eG foodblog: Kim Shook - Dreams of an Everyday Housewife

[CaliPoutine]

but I CHALLENGE you to find a more ravenous animal. I would rather be caught between a rabid wolverine and her young than a pug and its food dish

Have you ever been around a hungry Dachshund? They would eat themselves to death if given the opportunity.

[Kim Shook]

For some reason the add key isn't doing it's thing making the mulitiple quotes work, so I'm just going to space them out - sorry:

Kim and Lucylou.......where would I find this luscious recipe? I checked RecipeGullet to no avail. Looks wonderful. I can almost smell the aroma from here!!!!!

Here's the link

[Zeemanb]

but I CHALLENGE you to find a more ravenous animal. I would rather be caught between a rabid wolverine and her young than a pug and its food dish

Have you ever been around a hungry Dachshund? They would eat themselves to death if given the opportunity.

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Yeah, they are crackheads too....my grandmother used to have a couple. Now that I think about it, my rescued cocker spaniel is pretty horrible.....she managed to get into the dog food bin while I was out one day and I think she would have killed herself eating all 20lbs if I hadn't shown up to stop her. And she still held it against me when I didn't feed her again that night......

[Kim Shook]

First of all, unless Otis is different from every other pug I have known........they are awfully cute, but I CHALLENGE you to find a more ravenous animal.  I would rather be caught between a rabid wolverine and her young than a pug and its food dish....

I was wondering if you could answer a question about life after gastric bypass.

It seems from the food that you eat and cook that you do not eat low fat or even count calories.

Do you simply eat smaller portions and not care about things like fat, or is this a particularly high calorie/high fat week because of the blog?

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I obviously can't speak for Kim, but as a weight loss surgery patient I know this subject comes up a LOT (and I tend to cook/eat out quite a bit....and not always the healtiest choices). The things you really cannot skimp on are your daily vitamins/supplements and getting enough protein in your diet. From my experience, as long as the fatty foods are "solid"...proteins, etc., there really isn't too much of a risk of overeating (I don't know how many times my eyes have been bigger than my stomach and I've thrown away 3/4 of a sandwich I thought I could finish). Your stomach is about the size of a large egg, and proteins digest slower, giving you a sensation of satiety that lasts for quite a while. However, when you get into your fattier carbs or what are often referred to as "slider" foods like mashed potatoes, gravies, chips, sauces, various starches, etc., they go through your new stomach really quickly and can eventually lead to weight gain because you don't stay full. There are some built-in safety measures even for that though.....the biggest one being "dumping syndrome". When you take in too much sugar or fat at one time, it can basically give you the sensation of having the worst hangover of your entire life hit you in about thirty seconds......it SUCKS. Due to the reconfiguration, the fat/sugar dumps straight into your system all at once and makes you sick. So you learn your lesson quickly with that......at least I did the first time I put way too much mayo into a tuna salad.

Anyway, sorry to threadjack or speak for Kim, and I'm not sure that even really answers any questions. I guess the bottom line is you are always conscious of calories, amounts, etc., but it's easy to "splurge" one day and make up for it the next. AND you have built-in safety measures that keep you from going TOO crazy. The common misconception is that gastric bypass is the magic pill, which it is not....it's just a tool, because plenty of people have gone the surgery route and still gained a ton of weight. From looking at Kim's breakfasts/lunches, she's really sticking to the plan as far as amounts go. And this is only a guess, but I'd say this week for her is out of the ordinary due to the blog. The one advantage I have is living alone now......I can't imagine still having to cook for others!

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What he said. Seriously, thank you, Jerry - you put it very well. (I asked Rachel to ghost write my blog - If she'd only said yes, I would have already written this clear, informative response !)

[SeafoodSuzy]

mrs. shook, I love your bloggy! I haven't seen your dad in awhile.

[Kim Shook]

mrs. shook, I love your bloggy! I haven't seen your dad in awhile.

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Suzy!! So nice to 'meet' you! I hear about you from Momma and Ted whenever we talk! How neat to make the real life connection, huh? I'm sure we'll meet sometime when I am down visiting them! I'm glad you're enjoying the blog! I hope you'll post here more!

[Rehovot]

I remember my granddad joking about my grandmother, Bomo's "scratch" cakes.  You'd scratch open the box and there you were.

I love this line!

Beautiful glass--the green is so vibrant.

[racheld]

Just beautiful. Pink and green are my favorites, too.

dish junkie rachel

[rooy1960]

hello kim-

i am SO all over those potatoes this weekend!! i wanted to reach in and take a bite! i have also made giada's chicken saltimboca and thought is was good, but not great. i just ran across the CI recipe and want to use that one, too.

your glass is beeeeeeeautiful. is it mostly "depression" glass? i have one piece from my grandma that i treasure.

i have a pug a couple doors down. he is the most rotund pooch i have ever seen-and cute as a button. i always enjoy seeing the pug in Men In Black, he cracks me up.

continuing to enjoy your blog.

ps- mr. kim rules!!!!! the bacon is simply pornographic. what a thoughtful gift!

