How it Works!

Ok so we all know I'm a terrible cook. The worst! And maybe part of my problem is a lack of interest. So this is a little project I've thought up to get pumped and excited about cooking.
Have you ever seen those old cook books!? Maybe one of your parents or grandparents has or had one. They're the cook books that are full of hand written recipe from loved ones with personal messages from the writer with special tips or reminders. Many of the entries are stained, faded or falling out because of wear and tear but it doesn't matter because each one holds a special place in your heart.
....I want one of those....
So I got thinking. I have one recipe that my old flatmate Helene gave to me. Her beautiful handwriting on her personalized nature themed notepad paper has so much character and brings up so many fond memories of her. I would love to create a book filled by people I love, and one that has so much diverse creativity and beauty!
So I've decided to ask all my friends and family members to Hand Write a recipe that has significant meaning for them, and then snail mail them to me. With them I plan on putting together the most wonderful cooking scrapbook!
That's not all though. I want the people who have shared their love of food and cooking to get something back too! So I thought it would be fitting to document my first attempt at each recipe via this blog where I could post photos, videos and/or any personal insights into my experience so you can all have a good laugh at my expense! :P

Friday, July 22, 2011

Recipe#1 - Crackamole

Woo-Hoo! The ball has finally begun rolling so here it is. The first recipe that I received/tried. So without further adieu I bring you...Crack-a-Mole!

lessons learned...
1. Buy ripe avocados or it will put a wrench in your plans.
2. Chop (less) onions more finely
3. How to edit a video (:D I'm still working the kinks out so if it's really cheesy bare with me!).

Mom and my older brother both tasted it and thought it was pretty good. Only comment was about the onion, which I know already. I think it was a great success and ate almost half of it for lunch that day.

So...I didn't find out about how to store the cut open, ripe, avo that day because I had to go back to work before anyone got home so I put it in a bag in the fridge. Days later mom was asking why it was there and I told her the story. She then told me that avos don't ripen when they're in the fridge. So my questions to you are...

How do you ripen an aov that's been cut open, without it attracting bugs/going bad? better yet...
How do you know the avo is ripe when buying it? and...
How can I keep the unstoppable eye irritation under control when I'm dealing with onions in the kitchen? - I've heard mention of chewing gum while working with them...does this help?

I mentioned in the video I was going to do a second recipe of Jacksons but I'm going to try and finish the other ones I have first then come back to it. It looks fantastic and has less "to taste" instructions!
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1 comment:

  1. KarenOctober 26, 2011 at 7:16 PM

    I have been told that if the stalk bit on the top of the avocado pushes in easily. Avocados will ripen quicker if you put them with bananas. :)

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