The kitchen is one of the most beloved spots in almost anyone’s home. People tend to gravitate toward the kitchen : hanging out at the kitchen bar, sipping coffee, talking, or helping bake cookies (or eating them). One of the mindsets I tend to hold to is everything important happens around the table. And, when we do move into a house of our own we will get my parents’ wedding table (solid oak 8 foot long) where I ate most of my meals until I went to college. Can’t wait.
everything important happens around the table
But, until then, I sit at an oval table that I’d love to DIY and think about everything I can learn about myself from being in the kitchen. Why am I thinking about this today?
Because I just put a bundt cake in the oven. I love bundt cakes but hate making them. They are easy to make but usually, no matter how much I butter and flour the pan, I can never get them out perfectly. Why? For the love of butter, why?
So, I’m facing my fears today because I saw this delicious recipe over at Laura’s blog earlier this week and had everything in my kitchen to make it. Now, I have doubly greased and floured the pan, and I’m holding my breath for an hour to see if it will come out or not.
Here are some fears of mine in the kitchen (and as you can probably relate – to the rest of life):
I’m not good enough. With the advance of social media and my love of photography, cooking, baking, farmers markets, local eateries, and cookbooks, I fear I will never live up to what I see on my phone, computer, or little cafe I go to. But, I’m also learning is that I never will be – but I certainly can try. I should be competitive with myself, and not with everyone else. I need to keep trying and learning and improving. Progress not perfection.
I will fail. Yes, you know what I will fail. So will you. We are not perfect by any standard. Even the best in home or restaurant chefs burn something, can’t capture the food with the lens, or have to throw out an entire recipe because it didn’t taste right. Failure is a part of life. You know what, that bundt cake might stick. But, I guarantee my husband and two littles will eat most of it and the people I give it to will like it. They won’t care what it looks like.
Someone else will win. I’m a very competitive person. And, you know what, with so many bakers, photographers, runners, wives, mothers, handletterers around me – I will never be the best. Someone will always be better than me.
When I list out these fears – sometimes they sound silly. But I know how very real they are. So, I press on. I keep on baking. I keep using my bundt pan. I keep trying new recipes and taking photos. I dream of one day having my own story-cookbook or having a photo in a magazine. Maybe one day. Until then I will keep cooking for my family, making food as gifts to people, and stick with my motto of everything important happens around the table.
What are your fears in cooking, your hobby, or other areas of life?
Today, as I sit in our home in the middle of the state of Georgia, I am sorely missing the Atlantic Ocean. Ok, I really miss any body of water. Water is very therapeutic for me – listening to the waves, the water at it knocks against itself, the glare of the sun off the stillness of the top of the water, walking along a beach while my feet get wet, then sandy, then wet again. Being on any body of water is the best place I can be at any given moment. Today, I will take you back and share some memories with you and a fabulous new recipe we had yesterday.
My love for the water started before I could walk. We lived in central Florida and had a pool. My brother was a little older than me and was taking swim lessons. My parents thought I should go ahead and learn – so I did. I loved swimming and jumping off the diving board.
My love for the Suwanee River came from my Papa. I remember learning how to drive a boat about the age of 7. It was just me and Papa and the sparkling water of North Florida. A john boat brought some sweet memories. He taught me to fish, to not be afraid of gators (ha!), and how to cook homemade french fries. He also taught me how to clean fish – which we would eat immediately after catching them.
I remember quiet summer evenings at our trailer near Munden Creek (near the sleepy fishing community of Suwanee, FL). Mosquitos and radios and country tapes that included Kenny Rogers, Alabama, George Straight, and Barbara Mandrell. We would play rummy because we had no television. We would walk down to the little pond with worms and cane poles.
I moved to a beach town for college and quickly knew that I was born to live by the beach. You’d never be able to tell because I’m as white as they come, but everyday my junior and senior year I would walk down the beach in the morning and the evening. Some college friends and I would get a group together and have some worship jam sessions at night by the water.
My mister and I in our courting days took a few trips to the waterside of Carolina. The first time we held hands it was sprinkling and we were walking along the beach. Romantic yes.
