Jerky Yumminess!

When I was growing up my family would make trips north to our cabins. We had one in Oak Beach, MI and another in Atlanta, MI.  During these trips north we would always stop at the country markets along the way and get some beef jerky.  I can remember munching on this stuff as a kid and loving it!  To this day nothing beats one of those wonderful sticks of smoky goodness!  As an adult I continue to have a great love for jerky, though now it has expanded to turkey, elk, venison, and buffalo jerky.  Not to mention hunter sausages and even summer sausage.  Smoked meat just can't be beat.

Now, I started young with my love of jerky goodness, but who would have thought I would have married into a family that made and sold the stuff?   My Mother-in-law runs a great little fish market called Mariner Market in Omer, MI (the smallest city in MI) and my Father-in-law is German.  Between the two of them, they have helped to further nurture my love of smoked meats!

Whenever we come up to spend time with my Mother-in-law, we also get to spend time at Mariner Market where we get to sample the many varieties of jerky she has.  As a kid I remember there just being original beef jerky or original turkey jerky.  But when I walked into the market for the first time I was shocked to see the variety.  The market has Teriyaki, Cherry Maple, Honey BBQ, Spicy, and Hickory Smoked in both turkey and beef.  Then they also have Buffalo, Elk, and Venison (both original and spicy).  It is a jerky lovers dream.

In addition to all the wonderful Jerky, Mariner Market also carries smoked fish, frozen fish, and Mariner's special breading.  It is great to be able to head north and know that I will be able to get my fix of jerky.  If you get the chance to head towards Omer, MI I highly recommend a stop at Mariner Market, especially if you love Jerky as much as I do!

Grubs on! - Kim

Life Lessons in the Kitchen!

My Dad, the man that taught me to cook and so much more!

When I was growing up time spent in the kitchen with my Dad was like going out and tossing the ball around! The kitchen is our special place.  That place where my Dad and I completely connect. I have so many great memories of cooking with my Dad.  One of the best memories was weekend mornings at our cabin.

My family back in the day!

As the youngest of four kids, with the closet sibling in age 9 years older then me, it wasn't uncommon for me to be the first kid up in the morning.  This worked to my advantage as my Dad was also an earlier riser.  So, by waking up early, I would get to spend some quality time with him in the kitchen.  He not only gave me his undivided attention, but also taught me his love of cooking.  On those weekend morning we would get the griddle out, start frying bacon and mix up his very special pancake recipe!   My Dad's pancakes were, and still are, the best around! 

As a child, I remember thinking how magical my Dad's cooking was, especially the pancakes!  I soon learned that making delicious food is not magical, but fun, relaxing, and filled to the brim with love!  My Dad taught me how to make cookies, cakes, breakfast, stir fry, you name it he either taught me how to make it or supplied me with the tools I needed to figure it out!  He not only taught me to cook, but canning as well.  We would can pickles, tomatoes, jelly, and jams.  Dad taught me so many great lessons in our kitchen.  He taught me patience, perseverance, the importance of working as a team, and the taste of love! 

Dad & I cooking Thanksgiving Dinner!

It is amazing to me how adding a dash of love to everything you do can make whatever it is extra special.  There have been days when cooking meals I have been mad or just disinterested and on those days I can pretty much guarantee that I forgot to add that little dash of love.  Granted sometimes I get lucky and the meal still manages to turn out passable, but I am finding that if I don't take the time to recharge my cooking mojo, the dash of love can come up missing in my cooking.  I mentioned this to some of my friends and one of them, who is an ex-culinary instructor and former culinary tutor of mine, said that this happens to the best of chefs.  We spend so much time in life cooking and eating that we can get burned out.  He suggested that I try a new cuisine or something very traditional to help recharge.  So, tonight I am taking his advice, I am going to make this Mexican meal that includes a taco sauce that took me about 3 years to perfect.  I will get my cooking mojo back.  I also plan on seeing my Dad and getting into the kitchen with him.  That quality time with him helps me remember where my love of cooking is from and recharges the mojo! 

