Thank you…

It has been almost 6 months since I started working again in a commercial kitchen.   Wow, has the time flown by!  Starting off just before the Holidays was awesome, and kept me super busy until January when it feels like I had my first break.  If I could bottle the excitement, anticiption, and energy I felt opening I would be a billionaire! It’s a great time to say thank you to all of you who follow my blog, order dinners, or have supported me with catering jobs and special orders galore!  Without you, quite simply, it just wouldn’t be as much fun.

Looking ahead is just as exciting, maybe even more so.  It is also a great time to tackle some things that I “put on the back burner”, pun intended!  One of these ideas is something I have talked and thought about doing for years, catering special parties like Low Country Oyster Roasts, Shrimp Boils, BBQ’s and more.   My husband grew up in the SC low country.   His gift to the groomsmen in our wedding was an engraved oyster knife, with an oyster roast that followed a few months later.   Here it is 14 years later, and we are still having our Oyster roasts on a now bi-annual basis.  I must say, together we make a great team and have decided it would be fun, and the time is right, to offer this and other fun ideas, to other people.   I am launching a new page on my blog called Parties & Celebrations” that has more description of these awesome and unique events.  Check it out and feel free to spread the word- they are great ideas for engagement parties, rehearsal dinners, and any other reason to get together and celebrate with food and friends!

I’m also cooking up some great things to help you over the summer.  I will be offering a full Freezer Service, so that for weekends away and weeks at the beach you can stock up your cooler before leaving town.   No orders needed, just get it when you need it!  There will be some Favorites that will stay stocked, such as my popular Tex Mex Pie, Chicken Pie, and Chicken & Broccoli au gratin.  I will send out weekly specials, too.  Stay tuned for details on this as summer gets closer and in the meantime I will see you on Wednesdays in the kitchen!

So again, thank you for helping me enjoy the best of food and life by cooking for you, it is always my pleasure.

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ACC Time!

Some of you might remember, like I do, when the TV’s were rolled into Whitaker Elementary so everyone could watch the ACC coverage begin!  Those were the good ‘ol days, can you imagine if that happened today, we’d be on the national news.   A lot has changed since then for sure, but for some reason I still feel like a kid this week with all of the “Hoop”-la  and game excitement!  So have fun watching some hoops with your friends and family this weekend.  In between games grill some good Carolina burgers with chili & slaw,  or make your own pimiento cheese burgers the way you like them.  Good friends, good food, good times!  Enjoy the best of food and life…and may your team win!

Inspired at the oddest things!

I love being inspired to write.  Sometimes it is a beautiful day at the farmers market, a new recipe, or travel.  On Friday it was a cookbook, and not just any cookbook, so let me explain.  So… here I am at TJ Maxx, killing a few minutes looking for some catering dishes before I pick up the kids.  I meander to the cookbook section and look at a Tapas book for  new party ideas, when the book behind it caught my attention.  Five minutes later I am laughing out loud and blushing.  Yes, blushing, over a cookbook.  The title is “Fifty Shades of Chicken…a parody in a cookbook”.  I say to myself “This might be worth buying”, just as I realize people around me are looking and wondering what is wrong with me!  Honestly, I was laughing out loud!

Now I am home and I have looked at this book in its entirety.  I have truly never seen a cookbook like it, and I have a pretty good cookbook collection!  Many of you are probably familiar with the recently popular book trilogy “Fifty Shades of Grey”.  If you haven’t heard of it, maybe you have been travelling in Asia for a year, and I will let you ask a friend of yours about it.  But, for those of you who might have read it (I won’t ask names), this cookbook is absolutely a fun, hysterical parody about cooking chicken.  Not to mention, it has some great looking recipes that I am sure I will begin trying in the next few days.  It is so good it needs to be shared, but I don’t won’t to clog my blog with it, or annoy those of you who might not find it appropriate or the parodies funny.  I am going to do a few excerpts from it, recipes included, once or twice a week through a seperate e-mail.  The tag line on the book says “50 Chicken recipes Bound to be Delicious”.  I doubt we’ll go throught all fifty, but I will pick out the funnier parodies and better recipes for a couple of weeks.  If you are interested in subscribing to it, please send me an e-mail at bluemoose@triad.rr.com.

