BROCCOLI CHEESE SOUP

I wish I could promote this recipe as a way to use a bumper crop of broccoli; unfortunately only those miserable little white butterflies have ever had a bumper crop of broccoli from MY garden! Fortunately, broccoli is inexpensive most of the year and some lucky folks may even have some they've grown. There are many versions of this favorite on the web; I present this one because of its low-fat, low-cost qualities, as well as its rich, full taste. There's no milk, cream or butter, but they really aren't missed. And best of all, everything needed to make it might already be on your pantry shelf, if you keep freeze-dried potato flakes handy as I do for dinner rolls. (Note: when using a blender with hot liquids, make certain the lid is firmly on the blender jar and keep a pot-holder-protected hand on top of it. The last thing you want to do is launch scalding broccoli soup all over you and your ceiling!)

1 medium head of broccoli, peeled if tough, and cut into 1/2" chunks
1/4 cup dried onion (or 1/2 cup fresh onion, chopped)
1 14 oz can 99% fat-free chicken broth
1/4 cup mashed potato flakes
2 slices cheddar cheese
Tabasco sauce

Pour broth into 2 quart sauce pan and add broccoli and onions. Add 2 cups of water (enough to cover the broccoli, but just barely). Cook over medium heat for approximately 25 minutes, or until broccoli is tender enough to smash with a spoon. Add the potato flakes and carefully pour into a blender. Blend, starting on low speed and gradually increasing speed until soup is fairly smooth. Break the cheese into small chunks, add to the soup, and blend a little longer. Return to heat just long enough to melt cheese. Season to taste with hot sauce. Makes two generous servings.

QUESADILLAS (OR: THE COSTCO CHICKEN RIDES AGAIN!)

Take a little left-over chicken, a few veggies, and a slice or two of cheese, slap it between two tortillas, and dinner is served. The following recipe is basic, but the sky's the limit for variations. The basic idea is to be frugal, creative and healthy; after that it's up to you. The ingredients below will make one good-sized quesadilla -- enough for all but the hungriest among us.

1/4 cup thinly sliced green pepper
1/4 cup thinly sliced red pepper
2 tablespoons thinly sliced onion
2 sliced mushrooms
1/2 cup cooked chicken meat
2 slices of cheese, or about 1/2 cup of grated cheese
2 medium tortillas
Pam cooking spray
sprinkle of garlic salt

Spray a medium skillet with PAM, put over medium high heat and add the vegetables. Stir and cook until the vegetables begin to soften. Don't cook them too much; a little crunch is a good thing. When they are soft add the chicken and stir it around for a minute or two to warm everything. Wipe out the skillet, spray with PAM again and return to the heat.

On a cutting board place a tortilla, a piece of cheese, the cooked veggies and meat, another piece of cheese and the final tortilla. Carefully transfer the stack to the skillet. Spray the top tortilla with PAM and sprinkle with a little garlic salt. Occasionally lift the bottom of the stack and check to make certain nothing is burning. When the bottom looks golden in spots, it's time to turn the quesadilla over. Put your large pancake turner (spatula) underneath it, lift above the pan and tilt the pan with the other hand to assist with the process. Any goodies that escape can be tucked back under the top tortilla. Repeat browning the second side, pressing on the stack occasionally to help everything stick together. The whole process should take less than five minutes. If the tortilla wants to get too brown before the cheese melts, turn the heat down to medium.

Don't let this list of ingredients keep you from trying this. Almost anything goes: broccoli, zucchini (not again!), canned green chiles, pepperjack or cheddar, leftover steak or shrimp, etc. Just be certain that your meat is cooked before it is added as the insides of the quesadilla don't get hot enough to safely cook it.

SOUTHWESTERN CHICKEN WRAPS

The lurking Costco (read: any deli pre-cooked chicken) chicken turns into a real asset in this recipe. While it's perfectly legal to saute a frozen chicken breast and dice the meat, having chicken already cooked makes this recipe come together in minutes. Should you need to cook some chicken, do it first, as the remaining ingredients should only be lightly sauteed, not stewed, in order to retain some crunch and individuality. The following quantity will fill four wraps, and one makes a good-sized serving for all but the hungriest individuals. You may notice that zucchini also shows up here, but only in a supporting role. Using a little olive oil in lieu of the Pam is also allowed, but not so much that the wraps become greasy.

