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I got a message yesterday morning from one of my former cooking class students. She said she had some hot chili flakes that she wasn’t going to be using and thought of me.  She left them on our front porch. 

Whenever I begin a 6-week class, I like to tell everyone what they can expect.  Each week I try to cover a different theme, cooking style, preparation, or some hacks and kitchen tricks.

The biggest thing I wanted them to get out of the class was to learn to enjoy cooking. To not be stressed out when cooking. I showed them my tricks to make cooking more enjoyable. To not be afraid to try new things. That it was ok to tweak a recipe for your own taste or diet. 

We would prepare and make 4 or 5 dishes each week and everyone sat down to a family-style dinner at the end of class. 

We started off with week one which was braising.  When I got to week 5, ethnic foods I saw the look of fear on the face of MJ one of the students in the class. I continued to tell them about a couple of the dishes, one Indian and one Thai.

I knew MJ before our class, but I didn’t know her well at all. I asked her what was up, she said she didn’t like spicy food. I assured her it didn’t have to be spicy. 

One of the biggest things I like to drill into people’s heads is to season the food as you go and to taste it!  It’s easier to correct the seasoning while making it than to wait until it’s done cooking. 

We had a great time week after week. I really try to teach people different items to cook. Even before class begins I ask everyone what dishes they would like to try making or ones they found intimidating.

Everyone liked all the food we made, and were excited to try to make these recipes for their families. 

When we began week 5, MJ had a very skeptical look on her face even though I  haven’t steered her wrong yet. 

As we went through each recipe I showed everyone that you didn’t have to add as much spice as the recipe calls for.  In most cases, you don’t have to add any at all. 

Now if you are talking about Nashville Hot Chicken….this is not something to make if you don’t like spicy food. You can’t leave the hot out of Nashville hot or Asian Spicy crab because they are supposed to be ass burningly hot!

We were making Indian Butter Chicken & Thai Red Curry Chicken. We also made Coconut Rice as a side dish. 

A lot of people in the class hadn’t tried either of these dishes before, so it was exciting to watch their reactions while they tried them. MJ had that skeptical look on her face again. LOL

Then I asked them what they thought. It wasn’t what many of them were expected. They were better than they thought they would be and thought their families would enjoy them too. 

At the end of the meal, MJ announced that’s she has been nervous for 5 weeks thinking about eating Indian and Thai food. And….she liked them!!  This made the whole class more worthwhile than I was hoping for. 😃

At the end of the 6 weeks, I asked everyone what their favorite dishes were. MJ said her favorite was the Butter Chicken and Coconut Rice! She was as surprised as I was.  She told everyone that she went to the store and bought all the ingredients to make it that week for her wife. She was going to leave the spicy stuff out of her recipe. I was so excited for her. 

Since then I’ve run into MJ and her wife Stephanie at the farmers market right here in our town. When they would stop and get our spätzle MJ would tell me things she has tried making and planned to make. She said she liked cooking now. Hurray!

MJ will comment on some of my Facebook dishes I share and will tell me she made another one of our class dishes.  The best comment ever came from Stephanie who thanked me for turning her wife into a really good cook, who now likes to cook. Success! Mission accomplished! 

Yesterday after I wrote about my food memories I thought about me and that Spicy AF Shrimp Curry…and MJ who still doesn’t like spicy food.  You can have really flavorful ethnic food and it doesn’t have to be spicy! 🌶 

Here are my recipes from class for the dishes mentioned in this blog post. I hope you try making and enjoy them. 

Indian Butter Chicken

6 Tbsp butter

2 lbs boneless/skinless chicken thighs or chicken breasts cut into pieces

1 onion diced

3 cloves garlic minced

1 Tbsp garam masala

1 tsp chili powder

1 tsp cumin

½ tsp cayenne pepper (more or less depending on your spice level)

1 14 oz can tomato sauce

1 14 oz can coconut milk stirred

¼ cup heavy cream

Salt & pepper

Lime & cilantro for garnish

Steamed basmati or jasmine rice

Season chicken with salt and pepper. Using 2 Tbsp butter in a large skillet over medium-high heat, brown the pieces of chicken so each side is browned. They do not have to be fully cooked they will finish cooking in the sauce. Work in batches so you don’t overcrowd the pan. Remove from pan and set aside.

Melt another 2 Tbsp butter in the pan over medium heat. Add the onion, and cook until it begins to soften about 3 minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine and cook for about 45 seconds stirring constantly not letting it burn before adding the tomato sauce. Add the tomato sauce and stir to combine.

