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Good Wednesday everyone and the day before we all stuff ourselves with fabulous food! Do any of us eat like that the rest of the year?

There are certain foods that only appear on my dinner table until the holidays. Fresh cranberry sauce is one such dish. I love it. And of course, the bird itself. I’ll eat turkey sandwiches throughout the year, but never do I think of having a whole bird any other time of the year.

And when does everyone eat? Growing up, we used to eat earlier in the day, which allows for a great nap and then “leftovers” for dinner later in the evening.

This year, I’ve been blessed with an invitation to have dinner elsewhere and I do not have to cook. While I love the idea of not cooking, I am filled with mixed emotions about it as well. I just love to cook. And not only that, I love leftovers, especially the carcass of the bird because I make a homemade smoked turkey stock and then a Thai Soup. I’m attaching the soup recipe below. I made it for a friend one year, who when she first heard about it, the look on her face said she wasn’t going to like it. Then, after she had it for lunch the next day, she called me to rave about it and now she gets a pint every year!

The recipe came to me from the Richmond Times-Dispatch many years ago and has become a yearly staple. I highly recommend you try it.

Before I post the recipe, I want to say how thankful I am. My fundraising dinner went well. I served a great dinner to 14 hungry diners, and a representative from FeedMore attended and was able to speak to their cause. I look forward to planning another one for next year. Hope to see you there.

I also want to say how thankful I am for my children, Caitlyn and Watson Fralin, pictured here. It has been wonderful watching these two grow into the great young adults they are. I love you both.

And last we hope you’ll keep The Green Kitchen in mind for any of your cooking needs. From weekly ready-made healthy meals to catering, we listen to our clients and “cater” to them specifically. Give us a try! You won’t be disappointed. cheftammy@greenkitchenrichmond.com or 804-687-7099.  And as promised, here’s that great recipe:

ThaiTurkeySoup

Good Wednesday everyone. On Facebook today, there was a contest to see who could correctly predict the first 1” of snow that Richmond will see. What? Snow? Already? Wasn’t I just in flips flops a couple of weeks ago?

Part of me is ready for winter. Ready to hibernate a bit. Or at least have a bowl of comfort in the form of a soup, stew or chili while in front of my fireplace. How about you?

I set aside some chores or tasks until I am forced by Mother Nature to stay indoors. This winter will be no different. I used to sew a lot years ago and would like to take that up again, maybe make a couple of pairs of chef pants. I love being crafty and used to do a lot more than I do now. But, of course, the cooking career I’ve taken up is pretty crafty too.

Another project is to finally put some old photos in albums. Yes, I know that’s old school, but they will be handed down to my children one day and while they love this current electronic age, I know they will get a kick out of seeing these pictures in albums.

But until that first snow hits, I will be spending time in the kitchen, as usual. This weekend is my FeedMore fundraising dinner here at my home, 5:00pm-9:00pm, Saturday, November 18. Tickets can still be purchased by 5:00pm Thursday, the 16th on Eventbrite. https://www.facebook.com/events/119439872080632/

The event will be an intimate gathering of some great folks. I realized after planning this event, I am “competing” with Barack Obama and the Richmond Forum. Can’t say I blame anyone for attending that!

But that is what life is, right? You roll with the punches, as is said. I will still be able to cook a great dinner and the folks attending are supporting a great cause – FeedMore.

And then it’s Thanksgiving next week, where we will all overdose on turkey, dressing, cranberry sauce, green bean casserole and pumpkin pie. Be sure to tune in to next week’s blog, as I plan to share a great recipe for leftover turkey! And if you need help with your own Thanksgiving feast, be sure to give The Green Kitchen a call, 804-687-7099, or email us at cheftammy@greenkitchenrichmond.com. We’d love to help you!

Thanksgiving is 2 weeks from tomorrow. Wow, where has this year gone? And what are you thankful for?

I am thankful every day for the day itself, my children, my home and pets, my friends and loved ones, and am also blessed to be doing something I love for work – feeding people!

Every chef knows the importance of food. Some of our careers are based on presenting the diner with a beautiful plate in a great setting of a restaurant. Mine is a tad different in that I provide weekly ready-made meals to clients. Clients who don’t have the time, but some of those clients are suffering from illnesses and disease.