1/2 cup chopped onions
1 medium sweet red pepper, chopped
1 large or 2 small garlic cloves, chopped
2 cups black beans, rinsed if canned
1 medium-sized zucchini, chopped
2 tablespoons fresh lime juice (1/2 to 1 lime, depending on juiciness)
8 ounces of boneless cooked chicken, chopped
1/2 packet Taco Seasoning mix
1 avocado, peeled and chopped
1/4 cup lite sour cream
4 wraps (I prefer sundried tomato wraps, but whole wheat are good, too)

Spray a skillet with PAM, heat over medium high for a minute or two and then add the onions, pepper and garlic. Stirring frequently until the onions are softened. Add the beans and zucchini. Continue cooking while you squeeze in the lime juice, and add the chicken and taco seasoning mix. Add 1/4 cup of water and mix all ingredients thoroughly. As soon as the water has blended in, remove from heat and divide between the four tortillas. Top with avocado slices and sour cream (either inside before wrapping, or outside for a garnish after wrapping). These are pretty much knife and fork food -- likely to spill everything if you try to pick them up -- but really, really good.

HEALTHY, YUMMY, WHAT MORE COULD YOU ASK?

This makes a delicious hot lunch, and the wonderful aroma will tempt the most ardent zucchini-avoiders to dig in. The fact that it's low calorie, vegetarian, and cheap fades to irrelevant against the outstanding flavor. The following recipe serves two adults or one teenager.

HOT ZUCCHINI SANDWICHES

2 6-8" good crusty rolls (the rest of this lunch costs very little, so splurge on these)

1 1/2 teaspoons olive oil or PAM

1 medium zucchini, cut into 3/4" cubes

2 mushrooms, sliced

1 clove of garlic, minced

1/4 teaspoon red pepper flakes

sprig of fresh oregano, chopped fine (optional)

1/2 cup spaghetti sauce

1/2 cup shredded mozzarella cheese

1 tablespoon Parmesan

sprinkle of garlic salt

Turn on oven to 375 degrees. Spray 2 12x12" chunks of foil with Pam and set aside.

Heat a medium skillet over medium high heat. Add oil or spray and then zucchini and mushrooms. Stir frequently until zucchini starts to brown. Add in garlic and continue to cook until you smell the garlic. Add pepper flakes, spaghetti sauce, and oregano and stir a little longer until all is hot.

Split rolls almost all the way through. Ladle in the zucchini mixture, top with cheeses and the garlic salt. Wrap up in the foil and put in oven to melt the cheese and crisp the rolls (about 15 minutes).

The Famous, Infamous Costco Chicken

So every grocery store has its 'signature' roasted chicken, just waiting to become your new best friend. I'm convinced that the Costco bird is a feather or two above the flock for its size and succulence, but any freshly cooked chicken can be a treasure for a hungry last minute cook. The problem, however, is the size of the bird when you are cooking for just one or two. When just plain chicken and chicken sandwiches have lost their appeal, here is a really yummy salad, which uses ingredients you may already have. If not, pick up the missing ones when you buy your chicken.

CURRIED CHICKEN SALAD
2 tablespoons dried diced onions
1/4 cup mayonnaise or light mayo
2 teaspoons curry powder
1 teaspoon garlic powder
1 cup cooked chicken, cut into small bites
1 stalk celery, cut into 1/2" pieces
2 tablespoons dried onions
1/2 cup grapes, cut in half if large
2 tablespoons softened raisins (let stand in a little boiling water for several minutes and then
drain)
1/4 cup chopped pecans, zapped on high for 30 seconds

Start putting the ingredients in a bowl in the order given, mixing as you go. Serves two generously.

HABITS

At the end of it all, it's not our occasional great deeds, our frequent misdeeds, our talents, our flashes of brilliance or our fleeting physical attributes that define us. It's our habits. We all know gifted people who never accomplish anything. Shot-in-the pan, one act wonders, big talkers with little or nothing concrete to show the world. In the end the habit of getting up, getting at it and getting it done will far outweigh sheer gifts. Perhaps it is the most precious gift of all.

