Working out

I am embarrassed to say it has been quite a while since I've worked out regularly. I tried a few things over the years yoga, Pilate's, walking, treadmill, just to name a few, but I've always come up with a excuse or two to keep me from doing anything on a regular basis.

Too busy.. too tired... too achy... but lately I haven't been feeling like myself and I knew I had to do something. All roads lead to an exercise program.. but what to do?? what would make me feel strong and fit and good?

Marty's of course. Marty Feldman is a trainer .. a trainer of boxers, of women, of men .. he is old- school and reminds me so much of the Rocky movies. He gets results .. he is a mountain of knowledge, with years and years of experience. His work- out gets my blood flowing and my heart rate up and my muscles responding~ in just one week!!!

I feel the difference already. I am standing up straighter.. I feel strong, I feel my muscles, my body responding. I am sleeping better at night and eating right.

What took me so long? is what I am thinking!!!
Regular exercise is the best thing for you. Not only your body but your heart and your mind and your soul. It is time taken for you. Maybe just a hour a day but wow what a difference it makes.

I am so happy I took that initial step to do something for me, to make my life better, to put a smile on my face and a bicep in my arm.

Take some time during the day for you! you deserve it!
A little regular exercise will change your life for the better!

Here's Marty info, he might be the guy for you!!!
Marty Feldman
LADIES TONE UP
Marple sports Arena
610 690 0997

SCRIPPLE SOUP

Everyone has a favorite food. It could be a something you just had at holiday time or for Sunday dinner. The aroma alone can bring back a flood of memories.
If we are lucky, a recipe was passed down to you and you can still enjoy the flavors that brought you joy as a child.

I am lucky indeed to still have my mom living 1/2 block away. She is still the greatest chef I know, and even if I cook the same exact thing .. her version always taste better to me.

She prepares a soup from the Abruzzi region of Italy.
It is a simple soup but time consuming to make. Therefore it as always served during the holiday.. whether it be Easter of Christmas, or Thanksgiving for that matter. Scripples made an appearance on our dinner table.
If we were lucky we could request it for our birthdays.I want to share this wonderful, simple, delicious recipe.It is not hard to make but it does take some time. It is a very thin egg crepe that is served ladled with hot chicken broth. More yummy that I can even explain. I taught this recipe in one of my classes recently and everyone was surprised at how really very good it was!
I hope you give it a try!


SCRIPPLE SOUP
3 eggs
3 tbs. water
3 tbs. grated parmesan cheese
3 tbs. flour
salt
~combine in blender or food processor, ladle onto buttered small skillet, drain off extra, just coat the bottom of the pan,cook until set and flip to the other side for a minute, remove from pan and roll into log, cover with hot chicken broth and sprinkle with cheese to serve.

A Birthday Celebration

Grace, Stephen, Susan with Mom & Dad
Tina & Dominick with Grandpop & Grandmom




Born In 1926, on a cold winter day, 2 months premature, my Dad is a survivor.

He was born in the little town of Giulianova in Abruzzi, on the farm his family leased from the Catholic Church.
His grandfather, Sabatino, fearful that this tiny little baby, his first born grandson, would not survive the cold harsh winter, ran to the Church situated below the farmhouse and dragged the priest from the vestibule as he was preparing to say mass, so he could come and baptize his grandson.
The priest, knowing and loving the family that plowed the land up on the hill, readily complied, shedding his garments and rushing to the farmhouse high on the hill.

My father was baptized in the kitchen of that house. It was the warmest room of the house. A big fire burned in the fireplace that was used to cook the food as well as heat the house.

As he grew up, Sabatino would take that little boy, Armando everywhere he went. He became his shadow. Grandfather & grandson became inseparable.

My father learned so much from his grandfather. He learned the lay of the land. He learned to respect the land and the people who worked it . He learned about good honest food. His grandfather was somewhat of a gourmand in those times, visiting the local little trattorias or family owned restaurants that flourished in the hills of Abruzzi, my father by his side.

My father became well known for his adventurous spirit as well as his creativity. He was bold & kind. He was around to help those who needed assistance with the harvest of grapes for wine or olives for pressing oil. He was a inventor. He was a mavrick. Ahead of his time, and well liked by everyone.
To this day, we have cousins and family who visit my Dad here in the US just to see Armando again. They tell us of his story, of his childhood, of his kindness , of his brilliance for new ideas.
He has remained close to everyone.

This man who came to the United States by way of France. Working in the foundries for 3 years to earn passage here. To start anew in a country who promised all to those who worked hard and had a dream.

