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Taiga Woodcraft - A Special Purchase

We made a special purchase from Taiga Woodcraft. I don't want to ruin the video so you have to watch it to see it! Larry and Sandy are friends we met while working on the Africa Mercy in West Africa 2017-2019. Not only was this a way to support friends who have businesses BUT it's also a personal connection with shared memories to a one-of-a-kind handcrafted piece made specifically for us! Check out Taiga Woodcraft on all the Social Media channels! Look at the pictures and just imagine what "one-of-a-kind" handcrafted piece he can make for you or a special gift to that friend that has "everything". TAIGA WOODCRAFT Custom, handmade hardwood and epoxy creations based in Windsor, Ontario TAIGAWOODCRAFT.COM (226) 350 9383 TAIGAWOODCRAFT@GMAIL.COM Instagram @TAIGAWOODCRAFT Facebook TAIGA WOODCRAFT

Teres Major Steak

I remember back in the day (2006-2007) catering in East Texas finding out about this muscle in the cow between the shoulders or shoulder blades called terse major. It is a seldom used muscle second only to the tenderloin filet in tenderness. It is also referred to as a shoulder tender. If sliced into medallions, they are appropriately named petite tender medallions. Also known as (AKA) petite beef tender, beef filet, chuck tender steak...the list goes on. But with great beef flavor, a good chew/bite that's tender, and a fraction of the cost of tenderloin you can't lose on price and flavor! Back then we bought it for $2.80 a pound. And it was a hit! It's said you can cook it all kinds of ways but the most successful way we found to do it was to rub it down (whatever rub mix or seasoning you want to use) and sear it on the grill or in a pan, finishing it in the oven to a medium rare. At that time a major meat company (and family) that we knew told us the price was about to

Baking comes to an end...

The baker comes back in Sunday night and I told him before he left that he doesn't have to come in to work till Tuesday so he would have Monday to rest so I may get to bake a little more on Monday BUT... In my two weeks of being able to cover that 'baking' side of things I managed to bake quite a lot while also getting my other responsibilities done as the galley manager. I still took weekends off because I had baked enough bread to carry me through Saturday & Sunday. I enjoyed myself. In the last 2 weeks in bakery: Baked approximately 1200 loaves of bread (white & wheat combined total) Biscotti 300-400 pieces Dinner Rolls 400 Herb & Olive Rolls 400 Focaccia 400+ pieces Jalapeno Cheddar Bread 400+ slices Cinnamon Rolls 700+ (Twice @ 350 average) Brownies 350 Pieces/slices of Pizza 1100 Back to cracking the whip next week and maybe working on some new recipes for the menu. It was a good time to renew in my mind the possibilities of what can and co

Free yourself, cook with confidence.

Ratio: The Simple Codes Behind the Craft of Everyday Cooking: Michael Ruhlman I am currently reading this book. I have read all the other books (that are NOT cookbooks) about Chefs that he has written about...that is a recommendation. For me, it's a reminder of how I started cooking long ago and trying to train myself to be independent of recipes. It is important to have consistency - so I still develop recipes for personal, commercial, and business use. If you have any talent for cooking this book can help free you to move beyond the cookbook and experiment. It can free you to be spontaneous in the kitchen, on the grill, or in any cooking experience that might bog you down looking for a recipe. If you don't, won't, or can't read thru the big books of Larousse Gastronomique and/or The Professional Chef buy the Elements of Cooking and Ratios by Michael Ruhlman , this should get you started with a pleasurable education to get you cooking daily like a pro in your own

Coffee Night

Last Friday night our Queens lounge was transformed into a Coffee House. My dear friend Selina and I did the baking and Karoline did the ambiance and that room was transformed. It was so nice to hang out with the other ward nurses in a relaxed environment and enjoy some coffee and yummy snacks. The lights were dim we had candles (battery powered of course) and there are new wall mounted fans that kept the room cool enough to enjoy aour hot coffee. The night was a success, yay ward nurse activities team.

Grilled Chicken Tortilla Soup

On the Anastasis & Africa Mercy we served chicken tortilla soup with fresh chips (corn tortillas cut in wedges, fried, & salted) and salsa, often serving rice as well. On the Caribbean Mercy we bought the chips, there were no fryers on board. This recipe tastes so much better just grilling the chicken but I have a few other options I think you should try as well. I won't bore you with the bulk preparations from the galley but walk you thru a recipe that's close to mine (for home use) that is from allrecipes.com: chicken tortilla soup --> INGREDIENTS 1 onion, chopped 3 cloves garlic, minced 1 tablespoon olive oil 2 teaspoons chili powder I omitted the chili powder and use chipotle peppers or roasted cumin instead -- much better taste. Chipotle peppers are smoked & dried Jalapeno peppers, not as hot and adds great smoky taste. Next, use a dry non-stick for toasting some cumin seeds. Then grind up(electric coffee grinder, mortar and pestle, or ziploc bag and ha