Here’s a great way to warm up to full-on Thanksgiving flavors. Apples are the iconic fall fruit, and there’s nothing much more comforting on a cool morning than the soul-warming smell of cooked apples and cinnamon.
The hardest part about making the fresh apple pancake you see above is turning the pancake from fruit side up to fruit side down in the frying pan and then back to fruit side up to serve on a plate.
No problem.
The step-by-step directions you can get here show how to make those turns as easily and safely as possible using either a pan top (as shown below) or large plate (shown in the recipe).
Here’s what you need for ingredients and…
…equipment.
Click this link or any picture on this page for a complete, easy to follow step-by-step picture book recipe.
Like I mentioned recently in Stress-Free Picture Book Thanksgiving Dinner Help, Thanksgiving’s by far my favorite holiday! All that’s expected is a good meal and getting together with family and friends. Not much more to be thankful about than that.
Of course, if you’re the one putting that uniquely traditional dinner together and are not comfortable in the kitchen, the challenge of pulling it off successfully can be overwhelming. I’ve sure been there, and relieving that stress is what this post and others like it are all about.
The two most important keys to putting together a successful and stress-free Thanksgiving dinner are planning and timing. That means making sure you have all the ingredients you need in advance (stores are usually – and thankfully – closed on Thanksgiving Day) and coordinating cooking timing in the kitchen.
To help you get the ingredients you need as efficiently as possible, click this link or the picture below for a grocery shopping list to make a traditional Thanksgiving dinner for 6-8 people that includes roast turkey, gravy, bread stuffing, fresh cranberry sauce, mashed potatoes and pie dessert. Of course, just adjust those quantities as needed based on how many people you expect to join you for Thanksgiving dinner.
And, though though it’s a little early to start actually preparing any Thanksgiving dishes, click this link or the picture below for a timing guide that lays out clearly just about everything you’ll need to do to put together a traditional Thanksgiving dinner.
More about specific Thanksgiving recipes to follow that we’ll have fun putting together!
Friends and family make all the difference – always! And that difference lives on vibrantly in our warm, energetically tight Hickory area Carolina Shag dance family.
Sure, we love tearing it up on the dance floor. But we’re tight in a way that’s no kidding soul-to-sou and always there for each other no matter what. Nothing better!
I told that to good Westborough, MA, friend, Deb Ledoux, about a month ago. She’d never heard of Carolina Shag dancing and got a laugh when I old her about our Thanksgiving shag family dinner-dance at our favorite weekly Wednesday night spot, Pour Choices in Newton. “Thanksgiving? Why don’t you call it Shagsgiving?”
“Great idea!” That’s what we call it now, and that’s what we had last night for the second straight. Killer food,…
…hoppin’ dance steps,…
…and best of all, having it all with a full-on loving family that goes beyond the fun of good food and dancing!
I know it’s just the beginning of November, and Thanksgiving comes late this year: November 28th. But time flies, and these next posts will be about how make the most of that most excellent holiday.
First, Thanksgiving is by far my favorite holiday. All that’s expected is a fully flavorful meal with good friends and family. Great – unless you’re the host AND you’re stressed about how to put that meal together.
Breathe easy – no problem!
To make any of the standard Thanksgiving dishes you see above – and more – as stress-free as possible, just click any picture on this page or this link to the Gotta’ Eat, Can’t Cook Thanksgiving Help page for step-by-step picture directions that will show how how to make any of the fully flavorful Thanksgiving dishes you see above – and more – as easily as possible.
In following posts, I’ll highlight some of those recipes along with other recipes and tips to help you make your Thanksgiving as fun and flavorful as possible.
More soon!
October 30th, 2024 BlogComments Off on Best Chestnuts Foreign and Domestic
Roasted chestnuts have been a big part of Tretter family tradition for many decades. And though I knew we had some chestnut trees here in the US, almost every chestnut I’d had until 2022 came from Italy. That’s because American chestnut trees, billions of them that were a staple for both food and lumber, were decimated by an Asian blight beginning in the 1880’s (for more information, click this American Chestnut Foundation link) and therefore made US chestnuts hard to find, though there is a bright light at the end of the tunnel, as you’ll see below.
Regarding chestnuts from Italy, by far the most explosively flavorful Italian chestnuts I’ve ever had I found in an Acme grocery store imported by Bella Vita (“beautiful life”) while visiting my stepmom in Greenwich, CT. Those chestnuts roasted so well, had such a comforting chewy texture and tasted so fantastically good that I had to call the company to let them know how much I liked them.
I called, and funny thing, Bella Vita is headquartered in Harrison, NY, and its smart, personable owner, Celso Paganini, lives within a half mile of where I grew up in that same Town of Harrison. You bet, small world. And, though those killer flavorful chestnuts are not yet available in North Carolina, something I hope we can change, please do look and ask for them if you live in the Northeast. They are well worth the effort and price.
