store because our personal chef chapter party is tomorrow and I have no idea what I am taking.  No pressure, just 25 or 30 chef friends and family all bringing great food.  More eating! 

Happy Father's Day!  Maggie and the cats do not purchase gifts for my husband.  In honor of the day, he and I cleared the spare room to start our next re-decorating project.  Now the cats are mad at the change. 

Thursday I taught at Culinary Business Academy again.  The chicken noodle soup was perfect for dinner.  No thinking involved.  I did not make Jazzercise.

Friday I had an appointment with my chiropractor who takes wonderful care of me.  My job is fairly physical so I like to make sure I'm all straight and adjusted.  I also got a haircut.  Dinner was very good.  I did make pork cutlets and thawed macaroni and cheese and applesauce but they were home made. 

Panko Crusted Mustard Pork Cutlets from Bon Appetit  September 2004

3/4 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh sage
1 teaspoon grated lemon peel
1/2 teaspoon freshly ground black pepper
1 large egg
2 tablespoons water
1 tablespoon mayonnaise (No mayo for me, I used sour cream)
1 tablespoon Dijon mustard
2 10- to 12-ounce pork cutlets

3 tablespoons garlic-flavored olive oil Fresh sage sprigs (optional) Lemon wedges (did not use)

Combine first 4 ingredients on plate. Whisk egg and 2 tablespoons water in medium bowl to blend. Whisk mayonnaise and mustard in small bowl. Dredge pork cutlets with mayonnaise-mustard mixture; dip into beaten egg, then coat cutlets with panko crumb mixture. Transfer to plate.

Heat oil in heavy medium skillet over medium-high heat. Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side. Transfer pork cutlets to 2 plates. Garnish with sage sprigs, if desired. Serve with lemon wedges.  Serves 2

Saturday I went to Bloomingdale's at Perimeter to do a demo for KitchenAid after Jazzercise.  I decided to use the blender.  I have not been too fond of blenders in my life.  I've always had one, but didn't really like it for a couple of reasons.  One, the blades were too close together and hard to clean.  Two, it didn't really work, I had to scrape, and shake and it just didn't seem worth it.  But now I have my KitchenAid blender and I love it.  It works!  It's easy to clean, the blades are spaced nicely and it is light and shatterproof.  Just in case you experience weakness when making and drinking something like margaritas. 

I combined a couple of smoothie recipes and came up with this one for Father's Day.  It was very good.

Pop's Peanut Butter Banana Smoothie

• Sunday: Garlic Roasted Chicken with Rosemary and Lemon, Pesto Smashed Potatoes, Mixed Greens Salad with Gorgonzola Dressing (Rachael Ray)
• Monday: Turkey Chilaquiles  (Bon Appetit)
• Tuesday: Scallops and Pasta (made up for whatever night)
• Wednesday: Mojo Beef Kabobs, Baked Potato, Green Beans (Texas Beef Council)
• Thursday: Gnocchi Gratin, Broccoli (Cooking Light, pure comfort food)
• Friday: no plan, maybe dinner out to celebrate the end of the first week of cooking

Think of me this week while the kids cook.  Monday is Barefoot Contessa Day.  I hope to remember to get pictures during the week. 

On Sunday night we did have the leftover pasta.  It was much better the first time we had it.  We may have had a small snack of bread in the afternoon.

I don't have many recipes this week, because it is a full week for me.  I'm teaching 2 days for Culinary Business Academy, I had a customer today and then there is all the miscellaneous stuff. 

Monday was a teaching day.  We had the class in a new space form last month.  Yes, last month was also a new space.  This month Cook's Warehouse in Decatur graciously jumped in and saved the day.  The class was very excited to cook there.  The kitchen is beautiful.  Lecture was at the Holiday Inn in Decatur.  Since this is a long day for me, I had planned grilled cheese sandwiches and green beans for dinner.  I used the bread I made Sunday and they were excellent. 