Bring the mixture to a simmer and let cook for 5 minutes. Combine the coconut milk & heavy cream in a measuring cup and add to the tomato sauce all at once. Stir to combine. Bring the sauce back up to a simmer and add the browned chicken. Simmer covered on low heat for 15-20 minutes stirring occasionally. Do not let the sauce boil use low heat.

Stir in remaining 2 Tbsp butter and season with salt and pepper to taste.

Serve with rice and garnished with chopped cilantro and a lime wedge.

Coconut Rice 

1 Tbsp butter

1 onion finely chopped

1 tsp finely chopped fresh ginger

½ tsp curry powder

1 cup jasmine rice

1 14 oz can coconut milk

¼ cup water 

Kosher salt and pepper to taste

½ cup sweetened shredded coconut

In a large saucepan over medium heat melt the butter. Add the onion, ginger, and curry powder. Sauté for 5 minutes or until the onion is soft and translucent. Stir in the rice and cook for 2 minutes. 

Shake the can of coconut milk. Add the coconut milk and water to the rice and stir to combine. Increase heat to high and bring to a boil. Cover and simmer on low for 20 minutes. 

To toast the coconut…While the rice is cooking put the shredded coconut in a dry skillet. Cook on low heat stirring frequently until the coconut is golden brown. You really need to watch the coconut since it can burn very quickly. As soon as it’s toasted, remove it from the pan and set it aside. 

When the rice is done fluff with a fork and season with salt and pepper. Serve in a bowl topped with the toasted coconut. 

Thai Red Curry Chicken

1 Tbsp vegetables canola oil

1 Tbsp Thai red curry paste ( more or less depending on your spice level)

1 13.5 Oz can coconut milk stirred

2 cloves garlic minced

1 tsp fresh ginger finely minced

1 onion cut into crescents 

1 red & 1 green or yellow sweet bell pepper cut into strips

2 carrots sliced thin on a diagonal 

**1 ½ cup of your choice broccoli florets, cauliflower, snap peas, sliced zucchini 

1 lb boneless & skinless chicken breasts sliced into bite size pieces

1 cup chicken broth 

1 Tbsp fish sauce

1-2 Tbsp brown sugar

1 Tbsp soy or tamari sauce

1 Tbsp freshly squeezed lime juice

¼ cup fresh chopped cilantro

In a large skillet over medium heat add the oil and red curry paste stirring for 1 minute. Add ¼ cup coconut milk and mix to combine with the red curry paste.

 Add the onion, bell peppers & carrot to the pan. Stir fry the vegetables in the red curry paste mixture for 2-3 minutes. Add the ginger and garlic. Cook for another minute stirring constantly not letting it burn.  Add the rest of the vegetables, the rest of the coconut milk & the chicken broth. Stir to combine and bring to a simmer.

Add the sliced chicken and stir.  Simmer on low covered for 15-20 minutes stirring occasionally until the chicken is cooked and the vegetables are tender. Uncover and add the fish sauce, brown sugar, soy sauce & lime juice. Stir to combine and simmer uncovered for 5 minutes. Stir in the cilantro. 

Serve with jasmine rice and garnish with additional cilantro and a thinly sliced lime wedge if desired. 

** You can add whatever extra vegetables you like or have on hand

You can replace the chicken with any protein including drained tofu.

Today when we were in our production kitchen making spatzle we were listening to a music playlist. This 30-hour playlist has a mix of old and new music. A song came on from the 1950s, and I was transported to the back seat of my dad’s smoke-filled car when I was a kid.

We all know that music can bring back memories. As a matter of fact, music is used for that very reason in Alzheimer’s patients. 

“Research suggests that listening to or singing songs can provide emotional and behavioral benefits for people with Alzheimer’s disease and other types of dementia. Musical memories are often preserved in Alzheimer’s disease because key brain areas linked to musical memory are relatively undamaged by the disease.”
From Jonathan Graff-Radford M.D.

For me, music has always been a huge part of my everyday life.  A song can not only bring me back time, but to an exact place and time.

For instance, when I hear the song “Crocodile Rock” by Elton John I know exactly where I was the first time I ever heard it.  I was 7 years old sitting on the front stoop of my Aunt Claire’s house in Elizabeth, NJ. 

I also remember a song called “High Energy” by Evelyn Thomas in 1984. It was the summer I graduated from high school, I was laying on the beach in Seaside, NJ.

I heard this loud song pumping from a gigantic boom box with a bunch of “guidos” walking down the beach.  The one guy had it up on his shoulder, followed by a whole pack of Italian guys. 

I sat up and actually said, “what the fuck is that?” Even though we went out dancing in clubs a lot, this song was different and I liked it. I still like it!

