2023 in review

It’s been a fast year, and so many things have happened in the last twelve months. I completed an Honors research project and presented as several conferences, placed well in the Fresno Fair Home Arts building with crafts and baking entries, had successful live cooking demonstrations with the Fresno County Library, and joined the Food Science & Culinology Club on campus. I am a few semesters away from completing the degree, so the end is in sight. What’s new for 2024?

On January 1st, tune into my YouTube channel for the first episode of Food Groupie Cinema. I’ll cover different things each episode – recipes, food history or trivia, mystery basket ingredients, trying new food or beverages, or whatever sounds interesting that week (food related, of course). It will be fun, informative, and a different mix of things each time. There will be a new episode every 2-3 weeks to start with, and I’ll be adding new cooking videos in between. There are a few new cookbooks in my collection that I want to feature with delightful and easy recipes.

Tune in and see what silliness I can get into.

Where has the year gone?

As I write this, we are one month from Christmas. One month. Did you do any shopping on Black Friday or the following weekend? We did not. Too many people, and we really don’t need anything that won’t go on sale again by the middle of December. I worked on homework and things around the house. This semester has been hectic even though I only have one class this fall. With 2024 around the corner, it’s time to start planning video ideas for the library and start creating content for my YouTube channel. There are only a few weeks left for the fall semester, so December will be a good time to tune in.

If you have any ideas for videos or recipes you’d like to see, drop a comment below.

Summertime is here

It is almost the middle of July, and we’re in for a hot time for the next week or so. We’re used to seeing hot (100+) temps June through September, but the first few runs are brutal. One of the challenges in the hot weather is figuring out what to eat. I have just the solution you need for several meals: roasted corn, poblano, and chicken salad, chicken lettuce cups, and an easy chicken Waldorf panini. The video and recipes will be up in a few days, so make sure to try them out and let me know what you think.

Curried Carrots

  • 1 pound of carrots, cut into coins or sticks
  • 2 tbsp butter or olive oil
  • Salt and pepper
  • ¼ cup orange juice (from 1/2 an orange)
  • 2 tsp curry powder (use more or less depending on preference)
  • ½ brown sugar
  • ½ cup water
  • 1 tsp parsley, finely chopped
  • ½ tsp garlic powder
  • 1/2 fennel seed or celery seeds (optional)

In a large skillet add the carrots and water. Cook the carrots on medium high until you can pierce them easily with a fork. Add the rest of the ingredients except for the parsley to the pan and cook on medium low until the carrots are al dente and the glaze coats them. If the glaze starts get too thick, add a little water a tablespoon at a time and reduce the heat to low. Add the parsley and fold in.

If needed, add additional seasoning at this time.

Notes:

You can add dried cranberries or golden raisins, or swap out some of the carrots for parsnips.

Substitute olive oil or coconut oil for the butter.

Plum rosemary upside-down cake

  • 1 stick (8 tbsp) unsalted butter
  • ½ cup packed brown sugar
  • 1 tsp fresh or dried rosemary leaves, finely chopped
  • 4-5 ripe plums, halved, pitted, and cut into slices or chunks
  • 1 cup buttermilk
  • 2 eggs
  • ½ cup sugar
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp ground coriander, optional

Preheat oven to 350F. Grease a 9-inch round cake pan with half of the butter sprinkle the brown sugar and rosemary over the bottom of the pan and arrange the plums in a single layer.

Whisk remaining butter, buttermilk, eggs, and sugar together. In a separate bowl combine the flour, baking soda, and salt. Gradually add the wet mixture to the flour mixture and stir until well incorporated.

Carefully spread the batter over the plums and make sure it is evenly distributed. Bake 40-50 minutes until the top of the cake is golden brown and a toothpick inserted comes out clean.

Remove pan from oven and let cool 15 minutes. Run a knife around the edge of the pan. Put a serving platter on top of the cake pan and carefully flip the pan over so the serving platter is on the bottom. Let cool completely before removing the pan.

You can serve it by itself, or top with a scoop of ice cream or whipped cream.

Notes:

If you don’t have buttermilk, add a tablespoon of fresh lemon juice or vinegar to a cup of regular milk.

You can leave the eggs out, but the cake will be a little denser than if you use them.

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