“Patience is really important, being patient with yourself. Learning some skills, learning how to use a knife, learning how to chop vegetables, learning how to roast a chicken, learning how to season, learning the importance of all these things that are going to impact your final result. Don’t think about the final result. Enjoy the process. Cooking is a process. Cooking should be fun. If you don’t get it right the first time, you know, don’t think you are a failure. If you do get it right the first time, you’re probably lucky or you’re a really good cook. Patience and persistence are really important in that process.” Thomas Keller from myrecipes.com

This is so true and it really puts cooking into perspective. Cooking is fun! Everyone enjoys a good meal and practice makes the meals better each time. I believe cooking is like building something…measuring, balancing, leveling and completing a project. Anyone can become skillful with patience and practice. Eating our mistakes sometimes becomes a favorite recipe!

“Farm to Table” in my opinion is cooking at home. So many restaurants get canned vegetables, prepared foods and heat them up for you. Not all, but I figure that if someone else can make it and it can be made, than so can I! If you have a favorite dish you love at your local restaurant, learn to make it yourself. It will be healthier because that is true “Farm to Table.”

Tired of the prices at the grocery store? Want to head off inflation at the table?

Today I made some stuffed peppers with left overs from my refrigerator and cupboard. I made 1 cup brown and wild rice in my 1 qt. Lifetime Cookware Saucepan. I also used some left over sauce from the lasagna I just made. Woodman’s Grocery Store had some reduced green peppers, $1 a bag of 7!, and I only used one of these peppers for myself as my husband can’t eat peppers.

Such an easy dish to make. Cook on medium without precooking the peppers. Just rinse and lay in pan with some sauce mixed into the cooked rice. After the lid is able to float on the pan when it is turned, reduce heat to low and cook about 20 to 30 minutes. Meal ready! This meal cost under $2 and the picture is what is left over after lunch so I have a couple more meals left! I took the handle of the pan off and put it in the refrigerator waiting to cook at the next meal.

It’s great to cook an egg and clean the pan so quickly! Here’s how I do it

Happy Thanksgiving from Annie and John

Because we were invited to our daughter and son-in-law’s home for Thanksgiving, we didn’t cook a turkey until today. We were lucky to purchase a 12.6 lb. turkey for $7 at Sams Club!

We just purchased a new induction cooktop and this is the first holiday meal we’ve cooked on it. It worked out beautifully!

We thought we would show you how fast Thanksgiving meals can be and you don’t have to start cooking in the middle of the night! (I remember those days) Although our turkey was still a little frozen on the inside, we put it in and cooked it a little longer, maybe adding 1/2 hr. to the end.

We made gravy in the 3 qt. Lifetime Cookware saucepan

The turkey was very juicy and the potatoes and beans were cooked without water

So easy to clean after making the turkey

Soup cooking in the 12 Qt. Dutch oven

All eaten and cleaned up and soup on by 1:30 PM

After dinner coffee! Thanks Regal Ware for making it so easy!

Call for prices, best of the year! 815-315-7750 Lifetime America, LLC

Corn on the cob cooked waterless can be so sweet that you don’t even feel like you need butter! All the natural goodness without the fat. Now that’s a diet I can stick to!

So easy to make. Husk your corn, wet the husks, place them in the electric skillet and add rinsed corn. Cover and turn on electric skillet to 250 degrees. Wait for the lid to spin, then reduce heat to simmer. Cook for 5-10 minutes. ENJOY!