In this video . . . I get a little too excited about the beauty of Swiss Chard. My authentic “Renee-ness” comes out!
Than you missed out but . . . I sauté it, add it to soups, stir fry and use the stems for a really nice casserole.
[Tweet “I learned something new on Renee’s Kitchen today! I can’t wait to try Swiss Chard.”]
When I was pregnant with my oldest son–I ate a watermelon each day! Yup! One entire watermelon a day. It was the hottest summer in California . . . I was big as a barn. I cut way more watermelons that I care to count. I decided to make this How-to cut a watermelon video.
I spent over a decade in restaurants–the only job that I didn’t have was owner! At times I would work in a deli in the morning and spend my evenings as a culinary artist in the fancy restaurants–it was a crazy non-stop life of food. I’ve taken all I have learned over those years and use it in my home to feed my family healthy, interesting, and simple breakfast, lunches and dinners each day.
One particular job that I had in the deli was fruit trays–especially during graduation season. Think University of Michigan graduation with 100’s of 1000’s of people–and I cooked for a small percentage of them. When I think about it now–the amount of food that I have cooked, boggles my mind!
I would easily cut upwards of 20-50 watermelons on those weekends. I was really, really good at it.
My sweet sister-in-law gave me the book Like Water for Chocolate: A Novel in Monthly Installments with Recipes, Romances, and Home Remedies
The book is about a woman who cooks for her family and all of her emotions go INTO the food. Then her person who eats her cooking has those same emotions! (No wonder my family is a little bit crazy!) I also think about all those graduates!
This is a super short video on how I cut my watermelons. I use a filet knife for this project.
[Tweet “This is the best video on how to cut a watermelon! I learned something new @ Renee’s Kitchen.”]
I’m curious–how often do you buy watermelon? I buy 2 a week–that feeds my family as a side dish for four nights.
Eat with L.O.V.E.,
Renee
Do you ever get tired of me going on and on about how much I love veggies?
Sorry.
When I was little we had a small asparagus patch, very near the horseradish patch, and not far from the sassafras trees that we made tea with. I loved fresh asparagus. We would eat it raw. Just pluck off a shoot and enjoy. I always noticed that the shoots broke off at different lengths leaving some much longer than others.
So I asked my Daddy, “why?”
He grinned a Camel stained smile, like he always did when I would ask questions, he began to tell me that each asparagus breaks off at its own perfect spot. (How prophetic from a man who would die @49 when I was only 7.) He went on to tell me that when I cooked the asparagus I needed to break each shoot by itself–never cut the asparagus because the knife can feel the natural break.
I look back on those moments with my dad often. He taught me about chickens, ducks, mushrooms, asparagus and so much more. He gave new meaning to the Billy Joel song “Only the Good Die Young”. I miss his physical presence but in mind he is always there–having a smoke, beer in his hand and the best grin EVER.
[Tweet “My dad’s memory lives in my heart! oxox love you daddy.”]
Go get some asparagus and start cooking. Some of the great qualities of asparagus are:
or
For my asparagus lovers–if you have a favorite recipe–share it in the comments or share a link in the comments!
Remember to L.O.V.E.!
Renee