We had a good turnout at the general membership meeting last Thursday at Gilbert Lodge on Twin Lakes. A brief recap of the meeting: our newest board members are Karen Howie and Neill Varner. Board members Rebecca Teahen and Sean Burns ran for third terms and won. The ballot proposal to allow patronage refunds to members passed. We raffled off some fun prizes. Steve Nance, Oryana general manager gave his state of the co-op address. Board president Craig Mulder talked board business. And everyone enjoyed a wonderful feast prepared by Chef Michael and his awesome kitchen staff. So for those of you who missed it, here are photos of our fun annual event:
By now everyone has probably heard about the e-coli outbreak in Germany and that itâs the deadliest in history. It was dismaying to learn that the guilty supplier of fresh sprouts was an organic facility. And sure enough, the AP article quoted a neighbor living near the farm expressing his new fear, âNo more organic food for me for now.â
Every cook has his or her favorite, can’t-live-without-it kitchen gadgets and I’m no different. On the rare occasion when I find myself in a strange kitchen, faced with the task of having to prepare food, I can’t help but chafe when the tools I consider basic and indispensable to cooking are not there. Of course I muddle along, but if I only had a decent knife and skillet, or ________ I could do it so much better and faster, I say to myself. Here then are some pieces of kitchen equipment I simply MUST have to be able to prepare meals quickly and efficiently.
For all you serious foodies and cookbook collectors out there, a new cookbook has just been released that is selling for about $460 on Amazon. Modernist Cuisine is a 6-volume, 2,438-page set that is supposedly destined to reinvent cooking. The lavishly illustrated books use thousands of original images to make the science and technology clear and engaging.
Dinner in my household typically consists of whatever strikes my fancy as I study the contents of the refrigerator. I rarely use recipes these days except occasionally for inspiration when I feel like I’m in a rut. And even then I hardly ever follow the recipe closely; I follow the gist of it and don’t worry if I’m missing some of the ingredients or don’t have the exact quantities.