(posted: February 12, 2008)
Feb 12th
It’s Girl Scout Cookie Time!!!! I am my daughter’s troop leader and also our troop’s cookie mom. So after ordering cookies for 12 girls, picking up 100 cases of cookies, and sorting said cases of cookie; I look at these boxes of cookies for hours, days and weeks!! So I have decided I am going to try to come up with recipes that use each flavor of cookie.
Check out the message boards in the next couple weeks to see the recipes I have came up with. Remember to support you local Girl Scouts and buy those cookies. They freeze well.
Using Thin Mints crushed for a cheesecake crust is yummy. Shortbreads can be used to make banana pudding, crushed to make pie crust, or even crumbled in ice cream. So many options, so many ideas. I need to start baking.
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(posted: February 11, 2008)
Feb. 11th
Sorry I haven’t posted in awhile, trying to get things under control. Starting up this magazine is way more work then I thought, but I love it. So it really doesn’t seem like work, unless I get a mental block. I have been trying some new restaurants and I do have to say some of them have had really bad service. Granted, I have a high level of expectation. But I do watch and take all factors into consideration. I will go back to a restaurant if the service is bad maybe 2 more times. If both times I go back service is bad, I will not return not matter how good the food is. Good service is very important part of the dining experience.
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(posted: January 24, 2008)
Pudding
I try not to use packaged, pre boxed foods. Too many additives, chemicals and preservatives are in there. I want to know what I am putting in my family’s bodies. My husband loves chocolate pudding for dessert. So I found this wonderful recipe that beats the taste and texture of that pre boxed mix.
It is also a great recipe to do with kids, they love to measure, stir and mix. I like to have my kids help with cooking and baking. Not only am I teaching them skills and techniques to last a life time, it is also a great bonding time. I like to have each of the kids help with dinner one night a week. This is time I get to talk with them about what’s going on in their lives and to share my passion of food with them.
When you make a pudding, what you are really doing is making a 'cooked' custard. The only real difference is that you add cornstarch to the custard and this is done to make the pudding thick enough to eat with a spoon. The danger zone with any custard is cooking it over too high a heat, causing lumps or even worse, scorching. To avoid these mishaps use a heavy bottomed saucepan and cook it over medium low heat, stirring constantly. I like to use my Pampered Chef “Spiral Whisk”. This helps to make sure when stirring that you reach the bottom, sides and corners of the saucepan to prevent the pudding from sticking and scorching. 
As you cook the pudding it may look lumpy, but if you stir quickly the lumps should smooth out. Once the pudding has become thick, like mayonnaise, remove immediately from the heat. Straining the pudding will help get rid of any lumps that may have formed. At this point the pudding is very fragile. When you are adding vanilla, butter and chocolate be careful not to over-mix.
If you like your pudding warm eat now. If you like it cold, cover with plastic wrap, laying the plastic right on the pudding. If you like a “skin”, then do not cover. Chill for 2-3 hours then enjoy.
For the recipe visit our forums...
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(posted: January 23, 2008)
Jan 23
What is your favorite fast food indulgence? I have to say I really don’t care for fast food. I usually only eat it when we are on our way camping or on road trips. If I had to choose I would choose Subway. But my favorite “fast food indulgence” would be Chinese.
Dragon Gate 323 N. Union Blvd Colorado Springs, CO 80909
(719) 633-1166
is the place I order take out from. I always order something different each time I go. Everything has always been wonderful. My kids love when we dine in and order the Pu Pu Platter. Probably because of the name and also how cool is it to have a fire to cook over. My husband and son love the Sesame Chicken. That’s what they order every time we go.
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(posted: January 16, 2008)
Jan. 19th
Why the name “The Savory Maple”? That is the question I have been
asked by numerous people. Sometimes I think I should come up with this big
elaborate story, but truth be told I have always wanted to open my own
restaurant. I want it to be an upscale breakfast / lunch place. One day
my husband and I were thinking up names and happened upon “The Savory
Maple”. Stemming from our roots and a little bit of personal history, the name stuck like glue.
I have worked in restaurants long enough to know the
hard work and money it takes to open one so my husband and I decided
once our kids were grown we would start up that adventure.
Until then, we
came up with the idea of a food magazine because we love to go out to
eat, and want to share our experiences with other people. We are always
looking at all aspects of the dining experience. So why not share this
with other “foodies”? Heck, why stop at a magazine that comes out twice
a year, why not launch a web site also to connect with “foodies” from
all over, extending beyond our beautiful mountain range area.
So here we are.
January 18th
Hello. This is my first blog. I guess the best way to start is by telling you a bit about me and what turned me into a “fooodie”. I am 35 years old, married with 2 children; Damian 14 and Dominique 9. I was born in Troy, MI . I grew up in the 70’s with a single mom trying to support 4 children. So needless to say money was tight. I remember eating spaghetti 3-4 nights a week YUK! FYI, spaghetti reheated once is okay.The second time reheated is dry, third time reheated is not only dry but nasty. My mom was not a good cook. She had been a baker and cake decorator, but not a cook. The one thing that stands out in my mind is the stuffed shells we would have every Easter, Thanksgiving and Christmas. But really, how can pasta stuffed with cheese covered in sauce taste bad?
So thus at the age of 9, my culinary adventures began. Forced with the reality of having to fend for myself, I would experiment with what we had in house just to have something that tasted good. I would make pasta with canned tomatoes and add olive oil, garlic, pepper, and herbs.. I would also make lasagna rolls. Eggplant Parmigena was my favorite. I also loved to make cookies and cupcakes.
At 13 I started my work in the restaurant industry and have really continued in the restaurant industry till now.
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