Life ... It's Why We Cook. Blog at (1/2012)

Life ... It's Why We Cook.

Jan. 26, 2012 11:59 am 
Updated: Feb. 4, 2012 6:20 pm
“Hey! Squamous Cell! You awake? Look at me!”That’s me, in the morning as I begin to get ready. I’m looking in the mirror trying to wake the killer inside me.“Can you see me real good? ... Yeah? … I have something for you.”Then, using both hands, I would flip off the image in the mirror. “D@mn… MORE
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Jan. 12, 2012 6:38 pm 
Updated: Jan. 26, 2012 1:19 am
My dear companion of fifteen years has had serious health issues during the past few weeks. It all came on at once and if I didn’t have such an attachment for her I would have had second thoughts about letting the money go to help get her better.  I know I should expect problems because of… MORE
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Jan. 7, 2012 10:39 am 
Updated: Jan. 26, 2012 1:32 am
On his post, a while back, Chef John asked, what is our favorite ethnic cuisine. …  ( ) As I read several interesting comments and I began thinking about all the ethnicities that make up this continent and wondered how… MORE
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Jan. 5, 2012 4:52 am 
Updated: Jan. 18, 2012 5:12 am
Thank you to each of you that commented on my Christmas blog entry. I was gone or busy for most of the time between then and now and could only jump in for a quick read and pass a comment or two on other posts. I changed my fruitcake recipe this year. I was told it is better than my previous… MORE
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Mike Harvey, daPITA

Living In
Battle Creek, Michigan, USA

Member Since
Dec. 2008

Cooking Level

Cooking Interests
Grilling & BBQ, Frying, Stir Frying, Mexican, Italian, Southern, Gourmet

Gardening, Fishing, Photography, Reading Books

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About Me
At age 16, I began cooking when my mother was injured in an accident that kept her off her feet for five weeks. At first, my repertoire was fried hot dogs with pork and beans, boiled hot dogs with macaroni and cheese or pizza from a box. After a couple weeks of this, my younger brother was the first to protest and demand variety and my dad was quick to support him. That was my first cooking challenge, learning to plan a meal. About that time, mom returned from the hospital and from her bed, began teaching me things like roast beef, fried chicken, stews and all the sides and trimmings. In 1967, I married and my wife designated herself as the cook and this continued until 1999. It was then that I (voluntarily) began cooking again. At some point, I realized that I was having fun and began searching for recipes that were more challenging and interesting. I found AR and used it's recipes for a long time before registering and later becoming an active member.
My favorite things to cook
Soups. How can I go wrong? They are a great way to use up leftovers and those veggies that are approaching the end of their usefulness. They are always an original recipe. Roasts and steaks are favored, also. Getting the right "doneness" and choosing appropriate sides for a tastey and attractive meal is a continuing and always evolving menu.
My favorite family cooking traditions
If creating impulsive menus and recipes is a tradition then, (I guess) we have a tradition. A new tradition is developing. I have a fruitcake recipe that, I believe, is near perfection. I make it just before Thanksgiving so it is aged enough for the Christmas/ New Year holidays.
My cooking triumphs
Without a doubt, my own recipe for a Reuben Sandwich. It has been a demanded item for many years and I shared it in my AR blog.
My cooking tragedies
Too many. I have been able to throw them out and have something new before my wife gets home. Most of the time, anyway.
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