So I leave a challenge: pick out one good habit and develop it for the month of February. Be it making your bed, working an hour a day on the next great American novel, saving ten percent of your income, or planning and cooking a month of good food, habits form a solid base from which the remainder of our existence can spread.

Food is an important part of my life. Planning, shopping, cooking, enjoying and even cleaning up nurture bodies and strengthen family bonds. Some of my best memories of my mother come from the hours we shared while I dried the dishes she washed and we practiced singing harmonies (actually she mostly sang the harmony while I struggled to stay faithful to the tune!). Some 46 years of cooking and cleaning later, I have developed a good habit for getting nutritious food to the table. It starts with collecting recipes. I scan and print from magazines and library books, download from the internet, and even copy things which catch my eye from my own considerable collection of cookbooks. These get stashed in the back of my huge three-ring binder. When it comes time to go to the grocery store I pull out three or four recipes from my stash which represent a wide variety of main dishes: some quick to cook, some requiring more preparation or a stay in a slow cooker. To these I add three or four side dishes. Some days the main dish and the ever-present salad are enough, some times very simple entrees need more help. Then I add two or three entrees from part of my four-decade repertoire which need no written recipe. On the computer I type menus down the left hand column and list ingredients which are beyond what I consider staples in the right column, even if I have them on hand at the moment. I staple recipes and menus together and make a shopping list which reflects items from the right hand column I need to purchase as well as breakfast and lunch items which are low. This process takes about an hour. BUT, everything I need to fix dinner for a week is right at my fingertips, it's easy to thaw whatever is needed for the following night's dinner, and when the week is through, the menu/recipe/ shopping list gets hole-punched and included in the front part of my three ring binder. On a week when an hour is not available, I can grab a completed menu from the past and be out the door with a completed grocery list in five minutes! Try my method as your habit for February? I think you'll be glad you did.

BASIC CHICKEN PARMESAN

My go-to choice for a first visit to an Italian restaurant. I figure if they can't make good Chicken Parmesan, the chances are pretty good they can't make anything else, either. Sometimes the CP is soooo good, I never investigate any other menu items. (Rosa's Italian Restaurant in Pismo Beach, California, has an excellent CP.)

This recipe doesn't pretend to equal theirs, but you can feed a family of four for less than ten dollars with it, and there won't be any complaints, either! Try it with the brined, frozen breasts which have recently appeared in my market for chicken which is really moist and tender. And it's a great way to use up a little bit of spaghetti sauce. If time isn't a problem, the sauce can be enhanced by adding sauted finely chopped onion, mushrooms and green pepper and simmering for 10 minutes or so, but even without the veggies, this is a flavorful dinner.

BUSY COOK'S CHICKEN PARMESAN

4 small boneless, skinless chicken breasts or
2 of those genetic monster breasts, cut in half
1/2 cup Italian bread crumbs
2 tablespoons olive oil
2 cups prepared spaghetti sauce
1 cup shredded mozzarella cheese
1/2 cup parmesan cheese

Preheat oven to 350 degrees
.
Sprinkle the breasts with bread crumbs, using more if needed to get an even, light coating. Heat the oil in a large pan until a light haze forms. Gently add breasts and cook over medium high heat for four minutes, or until nicely golden. Turn and cook on the second side for another four minutes.

Spray an oven-proof shallow pan (large enough to accomodate the breasts in a single layer) with Pam, spread out a thin layer of the sauce and top with the chicken breasts. Spread them with remaining sauce, mozzarella, and parmesan cheeses.

Bake for 20 minutes. Check for doneness with a meat thermometer or by cutting into the center of the largest breast.

WHERE, OH WHERE, DID THE ZUCCHINI GO?

It's January, and even the most ardent zucchini gardener has been reduced to (gasp!) buying zucchini. And it's over a dollar a pound. Here's a way to stretch a single medium sized zucchini into a side dish for four or a main one for three (Use 12 ounces of pasta for a main dish). It's equally as good with yellow crookneck squash, and as the first crop comes in next spring, the zucchini quotent can be expanded. Don't cook the zucchini too long -- mushy is not good. Here's a savory main dish that will come together in the time it takes to boil up a pot of pasta. Just put your cutting board by the saute pan and keep adding and stirring as you chop.