On our honeymoon we woke up in Prince Edward Island overlooking the bright shiny water.
I love bridges, lakes, ponds, rivers, streams, creeks, oceans, and the gulf.
One thing that goes well with water: seafood. And with seafood you need good dipping sauce and good friends to share it with.
Yesterday, I made a tarter sauce that I could easily eat with a spoon. Yes, the entire bowl, no seafood necessary. Thought I would share it with yall. But, first, let me introduce you to a company in South Florida run by a young friend of mine. His family is so important to me and I value their friendship. Tyler started Sailfish Alley Outfitters and runs a quality fishing gear. We all know you need fishing gear and here is the place to get some of the best. And you might as well look good while doing it. With custom tees and hats and more, this is your place to find it. And while you are catching fish, looking great while doing it, building relationships while you are fishing, you can be dreaming of the tarter sauce that you’ll have back in your fridge for your catch of the day.
Housemade Tarter Sauce
Recipe Type: Dip
Cuisine: Seafood
Author: kcreatives
Prep time:
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Serves: 1/2 cup
A great partner to seafood is a tarter sauce. Never buy bottled again!
I don’t know what it is but the moment anyone in my family says they are sick, I immediately jump on the orange juice and chicken soup bandwagon. Well, last weekend, my husband came down something for the millionth time this year. I said I would go to the store that night.
I’m not a huge fan of broth noodle soup because after reheating it several times you don’t have any broth left. And it usually lacks flavor. However, I wanted something creamy and thick and comforting. This was it!
My boys and my mister have loved it – and my mister is all better. So, was it the chicken noodle soup, who knows? But, I know it didn’t hurt!
Creamy Chicken Noodle Soup
Recipe Type: soup
Cuisine: chicken
Author: kcreatives
Prep time:
Cook time:
Total time:
Serves: 8-10
Thick and creamy chicken noodle soup
Ingredients
7-8 cups homemade chicken broth
2-3 cups rotisserie chicken, cubed or shredded
1/2 white onion, finely chopped
1 bag frozen peas and carrots (do not thaw)
2 T unsalted butter
3 cups of medium egg noodles, (measure out 3 cups dry before cooking)
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy whipping cream (or half and half, or more milk)
generous amounts of salt and pepper (remember you can always add but you can’t take away)
Instructions
In a dutch oven, saute onion and frozen peas and carrots over medium heat with the 2 T of butter for about 5 minutes.
Add in liquid and bring to a boil.
Add in noodles. Cook until al dente.
In a small sauce pan, heat butter and flour, whisking vigorously until all the flour is mixed in and the butter is melted. Add in milk and cream.
It will thicken as it stands.
When the noodles are done, add in chicken and cream mixture.
Let sit for a few minutes off heat. Serve with bread or a side salad.
This soup does get thicker as it sits in the fridge a while. Leftovers are more like a casserole. So yummy.
1. My mister is working long hours and needs foods that he can eat at his desk, probably 2 meals each day. That means I get to eat a lot of my salads alone – but I need to make meals that can keep him full for those long 12 hours days.
2. I’m trying to do better about making a meal plan and sticking with it so my boys don’t eat so many chicken nuggets and french fries. If I have quick dinners already prepared for when I walk in the door with them then I will be less tempted to eat fast food because it is quick.
Homemade take on Panera’s kale caesar salad (I love this!)
I absolutely love to make cupcakes. They are fun to photograph and they are more delicious to eat! And you don’t get to cup too big of a slice of cake. You can just eat one cupcake, piled high with delicious buttercream (or any frosting that you choose), and its so portable.
As I’m researching cupcakes today to find some to make to take to an “at home with” shoot on Tuesday, I thought I’d share with you some of the fun ones I’ve found. Enjoy – and get your cupcake bake on this weekend.
Comfort food is the name of the game in the south. There is high class comfort food – then there is just down home casserole type comfort food. This is it. My mister has a great church cookbook from the church he attended when he was growing up.
Chicken and Dressing Casserole
Recipe Type: Casserole
Cuisine: Southern
Author: kcreatives
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Total time:
Serves: 4-6
Easy casserole comfort food for dinner any night of the week