My Dad is 84 . It was his birthday on January 28. We celebrated this man . His family gathered round. A role model for me, for everyone.
Family & friends called from Italy to wish him well. He is still remembered as a man with an adventurous spirit. A man who had a dream and followed it. A man who has the wisdom and kindness that we can all learn from.
A man ahead of his time.

Happy Birthday Pop !!! We love you !

Winter Days

Coming back from a private cooking class last night, the wind was howling. It was bitter cold. I realized that I wanted to crawl into my warm bed and stay under the covers until the chill I felt in my bones went away.

It is winter. The end of January. Cold, bitter and bare.
The trees outside my window are stark against the sky. Not a leaf in sight!
Even in my house with the heat on, I am cold. I look for warmth everywhere.

Where do I find myself keeping warm?
Well~ in front of my stove, cooking!
With the burners on simmer and the pots bubbling & boiling , warmth is there. I am finally happy.
Cooking makes me happy.
Cooking makes me warm. Cooking is a satisfying & rewarding experience for me each & every time.

Stew, soups, oven- roasted meats, pasta sauces, comforting desserts. I have my little hands in everything, whipping and whisking away.
I call my family for dinner. I send quarts of soup to my friends. I pack my fridge with a variety of foods. I am content in front of my stove.

It is a well worn stove, twenty four years old and wearing the memories of each meal, my stove gives me comfort. My stove keeps me warm. My stove is a haven for me.

I find myself in my kitchen even if I do not have a catering job or a cooking class.
It is where I am happy, busy creating, busy cooking , busy stirring with the wonderful aromas all around me. I know I can make something taste good. Feed someone who will appreciate my food.
This is what keeps me warm during these cold winter months.

Here are some recipes to keep you warm and well fed.


PASTA WITH MUSHROOMS & SUN DRIED TOMATOES

2 tbs melted butter
3 tbs olive oil
1 tsp chopped garlic
1 chopped onion
1 cup sliced sun dried tomato
3 cups sliced mushrooms
1/2 cup white wine
1/2 cup chicken broth (or more)
1/2 cup grated locatelli cheese
1/2 cup pasta water
1 lb cooked pasta
~in saute pan cook garlic & onion in butter & oil until translucent, add sun dried tomato & mushrooms , cook until golden brown, add wine. Let wine evaporate for a few minutes and then add chicken broth & pasta water. Bring to a simmer and then toss with pasta & cheese.

PASTA WITH ASPARAGUS & SHRIMP IN A BLUSH SAUCE

1 lb asparagus cut in small diagonal pieces & cooked in water until tender
1 lb shrimp split in 1/2
2 tbs melted butter & 3 tbs olive oil
1 tsp chopped garlic
1 tsp old bay
dash hot sauce
1 quart marinara sauce
1/3 cup heavy cream
1/2 cup pasta water
1/2 cup grated locatelli romano cheese
1 lb cooked pasta
~in oil & butter cook garlic, add old bay & hot sauce, cook shrimp in this mixture until done , add asparagus, marinara, pasta water & cream.
toss with cooked pasta , top with cheese.


ROASTED BUTTERNUT SQUASH SOUP
1 cup chopped carrot~~~~~~~~~~~ 2 lb butternut squash,peeled, cubed
1 cup chopped celery ~~~~~~~~~~~~~& tossed with 3 tbs olive oil,roast
1 cup chopped onion ~~~~~~~~~~~~~~ uncovered @ 350 for 45 minutes
3 tbs melted butter
2 tbs olive oil~~~~~~~~~~~~~~~~~ 2~46 oz can chicken broth
salt & pepper

~saute carrot, celery, onion in butter & oil until soft , can add chicken broth to speed the cooking process.
Combine with roasted squash and puree in batches in a food processor until thick , add broth as you go.
Heat in soup pan for 20 minutes

PASTA WITH CHICKEN & SPINACH IN A CREAMY CHEESE SAUCE

3 tbs melted butter & 2 tbs olive oil
1 tsp chopped garlic
1 lb boneless chicken breast cut into small strips
Salt & pepper
4 cups fresh baby spinach
1 cup pasta water
1 cup heavy cream
1 cup grated locatelli romano cheese
1 lb cooked pasta

~in butter & oil, saute chicken strips until brown & cooked , add garlic and cook until fragrant
~put spinach in big bowl and toss with drained , hot pasta. Mix until spinach wilts. add cooked chicken, pasta water, cream & cheese.

BOLOGNESE MEAT SAUCE

3 tbs melted butter
2 tbs olive oil
1 tsp chopped garlic
1 small onion chopped
1/2 cup diced carrots
1 1/2 lb ground mix ( beef, pork, veal)
1/2 cup red or white wine
1/2 cup chicken broth
1 quart marinara sauce
1/2 cup pasta water
1 lb cooked pasta
~in oil & butter saute garlic, onion, carrot until caramelized add meat and brown well~ add wine & broth and cook until it evaporates. Add marinara sauce and pasta water , toss with cooked pasta.( hot pepper flakes optional)

GRATITUDE

Gratitude has been on my mind for some time now.

