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From my radio show on "Cook's Notes"

You are listening to 107.6 WRHC in Three Oaks MI. I am Patty Panozzo with A Need To Feed, Food Talk Radio. I have been talking to Lynn Pregont about Cook's Notes.

Sitting here in my kitchen, I reflect back and think f the thousands of meals I have prepared that have put smiles on faces and comfort in souls. Behind each dish prepared, behind each meal served, are a hundred involuntary motions. It is like a seasoned motorist behind the wheel of a car. To get from point A to point B we do not just start the car, drive... then stop. We employ numerous involuntary acts involving common sense and reflex motion. The same goes when cooking.

When thinking about doing this show on 'Cook's Notes' I had to bring my unconscious habits to my conscious thoughts. Here are a few, starting with the garden:

Whatever you grow - use it to the fullest. If it one pot of herbs, or a small bed of flowers, use it. Blossoms make wonderful garnishes. There are many edible varieties to add color to salads. This is why I always grow pansies, lavender and marigolds. My friend Lynn O'Connell made a Marigold Dust and passed that idea along to me. Basically, cut marigold blossoms, wash them, then cut off the petals. Lay the petals out on parchment paper or on a silicone mat and put them in a low oven -150 degrees for 2 hours. They turn a rich golden color. Store them in a jar and use your lovely petals to sprinkle over salads or soups. I had made a delicious sweet/savory homegrown pumpkin lasagna. Before serving I sprinkled it with the marigold dust, and of course announced those facts with much pride.

Our garden in Illinois, is used a large part of the year. Even in Dec., my brother was picking turnips for our Christmas Dinner. All the 'cold storage' foods are used throughout the winter months like our potatoes, pumpkins & squash. And do Not even get me started with the variety of ways in which to use them.. especially the pumpkins. My dear friend Kim Pruitt, who was the recipient of one of our Beige varieties called it "The Magic Pumpkin" because from one modestly, magnificent squash she produced an abundance of baked goods, soups and casseroles!

Canning and freezing is important to our family, so we are sustainable throughout most of the winter months. Corn, tomatoes, pickles, peaches, blueberries, ... and the herbs ...the herbs are yet another story.

I have 2 bay leaf trees. One - I winter indoors. The other is kept outdoors. In the late fall I cut it back and mulch it heavily. The cuttings are used two ways. The majority are left hanging in a cool, arid place to dry. Then some I keep in water near a window in the kitchen to use fresh ... and to comfort my soul by it's mere presence.

The Rosemary & Basil were abundant, so besides making pestos, I just pureed the leaves with Extra Virgin Olive Oil. So, now I have these deliciously flavored oils I can use for cooking, for dipping or for drizzling. Such a great way to preserve the herbs and impart optimum flavor.

An omelet slid onto a plate needs a little livening up. Just a drizzle of rosemary oil adds color and flavor. Pasta needing a kick welcomes a dollop of basil oil.

My Cook's Notes on seasonings and dried herbs are as follows:

I love stocking GREAT seasoning blends. A few I have found in grocery stores but the best place to find them are in spice houses or gourmet shops where they let you have a whiff. Terra Spice is my all time favorite. So many blends so little time!

I keep all of my dry herbs accessible and have devised my own means of execution. I purchased a compartment box from the hardware store that one may use to store nails or screws. I store dried herbs in them and label each tiny drawer. They are arranged, not in alphabetical order but in the order of most used - to least used.

My kitchen is organized so every piece of equipment I use the most is within easy reach. They are not buried under 12 pieces of pots or pans that would allow cumbersome removal and wasted time. Knives - the same way. My treasured Ceramic Knives are immediately at hand to take on whatever task is demanded of them.

And speaking of pots, pans and knives ... Select quality pieces. Each one should be selected with the same care as the finest piece of furniture. I always think 'eclectic'. There is no need to buy a 'set'. It is not a deal if you do not use all the pieces. Get what you use! Why waste money and valuable storage space on unused equipment.

Great equipment is a pleasure and joy to use. Using your favorite sauce pan or enameled cast iron soup potis like saying hello to an old friend each time you reach for it.

Cook once and feed many for days, is my motto. I often make too much food just so I can make casseroles, soups or stews in the following days. There are no such thing as left overs. I like to think of it as 'rebirth' into another food form!

Waste nothing! Even the lowliest of crumbs left on the bread board are not ignored nor discarded. I scoop them up and throw them in the nearest thing I am preparing, whether a salad, soup or sauteed vegetables. They are not garbage. They are food. Same goes for the remains in a mixing bowl or sauce pan. I use a silicone spatula when emptying them. A metal spoon just doesn't do the job. If you have not scraped out the cake batter from your bowl using a spatula, you might have wasted enough batter to make that cake just a tiny bit taller! Of course, note: any calories you lick off the spatula do not count!

Wasting any vegetable or fruit remains are not in my repoitare either. They go in the com-poster right outside my back door. It is a small, rewarding way of recycling.

When ever food goes back into the refrigerator, to eliminate the 'taste of the refrigerator', I always put plastic wrap or a sheet of waxed deli paper directly on top. This keeps air away from the food. This is also good when using aluminum foil, especially with acidic foods. The acid from tomato-y sauces, over a period of a few days, eat away some of the foil leaving bits of aluminum on the food. And of course we know that aluminum is very hard on your body's system. Which is another reason I have thrown away all of my aluminum pots and pans, replacing them with non porous cookware. Safest is best!

My last cook's note to you is: I never want cooking to be an effort. It is my passion, so I make it pleasurable, effortless and always enjoyable.

This is Patty Panozzo with A Need To Feed Food Talk Radio on 106.7 FM, Harbor Country, Three Oaks, MI. My show airs on Saturdays & Wednesdays at 11 am eastern. Check my website for more information a aneedtofeed.com. Thanks for joining me. It's been Tasty Listening.

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	The harvest at our Kankakee Farms are nearing an end, so my attention  
turns to the leaves turning color in southwest Michigan. This makes for great bicycling and

I love it! It is a perfect way to breathe in  the beauty of the countryside,

capturing each landscape as an incredible piece of art.

Each precious picture is held safe in my minds eye, to be viewed over

and over to relive its joy.

	Life is good. With that, I embrace all the lessons it offers and  
recognize them as gifts. So many good friends are like a big, soft  
blankets that wrap us in their comfort and warmth.