Tuesday was busy.  I had not looked at my calendar on Monday so had forgotten I needed to make a meal for a family from church.  I already had plans to go to lunch with my friend Scott who recently had knee surgery, so ran to the store and got the ingredients for Turkey Alfredo Casserole and also picked up some gorgeous strawberries, blueberries and raspberries to make a mixed berry salad.

I drove to the wilds of Cumming to pick up Scott and we had a great lunch at Atkins Park Restaurant.  Since Tuesday dinner is "whatever" I decided to have a big lunch and not worry about dinner.  I had the fried chicken, mashed potatoes and steamed broccoli.  I left Scott at 1 and drove to Chamblee to have my car serviced.  I left there about 3:45, got home, changed and flew to Jazzercise.  After Jazzercise I delivered the meal, I went home and was happy with yogurt for dinner. 

Today I had a customer and cooked for the second time for Barbara and Tom.  They are happy with the meals and we are set for next month.  I came home and had planned spaghetti for dinner, but decided that since we don't Jazzercise on Wednesday, that I would just go ahead and make pasta.  I love the KitchenAid pasta attachment!  It makes it very possible to make fresh pasta during the week.  I think it would be a great Father's Day toy. 

Tomorrow I am teaching again so have taken chicken soup from the freezer.  Love the freezer!  And I think Friday is something with pork cutlets, macaroni and cheese and applesauce.  All is made except for the pork.  So no recipes this week.  This is just cooking.  Sometimes it needs to be easy.

This is one of those days when it would be easier to work than to be off because I have a list that may be impossible.  I've already convinced myself that, no, I cannot make it to the laundromat to wash the king size comforter.  I'm almost positive that I can't!

I am a multi- tasker as are many women I think.  My husband is more focused on one task and it's hard for him to change his mind and add to that.  He now will drive through the post office on his way to work and mail letters though.  When I make my list I also create a route and number the stops so I can do as many things as possible.  I could never just "run out for one thing".  That would be crazy.

This morning I did a little highlight sheet for my KitchenAid training session at Bloomingdale's tomorrow morning.  That's all set.  Since I cooked yesterday for a customer and that's not my normal Monday, I also had to go to the KitchenAid site to see what the weekly special is, luckily I do not need one of these.  Go ahead, look, you may need this and now maybe you too will HAVE to check the weekly special.  Don't let me be alone in my obsessions. 

I also started to get ready for the demo I'll be doing at the Buckhead Bed, Bath and Beyond on May 5th.  If you'd like to see the mixer with the food grinder attachment, I'll be there using it and I'll have some snacks.  I'll be there 11 until 3.  Mother's Day is coming you know and I don't think a kitchen appliance is a bad present.  I've always loved kitchen equipment. 

Once I was ready to leave the house I was off to Petco.  I understand the quick rate of dog food consumption because Maggie weighs 100 pounds.  I don't understand how 2 small cats can eat as much as they do.  They are slightly overweight but they don't weigh 25 pounds together!  One 40 pound bag of dog food, one 18 pound bag of cat food. 

Then the library.  I have to have books for the trip just in case the knitting thing goes awry.  Yes, I have made it past the first 9 rows on the sock, but only after starting over twice more.  I am now into the pattern and so far so good, but I've only done 6 more rows. 

Last night I did 2 rows and discovered it takes me 30 minutes to do two rows.  I'm making a sock, using size 2 needles, so the sock should take me forever.  And then I have to make a second one.  My wonderful husband suggested that maybe a scarf would be a better choice for trip knitting.  I don't think he understands how relaxing knitting can be.

Of course the drugstore was on the way to the library so had to go there for toothpaste and a graduation card.  Apparently everyone enjoys baking soda peroxide toothpaste because there was none!

This afternoon I am going to donate blood, go to Jazzercise and meet with a new client.  And then today will be done.  Of course I've also lightly cleaned the bedroom, giving up on the laundromat, and my load of laundry is in the dryer. 

