Showing posts from July, 2009

Good Morning from the Resaurant

I just wanted to share a little about my life, and my cooking experience.
I was in my Grandma's kitchen from the age of 2, and helping my mom cook from about the age of 8.

there was always something to help with. at gram's, I had my own table and apron. My mom was teaching about food safety at 6.

I was making "Bubble Gum casseroles" at 10. What is a Bubble Gum Casserole? Ground meat, cheese, rice or potatoes, and veggies, don't forget seasoning. At that time, I think it was seasoning salt.

I think Chili and Spaghetti may have started out that way.

I worked in many fast-food types growing up. When I got to California 18 years ago I hung up my apron for administrative work for the resort.

But now I am in the restaurant, and having fun. It's so different to work at job, and be in charge of the operation.

Skip ahead.. About a month ago, I started working as a cashier in a resort/retreat restaurant. We serve breakfast and dinner. there is always something new.
We use…

Great Grillin'!

Hey Gang- I found another great website full of helpful infromation. As grilling season is in, and the fourth is this weekend here are some great tips form Enjoy and and have a happy holiday

Basic Grilling Tips
Grill season is just around the corner. Before you start cooking, make sure that you get your grill cleaned and in tip-top shape. Be sure to check back often as our Grill series continues.

Clean Your Grate

Make sure that you purchase propane or charcoal so that you are ready to clean your grate. Then if your grate has burnt-on food from your last grilling extravaganza, you’ll be ready when it’s time to fire up the grill. After about 15 minutes, scrub the grate with a stiff wire grill brush until all food particles are burned or scraped off. Let it cool down and cover.
Spray the cold, clean grate with PAM® for Grilling Spray (and your utensils, too). Then preheat grill about 15 minutes before starting to cook.
After cooking, scrape grill down with…