Regarding the domestic “bright light” mentioned above, I just found an exceptionally rich resource for American-grown chestnuts available from early November to mid-December through Suttle’s Farm out of Pelzer, South Carolina. Those fresh-off-the-tree chestnuts, along with other fresh nut varieties, come to Hickory, North Carolina, where I live, by the truck shown below staffed by Shane Stuart (great guy) and his team. I have to say, with decades of chestnut roasting experience, those South Carolina chestnuts are the freshest, easiest peeling, and sweetest tasting chestnuts I’ve ever had – exactly as noted by the American Chestnut Foundation.
Like I mentioned in the last post, roasting chestnuts is very easy, especially in a toaster oven. Here’s all you need.
You can get complete picture book directions that show both how to roast chestnuts in a toaster oven or a standard kitchen oven by clicking this link or any picture on this page.
Good friend, Shane Stuart, rolled into Hickory with his Suttle’s Nut Farm truck 2 weekends ago with my favorite fresh chestnuts, South Carolina grown North American chestnuts.
“How’re things looking this year, Shane?”
“Great! Last year we harvested 6000 pounds. This year we have 9000 pounds.”
I picked up a 2 pound bag and have been loving them for evening dessert, especially as the nights get cooler.
Roasted chestnuts have been a warm, richly flavorful rite of winter all my life. And though I’ve seen and used different methods of roasting, the easiest, most practical way I’ve found to roast chestnuts is with a toaster oven.
As shown in the step-by-step picture book conventional oven/toaster oven chestnut roasting directions you can get by clicking this link or any picture below, here are four tips before actually getting to the roasting:
I like using a toaster oven for convenience and power savings, but if you don’t have a toaster oven, a conventional kitchen oven will work just as well. Also note: if you’re using American chestnuts, which are half the size of Italian chestnuts, cut roasting time in half.
When buying fresh chestnuts, select those that are firm to the touch – the shell should not give when squeezed with your thumb as shown in the picture below. Also, choose those chestnuts that are heavier rather than lighter in weight and don’t have any signs of mold or small round wormholes in their shells.
3. To prevent chestnuts from exploding while roasting and avoid a nasty mess to clean up (you bet, I know this from experience), make sure to cut into the shells before roasting chestnuts.
4. If you’re not roasting fresh chestnuts the same day you bought them, put them in a plastic bag and store them in the refrigerator for at least 1 week. Just beware that the meat of the chestnut inside the shell dries out steadily over time.
If you live in the Hickory area, check out the Suttle’s Farm Fresh Nut truck loaded with nuts grown in South Carolina and parked at 2231 N. Center St. (Rt. 127).
Most of all, roast on and enjoy!
October 16th, 2024 Blog, compassionComments Off on The Unity of Giving and Receiving Help: Hurricane Helene Relief
Help is one of the greatest internal conflicts we experience. At the first sign of need, we either jump to action ready to help or feel shamefully guilty if we don’t. On the dark side, scammers know that and use it to their advantage regularly. On the bright side, even when we’ve been burned, we persist to offer help or feel guilty right to our core if we can’t or don’t help.
On the flip side, when the tables are turned and we need help ourselves, a voice in our heads twists us with guilt. “Am I really in such bad shape that I need help? C’mon, just deal with it yourself.” I’ve sure heard that inner dialog. But, then there are moments when there’s no choice like, for me, I’m having eye surgery this Friday and the eye hospital won’t let me drive there or home on my own. I need help, and I’m fortunate. The first friend I called, my good “Sis'” Nancy, offered to help immediately, and I greatly appreciate it.
That’s personal – and personally wonderful. Now, open the lens wide open to the need for massive help. Hurricane Helene roared up from the Gulf of Mexico pushing drowning storm surge, blowing down forests of trees and power lines, and pouring water buckets over a fat swath from the Florida Panhandle to Western North Carolina two weeks ago. Beach communities on the Florida Gulf Coast were left ravaged – again. Towns like Spruce Pine in the Blue Ridge Mountains were virtually washed away. Asheville will never be the same.
Now pull in tight. Families and those living alone in Western North Carolinas suddenly needed help, and many didn’t ask for it – or couldn’t ask for it with no cell or phone service. But on the ground, one neighbor or nearby relative in better shape learned of another in worse shape. The word spread. And that word, just like a rolling ripple in a pond, spread wider – and that lead to action.
I was talking with local government official and good friend, Averi, about something related to road safety shortly after Helene hit when she told me she would take a couple days off very soon to join a church-led group to help storm survivors in the western North Carolina mountains. I offered to help. The first day a group of 20 worked to rebuild a driveway and clear Viola’s property in Elk Park of fallen or flood washed trees.
The next day, 15 of us helped clear fallen trees that surrounded and even rested on Dave and Sarah’s secluded Sugar Grove house.
As you’d expect, the homeowners were beyond warmly thankful for help that significantly improved both their home and property security and personal outlook. But what really got me, in the best possible way, was hearing Crosspoint Church founder and pastor, Chris Meade, genuinely tell property owners Viola, Dave and Sarah how much of a privilege it was to serve them.
Chris nailed it. Helping really was a big smile privilege. We, as group, got to help people who probably never would have asked for help. That felt good, especially relative to all the negativity pushed our way everyday. But, it goes deeper than that. We got to meet and interact with people we never would’ve met. I have a line, and it’s not my idea alone, that getting thrown together in a crucible under pressure connects people soul-to-soul.
