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True Color Cooking
How to Tell if You Are a Foodie
Article written by guest author JoLaine Jones

Appologies to JoLaine, article miss-identified during edit process. Credit needs to be given where credit is due! h
 
JoLaine Jones, Wellness Life Coach www.genuineyoucoaching.com


Check all that apply:
  • My favorite way to spend a Saturday morning is up to my elbows in whole-grain bread dough.
  • I drive more than 50 miles to buy said whole grain and grind it in my hand-turned mill.
  • The farmer’s market is my number one social outing of the week.
  • Food trumps scenery in any vacation plans.
  • My number one souvenir from said vacations is a cookbook – signed by the author.
  • I consider Michael Chiarello a sex god.  
  • Every knife in my house always has a perfect edge.  I know because I sharpen them on my well-seasoned stone.
  • I spend more on olive oil than I spend on shoes.
  • I own a pasta machine and I use it.
  • While dividing my grandmother’s inheritance with family members, I claimed the cast iron cookware.
  • Sex always has to involve food.
How did you do on the test? Not a foodie, eh?  It’s okay, really.  Being a foodie is a passion and a lifestyle, and let’s face it, most of us have other things to do with our time. We’re not all meant to be foodies any more than we’re all meant to be brain surgeons or concert pianists.  

Luckily, there are plenty of people who are passionate about brain surgery, playing piano, and preparing food.  If I need a brain surgeon, I want one who has devoted his life to perfecting his skill.  If I pay money to hear a pianist, I want it to be one whose passion for his instrument and the music to come through with every note.  And when I eat food, I want it to be prepared with that same level of passion.  

So what do you do if you’re not a foodie, yet you want, need and deserve fabulous food in your life (and don’t we all!)?  The teenager flipping burgers at the local fast-food restaurant is certainly not the answer.  On the off-chance that he is passionate about cooking, the material he has to work with is totally inadequate.  You might have a couple of truly wonderful restaurants run by avid foodies in your area, but is eating out three meals a day really an option?  

Hire your own foodie!  Yep, there are people out there who will, for less money than you might think, be your personal foodie.  While you’re out pursuing your own passions, your foodie is passionately preparing food specifically for you.  She knows what you like and what you don’t.  She knows your food allergies and the things that don’t agree with your adorable tummy.  You get fabulous food and she gets paid to cook.  It’s a win/win!  

How do you choose a personal foodie?  Definitely interview the person and sample his work.  In the interview, discuss your desires, allergies, likes and dislikes and discern how willing he is to meet your needs.  Beware of a foodie who tries to sell you on a weight-loss diet, turn you into a vegetarian if you are a meat eater, or a meat eater if you are a vegetarian.  Of course, you can look to your foodie for information, but ultimately, your foodie is working for you, not the other way around.  

An example of an excellent personal foodie is Harriette Bugel at True Color Cooking in the Asheville, North Carolina area.  Don’t live in Asheville?  There are foodies for hire in all cities.  Set out to find your perfect match today!  And just for the record, no personal foodie paid me to say all this!!
 
Visit Harriette's Website For Menus, Scheule, and More...



Recipes:
 
Bacon with Rosemary and Orange Juice
 
 
Fry the bacon in a cast iron skillet until crisp.  As it's sizzling add juice from fresh oranges.  Yes it will pop. Be careful. Keep adding orange juice and a bit of rind if you're feeling adventuresome. Sprinkle fresh rosemary, careful to crumble it in your hand as you add it in. Allow the bacon to cook until really crispy or you just can't stand it any longer. Serve with pancakes or crumble of salads all week.
 
Pimento Cheese
 
 
Select three hard cheeses, shredded.  Add your favorite mayo.  Add a large jar of sliced olives with pimento.  As to proportions - use your taste buds and best judgement.  It's outrageous on crackers.
 

 
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Happy Eating and Cooking
Harriette Bugel
Chef for Hire


True Color Cooking, a division of True Color Services, LLC is a Women - Owned business, Member of the Asheville Chamber of Commerce and Fairview Business Association 2009

I promote and use locally grown, organic, ethically produced goods - Hickory Nut Gap and Flying Cloud Farms of Fairview, NC

I am listed in the Appalachian Sustainable Agriculture Project Local Food Guide 2009-2010


When are you planning that Dinner Party?
Let me Help With This Special Offer!

A FREE hour of labor. (Worth $30.00)


What a deal.  This one time offer can be used at your discretion. 

Contact Me Today To Reserve Your Date:
truecolorcooking@gmail.com
“A Sacred Relationship - Listening to Food”
I recently attended a workshop entitled “A Sacred Relationship - Listening to the Land” led by Mark Langner, a facilitator and co-owner of Black Earth Farms home of Equinection (Equine Assisted Psycho-Therapy) in Burnsville, NC. For a good 8 hours we walked their property, listened to the birds and shared our physical sensations of being in that space. Mark taught us what he had learned: “To listen to and learn from the Land and all of Nature; To recognize and trust the communications you receive; To bring you intentions to the world in a way that honors and respects the Land and all of Life; and To be in Sacred Relationship with the Land.”

Maybe it's time to consider a sacred relationship with food. What if I substituted the the word food into these statements: To listen to and learn from Food and it's source; To recognize and trust the communication I receive; To bring my intentions to the world in a way that honors Food, it's growers, it's harvesters, the land and all of life; To be in a sacred relationship with Food. Such means intentionally making active our senses - touch, taste, hearing, smell, sight - and that illusive 6th sense, just cause we know it's there, your intuition. (I am eating while I am writing this article ... how focused am I on either ... hum) We might stop and consider what is a sacred relationship in the first place? You decide. I trust you know what that is for you as I know what it is for me.

To continue our conversation, what exactly is your relationship with food? When did it begin? I called Mom to be reminded, breast or bottle ... “both, my milk ran out and you were put on a formula from a drug company and they paid for it for the first year.” (YUCK!) I remember being 3 or 4 and stealing bacon off the table on Sunday morning. I remember cooking with my mom by the recipe. Dad just put stuff in the skillet random like. Then there was Aunt Betty who cooked fried chicken all day. It was perfect. “Eat whatʼs on your plate” was the marching order of my childhood. What are your mood memories and how do they impact how you eat today? So tell me: Where do you eat? How is your food prepared? Local? Processed? How much do you eat? When do you eat? Any allergies? Any compulsions (coffee, chocolate)?

Exercise - Go to your favorite grocery store and just, yes, just walk around, observe. I know itʼs tricky, but give it a try. What are you drawn to? Is it color, smell, texture, others standing round? Is you tummy talking (Iʼm hungry now)? Pay attention to your body sensations. Notice the landscape the grocery store has laid out for you. Take an emotional reading. What images come to mind as you pass the vegetables vs the meats. Is your head talking (We can't have that?) No, donʼt go get a cart. Keep walking, observing, paying attention. What foods drew you closer? Which ones did you touch, smell, or taste (best done on Sat am or at lunch time). Stay as long as you need. If you have combined this exercise with your shopping ... leave the store and come back in and shop ...

Is your relationship with food sacred?

Contact me and let me know how it went. Happy Eating, The Dancing Chef


True Color Cooking • P O Box 258 • Asheville, NC 28802
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