Cook Like A Boss
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07/27/2024
First of all, it ain't "possible contamination" - according to the GOVERNMENT, people have already died - no new deaths since the first (2? 3?) were determined to have been caused by Listeria in the Boarhead Liverwurst - these other products listed have been pulled because they were produced at the same facility...my advice is to avoid ANY deli that ever has any Boarhead - once it's on the slicer, it contaminates ANYTHING that touches it...and nobody reading this can afford a bout of Listeria.
If you have deli meats in your fridge that were sliced up at a store or deli during the dates in question, toss it and BLEACH where ever you had it in your fridge.
Boar's Head Provisions Co. Recalls Ready-To-Eat Liverwurst And Other Deli Meat Products Due to Possible Listeria Contamination | Food Safety and Inspection Service The .gov means it’s official. Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.
02/26/2024
Will you be there?
I hope so - I hate get awards in front of a room full of strangers!
There are many organizations that are a help to women in business: NAWBO is my go-to because of their accessibility and the wide span of different experiences of the membership.
30th Top 10 Michigan Business Women Awards The NAWBO Greater Detroit Annual Top 10 Michigan Business Women Awards now enters its 30th year. Join us on Wednesday, March 13th at the Detroit Golf Club for a celebration breakfast honoring Michigan's Business Women.
I have and it was spectacular
THE IS IN:
CAST IRON AS PIEPLATE
First, let me mention , their flash-frozen bags of Michigan farm goodness NEVER disappoint.
A two pound bag of tart cherries and a small bag of assorted berries cooked down to a pie filling with a wee bit 'o organic sugar (¾ cup) in my best non-stick Ballarini International
And the Doctor?
to get a fairly decent piecrust without whipping it up yourself - I use an organic brand of pre-rolled , refrigerated crusts - slap on (okay, so it's actually lightly rubbing in) about a tablespoon of good unsalted butter and
BAM
a decent, buttery crust is yours in a flash - and don't handle it too much and it'll be flaky and tender...just like my 3rd husband*.
A freeform pie, or galette, is just a few minutes away - I cooked down frozen Michigsn tart cherries: you could slice up some apples, pears, plums or whatever you have. I ended up using about a cup of filling, just remember that the fruit should be soft enough to eat and sliced up thinly; add a pinch or two of cornstarch to the filling if it looks too liquid - just stir together a little hot water with the cornstarch (yes! exactly like a pie) and stir that into the fruit. I, of course, add a little spice - these days I use my own mix that's garam masala-ish, but you
do
you
and use cinnamon, allspice, nutmeg or mace.
That orange stuff on the crust and the middle of the galette is simply "hurricane marmalade ", but any marmalade, jam or jelly you like will do.
My trusty 9 inch did just fine as a pieplate, center the crust the way you see 👇🏾, spoon on the fruit filling, and gently pleat the piecrust around the filling.
Top it with the marmalade or jam glaze and give it about 25 mins @ °350F or until lighly browned....top it with whipped cream if you like, although I like it nekkid as a jaybird.
Let it cool before using a spatula to remove, and serve.
I would tell you what to do with leftovers but there won't be .
any
* If you know me, you know I amuse myself with a running gag about having been married 13 times...🤣 my current (and only) husband isn't as amused as I am...wonder why🤔
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