In the end the kitchen, food, and cooking is not the only place that a dash of love can make so much of a difference!  It is amazing the lessons that can be learned in the kitchen, lessons that go beyond the kitchen, lessons that I plan on passing on to my children!  It is possible that they won't all like cooking as much as my Dad and I do, but the lessons learned in the process and wonderful memories made can touch your life long after the meal has been eaten!



So don't forget to add that dash of love to your cooking, your life, and all you do, it can take any meal or event up a notch!

Grubs on!  - Kim

Ann Arbor the "plate"!

Wow, what can I say? You know, there are many hidden gems just a stone's throw away from us here in Michigan, which offer lovely jaunts to little corners of the state. We found our own little corner of culinary bliss, right in Ann Arbor.

We decided to do the Zingerman's food tour. It is a great concept, and for a worthy cause. The idea is, that you visit 5 Zingerman's businesses, get your tour page signed off at each one, and once complete, the page is worth $5, per tour participant, toward a local food bank charity. Since there were 5 of us that relished in this experience, $25 went to the local food bank, courtesy of Zingerman's. This meant that we did our part in helping provide 25 meals to those in need.

I am a huge advocate of whole foods. Zingerman's uses nothing but. From stem to stern, this business is all about using the finest ingredients, and I am here to say, that the proof is literally in the pudding. My palate was dancing yesterday, and after a day spent on a "Zingerman's crawl", I slept with more than visions of sugar plums dancing in my head. Wow!

We started our tour at Zingerman's Coffee company, where we had a great cup of freshly brewed Indian Mysore. Talk about a cuppa joe! When paired with one of their savory cheddar herb scones, or an apricot palmier, you have a treat that is a great start.

Now let me add, that the Coffee company, the Creamery, and the Bakehouse are all in the same location, so the "crawl" is best started there- ;)

Next we wandered into the Creamery. Now, if you love cheese, this is probably likely to make you feel like you might rub elbows with St. Peter or St. Paul upon entry... you may even hear angelic chords as you open the doors and see the beautiful display of cheeses, as you enter. In other words, albeit just a small place, it is a cheese lover's heaven. One of the many things I love about Zingerman's, is the genuine excitement and knowledge the employees have for the products they sell. They are eager to let you sample goods, and will teach and tell you anything you want to know about them. We got to sample, and ended up taking home some amazing mozzarella, fresh from soaking in brine, as well as the famous Pimento cheese spread, and the kids tried some of their delicious gelato.

Once we were finished at the creamery, we mooooooved (had to) on to the Bakehouse. This is where some of Zimmerman's most famous products come from. It was a delight for all 5 senses. Beautiful breads on display, smells that I can't begin to justify with words, and tastes that made me feel totally wrong for enjoying myself so much in a public setting. We tried a chocolate cake that was absolutely amazing, and a cookie that very much deserved it's name, "The 'O' cookie". With it's oatmeal raisin chocolate goodness, I had a moment almost as good as the one Sally had with Harry in the diner scene. (you all know the movie reference there) From the Bakehouse, I brought home a loaf of their world famous rye bread.

We next headed to Detroit street, in the Kerrytown district of Ann Arbor, to the famous Zingerman's Deli. If you appreciate the beauty of the display cases in a cute little vintage deli setting, this my friends, is where you find your pearly gates. Upon entry, the aroma captivates you, and friendly staff members are readily available to take your order, answer any questions, or encourage you to sample anything that you see that looks yummy. I ordered the classic Ruben sandwich, and it was divine. Paired with a crunchy, zesty pickle, and a spicy ginger ale, it was quite possibly the best, yet simplest sandwich I have had in a long time. And it is true, the rye is the world's greatest.

Last but not least, on the tour, is Zingerman's Roadhouse. Friends, this place is fantastic. But, because of it's rating on the fantastic scale, you need to make reservations. We couldn't get in for dinner, (hence why we ate at the deli instead), but we had them sign our sheet, and completed the tour there anyway. I have eaten here in past visits to Ann Arbor, and I can say that it is one of my favorite places to go for a nice meal. Now... talk about farm to fork! The head chef here, Alex Young, is also the head of the enterprise, Cornman Farms, a local, organic farm, which is the main supplier for all Zingerman's eateries. I will blog further about the Roadhouse the next time I visit... But if you are near Westgate in Ann Arbor, call in a reservation... You will be glad you did.