[Dana]

WOW Kim, I am so flattered that you included my potatoes in your blog!!!

I use 2 lbs red potatoes, so they would absorb less cream than your potatoes did. They are very rich, and I don't serve tham often - we call them Christmas potatoes as I always have them for Christmas dinner along with my rib roast. They are very nice with a roast beast of any kind. When my son is cooking for a girlfriend, he always makes these....

[munchymom]

IM IN UR FOODBLOG COVETING UR DINNER

Er, that is to say, I'm enjoying your blog, and those potatoes in particular look awesome. NOM!

[snowangel]

Kim, let's talk about the "readers" (reading glasses for those of you who are not of a "certain age"). How often do you find yourself searching for a pair when you have one pair propped on top of your head, and another folded and resting on your chest with one of the bows folded over the neck of the t-shirt you are wearing? Oh my, they are essential for cooking, lest one is following a recipe and without readers sees 1 T as 1 t (or the other way around).

[eldereno]

I found some lovely local oyster mushrooms the other day and just did a simple saute in some clarified butter with a little salt and pepper:

Mr. Kim and Jessica actually fought over them.  I am not a mushroom fan, but in the I always try at least a bite of new things, so I tried them.  They were the most mushroomy mushrooms I ever tasted, so I guess that's why mushroom lovers love them, but they gave me that familiar fungal shiver and I let Mr. Kim and Jess have them!

Those mushrooms look so great. I'm not sure what the fungal shiver is but I guess I should be glad I don't get that.

[Kouign Aman]

Thanks for all the extra effort in showing off the lovely colored glass.

My first thought was "Blue Pitcher - that is fabulous!",

and then I noticed a pink ceramic pitcher that looks like it might go with the bathroom-wallpaper-stripe bowl.

It must be just like a table full of tulips when you use all that pink and green glass together.

[heidih]

Kim, let's talk about the "readers" (reading glasses for those of you who are not of a "certain age").  How often do you find yourself searching for a pair when you have one pair propped on top of your head, and another folded and resting on your chest with one of the bows folded over the neck of the t-shirt you are wearing?  Oh my, they are essential for cooking, lest one is following a recipe and without readers sees 1 T as 1 t (or the other way around).

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I am so there. I always think about that Japanese Iron Chef from the early days who had his glasses always hanging down.

[Kim Shook]

hello kim-

i am SO all over those potatoes this weekend!!  i wanted to reach in and take a bite!  i have also made giada's chicken saltimboca and thought is was good, but not great.  i just ran across the CI recipe and want to use that one, too.

your glass is beeeeeeeautiful.  is it mostly "depression" glass?  i have one piece from my grandma that i treasure.

i have a pug a couple doors down.  he is the most rotund pooch i have ever seen-and cute as a button.  i always enjoy seeing the pug in Men In Black, he cracks me up.

continuing to enjoy your blog.

ps- mr. kim rules!!!!!  the bacon is simply pornographic.  what a thoughtful gift!

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It's nice to have confirmation that I didn't mess up the saltimbocca - it's just not a great recipe. I bet Chris is making that CI recipe, too. I know he loves CI and so does Randi - we should all do a CI recipe feedback thread.

WOW Kim, I am so flattered that you included my potatoes in your blog!!!

I use 2 lbs red potatoes, so they would absorb less cream than your potatoes did. They are very rich, and I don't serve tham often - we call them Christmas potatoes as I always have them for Christmas dinner along with my rib roast. They are very nice with a roast beast of any kind.  When my son is cooking for a girlfriend, he always makes these....

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They are just amazingly good! I'm sure you're right about the type of potatoes - I used little yukon golds and they are thirsty little suckers!

IM IN UR FOODBLOG COVETING UR DINNER

Er, that is to say, I'm enjoying your blog, and those potatoes in particular look awesome.  NOM!

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I got LOL'd!!

Kim, let's talk about the "readers" (reading glasses for those of you who are not of a "certain age").  How often do you find yourself searching for a pair when you have one pair propped on top of your head, and another folded and resting on your chest with one of the bows folded over the neck of the t-shirt you are wearing?  Oh my, they are essential for cooking, lest one is following a recipe and without readers sees 1 T as 1 t (or the other way around).

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Look closely at the picture of me with my glasses - I keep them on a granny chain around my neck at all times. I am so habituated to the chain that on the rare times I don't have it on my glasses, I am apt to remove my glasses, let go and have them drop to the floor !