Tuscan Spaghetti

2 tablespoons olive oil
1/2 red pepper, diced
1/2 pound mushrooms, diced
2 large cloves of garlic, chopped fine or pressed
1 zucchini, diced into 3/8" dice
1 small jar marinated artichoke hearts, chopped
12 kalamata olives, chopped
1/2 teaspoon dried oregano or 1 spring of fresh, chopped fine
3/4 pound whole wheat pasta
Parmesan cheese (optional)

Start a large pot of water to boil.

In a medium skillet over medium heat, saute the mushrooms, pepper and garlic until the pepper starts to soften (about five minutes).

Add the pasta to the boiling water and cook to al dente (five to eight minutes).

Add zucchini to vegetables, stir, and add in artichokes, olives, and oregano. Cook just until some of the zucchini starts to soften.

Drain the pasta, mix in the vegetables, and top with cheese.

CHUTNEY: MEMORIES OF FRESH PEACHES

Some of the best things in life are unexpected, undeserved and unexplained. A peach tree appeared in our back yard about four years ago. At first we weren't certain it was a peach, although childhood memories pretty much ID'd the unique shape of the leaves. Three years ago it sprouted some very peach-like blossoms, two years ago it had about a dozen peaches, and last summer we had a bumper crop of small but extremely delicious free peaches!

We ate peaches three meals a day, gave away peaches and froze peaches. Then I thought of chutney. If you've never had Indian food, chutney is a condiment served along side curries to enhance them and abate the fire. It also is an excellent side dish for meat, turning a not-so-spectacular chop into something to write home about. Mangoes are the most familiar base for chutney, but even in California mangoes are not free. What follows is a very good, quite cheap variation. You can go to the trouble of canning this, but while it will never quite freeze solid due to the sugar content, it will keep for months in the freezer parcelled out in ziplock baggies.

PEACH CHUTNEY

2 cloves of garlic

2 1/2 cups chopped apple (peeled if skins are tough)

1 cup chopped onion

2 1/2 cups peeled, chopped peaches

1 cup raisins

1/2 cup chopped dried apricots

1 cup brown sugar

1 1/4 cup cider vinegar

1/4 cup balsamic vinegar

1 tablespoon grated ginger

1/2 teaspoon allspice

1/2 teaspoon salt

1/4 teaspoon cloves

Chop all the fruit into approximately 1/2" chunks ( it will all cook down, so precision doesn't count for very much here, except for the apricots which tend to keep their shape). Put everything in a large pot, bring to a boil and reduce heat to medium low. Cook for 30 minutes, stirring occasionally. Serve warm or chill or freeze. Makes about 5 1/2 cups chutney.

If you wish to can the finished product, process in 1/2 pint jars in a boiling water bath for 30 minutes.

EAT POPCORN, GET VEGETABLE CREDIT!

Okay, so it only tastes like popcorn, but I dearly love this hominy-zucchini recipe for its great flavor and nutrition (not to mention its service to zucchini overpopulation problems).

MEXICAN ZUCCHINI AND HOMINY

1 medium onion, coarsely chopped

2 teaspoons salad or olive oil

2 or more cloves of garlic, coarsely chopped

1 larger or several smaller zucchini (or half a monster, peeled and seeded) chopped

1 can (14 ounce size) hominy, drained and rinsed

1 can (14 ounces, again) chopped tomatoes

1 teaspoon or more (taste along the way and keep adding) chili powder

In a big skillet over medium high heat, cook the onion until it starts to soften, stirring occasionally. Add the garlic and zucchini and stir to blend the flavors. Dump in everything else and cook over medium heat, uncovered, approximately 10 minutes, stirring frequently, until the

zucchini is tender but not limp and soggy.

Serves 4

Variation #1: Stir in a drained can of black beans and call this a complete meal.

Variation #2: The next morning, put left-overs in a skillet with just a little oil in the bottom. Break 2 eggs/serving on top, put on a lid, and cook over medium heat until the eggs are as done as you like. Great breakfast.

Variation #3: Push the Mexican envelope by adding a minced jalapeno pepper with the onion and a teaspoon or more of cumin with the chili powder.