Anytime I hear Bon Jovi I think of two things, selling him and his band who weren’t famous yet high-top sneakers at the sporting goods store I worked in.  The second thing I was sitting at the bar at the Sawmill on Seaside boardwalk with Marty and were told that they have been shooting a video for his song new song “In and out of love” right below us. They were shooting the album cover photos the day were there. The bartender tipped us off and we snuck down for a peek. 

Hearing isn’t the only sense that brings back memories, but smell does too. Way out there memories. Here is a strange one, I was walking by a cologne counter one day and I could smell the fragrance “Brut.”  The next thing I knew I remembered my toy, Light Bright. Weird right? I loved my Light Bright that I got as a present from Santa when I was 7 or 8 years old.  My little colored pegs were stored in a small shiny black box, the box from my dad’s Brut cologne. The cologne was more than likely a Christmas gift he received that year too.

Another one of my smell memories is probably the same for almost everyone I know from Jersey. Whenever I smell Italian sausage and peppers I think of the Jersey shore again. Hey, I spent a lot of time “down the shore.”  The Midway Steak House is in Seaside Heights right smack dab in the middle of the boardwalk. Another smell memory from Seaside is Coppertone Suntan lotion. 

Taste is of course is another one of our senses to evoke memories.  I love the taste of curry now, but not when I was a kid. My family was out to eat on a Sunday afternoon since that’s what my parents like to do. We would go for a ride and stop somewhere to have dinner.

We were at a restaurant called Ye Cottage Inn, again down the Jersey Shore. I was under 9 years old listening to the older than dirt waitress rattle off the specials. When it was my turn to order I ordered the Shrimp Curry. My father said “You are not getting that! You won’t like it.” I told him I wanted to try it. He warned me that if I ordered it, I HAD to eat the whole thing. I told the waitress, “I will have the shrimp curry please.”

When my meal came the plate was huge!  There were maybe 8 large shrimp and a mountain of rice. I smelled it as my father said, “I told you.” 

To prove him wrong I was going to eat every last morsel on that damn plate. I took a bite of the shrimp and it was spicy. My young palate wasn’t used to spicy food at all.  Oh no!

I was crying to myself, inside not in front of my parents. I wouldn’t give them the satisfaction. Slowly I made my way through that torturous plate of shrimp. I had to psych myself up every time I took a bite. Thank sweet Mother of God for that mountain of white rice. 

When I finished the last piece of shrimp I had finished all the rice as well. Now I didn’t have a big vocabulary of swear words in my arsenal yet, but if I did I would have said fuck you to my father. 

This was not only a painful meal for me to swallow, but it was the first time I felt like my dad turned on me. It was that smirk on my mother’s face the whole time that made me realize it. 

Now onto good tasting memories! I have a good palate and can reproduce almost any food just by tasting and smelling it. It comes in handy when we have a sauce or something unfamiliar that we like or something we can never get again, like on a vacation. I can usually duplicate whatever it is on the first try.  

There are two food memories that I have and have been trying for 25 years to duplicate. I am no closer today than I was when I started trying. The first one is called St. Cecelia’s pizza. Our town had a fair in July every year.  It was a big deal!  It was called The Iselin Fair. Everyone looked forward to it all year. Everyone’s bruises from the ride “The Bullet” finally faded away. People flocked to the long line for St. Cecelia’s pizza. I went to St. Cecelia’s school and this was one of their fundraising food stands at the fair.  There were also ribs, clams, and subs. I’m sure they were all good but I needed to save room for that pizza.

The “pizza” was fried dough topped with homemade marinara sauce and grated parmesan cheese.  Simple to replicate right? Impossible!!!! Only God and St. Cecelia herself knows what was in that dough and sauce. 

The second taste memory is from an Italian restaurant & bar called Spiritos. Spiritos was in Elizabeth, NJ where I grew up. It was in the Italian section of Elizabeth called Peterstown. For the record it still makes me laugh that everyone from there said  It-ly, not Italy. 

Spirtios had the best cheese ravioli ever.  I don’t mean good; I mean amazing. Ask anyone who has been there. They also had delicious veal parmesan and pizza. I wasn’t interested in any of those. It was always the ravioli for me.

The ravioli were large, you got five or six ravioli with just the right amount of sauce. The cheese filling was the most creamy, smooth, sexy filling that is indescribable. 

I have tried so many filling combinations trying to duplicate them.  Before I needed to go gluten-free I tried making them often. I would get so pissed off every time I failed, which was every time.  One time I was so frustrated that I threw them one by one out into the yard, this was before we had dogs. Swear words are still floating around the universe from that day.

Sadly Spiritos recently closed for good as well as the Ye Cottage Inn. The Iselin Fair is gone, in fact the last time I was back I was surprised to see a bunch of tall ugly homes crammed onto that small piece of land where the fair was held. 

