shock and awe in the culinary challenge

I feel as if I’ve been challenged. Yes, challenged to raise this blog of mine to higher standards. That challenge comes from two of the several blogs I check each day. There are links to each over there in the left column.


One of them is Ree's, who blogs as The Pioneer Woman. She has a special section to her blog that gives recipes and step by step photographed instructions for the cooking-impaired. She has a cookbook in the printing process now, and I’m looking forward to it.


The other blog I follow faithfully is written by Beth, who blogs at Switched at Birth. I love Beth’s writing and her touch with words. I also love the photographs she posts, especially her food photos. She recently e-mailed me that she wished we lived down the road from each other (she's in Florida) so we could have a face-to-face writers’ group. I wrote back, after looking at her blog, that I wished we lived down the road from each other so she’d invite me for dinner.

In addition to yummy-looking food, both women present their entrees on exquisite serving plates, which greatly compliment their creations.


Beth must have read my blog about cleaning up my writing studio—the place where I take dictation from my muse, who has been absent for several days. I’ve found that doing mindless physical labor is one way to locate her, because sometimes during the labor when the mind is otherwise absent, the muse is quietly at work in the background, which explains many of my imcomplete chores. The other is to simply start writing crap and she’ll show up and start over so she doesn’t have to take the blame for it. Doggerel is especially helpful for that.


Beth apparently feels the same, as she started her blog like this:


“What is it about writer types that when there is something big brewing, something fermenting in the true ink pen or the walking hard drive of the mind, that we find something -- anything -- else to do, like I did today?”


Her latest food photo of Chardonnay seared sea scallops with capers on garlic mashed potatoes with steamed baby spinach did me in. Yesterday it was barbecued pork chop with mashed sweet potato, boiled greens and a bowl of speckled beans.

I'm embarrassed. I must rise to the occasion and post food photos of my own.


But first, a warning to all who knew me "back when." Be prepared to have your previous perceptions of me shattered. Be prepared for shock and awe, culinary style.

Ahem. Welcome to Gullible's Fine Dining Bistro. The featured special today at Gillible's is Rotisserie Chicken Salad on a bed of leaf lettuce, accompanied by imported sweet red grape tomatoes. The entree' comes complete with an exceptional black plastic container, which does double duty both as a serving tray and storage container, and the ever convenient plastic fork. Saves dishwashing, you know, in these economically troubling times. From the refrigerated deli display at Costcos everywhere. The gourmet filled bottles in the background are all for show, and not on the menu here at Gullible's.



To accompany your meal, we recommend the beverage of choice at Gullible's. No sugar, no carbs, no calories....just pure flavored water. On sale at Wal-Mart for $4 for the convenient fridge pack of twelve cans.



Icky and yucky outside? Want something hot from the oven to warm you up? Select your favorite from a variety of Microwave Magic meals stocked at Gullible's:

In a rush? Too busy to eat? We have just the thing: Delicious Milk Chocolate Delight Shake, loaded with vitamins and bursting with flavor. Only one net carb after you fool (yourself) around subtracting the dietary fiber and certain sugars.

And to complete you meal at Gullible's Fine Dining Bistro, may I recommend Alaska's favorite frozen dessert. Here we have Moose Tracks, a delicious vanilla ice cream swirled with chocolate fudge and tiny peanut butter cups. If you really want to indulge, have some delightful oatmeal-raisin-walnut cookies. Both desserts available at Safeway stores. (Sorry about the blurry photo. My hands were shaking in anticipation...)

Once in a while, we actually cook here at Gullible's, as evidenced by this Chicken Tortilla Soup, served in this lovely scalloped bowl. Simply boil whatever's left from the Costco rotisserie chicken carcass, add onions, a can of corn kernels, a can of black beans, a can of diced tomatoes, salt, cumin, coriander, garlic and dried cilantro. Serve with Nacho Doritos topped with shredded cheese. Bowl from Wal-Mart's collection of fine dining culinary ware. Sorry, no brand on bowl.


Seating is available in the living room in front of the TV, at the kitchen counter, or upstairs in the loft in front of the computer. Wherever you choose, as long as you share with Pablo. He'll eat everything but pickles and olives. He'll even eat green peppers and marshmallows and meringue, except those things aren't served at Gullible's Bistro. He especially loves winter squash. Ever seen a parrot with an orange beard?

Sorry, no pix available of the left-over-from-Halloween peanut butter taffies. I'm saving those for myself. They're only available once a year, like Jonathan apples.