But there are others who suffer in the great RVA, those who count on such organizations as FeedMore, the Central Virginia FoodBank and Meals on Wheels. These families count on such organizations to feed their own.

Did you know that Meals on Wheels has been delivering now for 50 years? Or did you know that through FeedMore’s BackPack program, kids go home with a backpack of food on Fridays to ensure they have food over the weekend? Be sure to check out their link for more information for such a great program. https://feedmore.org

Food is not only for a great presentation. We must have it to sustain life and nourishment.

And at this time of year, when our giving and generosity abounds, let us remember that there are many families who don’t have enough to eat any other time of the year either. When you see the food donation boxes in local businesses, I hope you’ll give. When you are purchasing your own groceries, may be grab and extra bag of non-perishables to drop off in those boxes.

And this chef is giving in her way as well. I’m hosting a chef dinner here at my home on Saturday, Nov. 18th from 5-9. Tickets are $60 and proceeds to benefit FeedMore. Come enjoy Smoked Pork Tenderloin with Smoked Onion Soubise, Vegetable Gratin, Winter Squash Salad with Maple Vinaigrette and Pumpkin Mousse Cheesecake with a Caramel Drizzle. Tickets can be purchased on Eventbrite. https://www.facebook.com/events/119439872080632/

For more information, contact us at 804-687-7099 or
cheftammy@greenkitchenrichmond.com.

This week brings yet more to be thankful for. But shouldn’t every day be like that?

I’ve just finished preparing 2 meals for a friend. This friend sadly lost one of her 21-year old children this weekend. And I can only imagine the pain she must feel.

Our children are born to us and we, as mothers, become very powerful, starting from first becoming pregnant. We grow that life inside us and when it’s time, they make their grand appearance to the rest of the world. Nothing truly prepares us for that moment.

We watch them grow, little clones like ourselves. Some times we know what the next words from their mouths will be. It truly is an incredible experience. I am thankful for mine and truly sad for my friend. I sit here, with her in mind, trying to decide what to write next. And I am nearly at a loss for words.

So I do what I do best and that is cook. Food isn’t just about the pleasure of taste. It is what sustains us. We must eat.

We celebrate with food. Birthdays, anniversaries, weddings and yes, death. If you grew up in the South, as I did, when one passes, you take the family food. A real southern tradition. It’s comforting to the ones who have lost loved ones, and it’s comforting to the one preparing the food. I have said for years that you can taste the love in someone’s food when they have enjoyed preparing it.

Fortunately for me, I have chosen such a career. One that brings me great satisfaction in knowing there are families out there nourishing their bodies with food I have lovingly prepared.

I will be delivering these meals soon, hoping my friend can taste that love.

The Green Kitchen is available to do the same for you, should the occasion arise. We can be reached at 804-687-7099 or cheftammy@greenkitchenrichmond.com.

Well, I am loving these temperatures. I’ve now turned the heat off and opened the windows. Will have to close them before turning in, but it was nice listening to that rain Monday night.

The changing of the season brings so much to mind. I’ve decorated for Halloween and will continue through Easter next year, and I love having my dining room and sitting room done up for all the holidays.

It also brings to mind changes in general. Where were you last fall? What a difference even a year can make. And my little white Chihuahua, Luna has been with me 2 years already. What a love she is. Her and her big brother, Little Bit are approximately 4 years old now. They had a tough beginning but I think they have enjoyed rescuing me.

And this is the beginning of the “giving season”. We should all remember how fortunate we are. Many in my circle are suffering in one form or another, so I do give thanks every day for how blessed I have been. My animals are just one example. Of course, my kids are as well. My daughter has relocated back to Richmond after being in 2 different states for 2+ years and it’s been great being able to see her so much more. And my son has been cooking with me since 2013 and is becoming quite an accomplished cook himself. He works very hard at all his jobs and I couldn’t be more proud.

And The Green Kitchen is happy to be sponsoring Give Thanks, a fundraising dinner here at my home on Sat., November 18th. Check it out on EventBrite and The Green Kitchen Facebook page. Proceeds will benefit FeedMore. I hope you will be able to help us support a great cause, remembering those who don’t have the same Happy Thanksgiving.

In the meantime, my catering schedule is filling up so if you need help with any holiday party you might be throwing, give us a call, as we’d love to help you shine for the holidays! Give us a call at 804-687-7099 or email us at cheftammy@greenkitchenrichmond.com