Marty and I did go back to Seaside a couple of years ago and walked the boardwalk.  So much has changed after Hurricane Sandy.  It was great to see how things were rebuilt, and how some things looked the same. 

We went to the Sawmill for lunch.  It totally sucked not being able to eat their pizza since we are gluten-free.  We drooled as the huge pizza pies went by.  I can’t remember what I ate so it was must have been unremarkable. 

As we got closer to the Midway I began to imagine the deliciousness drifting through the ocean breeze.  They were closed which was a God sent. Smelling Sausage & Peppers, Cheesesteak Sandwiches, Italian Hotdogs would have been torture. I was actually relieved it was closed since it was November. Cheating on our gluten-free diet isn’t an option for us. Just cross-contamination on a spatula will make me sick for 4-5 days. Getting slipped a gluten mickey is a week of sickness, severe pain and cramping, and untold amounts of trips to the bathroom.

The power of a song, a certain food, and a smell is like going for a ride in a time machine. I totally didn’t realize this morning when I heard that old 50’s song it would give me so much to think about today.  

Finally, I wanted to report that I made shrimp curry for the first time a couple of months ago.  It was really delicious! I followed a recipe to get it right since I only remember it being terrible. I guess my under 10 palate wasn’t ready for it back then. I may even make it tomorrow night for dinner.

We moved from NJ to the Manchester, VT area as newlyweds in 1989. For the 6 months, we had no friends. We worked with people, but our co-workers weren’t people could go out with for food and drinks.

Basically, all the “friends” we had were bartenders. Yes, we made friends by tipping them 20%. We always sat at the bar and ate our dinner. Sometimes we talked with other bar patrons, but they were all from Jersey, we wanted VT friends. It made us feel welcome that the bartenders remembered what we drank, what our names were, or what kind of food we always ordered. Nachos…basically the only thing we could afford. Sounds like Cheers. 😜

We met one bartender named Heidi. I loved when Heidi worked because she was a pastry chef on the side and we would talk about her desserts and pastries. She mentioned one night something about that she could tell the difference between yellow and white butter. Huh????

I couldn’t imagine how you could tell the difference except one was white and the other was yellow. I didn’t ask because she was a new ” friend ” and I didn’t want to appear like a dummy.

It took me about 20 years to finally understand what she meant! I had a big ah-ha moment! There was a difference in taste! The yellow one was so much better. A French or Irish butter was even better than American ones.

When I was a kid growing up in the 1970’s I watched a lot of tv. I knew every commercial by heart. As I watched some of them I didn’t know if my mother bought butter or margarine, but I loved the margarine commercials. Hell, it had to be better stuff since there weren’t any butter commercials. Little did I know.

The two most popular commercials were for Parkay and Chiffon. I liked the Parkay one because the tub of margarine talked to anyone who lifted the lid. I remember wishing ours did that and I tried a million times to get it to talk.

Chiffon was the famous commercial “It’s not nice to fool Mother Nature”, another fun one to watch and wait for the thunder and lightning to start. I didn’t want my mother to buy that one though so that advertising had an adverse effect on my young mind.

The other thing I remember about margarine was going to both my grandmother’s houses. On any given day there would be about 10 little margarine tubs in the refrigerator. It took forever to actually figure out what one had the margarine in it. I would open the lids and take peaks until I found the right one. Sometimes I would close my eyes and try to figure out what was in those containers. Beets were a hard one to get and clean too I would imagine. For big leftovers, Cool Whip containers were saved for that purpose.

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So what the heck is the difference between butter and margarine?

Margarine is an artificial butter. It can be made from vegetable oil or animal fat. It may contain skimmed milk, salt, and emulsifiers. – Wikipedia

Margarine was invented by a French chemist in the late 1860’s as a challenge from Napoleon III. Farmers were outraged that the price of margarine was so low, at some point The Margarine Tax Act was passed for a short time making the cost the same.

So what’s the difference between yellow and white butter?

Butter is made from cow’s milk. It is made by churning milk or cream to separate the fat from the buttermilk. White butter comes from cows that are fed corn, while yellow comes from cows that are grass-fed. It seemed to me at first that the corn fed should be yellow, but that’s not the case. The grass and flowers that cows eat contain beta-carotene which stays in the fat making the butter yellow. The flavor difference is that the yellow butter is high in omega 3. Some companies have tried tricking their customers by adding beta-carotene & Omega 3 to their butter. That’s artificial folks, but not as artificial as margarine.

