For me, November begins the season of cooking and the celebration of comfort foods. The smell of warm, freshly baked bread, or a pot of chili simmering on the stove, bring back strong childhood memories of comfort for me. I learned to cook from my Mom, who sent me off to college with a hand-written notebook filled with all the recipes I enjoyed at our family table. I still have the notebook, and some thirty plus years later, I’m still cooking some of the same recipes – many of them now with my own twist on flavor.

Because I grew up in a household that loved to cook (and no surprise – loved to eat), I’m caught off guard when I talk to people who can’t identify with my experience. They either don’t know how to cook, don’t want to learn to cook, or are just happy with their frozen dinners, canned soup, or carry-out foods of convenience. Heck, I understand being a victim of convenience with my own hours of work and personal schedule. But to not want to cook or know how to cook, what’s that all about?

This summer while on vacation, I picked up the book “Julie and Julia” by Julie Powell, a story about a New York City woman who decided to cook her way through the 524 recipes of Julia Child’s first cookbook, “Mastering The Art of French Cooking” over the span of one year. I thought about watching Julia Child on tv with my Mom back in the 1970’s, and sampling the many recipes she tried to cook from that book. I thought about what a challenge that would be to commit to cooking every recipe and writing about the experience. Now I know I have no interest whatsoever in the regiment of going through any cookbook recipe by recipe for any reason. But I must say I was intrigued by the concept of what one might learn by doing so.

READ MORE HERE

outpost1

More Articles

image004

Wisconsin honored by Wine Spectator

Wisconsin has been honored in Wine Spectator’s newly released 2014 Restaurant Awards

by: Arthur Ircink

Wisn

Television Schedule

Follow Wisconsin Foodie’s current television schedule. Stay up to date with all new episodes as well as your favorite shows from past season’s. Click on the station in your market.

by: Arthur Ircink

Pheasant Hunt

THIS WEEK ON FOODIE: The Pheasant Hunt

On this week’s episode, Kyle goes on a pheasant hunt and learns the benefits of harvesting and preparing your own food.

by: admin

Chicken Verde

THIS WEEK ON FOODIE: Rockabilly Chili Contest

This week on Foodie, Kyle samples chili at the 12th Rockabilly Chili Fundraiser and we go into the kitchen with two of competition’s chefs.

by: admin

GloriousMalone

THIS WEEK ON FOODIE: Glorious Malone’s Fine Sausage & Firkin Beer Fest

On this week’s episode, discover Glorious Malone’s Milwaukee-made headcheese and the Firkin Beer Festival.

by: admin

Curdsand15yrCheddar

THIS WEEK ON FOODIE: HOOK’S CHEESE

On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.

by: admin

Screen Shot 2014-02-19 at 9.55.10 AM

THIS WEEK ON FOODIE: Wienke’s Market & Fermentation Fest

In this episode of Wisconsin Foodie we explore the world of Fermentation

by: Arthur Ircink

Screen Shot 2014-02-06 at 11.50.28 AM

THIS WEEK ON FOODIE: Notes From Underground

In this weeks episode we travel to Madison, WI to visit The Underground Food Collective’s newest ventures.

by: Arthur Ircink

Screen Shot 2014-01-08 at 3.46.26 PM

This Week on Foodie: Sartori Cheese & Ditter Family Dairy Farm

This week on Wisconsin Foodie we profile a 4th generation dairy family and a 4th generation cheese producer.

by: Arthur Ircink

cupcakes_lamantin

WUWM: Have These Food Trends Become Stale?

Even though Festivus is over, Lake Effect contributor Kyle Cherek still has some food-related grievances to air.

by: Kyle Cherek

Letterbox Tea
Letterbox Tea
WMMB - Rotational AD
Underwriters
Wisconsin Milk Marketing Board Outpost Natural Foods Co-op Colectivo Coffee Roasters wollersheim winery Something Special In Wisconsin Potawatomi Dept of Natural Resources Superior Equipment and Supply

Copyright © 2012 Wisconsin Foodie. All rights reserved.

Use of this Site constitutes acceptance of our User Agreement and Privacy Policy. The material on this site may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Wisconsin Foodie