Time well spent

I believe my time spent at home due to my current situation should be well spent. Why not French? Today, I picked up my ” Living Language Conversational French” book. I found at Bookends/cafe’ last year while in downtown. It’s been interesting because the cassettes are missing to the book which are kinda vital to learning the French language. You know me, I decided to improvise a little. Searched and found a few websites that let you search the French word and has been a great guide to teaching me the pronunciations. These are a few French words I have learned.
Name: Albert origin-French. Pronunciation#1 AL-burt. Pronunciation#2 al-BAIR
Name: Charles origin-French. Pronunciation#1 CHAR’-ulls
Name: Francois origin-French. Pronunciation#1 frahn-swah Pronunciation#2 frah(n)-ZWAH

Bonjour!

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Our Beautiful Garden

Every other day, I have been walking down to the garden. Watering all the green beauty flourishing from the earth in our little square foot box. It’s been an amazing journey to see how rapidly your harvest grows right in front of you. I feel a sense of accomplishment and happiness.

Finished this semester off. That is until fall comes around..

I took my final test for this semester in Food Production I. I feel a sweet sense of relief and accomplishment. I feel more knowledgeable than going in which count’s right? Here is the research paper I wrote for this class.

THE BIRTHPLACE OF MODERN FOOD 1

The Birthplace of Modern Food
Porter, Natalie K.
Pulaski Technical College THE BIRTHPLACE OF MODERN FOOD 2

As I began researching the place where food truly evolved it began with history, traditions,heritage,diversity,culture and travel. History and it’s many evolving chef’s brought forth new and daring decisions that would later revolutionize the way we create food. The idea of taking a simple recipe and questioning the possibilities.Recipes become edited or decorated with changing.
Tradition is that of something more grounded. Tradition celebrates the enrichment of being apart of something you always will be. Food is something we long for and it unifies us in tradition. The upbringing of where one came from correlates with the food in which one partook in thus heritage plays a big part as well.
All over the world, meals are being prepared yet every meal is diverse. There are numerous recipes and seasonings that have been discovered. Yet, where would they originate if there wasn’t diversity? Many have explored, settled and traded for the cultural flavor captured from regions across the world. Slaves from Africa took their culinary tradition with them to distant lands. Later introducing native foods to their homeland such as okra, black eyed peas, sweet potatoes, watermelon, and sesame seeds (Samuelsson, 3).
Poverty, though common in many regions hasn’t stiffened the flow of food production. Conversely, it’s given a creative outlook of working with what’s available at the given time. Cultivation is the primary source of labor in these poverty stricken areas as many share the same water source( Bourdain, 40). Shared labor is essential during harvest time in preparing for the fundamental needs of those around you.
Culinary Arts has deeply rooted itself within urban cities and farmlands. The city has soaked up business as restaurants open daily. Rural Farm life tends to focus on the development of livestock, fruits, vegetables and show casing their products at local markets. Yet, there is a significant connection between the two. Restaurants are promoting healthier choices and organic farming by purchasing products from local farmers. Farmer’s in turn are making profit to continue thriving, “organically.” Preserving the harvest is also very important in making sure seasonal vegetables last all year long. Many vegetables lose their vitamins as soon as they are harvested unless preserved. This has become a popular choice for many across the world.
Chefs are traveling to grasp the ethnic taste the foreign regions expound ( Samuelsson, 2).
These destinations are vast in color and textural combinations are anything but dull or un sufficed. ( Samuelsson, 1).The meaning of a culture isn’t easily understood. ( Samuelsson, 39). This is where chef’s and foodies alike are forever expanding their palates. We cannot discover without first using our five senses. The visual display of food being prepared, smells painting kitchens with sweet aroma, sounds of gathering around a table in unity, soaking up the tastes the food willingly yields and texture and touch of the meals structure when consuming. A journey that lends itself to new and old. Feeding creativity through researching various outlets such as cookbooks, fresh markets, travel, and experienced resources.Taking chances as well as keeping an open-mind.
Knowledge is gained by observation which will lend itself to those who receive. The architecture, design and customs of specific cultures deepen the meaning of refined cuisine ( Bourdain, 52). THE BIRTHPLACE OF MODERN FOOD 3