I'm back from giving blood, that only took about 30 minutes.  They did however say that I should not go to Jazzercise so now I have free time!  The laundry load is done, maybe I can make it to the laundromat!  No, maybe I should just read one of the books I got today.  Or maybe I could do 4 rows of knitting.  Repeat to self :  relaxing is okay, relaxing is okay.

What a great weekend.  As you can see by the few pictures, the knitting on Friday night went well.  I had fun and I think the girls and leaders did too.  I left at 8pm and the troop still had many activities planned for their sleep over, badge earning night.

Saturday was fun.  I went to Bloomingdale's to demo some KitchenAid equipment.  I used the pasta attachment and made some basic egg pasta which I served to my demo guests with marinara sauce.  I also used the wonderful blender to make a raspberry vinaigrette which I served over salad greens.  The pasta was a hit and all guests were excited that it was so easy with the pasta attachment on the stand mixer.

After Bloomingdale's I zipped over to the yarn store and bought some yarn for my next project.  I am in process of making sleeves for a sweater so I want to be ready when I finish this sweater.  Of course the new project is a shawl, and it is now almost summer, but come next winter it might be ready.

For dinner Saturday I went back to pasta from Everyday Italian.  Very good, pretty quick and an all inclusive meal.  I had never used broccoli rabe before and loved it.  It's kind of a cross between broccoli and greens so I enjoyed it.  I used a large pinch of red pepper and the pasta was perfectly spicy.   

Orecchiette with Turkey Sausage and Broccoli Rabe

2 bunches broccoli rabe, stems trimmed
1 pound orecchiette pasta
3 tablespoons olive oil
1 pound turkey Italian-style sausage, casings removed
3 garlic cloves, minced
Pinch dried crushed red pepper flakes
1/4 cup grated Parmesan

Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.
Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.
Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.
Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.

Sunday we went out to lunch with friends and then had our bible study at our house.  We will be finishing up with Living Your Dream next week.  We may continue as a group since a new series started this past Sunday.  Our group is a little behind because we like each other and talk a lot!

Tonight it is back to Jazzercise.  I took some time off and regret it.  But back I go.  I still enjoy Jazzercise, I think I was fighting to not get sick last week and used all my energy on that.  It worked though!

I did plan a menu on Saturday after the Pizza Showdown class at Cook's Warehouse and it seems like we'll be eating pasta often this week.  I love pasta and must be craving it particularly.  The pizza showdown with parents and kids was a lot of fun and we had many, many pizzas. 

As soon as I am finished with this entry I am going to the kitchen to start the sauce and read how to make pasta.  I am using Giada De Laurentiis' sauce recipe and am making spinach fettuccine with my KitchenAid pasta roller/cutter attachment.  I am testing/playing with the pasta maker. 

Simple Bolognese by Giada De Laurentiis (from the cookbook Everyday Italian)

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chiffonade
8 fresh basil leaves, chiffonade
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano

In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish bolognese with Pecorino Romano. Check for seasoning.
Serve hot.

I've always loved KitchenAid products and bought my nephew the mixer for Christmas because he needed a good mixer.  I am now a product specialist with KitchenAid and so I get to play with all of their products.  I have such a great job!  Tonight is the pasta maker and later this week maybe the grinder attachment.

If you are looking for something to do on Saturday, I'll be at Bloomingdale's Perimeter in the kitchen playing, I mean working, with KitchenAid products.  I'll start about noon and be there for a few hours.  Come on over, see the cool mixers, attachments, ovens, blenders, etc.  I especially now am wanting the green mixer that is there.  Of course I'll never need a new mixer because my KitchenAid will last forever which is excellent for quality.   I may have to give mine to my niece for her new house and then I'll have to get one for myself!

Since I had so little shopping to do, it is done.  And even sent off to my sister in Pennsylvania.  My husband delivered the train table (he made) to our grandson in South Carolina. 

