An old friend of mine made a suggestion when I posted on facebook “what should I cook today?”….potato soup and crusty bread! I wanted a challenge, so I went for it, I needed to change the type of soup so it would appeal for dinner, so I decided while at the market….spying those beautiful ears of corn…to make a potato-corn chowder! Then there is the bread, this was the real task…I decided to make French bread, from scratch….yes friends, that means yeast, and rising, and pounding down, and time considerations. Fortunately football is on so my other half is in another world except when he sneaks up for a cookie….

I wanted to time things just right. I selected a soup recipe from a site I LOVE: the recipe is as follows:
Potato Corn Chowder Gourmet | July 2008

Adapted from River Ranch Lodge; Lake Tahoe, CA

This satisfying chowder is sweetened with summer corn and made extra-creamy by adding the milky starch from the cobs.
Yield: Makes 4 to 6 servings
Active Time: 45 min
Total Time: 1 1/2 hr
3 ears corn, shucked
2 quarts water
1 pound red potatoes, cut into 1/2-inch cubes (2 1/4 cups)
1 medium onion, chopped
1 large carrot, halved lengthwise, then sliced 1/4 inch thick
1 tablespoon olive oil
1 red bell pepper, chopped
2 thyme sprigs
2 Turkish bay leaves or 1 California
3 cups heavy cream
3 scallions, finely chopped
1/2 teaspoon white pepper
1/8 teaspoon cayenne

chopped cilantro

Cut corn from each cob, then hold cob upright in a bowl and scrape with knife to extract “milk.”

Bring cobs, water, potatoes, and 1/2 teaspoon salt to a boil in a large pot, covered, then boil, covered, stirring occasionally, until potatoes are tender, about 15 minutes. Discard cobs.

Meanwhile, cook onion, carrot, and 1/2 teaspoon salt in oil in a large heavy pot over medium heat, stirring occasionally, until onion is pale golden, about 10 minutes.

Add bell pepper, corn and its “milk,” thyme, and bay leaves. Reduce heat to low and cook, covered, stirring occasionally, 15 minutes.

Stir in potatoes with water and cream and gently boil, uncovered, stirring occasionally, until reduced to about 7 cups, about 30 minutes. Stir in scallions, white pepper, cayenne, and salt to taste. Discard bay leaves and thyme sprigs.
Missy Notes – SUB broth for the water! Veggie or chicken is fine! add extra potatoes as well…I did about 3 cups!

The French bread is just the ole’ standard, but if you need one, post me and I will put it up here.

This post is really about timing, and reading your recipes multiple times and planning your cooking in advance, it is like a ballet, or a symphony – you can;t do things out of order or it just doesn’t work. Understand, you have to really love cooking to get into this. Take Thanksgiving. I standardly have 16-22 people at my home. I go over every item in my recipe, what order I will go in ( peel potatoes, put in pot with water, set aside, pull yams out of oven…etc) so that you can “time a meal” which is truly a lost art. With stove-top stuffing, and ready made side dishes…the fine art of Thanksgiving is almost lost (insert little tear) But I digress….what I am trying to say is PLAN ahead. Really read those recipes and put your plan of attack together. If you need help – send me your menu for a big night and I will draft out the order I would do things to get them on the table…Or at least how I would do it.

So, it kind of looked like this: Make dough – set to proof – go workout, punch down, make into 2 loafs for final rise, take shower, start the prep for soup – get every thing a sizzlin on the stove, place first loaf in oven, combine all ingredients in giant pot for soup, and relax – soup must reduce, and I can focus on the bread and setting the table……Fabulous! Just like you, Shelene! This post is in honor of you!


What says cozy autumn day more than fresh baked cookies? Nothing is more inviting than coming home to a plate of fresh baked cookies!! What about if those cookies had an added twist? Here is my latest conundrum: I love peanut butter cookies, my husband…meh, he will eat them because he would eat anything, but he prefers a cookie with more “oomph” so, I decided to go to the recipe gods (my zillions of cookbooks), and make a cookie that will please us both. The outcome? Peanut Butter, Rolled Oats, and Butterscotch Cookies! These went over AMAZINGLY, and I only tweaked the recipe a bit. One thing I always do is increase the peanut butter and reduce the oil….substantially This removes a lot of bad fat and increases the good fat. Remember you an always add a few drops of water here and there to make the dough stick together. Then I added 1/4 cup butterscotch chips and 1/2 cup rolled oats. The old standard is now heartier, and has that extra zing that my darling other half requires! Bon Appetit!

World of Waffles

One of the things I struggle with is pre-packaged items, particularly if these items are already cooked. Waffles, EGOs, I guess are the real culprit. They are an easy fix and they keep in the freezer for quite some time. I started buying the multigrain variety, feeling like I was feeding my husband something wholesone and I read the package never do this unless you plan on doing something about it Just as you would imagine, lots of bad stuff. So, I pulled out no less than 5 cookbooks and put together my version of waffles. They include whole wheat flour, rolled oats, peanut butter (instead of oil) and egg and vanilla. I mixed for all I was worth, heated up the iron, and cooked away. They were amazing! I have served them twice this week – here are some tips 1. Make them on Sunday when you can stand there and wait until the perfect time to pull them out of the iron 2. Allow them to totally cool off before bagging htem up and putting them into the freezer (no ice crystals that way). 3. Toast them in the toaster oven. Toaster ovens are GOLD. Serve withe REAL maple syrup and enjoy – the review was 2 thumbs up! Leave me a response if you want me to post the recipe! If you want to “health-ify” a recipe, I suggest you review at least 4 different recispes, then write your own out. Write it because you will NOT remember….trust me here! Happy Autumn-y Thursday!

Chicken, Brown Rice & Veggie Dinner

I love grains and vegetables, and I also love my husband. His palate requires a not-too-exotic menu… is always a challenge balancing his simple tastes and the desire to cook crazy recipes. I am working on building a treasure chest of healthy meals that we both enjoy, don’t pack on the pounds and is packable for said hubby’s lunches!

Tonight: Long Grain Brown Rice & Pearled Barley Pilaf with steamed Veggies and Orange Roasted Chicken Breast with Cherry Tomatoes….verdict? Empty plate!!!

Introduction…"Hi, I am Missy….."

Well, I refuse to write yet another blog about infertility but I am dealing with it, and I feel like I want to have a place to write….but NOT about that stuff. I love to cook. I love to bake. Sundays are spent in my kitchen cooking and baking and being happy. So, join me on my little journey as I show you how we do things at our house. I work in an office as a catering director Mon-Friday, and my husband is a high school teacher and basketball coach. We eat home cooked meals 75% of the time and I think that is an amazing accomplishment for a couple with no children. I like challenges as well, so please tell me if you want me to try a recipe…..I wont fail you, and I will take pictures along the way (budding photographer)…yippeee! Lets do this!