Every morning I get up and as I open my eyes I think about how lucky I am for a million little reasons.
I look around me and see what I have in my life, the people who are my family and friends, my clients who become my friends. The people I feed with Susan's Suppers or a cooking class or a catering job.
I give thanks for the soft pillow beneath my head , for the sunshine that streams in my window, for the hot shower that sooths my muscles and cascades over my body.

When I take my walk in the morning I am thankful for the carpet of fiery gold & red leaves that swirl around me. I greet each person with a smile and a wish of happiness for their day and also for mine.

I am choosing to be happy, to see the glass as half full as they say.
I expect good things to happen to me. I know that everything will be all right and that I am where I am suppose to be in my life ~here & now.

I chose to look at the positive side of life, at what I have not what I don't. When you do that you realize how much you truly have. Your world is full of riches~ from the comfort of your home to the ability to stand up straight~ to smile & laugh and to enjoy your life each & every second of every day.
Your life is made of these moments, small little seconds in time that you will look back on and realize that it is what life is truly about.

Enjoy & give thanks for what you have. Be in the moment. Notice who and what is around you. Smile , perform random acts of kindness.. it will elevate your day .
Give thanks for the sunshine, the raindrops the chirping of birds, a good cup of coffee.
Take a moment to look around you and give thanks for all that touches you. It is a wonderful way to live your life!

SOUP'S ON

This is perfect weather for a hearty bowl of soup or stew...when it is cold and damp outside ~nothing feels better than a delicious bowl of the perfect comfort food !
Here are some of my favorite recipes. Easy to make and tantalizing to eat!

CHICKEN & RICE SOUP

1 cup of celery chopped
1 cup of carrots chopped
1/2 cup onion chopped
1/4 cup parsley chopped
6 Tbsp butter melted
salt & pepper
3 cups cooked chicken chopped
8 cups of chicken broth
2 cups cooked rice
1/2 cup grated Parmesan cheese

~in stock pot melt butter & cook celery, carrot, onion & parsley till soft & golden about 10 to 15 minutes, season with salt & pepper.
~add remaining ingredients & simmer soup for about 30 minutes.Wonderfully easy & good !

PUMPKIN & PEAR SOUP

2 tbs melted butter
2 tbs flour
1~ 15 oz can pears sliced thin
8 cups chicken broth
2 large cans~ canned pumpkin
2 tbs honey
salt~pepper
1/2 cup cream

~Make a roux by cooking melted butter & flour together until a golden color.. about 10 minutes whisk in honey & add pumpkin & chicken broth , season and add pears & cream.Simmer for about 20 minutes.Enjoy !

Mushroom Madness

Today we piled into a van and with Clint as our driver headed out for a wonderful day to Chester County .. this was a culinary tour and our first stop was Phillips Mushrooms.
We arrived at Phillips as a light rain fell .. but that did not dampen our enthusiasm or our spirits.
Phillips Mushrooms is located in Kennett Square , the self proclaimed center of Mushrooms.
Phillips is the largest grower of speciality mushrooms in the US established in 1927 it is a 3rd generation family owned run business.
We had the extreme pleasure of having the head grower, Angel as our guide for this fascinating tour through the mushroom houses.
We saw Shiitake , Portabella, Maitaki, Oyster& Crimini , just to name a few.
This is a first class and very busy operation and taking care of this business is a 7 day a week job!
We put on our little caps and masks and we went into each building, learning what mushrooms need to survive and grow. It was a fascinating and informative tour! I think we will never look at mushrooms the same way again.
Below is a wonderful recipe for mushroom soup perfect for these cool autumn days ahead !

WILD MUSHROOM SOUP

3 Tbs.olive oil
3 Tbs butter melted
1/2 lb portabella mushrooms chopped
1 lb of assorted mushrooms chopped
1/2 cup chopped celery
1/2 cup chopped onion
1 leek chopped
2 shallot chopped
1 clove garlic chopped
salt ~ pepper
1 tsp dried thyme
1 ~ 40 oz cans chicken broth
1 cup heavy cream ( optional)

~in oil & butter saute onions, celery, garlic ,leeks, shallot until golden and soft add mushrooms and cook till brown and golden .. season with salt , pepper, thyme .. let cool & then puree 1/2 the mixture while adding chicken broth to processor to help mix well .. return to pot and add cream .. simmer until warmed through.