Nov. 8, 2010 11:00 pm
Updated: Nov. 10, 2010 5:56 pm
I would like to say that I am a purist and make everything from scratch, using only the freshest organic ingredients but I'm not. I have tried. I bought a bread machine and made several different types of bread. They were all wonderful, especially when
they were freshly baked and still warm enough to melt butter. That didn't last very long. At first it was because everybody loved the fresh bread. It went almost as quick as I could bake it. Then everybody got tired of it and it didn't last long because after
a couple of days, it got stale and started to crumble when cutting it to make a sandwich. And not long after that it seemed the mold would set in. In the end, it ended up being a chore to make the bread every couple of days. The kids liked the store bought
bread better anyway.
I used to make my own yogurt. I got the idea from Alton Brown's show "Good Eats". I bought the book and set up to make yogurt. I only made plain yogurt. It was the best stuff to mix with a bowl of granola cereal and take to work for breakfast. The granola
would just be getting soft from the yogurt by the time I got around to eating it. Also, the tang of the yogurt cut the sweetness of the granola just enough. I still like it. I don't make it anymore though. By the time I made a big batch of yogurt and
then ate it for breakfast every morning, I noticed I was gaining a considerable amount of weight! And without that sweet granola it just wasn't the same. Now I buy the cups of flavored yogurt that are only 80 calories. I don't get the granola at all. I
can't trust myself with it just the same as I don't touch tobacco anymore!
I used to cook with gas. All good chefs cook with gas don't they? But then we bought a new house and it was set up for an electric range. I did a lot of study on the subject and debated back and forth. Should I set up for a gas range or go with electric?
In the end, I read where even though most serious cooks prefer gas, electric has better control and more responsive heat, so I compromised again, and went with electric. I got a Kenmore Elite with a ceramic cooktop, two ovens (one is convection), and electronic
controls with all the different features. I can slow cook roasts in the oven like a slow cooker, I have a special setting for cakes that provides gentle heating, and on and on. After we got through the first few burnt offerings (you can't see the heat on
electric like you can see the gas flame!), it has turned out to be the best thing since sliced bread (not homemade)! I wouldn't go back to gas on a bet.
Much like Sandra Lee and "Semi-Homemade" we are getting by in this time crunched modern world we live in. The food at our house isn't always pure, made from scratch, or organic, but it is pretty healthy (we can read labels and do!), and nobody is going hungry!