ASSETS, LIABILITIES AND ZUCCHINI

THE ZUCCHINI AMOUNGST US
I checked last Monday: only infant zucchini. By Friday there was one as large as a human infant! A six pound zucchini in the refrigerator looms as large as a frozen holiday turkey. So when life gives you zucchini, make: ROAST VEGETABLES Notice there's not a mention of zucchini in the title; no need to tip off the family in advance. When they're done licking their lips, that's the time to 'fess up.

CARAMELIZED ROAST VEGETABLES

6 smallish new potatoes, scrubbed and quartered, but not peeled

1 medium onion, peeled and wedged

2 cloves garlic, peeled and cut into thin slices

Zucchini -- how much is up to your conscience, but approximately as much volume as the
potatoes. For stealth mode, peel it, take out any central, seedy core if it's a large one, and
cut it into 1" by 2" pieces.

Other vegetables such as carrots, sweet potatoes, turnips, whatever's handy, cut into similar

sized pieces

1 tablespoon olive oil

1/2 teaspoon garlic salt

1 teaspoon fresh thyme, 1 teaspoon rosemary, or other fresh herbs (optional)

1/4 teaspoon freshly ground pepper.

Heat the oven to 425 degrees. Mix up the oil and spices in a bowl and add the vegetables as you prepare them. Toss well to make certain there is a little oil on everything.

Line a cookie sheet or roasting pan with foil, spray it with Pam and spread the vegetables out evenly. Bake for 1 hour, or until everything has a little caramel tinge to it, stirring a few times to insure even browning. Makes four side servings. This is another one where I could eat the whole thing by myself and call it supper.

MY FRIEND, THE ZUCCHINI

There are two vibrant zucchini vines growing by my back fence this year, healthy and productive with almost no care. The over-watering of my next door neighbor, the free attention of the noonday sun, and the shovel of compost added when the seeds went in provide everything a good zucchini needs.

Care must be taken not to adopt too many zucchinis simply because of their over-eager ability to repay your kindness. Too many zucchinis lead to snide comments by ones family about planting zucchinis, not because one loves them, but rather because they will be so obliging. I, on the other hand, love the challenge of using them in dozens of ways to make inexpensive meals, the convenience of always having a supply at hand, and the delicious results of a little labor. As the season wears on I will plant two more seeds in a different part of the garden. One planting seldom will last the entire summer without abruptly wilting away from pests or mildew at some point. I would rather start over than use chemicals to try to hold back Mother Nature. Seeds will stay viable a number of years if they are stored in a cool dry place. This is year number three for my $1.89 packet of "Black Beauty" zucchini seeds, fast on their way to becoming one of the all-time grocery bargains.

Consider ZUCCHINI FRITTERS. Not really a fritter by the standard definition, but maybe a hybrid pancake-fritter, I could make a meal of these. This recipe will serve two as a side dish, or just me.

1 8-ounce zucchini, 2 smaller ones, or flesh of a giant one that lurked under the leaves too long (peel the giant and scoop out the tough seeds in the center)
salt
1 egg
2 tablespoons flour
½ teaspoon baking powder
2 tablespoons parmesan cheese (or other grated cheese)
¼ teaspoon pepper
1 tablespoon butter

Grate the zucchini on the large hole side of a grater. Put the zucchini in a colander in the sink, sprinkle with the salt, and stir it around until the salt is well mixed in. Let it stand for 30 minutes to an hour. Rinse out the salt and squeeze the zucchini with your hands to extract as much liquid as possible.

Beat the egg in a small bowl and mix in the flour, baking powder, cheese, and pepper; add the shredded zucchini.

Heat the butter in a small skillet. Divide the batter into four parts and drop each part into the hot butter, pushing down with your fingers --if you're quick -- or a spatula to flatten to about 1/2 inch high. Cook over medium heat for five minutes, turn carefully and cook approximately five more. Serve with a little more butter and salt.

This is dinner for a dollar at its finest.

AT THE RISK OF BEATING A DEAD HORSE...

