Well, here I go, writing about something I know best: food. No kidding. I mean, who doesn’t these days, right? Since Food Network and Cooking Channel are likely the only clean channels left on TV, it’s safe to let kids watch it, so they want to start cooking. That’s a good thing.
What’s in a name? More importantly, what’s NOT in a name. Specifically, someone else’s. There are countless Amys, Tygers, and other taken names that I had to come up with something unique. Heat Cage Kitchen. It’s hot, and it can be a cage. But it’s a kitchen.
My mother would never let me cook when I was a kid, but when she started working in about 1976, I started sneaking it. No kidding, I would “get away” with cooking when I could. Of course, I read Seventeen magazine in those days, and they actually had some pretty good recipes in it. Eventually I got to cook now and again, but that doesn’t mean I had an appreciative audience.
One brother, who will not be named, said when he saw my tempura-style fish bites (from the latest issue) with some kind of sauce, “I think I’ll make me a popcorn sandwich.” I asked the other brother to go to the grocery on his bike and get a small bottle of vinegar, which cost about twenty four cents. He nagged me for years about that “debt.” However, after I finished the cooking, everyone begrudgingly admitted that it was a pretty good meal, we just needed to make more of it. I don’t know where to find that recipe, I guess it was somewhere between 1977 and 1979. Check your local library and let me know if you find it, if you’re interested.
BTW, I have made dinner for the same brother who demanded that repayment after he married and had a family. Twice. He was in town visiting and I opened Martha Stewart Quick Cook Menus book out and assembled what I thought would be a delicious meal. Twice. Also included was a garden soup from MSL that I was told made my then-teenage niece hurl. I thought it was pretty good, and I made quite a bit of it, according to the recipe. After that, however, I garnered a reputation for being a precarious cook, and stuck to desserts at the holidays. My Auntie L still talks about the apple cake I made from the November 1996 MSL, right on the front cover.
So today I receive this apron as a slightly belated birthday gift. From the same brother. Who writes songs about my cooking skills, or lack thereof. One day I’ll post the lyrics.
Really. . .I can cook. Early kitchen disasters never leave the minds of the fast-food junkies.
I first heard of Martha Stewart about 1986 or 1987, when she did her first campaign with Kmart. “. . .with lifestyle expert Martha Stewart.” Who?
http://www.youtube.com/watch?v=-2YzliT_oeI
About 1994, I started to see her more on TV. In 1996, I watched a full show, and bought one of her magazines. It was the 1995/1996 holiday issue with the cranberry wreath on the front. I still have it (somewhere.) Shortly thereafter, I subscribed and still get it. I’ve made countless recipes from MSL, from Everyday Food, and other magazines. I have a wall shelf full of cookbooks, some of them autographed (but not by Martha.) I even have a few copies of Donna Hay’s magazine from Australia, and I admit to making one of the delicious cakes from the first one.
I got married in 1996 for the last time (I hope.) While I was only married for a little over 4 years, I did my best to make high-quality gourmet meals for my, uh, “husband.” He constantly complained that he was afraid to come home for fear of what I’d made from the current MSL. Oh, well. One day I made sure he found another home, but that’s another story. Since then I’ve cooked for a number of others (and a few men), and am often asked to bring something special to an activity.
Once again I will be making the turkey for our Thanksgiving open-house, hosted by a vegetarian. No kidding. Long story. Despite that, everyone drives miles for my turkey. Why? I know how to make the best turkey you’ve ever eaten. Only Martha Stewart makes better, because I learned from her. And the Barefoot Contessa. And Tyler Florence. And one or two others. Tip: brining a turkey makes it unbelievably tender and delicious. A little extra work, and it’s worth it.
I can’t say how often I will be posting, but will try to write at least a couple of times a week. If not, email me and remind me to DO something.
Note that I’m not an expert, a chef, a critic, or a well-known anything. I’m just me. Comments are welcome, just keep it polite and nice, OK? Lest you will be banished and your digits will rot off after I cast an evil spell.
Welcome to Heat Cage Kitchen!