Here is a small, clean excerpt, from Chapter One, “The Novice Bird”.

“He’s clearly not into me.  I wait quietly on the counter and watch his skillful, knowing hands work.  Desire pools way down in my cavity and in spite of myself I start to daydream while he preps a radish.  He cocks an eyebrow.  “Penny for your thoughts, Miss Hen?”  He appears focused on his task, but there’s a slight glint in his eye.  I flush.  Oh, I was just imagining your hands traveling up my thighs and…”

Remember, this is about cooking a chicken, so don’t let your minds wander.  It is quite funny, but being a parody it is raunchy at times so don’t sign up if you are likely to be offended!  Some of my readers might even be parents of friends, so keep in mind I am simply sharing it, not writing it!  The recipes look great and I will share them with those who subscribe to the email, and maybe feature a few of them on a Weds dinner pick up after I have tried them.

Have a great week and I will see many of you on Weds at the kitchen!

“Laughter is brightest where food is best.” -Irish Proverb

shamrock

Hello me lads!  I have had fun researching Irish food to put together a fun menu for next week, a wee bit of something for everyone.  Besides doing the actual cooking, learning about the culture and history of food is part of what makes it fun for me.  Until last night, I did not know that Cottage Pie typically is from England and uses ground beef, while Shepherd’s Pie is from Ireland and is traditionally made with lamb.  Boxtie is the Irish potato pancake.  And do you know what is in colcannon?  It is a traditional dish of potatoes mashed with cabbage and scallions.  Another fun fact unrelated to food, is that the shamrock came to be associated with Ireland because it was used by Saint Patrick, the patron saint of Ireland, as a symbol of the Holy Trinity when he was preaching.  Of course you have Irish limericks, toasts and Irish sayings, too!  There is so much to learn, but that was about all I could fit in.  If you find some other fun facts please share them with me, about Ireland or anything else!

For now, enjoy the best of food and life… and cheers to you and yours next weekend on St. Patrick’s Day!  Be sure to check out the updated dinner pick up page with some yummy Irish foods for next week, Irish whiskey and beer not included!

“There are two kinds of people, those who are Irish, and those who wish they were.” -author unknown

“March” around the globe…

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Family Style February was a lot of fun, and March is going to be just as much fun in the kitchen!  I hope you will join Julia’s Take Away Gourmet as we ‘march’ around the globe for some fun culinary adventures.  There will be options for everyone in your family, so grab your culinary passports and be sure to stay updated on the week’s menu so you can place your order.  This first week of March is a little different, but we will return to Wednesday Dinner Pick Ups on March 13th, with a stop in Ireland to kiss the Blarney Stone and get ready for St. Patrick’s Day!

First though, we are going through Asia to sample a couple of different flavors this Thursday.  Grab your forks and get ready, this will be a “come while it lasts” pick up with no pre-orders from 11:00-1:00!

One of the two soups I am preparing on Thursday is a Curried Carrot with Coconut Milk.  This is a vegetarian soup with carrots, fresh ginger, curry and lime.  The other soup is a Thai Chicken Noodle.  For this I will make a homeade chicken stock infused with fresh ginger root, lemongrass and cilantro, pulled chicken, rice noodles, shredded carrot and scallions.

Also on the menu will be Oriental Flatbreads.  Choose from Ginger Flank Steak with Chili Sauce or General Tsao’s Pulled Pork.  Both flatbreads will have cheese and fresh herbs to complement and go great with my Chinese Crunchy Spinach Salad.  This Spinach salad with an Asian twist includes a homemade soy vinaigrette.  If time allows I will try to sneak in a few surprises, so be sure to check on Facebook Thursday morning for the most up to date items being offered!

So…Bon Voyage until I see you in the kitchen!  Please call 725-5269, or see the details on this blog if you have any questions about ordering!