The &Amp;Quot;Duchess&Amp;Quot; - Stevie's Crazy Kitchen Blog at Allrecipes.com - 239978

Stevie's Crazy Kitchen

the "duchess" 
 
Jun. 15, 2011 9:32 pm 
Updated: Jun. 16, 2011 10:48 am
Our dear friend Audie, of whom I've spoken before many a time, has been a connection to a local Afghan hound rescue, has negotiated delivery of 3 of "my dear children" over the years.  She has also become our groomer, since setting up a full grooming station in her laundry room.  Last week, I took our greyhound to her, today, J drove our afghan up for a visit to "the day spa."  When it was time to pick him up, we loaded into the car and headed N and E to Glendale...  The plan was, that Audie would prepare us a gourmet meal.  (Food?  Good food?  I'M not cooking?)

Thus, we sat down to a late lunch, early dinner, as to put us back on the road before rush hour...  For some time she's boasted of being French Chef trained, and has even shared (regarding my interest in East Indian Cuisine,) having been taught to prepare curries, while in that country... modelling, no doubt, as she did travel the world during that era of her life!

"I've got a rack of lamb I want to fix for you two... do you like Asparagus?" Caught my interest, despite being hatefully disappointed in my last attempt at a leg of lamb...  I had never doubted her training in the kitchen... but this afternoon... OMG!!  A tad heavy on the salt as she warned us up front, but totally OMG delicious, asparagus steamed to perfection with a squeeze of lemon juice, and couscous, also served with a squeeze of juice.  I have since dubbed her "duchess of delectables," without the lineage to back up the TITLE... but hey, she was born/raised in London, and certainly has earned the mock title in my mind!  I am now wanting to know her list of seasonings... forget quantities.  I watched as she dumped a number of powders into a bowl... I missed just what was in the 4-6 jars, and will only be able to make an educated guess as to amounts.  As for the issue of salt, she figured out that grabbing "garlic salt" was her mistake...  I haven't had that mix in the crazykitchen for probably 15yrs or longer... I prefer salting per my discretion, not some company deciding that the best blend is 50:50, or whatever!  I'm simply in hopes that she'll share a "guide" rather than recipe... tho it may be a very long time before I splurge on a steak, even, let alone a rack of lamb! 

Otherwise, I've a frige full of thawed out meats, and fresh produce, that if not eaten soon, I fear will go to waste...  Tomorrow, lump crab meat that has thawed in the frige for days now... (hope it's ok!)  Burger that I can go ahead and cook for another night... that will buy me a little more time, but the peppers aren't going to hang on indefinately!  Freezers are packed since my last trip to the grocery, but short of perishables, I shouldn't need a darn thing for months!  Lets hope... I fear finances may take a HUGE turn for the worse soon... I don't live within my means as it is! 

So, I guess crazycook can relax the rest of the evening, will have to fire up the kitchen tomorrow morning (better cook early in the day, now it's so blasted hot!)

Be well, be happy, be crazy!
 
Comments
Jun. 16, 2011 12:12 am
Awww! Sweet blog! Not a fan of lamb, myself...wished I coulda been there! Sounds like the best lamb ever!Any doggie Mamma is a friend of mine but please Thank Audie for taking care of the babies!
 
Jun. 16, 2011 12:27 am
Cindy, I'll pass on your "howdies" later today...? As I've said, I've made lamb many a time - last was a fiasco! Audie's was truly 5* restaurant quality! I won't give up... YET!
 
Jun. 16, 2011 5:15 am
You do have some interesting friends, Stevie, and Audie must be near the top! ... If you find a way to live within your meams, would you share it?
 
Jun. 16, 2011 10:48 am
Thanks Mike! Guess I have a number of (above average) tales to tell, and friends who've contributed! I'd love to travel back to Britain with Audie, then on to Middle East -- well maybe not right now! Be well & count pennies!
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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