In some recipes, you see calling for clarified butter. It is that delicious little cup of drawn butter you get with your lobsters. Wear the bib, butter does not come out of clothing. LOL

Clarified butter is made by melting butter and allowing the components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind. The butter is poured into a separatory funnel or gravy fat separator. – Wikipedia

While I am at it I may as well mention Ghee since I love cooking and eating Indian food. Ghee is difficult to make. I myself would buy ghee and never even attempt to try to make it. I know, never say never.

So today has been a butter-filled day for me. It reminded me of Heidi the bartender that originally sparked my interest in butter. I wonder what happened to her and if she is still baking.

I love that both my boys Noah and Sam like to cook. When Noah still lived at home and Sam was away at college, Noah, Marty, and I would have cooking challenges. Our favorite was who can get a perfect medium-rare cook on their steak, whose steak was seasoned properly and was all the fat on the sides of the steak rendered out?  We were using the sear and finish in the oven cooking method. It was fun and delicious. We would all taste each other’s and rate them.  All three of our steaks were different in subtle ways.

Sam has his own apartment at college this year and has become quite the cook. He uses recipes I taught him and experiments with recipes on his own. He mentioned he was using a whisk to try to make compound butter because he didn’t have a food processor.  He wanted to make whipped compound butters. 

Just before Sam left to go back to nursing school, I got him an inexpensive mini food processor, he was very excited. Of course, I loved seeing his reaction. 

He surprised us by coming home the other night. He wanted to spend a couple of days in VT.  Once school starts on Tuesday they will be going for 16 weeks straight and he probably won’t be coming home.

He came with a little cooler, he brought things for us to sample. He brought a container of “sauce” that he made on Sunday.  Sunday sauce was tomato sauce with sausage or meatballs that cooked all day to develop flavor. 

Marty and I tasted his sauce and let me tell you what….it was pretty damn close to mine.  I was proud as a peacock.  Next, he had us try some compound butters he made with his mini food processor.

He made a garlic herb one for garlic bread on Sunday but ate that one already.  Lol, He brought two different ones for us to try, brown sugar and cinnamon and peanut butter and butter. “These are delicious on my waffles!” He told us. They were delicious. A chip off the old block!

A 20 year old is making compound butters? He tried a bunch of them when I was experimenting with them for my cooking class.  When I introduced compound butters to everyone at class I was hoping they all didn’t think I was nuts pushing butter on them.

Compound butters can be sweet or savory. I prepped ahead a slew of ingredients so each person could make their own to take home. It was fun to see what kinds each of them chose to make. Some definitely had a sweet tooth, some went with safe ones and others were a bit more daring. 

We didn’t use food processors in class. We used very soft butter that was easy to mix just with a fork. The butter is rolled into a log when it is still soft using plastic wrap, waxed paper or parchment paper. It can be kept in the refrigerator to use whenever you want to or you can freeze it and defrost it when you need it. You just slice off a little bit and get a huge bang of flavor.

So what do you use it for?  This is the fun part and helps you decide what kind you want to make.  A garlic herb or cowboy butter is delish melted on steaks.  A pesto butter is fantastic on pasta or a baked potato. A lemon herb butter is delicious melted on chicken or fish.  A honey butter or brown sugar and cinnamon, pumpkin pie, or gingerbread butter is delicious on pancakes, waffles, quick breads, popovers, cornbread, bagels, etc. The possibilities are endless!

Anyone can make compound butters, even children since they are so quick and super easy!  You just need some softened butter, a few ingredients and a little creativity. 

I am so excited to share some of my compound butter recipes with you.  It’s almost embarrassing how easy they are. If you want to impress people at your next dinner party or bbq, just whip out a log of compound butter and cut up slices for everyone to use.  I promise you will get rave reviews! 

Last thing… compound butters make wonderful hostess gifts. Just be creative how you want to package it. My favorite way is to make it look like candy like I did in the photo below. You may even want to include the recipe on a small card attached to the butter, or you may just want to keep the recipe to yourself. LOL

Compound Butter Recipes

I use salted butter in all of my compound butter recipes. You don’t need expensive butter, a store brand will do for these recipes. I urge you to use salted butter even in the sweet butter recipes. Salt brings out the flavor of anything you make including sweet items.

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If you have issues with sodium, then by all means use sweet butter for your compound butter recipes, you can add just a pinch or leave it out altogether.

For all of the butter combinations: Put the softened salted butter into a medium bowl, add the ingredients of your choice, mix well with a fork, shape into a log on a sheet of waxed paper, parchment paper, or plastic wrap. Roll up or wrap tightly. Refrigerate until firm or freeze. Slice and put butter on whatever you desire.

