Are you cooking safe? Do you defrost your frozen food on your counter-top? Are you still washing your chicken? Do you understand why it’s safe to eat steak rare, but not hamburger? Do you believe that cooking your chicken extra well done makes it even safer? I have been immersed in the world of food […]

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The Fabulous Baker Boys is one of my favorite movies, and I love the scene where Susie and Frank go at it, about the song “Feelings”.  She tells him ‘the song is like parsley, get rid of it and no one notices’.  If you haven’t seen it, please click on the link, as due to […]

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Posted in eating well,Family,kitchen tips
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When shopping for scallops, the most important question to ask is “Do you have dry scallops?” Next time you buy scallops, ask the fish monger if the they are; if he/she doesn’t know what you are talking about walk away and try not to buy fish from that place again. Anyone who sells dry scallops knows […]

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Posted in eating well,main courses,recipes,Uncategorized
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  • December 11, 2013 - 2:38 pm

    Rhonda - I had no idea! Thanks for the tip!ReplyCancel

    • December 11, 2013 - 3:47 pm

      nrlowell@comcast.net - It will make a big difference in your scallop experience!
      ReplyCancel

  • December 11, 2013 - 6:38 pm

    Claudia Schmidt - Ah-hah! So that’s the key to good scallops? Thanks for the tip. This looks delicious and I’ll be making it this weekend. Thanks!ReplyCancel

  • July 21, 2014 - 6:10 am

    Shrimp and Grits » Chefs Last Diet - […] them you will need no further convincing. I’ve written here before about making sure you buy dry scallops,  and the same goes for shrimp. Unless you live near a gulf where shrimp are harvested you are […]ReplyCancel

  • March 12, 2015 - 6:08 am

    Farm Raised Salmon » Chefs Last Diet - […] know anything about the product. I’ve talked before about making sure you buy dry scallops, and I can’t tell you how often I ask if the scallops a store is selling are dry and the […]ReplyCancel

  • July 17, 2015 - 6:06 am

    A Crab Cakes Story » Chefs Last Diet - […] he looked at the can and indeed TSP was there. “No thanks.” (I’ve written about TSP before,  and if you’re not checking to see if it’s in your shellfish, you should […]ReplyCancel

  • July 25, 2015 - 4:28 pm

    A Crab Cakes Story | Better After 50 - […] phosphate) he looked at the can and indeed TSP was there. “No thanks.” (I’ve written about TSP before,  and if you’re not checking to see if it’s in your shellfish, you should start.) I knew […]ReplyCancel

The media machine still seems think that a woman’s place is in the kitchen preparing  dinner for her husband and children, while they sit and wait to be served. What’s up with this commercial?  Though I find Goya commercials particularly sexist/momist, they are not alone in perpetuating a scenario that has greatly shifted in the […]

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Posted in eating well,Family
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  • December 9, 2013 - 11:09 am

    Claudia Schmidt - I would most definitely agree that the advent of women working in corporate America has had a great impact on women cooking (or shall I say NOT cooking) as I was in the same situation for many years. It’s only been in the last 5 or 6 years since I started doing consulting and work from home that I’ve had enough time to actually make a meal for my family each night (something I love to do since eating is one of my favorite all time things in the world!). And, I too, have noticed those rather funny Goya ads. No one in my world lives like that 🙂ReplyCancel

    • December 9, 2013 - 11:15 am

      nrlowell@comcast.net - I don’t think there are too many families that look like that. Makes me wonder about the creators of the ad, and what universe they live in!ReplyCancel

  • December 9, 2013 - 2:03 pm

    Rhonda - First, I was so pleasantly surprise to see me listed in your post! Thanks so much!

    In my house, the whole family gets involved. Sometimes my husband is the one who’s cooking. Sometimes it’s us with the kids – they are 8 and 5 and love looking at cookbooks, participating in menu planning, going to the grocery store, and helping make the meals.

    We have two weaknesses when it comes to indulging our kids and buying extras – books and food. When we’re at the grocery store, especially the produce department, the kids search for fruits and veggies we haven’t ever tried or haven’t tried for a long time. They know it’s almost assured they will find their way into the cart.

    One of my favorite things my 5 year old ever said to us when he wanted to try out some kind of melon (that was tiny and $10!)was “how do you know it isn’t so yummy that it’s worth that much money?” Well played kiddo. Incidentally, it totally wasn’t worth $10, but we didn’t know until we tried it out 🙂

    I love this post Nancy! I think being in the kitchen can be a great opportunity for quality family time!ReplyCancel

    • December 9, 2013 - 4:06 pm

      nrlowell@comcast.net - Rhonda, your family sounds great! And though I’m sure they don’t realize it yet, your kids are lucky to be part of a family that cooks together!ReplyCancel

Roast chicken is probably one of my favorite things, but I wanted to try something new, branch out, hit some new pavement, get a little crazy, so I decided to turn down the heat, and made my roast chicken low and slow. I like the concept of cooking things slowly; it really gives the flavors […]

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Posted in eating well,Family,kitchen tips,main courses,recipes,Uncategorized
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  • December 6, 2013 - 9:49 am

    Rhonda - This sounds fantastic. I love roasted chicken…we eat it often around here. Next time, I going Low and Slow 🙂ReplyCancel

    • December 6, 2013 - 11:36 am

      nrlowell@comcast.net - My new favorite way to roast! I’m going to do some experimenting with it too.ReplyCancel

  • December 9, 2013 - 7:20 am

    A New Roast Chicken; Low and Slow | Bloppy Blog... - […] Roast chicken is probably one of my favorite things, but I wanted to try something new, branch out, hit some new pavement, get a little crazy, so I decided to turn down the heat.  […]ReplyCancel

  • October 18, 2014 - 6:56 pm

    Slow roast chicken - […] loved that slow roasted chicken from a few weeks ago so much I’m trying it a new and even easier way.  I decided to […]ReplyCancel

  • February 26, 2015 - 6:22 am

    Slow Roasting is Magic » Chefs Last Diet - […] fully. Vegetables caramelize but don’t get burned edges and meats develop deeper flavor. Slow roasted chicken is my favorite, you end up with crispy skin and tender meat. Of course slow roasting takes time, […]ReplyCancel

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