Many cultures share a different style of food production than others. While some may cook over an open flame others may use more unconvential methods. This separates not only the style but taste of many cuisines around the world. The kitchens located in the U. S. restaurants carry the necessary cooking utensils and supplies. Whereas, villages located oustide the U.S. find ways of managing and using the resources availabe at a given time. Ironically, though U.S. is rich in supplies more food is wasted than in poverty stricken villages. The people in these villages have learned to be creative in not only preparing meals but using their resources wisely. Many overlooked parts of an animal such as: feet, jaw, nose, ears, head, tail ect. There is no such thing as “good” and “bad” ingredients ( Bourdain, 18 ). The easiest way to learn about a country’s cuisine is through exploring the condiments, relishes, toppings, and spreads that dress up local food ( Samuelsson, 24). Many of these recipes contain a mixture of history and unity. Settlers visiting from other mainlands brought homeland flavors to other regions, intertwining techniques uniquely with the region where they settled.
Many african villages form a paste with cornmeal. ( Samuelsson, 49). It is then formed into an edible spoon used for dipping into stews or sauces. Food is so much more than just taste alone,it’s knowing the meals you grew up on that bring you comfort. Often, atmosphere and chemistry play a big part in showcasing the personality, style, and energy of not only the meal being prepared but the place where it all began.
Many restaurants here in the U.S. serve the appetizer first to the customer. This being the tease before the actual entree is served. An appetizer generally sets the mood for what’s to come. Villages across the world are revolutionizing the way we look at this conception. Generally, what would be served as the starter is prepared as the main course in other countries.
It’s more about sustenance and managing the simple dollar than order of food. This includes vegetables, salads, olives, bread ect..( Samuelsson, 49). In some cases, the same meal is prepared for breakfast, lunch and dinner.
Meat is considered an expensive luxury and in certain cultures religion calls for abstaining any for several days. Hearty vegetables are used in place of the meat. Nothing goes to waste and every part of the plant is used. The person preparing the meal uses these vegetables in soups, stews, and sauces. ( Samuellson, 80). Market shopping is done weekly for the entire household which sometimes consist of twenty people or so. Every market has it’s own flair but one thing they have in common is the bargains many find there. ( Samuellson, 91).Whether it be sundried caterpillars, es’cargo, head cheese, blood sausage, roasted tarantula eggs, these are considered a fine delicacy in some regions.
Meats in higher prices are considered dishes of celebration. Just as other parts of the world, meat is the centerpiece of a meal. ( Samuellson, 116). The closing of the meal ends with dessert which is kept light and simple. Typically when you think of dessert it tends to be heavier and rich usually doused with a sauce of some sort. Fruit is served in other regions with a sprinkle of sugar or honey. The dessert is planned around the main course. The heavier the main course the lighter the dessert. If the main course is ligher than a heavier dessert will follow afterwards (Samuelsso,150).
There is something special about gathering people, food and interests. Where there is good conversation, there shall be food. Food yields a richness, depth and truth.
The memories of where we came from and where we’re going. Because, food is more than a substance it’s a story. Work cited

Samellson, Marcus. Discovery of a Continent: Foods, Flavors and Inspirations from Africa. John Wiley & Sons, Inc. Hobeken, New Jersey. 2007.

Bourdain, Anthony. No Reservations: Around the World on an Empty Stomach.
Bloomsbury. New York, New York. 2007.

Culinary school and all it’s glory.

Yesterday, I took my practical in my Food Production class. I was ready for the chance to shine or utterly butcher the project at hand. The class was told to make chicken salad sandwiches as well as make batonnet, brunoise and tourne’ cuts. We we’re given approximately an hr to finish our sandwiches and 15 minutes to make our cuts. I made an 89% on my practical I was very happy! Chef said my tourne’ needed a little work but with time and experience I would improve. The sandwich had a good flavor and was the right consistency. Lets just say I’m very pleased..now for written test. Wish me luck!

Organic Gardening

Spring time is finally here! This usually means it’s time to get our garden’s prepped..out come’s the garden tools, out comes the barnyard soil, and hopefully out comes the beautiful veggies. Today, Matt and I bought our ” rich” soil for the garden being the soil in our yard is dry and this isn’t typically the best soil for plants to thrive on. We bought barnyard manure mixed with soil which does wonders for the garden so I hear…we will see. This year we are planting eggplant, cucumber, onions, tomatoes, squash, beans ect… and a few herbs we’re going to grow on the front porch. There is nothing like going out to your backyard and picking “homegrown” veggies.

Matt pouring the barnyard soil.

spreading the barnyard soil.

Dark, rich, glorious soil.

It’s raining it’s pouring the ol’ couple are out exploring.

As I woke up this morning, I could hear the melodies of rain. Another rainy day= adventure. We we’re going to try to establish a campsite today but the rain isn’t finished with her song just yet. So, we reserved the cottage for a few more days/nights. Today the adventure begin with brunch at, ” Simply Scrumptous Tea Room and Emporium.” The atmosphere was very relaxing and the food was delish. We drank our hot tea and watched the birds and squirrels from outside the restaurant nibble on feed. This has been my favorite meal thus far…. I ordered a chicken/bacon ranch wrap with cilantro soup..Yum! Desert consisted of Lemon Butter Cream Cake and more hot tea. I felt very inspired to open my own, Tea room in the near future. Next, we hit the antique shops..I bought a few vintage pieces for my kitchen and bathroom. Then we drove down to Onyx Cave and took a tour. We we’re given vintage headphones as we listened to a voice recording that lead us through the entire cave. It was cool in a nerdy kind of way. I loved walking through the cave, it made me feel like a great explorer seeking the next adventure one slippery, dark step at a time. Next stop, Pivot Rock. We did get to enjoy some nature on this trip which was nice…I was beginning to think we wouldn’t be able to. It was beautiful!

Organic tea with Lemon Butter Cream Cake...perfection.


This was so enjoyable.


Woodpecker?


Leaving the Tea Room....


I couldn't help myself.


I left feeling enlightened in some odd way...


Another angle...


An old passage..which we could have taken this tour...unfortunately this dream didn't come true.


The Great Explorers.


Pivot Rock...Matt showing off his muscles.


Enjoying the rain and nature.


Small waterfall.


Following the trail...

The perfect lunch.




A nice cold one with spicy crunch rolls. Sometimes, I wish I had the time and funds to make a culturally new dish every day. I mean, c’mon how fun would this be? My cupboard would look like an international food store with a variety of spices and ingredients for various recipes. Is there such thing as a perfect meal? I don’t think so. Every meal offers something different between the variety of taste and flavor. I couldn’t honestly say there is a perfect meal, that I could eat every single day because I haven’t tried everything yet. I plan to expand my palate the rest of my life. However, there are certain types of food I enjoy and Greek food happens to be one of them. In fact, I am making Ba-ba-ganoush for a study at my house tomorrow as I type. My garbanzo beans are soaking in cold water and my sliced carrots, spanish onion, chili’s and eggplant have all been prepped. I will take pictures as the process takes place so no worries! I will take the vow to make a culturally inspired food every wk maybe not every day but I think this would be fun and I would like to jot down my opinions, ideas for the specific recipe.

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