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Savory

Lemon Herb Butter

1 stick of butter – 1/2 cup
2 Tbsp lemon zest
1 tsp fresh lemon juice
1 Tbsp finely chopped fresh rosemary
1 Tbsp finely chopped thyme

Garlic Herb Butter

1 stick of butter – 1/2 cup
2 cloves of garlic minced
3 Tbsp fresh parsley chopped
1 1/2 Tbsp each fresh chopped herbs of your choice: basil, oregano, rosemary, chives
1/4 tsp freshly ground black pepper

Chili Lime Butter

1 stick of butter -1/2 cup
2 tsp chili powder
1/4 tsp cayenne pepper or to you taste
Zest of 1 lime
1 tsp lime juice
1-2 Tbsp fresh chopped cilantro optional

Cowboy Butter

1 stick of butter – 1/2 cup
1 Tbsp lemon zest
1 Tbsp lemon juice
2 cloves garlic minced
1/2 tsp red pepper flakes
1 Tbsp dijon mustard
1 Tbsp chopped fresh parsley
1/2 tsp freshly ground black pepper

Bleu Cheese Butter

1 stick butter – 1/2 cup
4 ounces bleu cheese at room temp
*Optional add chopped fresh herbs such as parsley, thyme, rosemary, tarragon, chives, or garlic

Curry Masala Butter

1 stick butter – 1/2 cup
1 Tbsp yellow curry powder
1 tsp garam masala
1 tsp marjoram optional

Thai Basil and Lime Butter

1 stick butter – 1/2 cup
1/2 lime zested
1/2 tsp 5 spice powder
pinch red pepper flakes optional

Thai Red Curry Butter

1 stick butter -1/2 cup
2 tsp red curry paste
1 tsp peeled and grated fresh ginger
1/2 lime zest
1 tsp lime juice
3 Tbsp chopped fresh cilantro

Sweet

Orange Honey Butter

1 stick butter – 1/2 cup
1 Tbsp honey
2 tsp finely grated orange zest

***Optional add 2 Tbsp of dried chopped cranberries

Brown Sugar & Cinnamon Butter

1 stick butter – 1/2 cup
1/4 cup brown sugar
1/4 tsp cinnamon

Gingerbread Butter

1 stick butter – 1/2 cup
1 Tbsp molasses
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp sugar or to taste
1/8 tsp cloves
1/8 tsp nutmeg

Maple Butter

1 stick butter – 1/2 cup
1/4 cup real maple syrup preferably darker grade

Pumpkin Spice Butter

1 stick butter – 1/2
1/8 cup pumpkin puree
1 Tbsp honey
1/2 tsp pumpkin pie spice or more if desired

Before I even actually started this blog I already knew a few things that I wanted and things I didn’t.  I didn’t know how to do any of them, or even where to begin.

I look at a lot of food blogs daily and their recipes.  Enough of them to notice things that I like and things that I absolutely hate. 

I like when someone tells a story then provides a recipe they have experimented with, tweaked and felt it was ready to share with the world. The blog post is easy to read with nice photos to break up the writing. Their recipe is provided at the bottom. The recipe is correct. The recipe is their own. 

What don’t I like? Well, let’s start with ads!  I hate having ads pop up while I am trying to read. I hate when the blogger’s own videos start popping up. It interrupts my reading and I have to stop to and X out of the ads and videos so I can continue reading. The third one that pops up and I am out of there. I don’t give a damn who’s blog it is or how good their recipe may have been. So annoying! 

Here’s the thing that I think is unethical, copy and pasting a recipe from someone else and calling it your own. These are professional bloggers!  That my friends is stealing and a bunch of bullshit.  If you are going to steal the recipe at least change the wording for Pete’s sake. So not only are you a scumbag, but a lazy scumbag. 

How do I know they are stealing? Like I said I read a lot of recipes. I will always go to a reputable source like Bon Appetite, Williams Sonoma, Tasty, New York Times recipes or King Arthur Flour, etc. to see what their recipes are like.  My short rib recipe I’ve been using for years I found at the Food & Wine magazine’s website. 

Then I start looking at the big food bloggers, all of their recipes are similar but still are written in the bloggers own cooking style, using their favorite ingredients and culinary language. The smaller food bloggers or the wanna-be’s you know the lazy scumbags, just blatantly copy and paste. This makes me so angry I shout at my phone when I see it. 🤬

The first thing we did when we set up my blog is to pay for my domain name, along with a hosting site and no ads for a year. A year? Gulp!  This was a big commitment. I was afraid to spend this much money for a whole year and I didn’t even know if my blog would be good or if anyone would read it.  As I wrote more posts I decided I wanted to use Grammarly, another 1 year expensive, but totally worth every penny.