I have posted the recipes for Chicken Divine , David's salad, French Onion Bread Pudding, Chicken Saltimbocca (for what it's worth ), Dana's Boursin Potatoes and Caramelized Pancetta & Fennel Salad on my webpage.

My pictures for today are downloading from my camera right now, so I'll be back in a bit to post my meals today.

[CaliPoutine]

It's nice to have confirmation that I didn't mess up the saltimbocca - it's just not a great recipe. I bet Chris is making that CI recipe, too. I know he loves CI and so does Randi - we should all do a CI recipe feedback thread.

We started that today!! Both Chris and I posted some our faves on an existing CI thread. I can't really say I have a list of duds because I've only had 1 from all the CI recipes I've cooked.

Btw, Kim I just checked out your online cookbook. I'm flattered that you included my adaption of the Magic Brownie recipe!! You even quoted me

Edited April 18, 2008 by CaliPoutine (log)

[racheld]

Good Night, Faraway Friend. I'll look forward to more of your sparkle tomorrow.

[Sony]

I said that I love books, so my no-so-secret childhood dream was to be a writer. I am just not talented in that area....

I must respectfully disagree- I think you are quite a compelling writer! I've been enjoying this blog so much, and many descriptions have had me laughing and nodding....tapioca, aka little bouncy balls of nothing....utensil forest.....breasticles......

By the way, my not-so-secret childhood dream was to be a fairy. When my father told me it was impossible for me to be a fairy, my prompt second choice was to be a baker. Which is funny because I'm a regular disaster then it comes to baking. BUT, my most recent success was a biscuit recipe from your cookbook! So thanks for keeping the dream alive .....

[MarketStEl]

Kim: Even though you decided you didn't have the talent or perserverance or whatever you thought was missing to make it as a writer, let me assure you that there are far worse writers than you getting paid for their work. One of them, a former U.S. Senator from this state, has a column every other Thursday in The Philadelphia Inquirer, where essays of mine also appear from time to time (on a different page from the one where said clunky writer appears).

Discipline, a quality I find somewhat lacking in myself, is key. In the words of legendary wartime journalist Ernie Pyle:

"Writing is easy. You just sit down in front of a typewriter and open a vein."

Still, I would consider asking around to see whether there isn't some small press in or around Richmond that might be interested in publishing one of your cookbooks. You are a most capable writer, and cookbooks -- as you obviously know -- are a genre of literature unto themselves and one that, it seems, draws a large number of interested amateurs to writing.

As far as open cabinet doors are concerned, we are also kindred spirits there.

Edited to insert appropriate adjective before "capable."

Edited April 18, 2008 by MarketStEl (log)

[Kim Shook]

It's nice to have confirmation that I didn't mess up the saltimbocca - it's just not a great recipe. I bet Chris is making that CI recipe, too. I know he loves CI and so does Randi - we should all do a CI recipe feedback thread.

We started that today!! Both Chris and I posted some our faves on an existing CI thread. I can't really say I have a list of duds because I've only had 1 from all the CI recipes I've cooked.

Btw, Kim I just checked out your online cookbook. I'm flattered that you included my adaption of the Magic Brownie recipe!! You even quoted me

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Oh, Randi - those were the best brownies ! I still have a few in the freezer!! I will join in on the CI love - I have a lot of recipes that I've tried. My go to recipe for white bread is a CI recipe!

I had a 7:30 meeting at work this morning, so I treated myself to a Hardee’s sausage biscuit:

They are the one fast food breakfast that I really like. I ate half.

I forgot to take a picture of lunch, but it was leftovers – a crabcake from the dinner on Tuesday night and Dana’s Boursin Potatoes.

More of the dangers of doctor’s offices:

A patient brought these in. Cinnamon Amish friendship bread. I heard it was very good .

Tonight we had dinner at Verbena – a beautiful restaurant in our favorite area of Richmond – the Fan:

The amuse was a black olive tapenade that was so good, we almost forgot to take a picture of it:

We both got soup to start with. Mike got gazpacho and I had the Lobster and sweet potato chowder:

The gazpacho was garnished with sweet golden beets and very sweet lump crab meat. The base tomato puree was taken to a perfect texture and had a hard acid bite. The beets were so very nice as a contrast, and their sweetness perfectly balanced the acidity in those bites that contained both. But the crabmeat, nice by itself, was completely overwhelmed and thus wasted as an additive in the soup. All in all a very tasty soup, but the crabmeat was better left off.

My soup was wonderful – creamy and not too thick. The sweet potato chunks were roasted and beautifully sweet – a really great combination.