I highly recommend the trip to Ann Arbor to experience all that Zingerman's has to offer. It is truly a delight, that will leave your memory bank and belly full, and your trunk full of goodies to enjoy at home. From farm to fork, from tongue to tummy, this tour is sure to satisfy.

Fork on!

Sara

#eatdrinknamaste

There is nothing better on a weekend morning, than having Billie Holiday crooning through our speakers, coffee aroma filling the air, the fireplace chilling nippy toes and BACON in the oven! I have made some treats for breakfast this morning! Happy Sunday everyone!

Ann Arbor Day! Losen the belt folks!

Alright Forkers!!! I (Sara) am heading to Ann Arbor, with the fam, to do a tour of all of the Zingermann's delights... starting with the Creamery. We hope to go to the bakery also, and finish up with an amazing meal at the Roadhouse. Post to folow! Fork on! #eatdrinknamaste -Sara

Sick Husband, two year old, and you want what for dinner???

Yup, that is right!  I got a sick hubby at home.  Now don’t get me wrong, I don’t like that he doesn’t feel good and I am one of those wives who dotes on their husband.  Just ask Sara she will tell you that my hubby is spoiled!

But tell me how am I supposed to take care of him when all he wants to eat is cereal.  Yes, that is right, cereal.  Here he is, sick, with a wife that is willing to make him homemade, from scratch, chicken noodle soup. Not from concentrate canned soup, but the kind that sits on the stove all day simmering and making the house smell lovely.  Not only is the base made from scratch, but so are the noodles! 

Now lets think about this, not only is the nutritional value of cereal equal to that of cardboard, but passing up home cooked goodness is like saying no to a free glass of dom perignon for a glass of bud light!

Needless to say, I did get him his cereal.  However, the Mom in me made him a fruit smoothey and made sure he ate his leafy greens and fruits.  And he is on the mend!

Now after all this talk of Chicken Soup, you maybe wondering where is the soup?  Well here it is, my favorite chicken soup recipe:

1 Rotisserie Chicken, 3 chicken breast, or 1 whole raw chicken (this all depends on the amount of work you want to do!)

1 tbl. Olive oil

1 large onion

1 clove garlic, minced

5 whole carrots, chopped (I like to cut them into half rounds)

1 celery heart, chopped

1 recipe noodles (see below for recipe) or 2 cups noodles of your choice

5-8 cup chicken broth

1 bay leaf

Salt & Pepper to taste

In a large stockpot warm up oil, add garlic and sauté till fragrant, add onions and cook till translucent.

If you use raw chicken you will add it and the chicken broth to the pot with the garlic and onions.  Add the bay leaf and pepper.  Simmer until cooked through.  Once the chicken is cooked, remove from broth and cool before chopping up.

If you use a rotisserie chicken, debone and chop.

Add the vegetable to the broth.  Simmer till vegetables are tender then add the chicken and the noodles.  Simmer for an additional 15 – 20 minutes or until noodles are cooked.  Serve immediately!

Noodle Recipe

2 cups flour

¾ tsp salt

1 egg

1/3 to ½ cup milk

Combine all ingredients in a bowl until it forms a soft sticky dough.   Lightly flour the counter and roll out to 1/8 “ thickness. Cut into noodle pieces, we like our about 1” x 2”.

These are a great addition to this soup.

Grubs on! - Kim

We made it!

That is right Forkers!  We exceeded 30 facebook likes! We actually made it all the way to 64 likes as of 10:45 p.m. this evening!  In honor of the great response we celebrated with some fun in the kitchen.  Sara and I spent the evening in the kitchen cooking up food.  Here are all the ingredients that we used.

We made steak salad wantons, shrimp cocktail, guacamole, and dirt cake.  Everything turned out great.

 

We had some great laughs and will be posting some great video soon!  Thank you everyone for liking our page!

Grubs on! - Kim