So, if you've been following this, you've got a new trick or two. Now let's revisit eggs and asparagus one more time and move it on up a notch. Back in the day, my mother didn't drive. Going to the grocery store had to wait until my father could take her, usually once a week on Saturday. Even though the milkman came twice a week, by the time the following Friday came around, the refrigerator was running a little bare. It was time for:

Viola Folsom's Salmon Cakes

For garnish

1 pound asparagus (or a package of frozen asparagus, prepared as per the package
directions)
4 hard-cooked eggs

Clean asparagus and snap off ends. Put in a microwave dish, ready to zap just before serving. When needed, microwave for 3 minutes, or until as done as you like it.

Put four eggs in a sauce pan. Cover with cold water so that eggs are submerged by at least one inch. Bring to boil and put a cover on the pan. Turn off heat and allow to stand for 10 (for small eggs) to 15 (for extra large eggs) minutes. Drain and cover with cold water. Peel when cool enough to handle.

For white sauce

2 tablespoons flour
2 cups milk
1/2 teaspoon salt
pinch pepper
2 tablespoons butter

Combine flour, milk, salt and pepper in a microwave safe bowl that will hold at least four cups. Mix thoroughly and zap for two minutes, stir and then zap again until mixture has boiled and thickened. Stir in butter and set aside.

For salmon cakes

1 (14.75 ounce) can salmon, drained
2 stalks of celery, diced fine
1/4 cup onion, diced very fine or grated
(I use dried onion flakes)
2 eggs, slightly beaten
1/2 cup saltine crackers, crushed

Mix together all ingredients and shape into four patties. Saute in a little oil over medium heat for approximately 10 minutes, turning over once -- carefully.

To serve, put asparagus on plate, top with salmon cake, then white sauce and sliced hard-cooked eggs.

Mother used canned asparagus, too. I wouldn't recommend it. I was a grown up before I figured out that all asparagus wasn't slimy!

I HAVE SIX HARD-BOILED EGGS. NOW WHAT?

Beyond the obvious grabbing of the salt and pepper and digging in, I use hard-boiled (hard-cooked) eggs mainly for deviling, potato and macaroni salad, egg salad sandwiches and garnishes. We'll get to some of the others later, but since it's spring and asparagus season, one of my favorite uses for cooked eggs is the following:

ASPARAGUS ON TOAST

(makes one serving: multiply accordingly)

1 or 2 hard-cooked eggs (use two if this is a main dish, one for a side dish)

1 slice of good bread, toasted

6 spears of asparagus

1/2 cup white sauce

So let's start backwards, with the white sauce. Put 1/2 cup of milk, 2 teaspoons of flour, and a pinch of salt in a microwave-safe cup or bowl that holds at least two cups so it won't run over. Stir until all the flour is mixed in and then microwave on high for one minute. Stir again and re-zap at 30 second intervals until it thickens up. Add 1 teaspoon butter, stir and set aside.

Asparagus needs to be bent until the tough base snaps off and you're left with the nice tender stuff. Depending on the quality of your spears, the tough part might be 1 inch or many. Just go on, grab both ends and bend it -- the asparagus knows! Put the asparagus and 1 teaspoon of water on a microwave-safe plate, cover loosely with wax paper or another plate and zap for about two minutes. You want it to be just barely tender when you stick it with a fork.

Meanwhile, back at the ranch...put the bread in the toaster and slice the egg(s) as neatly as you can. Or, chop them up if neatness is an issue! Butter the finished toast and slice it into strips.

To assemble all this put the toast strips on a plate, lay the asparagus across them, spread on the white sauce and garnish with the eggs. All this takes about as much time as it takes to explain the process and you have dinner for less than $2.00.

SO IT REALLY DOESN'T PAY TO COOK...

My eldest child dropped that little phrase on me. The fact that conventional wisdom, not to mention his mother, said exactly the opposite had no influence on his opinion. It made me stop to consider how he possibly could have come to his conclusion.

1. He's definitely starting with an unstocked kitchen. A box of salt may last a year or more, but initially you have to spend fifty cents to buy it. You buy five pounds of flour because you need a tablespoon. I see the pattern here, but sooner or later your pantry is there to rely on. Sort of a savings account.

2. It's difficult to cook for one. Yes, but it's more difficult to cook for six, or at least it's more work. Planning is the key. If you cook a chicken, you have not only roast chicken tonight, there's chicken sandwiches tomorrow for lunch and maybe chicken curry for supper. Or you cook for a friend tonight and tomorrow he cooks for you. Or you stick with frozen chicken parts and only cook what you can eat.