This week has been pretty busy.  I guess it's the storm before the calm!  Earlier this month I asked my bank (Wachovia) if I could come in as a small business and be highlighted in the lobby.  They agreed, so I made luscious brownies, packaged them in holiday bags and set myself up in the lobby on Tuesday.  It was so much fun!  People were a little cautious about having a brownie for no reason at the bank, but once they realized it wasn't a trick, they were very happy.  I was there for a little over 2 hours.  The lines were never truly horrible, but brownies help out with waiting.  No, the drive thru people did not get brownies.

Once that was over I zipped down to Buckhead to Insperience to meet with some folks from KitchenAid.  I am going to be demonstrating KitchenAid products out and about at various locations.  So much fun!  I get to play with all the cool cooking toys, I mean equipment.  We went over all the products for a couple hours and then had a lovely dinner at NAVA.  Once I find out about where I'll be and when, I'll let you know. 

Yesterday I had a kid's pizza class at the home of one of my regular clients.  There were 9 children and we made dough, sauce, zested lemons, sliced onions and created individual, hand made pizzas.   We made a great punch too that we made with sparkling red grape juice.  Again, I had lots of fun.

Sparkling Cranberry Blush from Cooking Light April 1995

•  3 cups cold water
• 2 (48-ounce) bottles cranberry juice cocktail, chilled
• 2 (6-ounce) cans thawed lemonade concentrate, undiluted
• 2 (750-milliliter) bottles brut champagne, chilled

1. Combine the first 3 ingredients in a punch bowl, and stir well. Add chilled champagne, and stir gently.

Today I am going to another home where I will have a kid's cookie class.  We'll have cutout cookies, chocolate chip cookies, chocolate coated pretzels and lots of sprinkles and icing.  More fun!

Tomorrow I plan on staying in my house, baking cookies, making a giant pot of chicken soup and relaxing a little.  We shopped last night at the DeKalb Farmer's Market so I'll be ready to go. 

Hope all your holiday preparations are going well and that you'll be able to kick back and relax soon too.  And have fun.

I've been pretty busy as I'm sure everyone has.  Since the last time I did go to knitting class where I am in process on a sweater for myself.  I made client gifts in the afternoon of peppermint bark poured into Christmas tree molds which I then decorated with sparkle for snow, a tree topper, lights and garland.  Very cute and tasty too  I got all the ingredients at The International Sugar Art Collection .

Saturday I taught a cookie class at Cook's Warehouse for the 6 to 9 year olds.  We had a great time and you have to remember that 6 year olds can NEVER have enough icing on their giant chocolate chip cookies.  We also made butterscotch oatmeal cookies and cocoa kisses.  Sunday was client gift delivery.  I like to deliver all the gifts on the same day and need to get them delivered before people leave town for Christmas.  I was as usual chauffered by my husband who patiently drove 96 miles to deliver gifts. 

I ordered one present on Sunday for my nephew.  My sister had no idea of what to get him, he's 10 and loves to make almost anything.  Of course everyone knows that and gets him creative things that are great, but we were out of ideas.  I decided to get him a mixer.  My sister doesn't cook much and doesn't enjoy it, but my nephew loves to cook. My sister told me she only has a hand mixer that she has to jiggle to make work, that is older than my niece (25).   His favorite color is yellow so that's what I found.  It was delivered to my sister's very quickly and she will wrap it for me.  One down, about 3 to go. 

Tomorrow I am participating in a team building event set up by my chef friends Matthew and Lynda.  There will be 100 people divided into teams of 10, making desserts and then we will taste and judge.  This should be lots of fun and a much better sounding idea than team building that I have had to take in past corporate life. 

Some more cookbook ideas: How to Cook Everything is a great basic that I usually keep on my counter.  It has no color pictures, but is a great, updated basic book.  For some healthy cookbooks check out The Essential Eating Well Cookbook or Take Out Tonight.  Don't worry that Take Out Tonight is a cookbook from Weight Watchers, it has good, normal food that is portion and fat controlled.  And great recipes.