All of my recipes that I will ever post will be my own recipes. If I ever share a recipe that isn’t mine, I will just give the link and let the owner of the recipe get credit. I feel very passionate about this.  Ha, it gets my “Jersey” up. I grew up in NJ, “You can take the girl out of Jersey, but not the Jersey out of the girl.” 

My recipes are a true labor of love. I really want people to be able to try what took me sometimes years to perfect. Even just typing it up correctly takes a great deal of time. I’m not talking about the actual typing, but the proper and correct ingredients, measurements, and instructions. 

Support can be beautiful, yes that was a bra commercial from my childhood but also brings me to the next part. My ad-free blog and my recipes are all free to everyone. You can share my recipes or blog posts. The more people who read it the merrier!  You can subscribe and receive it by email or you can read it on my Julzie Style Facebook page. I really appreciate how many people have subscribed or liked my Julzie page. It’s so exciting! 

We have added a support my blog option on my page. I am not doing this blog to make money, I am doing it because I have a lot to say, teach and share. I don’t expect people to support my blog, it is my blog and I assume the financial responsibility.  It is not my style to ask for things, I am a giver, not a taker. The support pays me for my time spent creating food, research, writing recipes, and my stories. 

People tell me all the time I would buy a cookbook if you had one.  I’d sign up for cooking lessons, I would pay you to cook for me.  If you are enjoying my blog, learning something new, or using my recipes, if you want to or able to make a small donation there is a safe PayPal place where you can.  You will see a support my blog section on the sidebar.  I understand that everyone can’t, especially during this pandemic.  Most importantly please don’t feel like it’s necessary just to read my blog.

I hated the thought of asking people to support my blog, but then I remembered when we danced at free gigs we always put out a tip basket.  We really appreciated it when people who watched or videotaped our performance put a buck or two into the tip basket.  Musicians put out a guitar case or tip jar.   Support can be beautiful especially when you know your subscribers are enjoying what you are doing.

I mentioned that I belly danced.  I know people imagine a sheer outfit with sequins and lots of veils dancing the way people think belly dancers dance.  They also think we should look like belly dancers should look like.  Wrong! 

I started belly dancing in April 2003.  The style that we dance is called American Tribal Bellydance or ATS®️.  Our style is group improvisation meaning we don’t choreograph.  It’s a very strong and empowering dance form. Anyone, no matter what your age, size, gender or ability can learn and dance our style. 

We learn dance steps and cues then basically follow the leader. We can dance the same song over and over and it will never be the same.  It’s organic and fun.  Full of surprises since you literally don’t know what’s going to happen next.  I’ve been teaching classes for 17 years and love it.

A lot of women have come and gone over the last 17 years.  Some of our students have been with us for as long as 14 years, others for 3 + years.  These are the dedicated ones, the ones that were hooked after their first class like I was.  

Our troupe Bennington Beledi Tribal Bellydance is special because our troupe is a sisterhood of dancers.  Dance sisters who have to trust each other since we are dancing improv.  Dance sisters to lift each other up.  Sisters that chose dance moves when they are in the lead spot that make everyone look good.  We Support each other outside of dance as well.  We are very lucky to have this sisterhood. 

We are a multi level troupe which means everyone is at a different stage and ability and it’s your job to remember who you are dancing with.  Everyone progresses at a different rate, so there’s a lot to keep in mind when you you are dancing.  How much do they know, what are they good at and what moves should you not do.  It’s a responsibility and no one leads until they are ready. Our dance form is difficult to learn and even harder to learn to lead with the right cues.  No egos are allowed in our dance studio.  People who have had them didn’t last long. 

Sounds like something fun to be a part of right??  What’s really special is that I have been dancing with my dance partner Kathleen for almost 18 years in August.  Our dance style is practiced world wide, so the amazing thing is we can dance with anyone in the world without rehearsing. 

Kathleen moved to Vermont from California and was pretty surprised to see that a little town like Bennington, VT had ATS®️ Dance.  She had been dancing and performing ATS ®️ for 8 years.  She studied with Fat Chance Belly Dance, where our style of dance originated and was created by a woman named Carolena Nericcio.  Kathleen attended a performance of ours and was able to start dancing with us the following week. 

Kathleen and I are part of the professional dance troupe called The Sahidi Sisters. At one time there were 7 of us. We had tons of gigs and loads of fun. We are the last two Sahidi Sisters standing. We’ve been dancing and performing together as a duet for the last 3 years. 

I get to dance with Kathleen on Monday mornings.  During covid we are keeping up our advanced skills and timing, but mostly we just want to dance our asses off. 

We teach classes on a weekly basis, but covid has changed that.  Our students still do get a chance to dance together via zoom.  I am not a zoom girl, but enjoy having FaceTime dance sessions with some of my students. 