3. There's a lot of waste. Shouldn't be. Pre-emptive freezing is a big help. Divide a batch of chili into four servings and freeze three of them right at the start. It works best to freeze in small batches, not only because thawing is quicker, but also because food freezes faster and maintains its quality better in small batches. Chili lurking in the refrigerator is a health hazard, not to mention an appetite killer. And if you should be foolish to reheat the whole batch every time you want some the chances are good you'll burn it to the bottom of the pan before you're done.

You need to buy in smaller quantities and use what you buy consistently. This means staying out of McDonalds while your food is rotting in the frig at home!

4. Cooking is BORING! Doesn't have to be. It's actually a creative thing, and unlike fine art which fills up all your walls sooner or later, you constantly need to create more culinary art.

5. You waste ingredients because you don't know how to cook them. Practice is key here. Do a little research. Web sites such as Allrecipes.com and Cooksillustrated.com are there to help with ideas. This blog would love to lend a hand. And if you see my son, he cooks a mean turkey and would be delighted to tell you how!

6. Time is money and it takes time to cook, not to mention clean up the mess. Yes, but unless you are profitably occupied 24 hours a day, some of your time isn't worth a whole lot. How better to spend it than on creating something healthy to put in your body. If you start with a sink of soapy water and wash up as you go, the dishes shouldn't be a major stumbling block either. Decide to wash them tomorrow and you're on your own.

NOW ABOUT THOSE HARD-BOILED EGGS

First, although they are called 'hard-boiled' eggs, you really shouldn't boil them. Eggs don't do well when exposed to high heat. When boiled they get tough, when overcooked, they get that ugly grey layer around the yolk. So how does one proceed if you can't boil?



Put eggs in a good-sized pot -- the more eggs, the bigger the pot. A 2-quart pot will hold 6 or so comfortably. Add enough cold water to cover the eggs by two inches. Put on the burner over high heat. As soon as the water boils, turn off the heat, cover the pot, and set your timer for 15 minutes. At the end of the 15 minutes, drain off the hot water and add cold water (with ice cubes if you need your eggs in a hurry. Peel as soon as they are cool enough for you to handle or chill in the refrigerator for later.



Note 1: Eggs peel better if they aren't too fresh. Those you bought last week are much more likely to let go of their shells without a fight.

Note 2: If you're going to save your hard-cooked eggs in their shells for later, put a little X in each one with a pen or pencil. Otherwise they'll look exactly like uncooked eggs. Don't ask me why I know this!

Note 3: A hard-cooked egg is a perfect take-along for lunch. No wrapper needed and they'll keep until lunch without spoiling.

Note 4: If your eggs are destined for potato salad, a good proportion for a rich salad is 1 egg for each potato.

WHY ME, WHY NOW, AND WHY, OF ALL PLACES, HERE?

I shared the produce aisle with two college girls not long ago. As they pondered their options for supper, it was pretty obvious that neither had spent much of any time in a kitchen.

"How about potato salad?"

"You have to cook eggs, and that takes forever!"

The mother in me took over and explained that the eggs were simple and would be done long before the potatoes were cooked. As I left them with an explanation of the process to mull, I did my own mulling on how little time my generation of working women had spent teaching our own children what our mothers spent many hours teaching us. And so, in an effort to rectify mea culpa the purpose of this blog will be to pass on useful bits and pieces of the education many in my children's generation either ignored or were cheated out of. t

There has been a book on the back burner of my brain with similar purpose for many years, and perhaps I can coax feedback from those who find this blog to assist in making that book more useful. At one time there was a wonderful little book (more like a thick pamphlet) entitled "The Impoverished Student's Book of Eatery, Drinkery, and Housekeepery." During the first years of life as a married college student, I wore the thing completely out. Long since out of print, I'd forgotten about it for years until a customer of mine mentioned that she, too, had had a copy which she loved. It explained to the uninitiated the mysteries of casseroles, chicken, bricks and boards bookcases and beer making. I suspect that beer making is beyond the scope of this blog (although I've tried my hand at wine making a time or two), but the process of putting food on the table, clean clothes in the closet, and money in the bank is as fresh and timeless as it was 45 years ago.