As an entrée, Mr. Kim chose a cinnamon brined pork chop on a bed of sweet potato soufflé, pumpkin pesto, a supposed frisee Caesar, with a balsamic reduction. As the picture indicates, the frisee Caesar is overbilled – it is a bit of green and tomato atop the meat. Garnish overstated is still garnish. That aside, the meat itself was so well prepared, with an elusive wafting vapor of cinnamon that could never be quite located in the flavors themselves. Truly a nice comfy entrée. The sweet potato soufflé was a nice complement, and this is where we found the pumpkin pesto as topping. This combination would almost seem a redundant or overlapping mix, but the two were easily separable flavors that nonetheless worked together nicely. A great plate at $22.

I had the lamb special. It was a lamb porterhouse with mint quinoa, grilled onions, rapini and carrot and ginger…blurbs – I don’t know, I lost track and was embarrassed to ask again . It was the special and I’d already gotten her to repeat it twice! This was delicious! Perfectly cooked and while I’m not a big fan of mint jelly or sauce with lamb, the mint in the quinoa was very subtle. The grilled onions were perfect. I could have made a meal with their house made bread and the onions alone – I love grilled onions!

With dinner we had a bottle of Finca Sophenia Malbec from Argentina:

We know nothing about wine – we’re like the rubes in an art gallery – we know what we like ! I just threw a dart, but we liked this very much. It got 90 points from Wine Enthusiast FWIW. It really enhanced the flavor of Mr. Kim’s pork and my lamb (and vice versa), and that’s what it’s for anyway!

Dessert was a really good pistachio cupcake w/ an intense vanilla bean buttercream and raspberries on a grapefruit reduction. The cupcake was a little dry, but tasted good and the buttercream was fantastic – like I wanna make! I find grapefruit horky, so that part wasn’t so good.

All in all this was a better experience than our meal out on Tuesday. The service was wonderful at both places and both places are attractive and comfortable places to spend a couple of hours. The food was better across the board tonight at Verbena. It was also a better value – tonight’s dinner was $115 and Tuesday nights was $140 – tonight’s wine was $10 cheaper, though, so it wasn’t all food pricing.

I let Mr. Kim do his own reviews tonight (I think he did great) because I am not feeling too well. I guess since I am inviting everyone into my own little food world, it is only to be expected that you’d be around for the bad as well as the good. My dinner, though delicious, has just not been sitting well since I ate. I am hoping that I won’t be up all night, but sometimes I am. It is just a fact of life when you have had a gastric bypass. I am having a bad evening of it, but I’ll be fine tomorrow!

Good night, my friends – thanks for being here!

Edited April 18, 2008 by Kim Shook (log)

[maggiethecat]

Be well, Kim. What a lovely dinner, great pix and description.

[Pierogi]

Kim, I love your aesthetic........I too have a very girlie house, and I have always been of the opinion that common-place things are best served in pretty, unique settings.

Why be ORDINARY, right?

And, ummmmm, err......Kim and Susan , granny chains are the way to go. I have a pair of readers in my purse and one in my kitchen. Both attached to granny chains. Only way to keep track of 'em. The ones in the purse make field trips to work, hence the need for the leash.

ETA----Oh, and BTW, Kim, I find, at least to my palate, that the simpler the chicken saltimbocca the better. I saw Giada make the recipe you tried, and thought.......umm, no. I don't remember CI recipe specifics, but I think it was more along the lines of my preferences for this dish. Thin chicken cutlets, fresh whole, sage leaves, wrapped with ultra thin prosciutto, light dredge of seasoned flour, saute in butter, pull cutlets, deglaze pan with splash of white wine & add more chopped fresh sage. Maybe (???) lemon juice instead of the wine.....whatever, something acid. Simple, quick and extremely yummy.

Edited April 18, 2008 by Pierogi (log)

[dockhl]

And, ummmmm, err......Kim and Susan , granny chains are the way to go.  I have a pair of readers in my purse and one in my kitchen.  Both attached to granny chains.  Only way to keep track of 'em.  The ones in the purse make field trips to work, hence the need for the leash.

pierogi, susan and kim~

this is the eye doc speaking. Multifocal CONTACTS are the way to go ! No dropping your glasses in the soup and on the floor. No steaming up.

Kim, I am loving your blog. I have a Jessica prolly about the same age (23). I think it was a good year for Jessicas. LOL.

I hope you are feeling OK and not up all night. I look forward to reading more in the AM ! (Otis is counting on you )

Kathy

[mizducky]

Catching up again ... lots of fun stuff since last I dropped in ... just a couple of hits that stayed with me:

Fennel is so fabulous roasted, isn't it? I've never done it with any added sugars--just olive oil, salt, and a low-and-slow oven till it gets all browned and sweet and just starting to melt in places. But I can just imagine how well the fennel would play with the brown sugar (and the pancetta too, of course ... ) I wonder what it would be like with maple syrup.

Also digging images from your dinner out--the deep red lamb, the idea of pairing and contrasting sweet potato and pumpkin ...