I haven’t been to a cookware party in a really long time. However, I do occasionally place an order when my daughter sponsors a party. In fact, not long ago I ordered two kinds of rubs - one barbecue and one lemon pepper - and when I received my order, I had a couple of promotional items in the bag. Chip clips!

These clips weren’t your ordinary clamp style clips, though. They actually fit across the corner of a folded bag top, then lock onto themselves something like a big diaper pin. They hold the top tight and aren’t easily knocked off because you have to unlatch them to get them off. I think I’d like some more of them for all kinds of things that come in bags!

No matter where you go, home cooking just can’t be beat. I’m glad a lot of restaurants are finally figuring that out, too. Now, when you travel, you can find restaurants with local flavor and flair, and they are hard to find seating in! Why? Because the traditional local foods of any area are always appealing to those of us who aren’t native to the area.

That means that even if you make Las Vegas travel plans, you can hit some great eateries along the way. Sometimes they are masked as local cafes, and are downtown in whatever city you happen to be passing through. But you just know the food is great because of all the folks that are inside eating!

I can’t remember if I’ve shared this with you before or not. So, just in case I haven’t, here’s the recipe my Mom uses to make her own seasoning salt. It’s delicious!

Now that my Sis is on a salt-free diet due to her heart episode, they eliminate the salt products in this mix to make a seasoning “rub” of sorts that is still quite tasty.

GOURMET SALT

Ingredients

• 1 and 1/2 cups table salt or sea salt
• 2 teaspoons finely crushed thyme leaves
• 2 teaspoons garlic salt
• 3 teaspoons paprika
• 2 teaspoons curry powder
• 4 teaspoons dry mustard
• 1 teaspoon onion powder

Method

Mix ingredients together, and store in a jar.

Did I mention, in the previous post, that my family and I will be staying in a camper for the trip to Branson? It’s not a gigantic camper, but it is large enough for us all to sleep comfortably and to gather ’round the table for meals.

My Sis and her hubbie got it a few years ago so they could have a more private place to stay and feel at home. After some years of cheap hotels, even though the service was excellent, they decided it was time to take their “home” with them where ever they go. They fix meals ahead and freeze them, then take them along in the camper so cooking is minimal.

Paper plates make cleanup easy, too. No, they don’t “rough it” much, but they do have a lot of freedom now.

I’m making plans now to head to Brandon in October. My Mom, Sis, and Brother-in-law have tickets to see some of the shows there, and they’ve thoughtfully made sure there is a ticket for me for the shows. I’m really excited about this. I’ll get to see some new countryside, enjoy a few days away from work, and most of all, have a great visit with my family.

I’m wondering if I should look at purchasing travel medical insurance, just in case (God forbid) something were to happen.

The way I’ve been working lately, I’ve barely had time to really cook anything. I haven’t even had the time to check for car insurance online, and I really need to in order to continue driving legally!

Anyway, I thought you might like to try out something I did have time to make the other day.

Golden Alfredo

Ingredients

• One large chicken breast, cubed
• Salt and pepper to taste
• 3/4 cup cubed Shitakke mushrooms
• 3 tablespoons EVOO
• 1 stick real butter
• One can evaporated milk
• 2 cups shredded Parmesan cheese
• Sea salt

Method

Season chicken. Saute’ chicken and mushrooms in EVOO and butter until chicken is light
golden brown. Stir in milk and Parmesan until cheese is melted, making a silky sauce.

Cook your favorite pasta in water salted with sea salt. Drain. Stir in sauce.

No, this isn’t a low-fat health food. But it sure is yummy to the tummy!

Technorati Tags: Golden Alfredo

I just finished an early lunch of warmed up macaroni & cheese and a tomato sandwich. I have to tell you, a tomato sandwich made from fully ripened, locally grown tomatoes is just about the best thing you can put in your mouth. It’s just tomato slices and a little light mayo on bread, but the simplicity of the sandwich belies its elegant taste.

My personal favorite way of judging ripe tomatoes is by eating them. If they are so juicy I have to stand over the sink to eat them, then they are just right. These tomatoes pass that critical test, as I had to stand over the sink and over my plate to eat the sandwich!

When I slice tomatoes, either for sandwiches or for my plate, I slice them thick. I mean, almost 1/2 inch thick! When I want a bite of tomato, I want a bite of tomato, not just a teaser. In my opinion, it’s just plain selfish to thinly slice tomatoes. Save that kind of slicing for Vidalia onions.

By the way, don’t store tomatoes in the fridge. Keep them on the counter. Keeping them room temperature helps them stay juicy and fresh, and they last just about as long on the counter as they would in the fridge. Their flavor is highly improved when served at room temperature. Chilling them seems to hide the sweet-tangy flavor a good tomato should have.

Technorati Tags: tomato, tomatoes