The perfect book for desserts is Classic Home Desserts.  This has been revised, I've had it for a long time and everything I've made has been wonderful.  Check out the Cloud Cake and the Indiana Apple pie.

I don't do a lot of shopping for Christmas.  I buy a few gifts for family members - sister, niece, nephew, grandson, probably less than 10 total, so not much shopping.  My husband and I do not buy gifts for each other, we stopped doing that several years ago.

I do get gifts for my clients, they are different each year and I usually make some kind of food item with a Christmas plate or ornament.  I bought what I needed yesterday at the open house at Sugar Art International. I don't want to mention what the gift will be in case any of my customers are reading, it would ruin the surprise.  I also decided that I need to take a fondant class in the future, hopefully next year.  The demo was amazing and the cakes, cookies and cupcakes beautiful.  

We also met a group of friends for lunch yesterday at a Greek restaurant called Cafe Agora.  Very good food.  It's a small place and I wanted lots of the items on the menu.  I settled for a lamb gyro with a side of Turkish tabbouleh and baba ganoush.  We also shared many of the desserts at the table and all were good.  I of course don't know what they were except for baklava but in addition to the baked goods they have custard of some kind and rice pudding.  It is located at  262 E Paces Ferry Rd NE, Atlanta, GA 30305.  A nice casual, good food spot. 

Today we had our usual routine of church and the farmer's market.  I do have a menu plan but won't be here much this week.  Tomorrow is our personal chef Christmas party which is being held at Brio.  I've never been there, so will let you know.  I'm making a Cooking Light recipe for gnocchi tonight that looks good.  I baked some cookies today and they don't look bad.  They are cooling and I have to put some chocolate on them, but look for the recipe if they're good.  The are almond horns. 

I started getting organized today for the party I am doing Thursday night.  This will be the sixth year that I'm doing the client Christmas party for The Beacon of Hope.  With the help of my friends Kevin and Carol and Kevin's son Garrett, we will make and serve food for about 80.  It's always a surprise with the number of guests.  It works out every year though.  On the menu I have shrimp, meatballs, vegetable chili, some kind of chicken, cheese and crackers, veggie trays and dessert that will be donated by my Publix.  I'll be shopping and planning on Tuesday, Wednesday and Thursday. 

That's it for now.  Going to check on my cookies and dip them in chocolate.  And of course there's laundry to fold!

Happy November!  The year seems to be picking up speed. 

The poppy seed cake was excellent!  Here you go:

Solo Fancy Ground Poppy Seed Cake

• 1 cup butter, softened
• 1 1/2 cups sugar
• 1 can Solo Ground Poppy Seed Filling (12.5 ounce)
• 4 eggs, separated
• 1 teaspoon vanilla (I love Penzey's Double Strength)
• 1 cup sour cream
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• powdered sugar

1. Preheat oven to 350 degrees.  Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside.
2. Beat butter and sugar in large bowl with electric mixer until light and fluffy. 
3. Add poppy seed filling and beat until blended. 
4. Beat in egg yolks, 1 at a time, beating well after each addition.
5. Add vanilla and sour cream and beat just until blended. 
6. Stir baking soda, flour and salt until mixed, and add to poppy mixture gradually, beating well after each addition.
7. In separate bowl with electric mixer, beat egg whites until stiff peaks form.  Fold into batter.
8. Spread batter evenly into prepared pan.
9. Bake 1 hour and 15 minutes until cake tester inserted in center comes out clean.
10. Cool in pan on wire rack 10 minutes.  Remove from pan and cool completely.  Dust with powdered sugar.
11. I made the recipe just like the directions said!  One small thing - my bundt pan is black inside so I do lower the oven temperature to 325 degrees to let it cook a little more slowly.  The dark coating sometimes will let things burn. 

I am going to Jazzercise this morning.  I felt that I had no need to try and get to the class during rush hour, Halloween traffic last night.  I am also off to Toys R Us to look for Thomas the Tank things for the grandson's third birthday this weekend.