Below is a video of the Sahidi Sisters from 2011. I wanted to share this performance so you can see the magic of 6 women dancing completely improvisational. This is one of my favorite performances.

I can’t even count the amount of gigs we have done over the years, places we have been, hours we’ve danced together, laughed and cried.  We have memories galore, stories to tell and have been through a lot together. 

As dance sisters we can read each other’s minds not only when we dance but when we teach as well. We teach classes together, each of us using our unique strengths to cover different dance moves. 

As people we are complete opposites. Our personalities are extreme opposites.  We both have very big personalities and are big hams when we are performing.  Our past performances are all on our YouTube channel, it’s great that we have them to look back on.  I like to see how much we have improved technique wise.

I can’t wait until Kathleen and I can hold our regular classes again. Without masks or standing 6 feet apart. We want to dance with our students and start rehearsing for things.  I miss all of my dance sisters and never imagined we ever go this long without dancing together.  Belly dance has been such a huge part of my life, I just want this stupid virus to go away already. 

I wrote about banana etiquette a week or so ago.  I haven’t thought about it since I wrote it and I am still peeling my bananas from the top. 

Today at the bank out of the blue, the girls at the bank told me that two out of three of them peel their bananas from the bottom and they like that it has a handle. The third girl peels hers from the top like me. 

I asked Kelly if she was a left handed thinker and if Amanda was too. She said “I don’t really know”.  I quickly asked her if she was more analytical, was good at math and science and not artistic. She laughed and said yes, then added Amanda was too. So my theory about left handed thinkers being bottom peelers was proving to be correct. 

Here is what sealed the deal…when I asked if Katie the top peeler was artistic Kelly laughed again and said she was. I let out a big squeal of laughter and said I knew it! I asked if it was ok if I wrote about them and they said yes.

So there you have it folks…left handed thinkers and right handed thinkers peel their bananas differently. One likes a handle and the other didn’t give a rats ass about having a handle or not. 

I did some reading up on bottom peelers and apparently this is how moneys eat their bananas. 🙈🙉🙊 LOL

When we started our business The Vermont Spatzle Company, we worked 7 days a week. We worked a lot, but wanted to grow and establish our business. It was hard work, but we had fun and met hundreds of people. We called it sharing the Spatzle love.

We made product on weekdays and did farmer’s markets on Saturdays and Sundays. Most of markets were at least an hour away so that was 2 hours of traveling per market every weekend. Marty did a 500 mile wholesale delivery route for the first 2 years, every other week. We were crazy at one point and were doing 5 markets a week, along with growing our wholesale business.

I love making our product and I like doing markets. The problem was that on Sundays I was tired. We did the Schenectady market which required getting up at before 5 am. Pack up all of our coolers and supplies for the Spatzle booth. Schenectady is about 1 hour and 20 minutes from our place. The market ran from 10-2. By the time we packed up, drove home and unloaded it was almost 4:30 pm. We were exhausted every Sunday night.

The Sunday market was a lot of fun and we had fantastic customers. After 2 years I started getting burned out. I started feeling resentful that everyone I waited on either came from church or breakfast out. They were heading to brunch or a show at Proctors Theatre where the market was held. Some people were going home to watch football or to just watch “Netflix & chill”.😜

I realized how much I missed my Sundays. I started hating the market. I wanted to stay home and sip coffee on my front porch, make a big breakfast, make an elaborate Sunday dinner or just sit on the couch in my pj’s. These were’t things that a new business owner got to do. I needed to work and not complain about it.

We decided to take a Sunday off in the late fall. We sipped coffee, ate breakfast, ate dinner, sat on the couch and really enjoyed ourselves. Later in the week, Marty made a suggestion that we discussed at length. “We aren’t getting any younger” he started off saying. I saw how much you enjoyed your Sunday doing all your favorite things. I agreed to both and admitted that I hated working on Sundays, 7 days a week. He felt the same way and did a cost and profit analysis. What was it worth working 7 days a week? How much did it cost and how much did we make?

At the end of our conversation we decided that unless we wanted to burn ourselves out and miss spending time with our family, we needed to take our Sundays back. I was overjoyed at first, then I started to worry about disappointing our customers and what the people at the market thought of us. Were we just being lazy? I had butterflies in my stomach when Marty drafted the letter to the board of the farmers market, telling them we wouldn’t be returning. They understood completely, but were sad and would miss us. I was relieved and would miss everyone for sure.

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Sundays are my favorite day again! We aren’t burned out, we are ready to get back into production and start a new week. I love my Sundays and I don’t feel bad or guilty about it anymore. A Sunday kind of love.🥰