Red's Cooking Thoughts and Reflections:

I really love to cook and have passed that love onto my son. He probably has a better palate than I do but he's still in the learning phase of developing his own style. He's pretty creative and bold, but occasionally unsure of technique.

Living only 10 miles away we are able to cook together a lot. After cooking for 30 or so years on my own, it's nice to have collaboration.

Each of us decided to have our own page to post our own experiences or to share kitchen happenings. Some are good, and some are bad, but the goal is to show that this is what cooking is about. It's not always perfect, but is a great way to express yourself and enjoy good food when it's all done.

My Chocolate Day From Hell

I had to go and volunteer at an event one morning. Took the overdrive route and was really moving along. Noticed a highway patrolman and looked down to realize I was doing 80. Pulled my foot off the gas pedal pretty quickly, he pulled out but kept on going. wheew, I thought, cool, great day. Got to the event, and they really didn't need me, awesome! I can go and get ready for the candidate coffee I'm having for a friend tomorrow.

That's when the fun begins….

Go to Smart and Final. Score HUGE pan for making baklava. I'm thrilled. This is the pan of my dreams. Get home and get out the filo, PERFECT fit! I'm so happy. Now I don't have to cut them in half and go through that nightmare. Using two recipes, and between the two of them one mentions that when the baklava is assembled, put it into the fridge for 20 minutes, and then cut it with an electric knife. Wow, if that works, terrific. I say to myself, "ya but the pans so big, could it fit into the fridge?" I move some stuff and son of a gun, the damn pan fits. Voila. I'm stoked.

Wait the 20 minutes; take it out, use the electric knife. It works WONDERFUL, and I go to put it into my oven. Too bad the pan is 1/3 larger than the oven. Seriously…. like 6 or 7 inches too wide. I can't even put it the other way and let the door be ajar as the door is no where near shutting. CRAP.

So I'm a clever cook. I'm starting the BBQ. I know it won't fit, but it can go the other way and the lid will just sit on top. Damn I'm smart, I think to myself. Things are moving along, and I move on to make the chocolate nut cakes. Keeping an eye on the BBQ, things look good but the temp drops. Turn it up a bit. Go back inside to finish cakes. I was putting them into the oven, when I look up to see smoke. Turning the BBQ up a little bit appears to be a lot a bit. I now have blackened baklava. Pure charred blackened still burning as I pour water on it to stop the flames.

I go back inside dejected. Check on cakes and need to rotate them. Top to bottom, bottom to top. Some how the pan tips over, I don't know how, now molten hot chocolate nut cake is now all over the door and going into the vents. Nuts and chocolate oozing everywhere. Down the vents of the oven it went and into the inner window between the panes of glass, in the cracks and crevices.

I'm exhausted. Cleaned up partially but had to call Fisher Paykel and see about the chocolate between the glass panes, and have them locate a local repairman for a service call. Seriously stressed, I was left wondering if putting my head in the oven would be a bad idea.

Cucina:

- Stove and sink area -

- Stained glass window grandpa made -

- My Boos butcher block workspace -

- Island and bookcases -

- Island with bookcases, looking towards the window -

My galley kitchen finally got remodeled several years back, and I like to think it's pretty spiffy. Really colorful and functional. We choose to use the "family room" area adjacent to it for an island with bookcases on either end for more room and additional workspace and storage. (The family room is literally back to back with the living room, so it really made no sense.) I had Craig Hammon, of Hammon Construction do the work. It was the first kitchen he did completely. He had done extensive work for my Aunt and came highly recommended. He was easy to work with, and did a great job. The only thing I had done by anyone else was the running of the gas lines. The kitchen used to have an electric stove on the opposite wall. Gas is more efficient and a better way to cook. I choose not to use upper cabinetry in order to make the room look larger. I already had a pantry in the garage just outside of the kitchen so I wasn't worried about storage. The kitchen used to be all white with white painted over cabinets. Now, it's got lots of bright colors, textures, heavy Italian overtones and nice new appliances. I love it!