Here’s an example: though I’ve known Averi as an outstanding, young, accomplished professional for almost all of the four years I’ve lived in Hickory, NC, and have seen her in action both leading meetings or interacting with others doing traffic safety fieldwork where she was, by far, the youngest person in the group, I’d never met her family until last week when I got to see them in action doing much of what they do professionally with incredibly skilled precision. I also got to meet people who drove from Missouri to help and many from nearby towns I would have otherwise never met. And all of us came together united to give and welcome help, and that alone is one of our finest positive qualities as fellow human beings.
Most of all, as Chris Meade said, it certainly is an extraordinary privilege to experience.
3 primary concerns determine your quality of life: what you eat, how regularly and rigorously you move your body and how you manage stress.
To illustrate that point, even though the photo below is fairly current, this is what we humans (homo sapiens) looked like 10,000 or so years ago.
10,000 years is nothing relative to the 10 to 20 million years it took for us to develop as hominids (early forms of humans) from primates or even the 200,000 to 300,000 years since we started to develop as “modern man”, or homo sapiens, that we are today.
Now, fast forward to more “current” times. 10,000 – 12,000 years ago, we were all nomadic hunter gatherers. That meant we had to move our bodies – almost always a lot – to find or hunt for food. At the same time, we had to manage stress to survive periods when food couldn’t be found or avoid being eaten by the same wild animals we were trying to kill to eat to keep us alive.
The fact is: our bodies are still hunter gatherer bodies that developed over millions of years. I joke that despite food that’s now available 24/7/365 in developed communities around the world, we haven’t yet become “homo couch-us potato-us”. That means our hunter gatherer bodies still require foods that promote life, regular and vigorous movement (aka, exercise) and techniques to manage stress so that we can think and behave clearly when life demands it most.
This site is about providing you with the skills you need to empower yourself to make the foods your body needs on your own. Like I’ve mentioned before, no one, no matter how well intentioned or influential they are to you, can empower you. Empowerment comes from within. That means only YOU can empower YOU. And this site provides picture book and video guidance and support to help you do just that in the kitchen – and beyond – because real empowerment begets more empowerment.
Ha! Then there’s the fun of it all. That’s up next!
Add just a little salt before cooking the eggs to help break down proteins in the eggs so that they turn out soft & fluffy, not fork-bouncing hard and rubbery. You should do the same thing here when cooking scrambled eggs in the microwave oven.
Make sure the pan is warmed to the right cooking temperature before starting to cook the eggs. No need to do that when cooking with a microwave oven.
I will say that the first time I heard of microwave cooked scrambled eggs, I laughed, “No way!”
But then just for humor’s sake, I tried ’em – nose close to the microwave as shown here – and couldn’t believe my eyes.
Even better, I couldn’t believe how flavorfully they turned out, how easy it was to put them together, and how little there was to cleanup as I could mix, cook, and eat the eggs from the same bowl. Great!
Here’s all you need for ingredients and…
…equipment.
Click any picture on this page for a complete, freshly revised step-by-step picture recipe.
July 24th, 2024 Blog, Breakfast, EggsComments Off on Stove Cooked Scrambled Eggs Picture Book Recipe
When I was about 7 years old, the first meal I tried to cook was scrambled eggs. I’d seen my mom cook them many times. How hard could it be?
I felt fully confident putting a pan on the stove, firing up a burner, putting butter in the pan, giving an egg a good crack – and then, horrifically, watching the egg white and yolk splat next to me feet while I reflexively tossed the broken egg shells in the hot pan. Stove off, clean up the mess before anyone saw me. That cured me of cooking for the next 10 years.
If you’ve had similar experiences, I get it, and that’s what this site is all about: helping you empower yourself with the kitchen skills you need to make easy fully flavorful meals on your own.
As I mentioned at the end of the last post, Freeing Eggs From a Bad Rap, which came on the heels of a piece about how dietary fat does not cause heart disease, this post is about how to make scrambled eggs, which is the most popular way to cook and eat eggs. Before downloading that picture book recipe, which you can do by clicking any picture on this page or this link, here are two easy tips, included in the recipe, to ensure your scrambled eggs turn out fluffy and tender, not fork-bouncing tough and rubbery.
Tip one: adding just a light dash of salt, as shown below, to the eggs before cooking them,…
…adds a little flavor but, more importantly, helps break down some of the proteins in the eggs so that they turn out soft and tender, as shown in the contrasting pictures below.
Tip two: make sure to heat the pan you’re using to the proper cooking temperature. To check the temperature, wet your fingers with tap water, and flick the water onto the hot pan surface. The pan is properly heated when the water sizzles and evaporates on the pan surface – but not so hot that it immediately turns to steam.
Here are the ingredients and…
…pieces of equipment needed to make stove cooked scrambled eggs.
Again, click any picture on this page or this link for easy to follow, step-by-step picture book directions, and have fun making your own scrambled eggs with full-on empowered confidence!