Some artists were moved to write a song, others were motivated to write a poem.  I’m a chef so I decided to create a recipe.  Do you have confidence in me?  I can’t hear you?

Yes we can!

Since Thanksgiving is right around the corner I decided to come up with a pie recipe.  It had to be different, and  it had to represent the diversity of Obama’s upbringing.  Quite a challenge but I think it could be done, what do you think?

Yes we can!

No self respecting african american would leave sweet potato pie off the thanksgiving dessert table, so I decided to start with that.  I decided to use allspice to represent all of the people coming together for a common cause (o.k. that’s a stretch).  I also decided to use light brown sugar to resemble our president-elect’s light brown skin (o.k. this is getting bad).  Do you have faith I can still salvage this pie?

Yes we can!

So, that wasn’t enough, I needed something to represent change.  I have done a pumpkin pie in the past, and used a pecan pie topping.  What if we substituted macadamia nuts for the pecans, and added some pineapple to pay tribute to his time in Hawaii and his late grandmother?  Not any old pie crust, but a true Chicago style deep dish!  And even a splash of rum (optional) for the sulking republicans- a true bipartisan pie!  I think this might work, are you with me?

Yes we can!

This pie can unify the country.  Just think how thoughtful it would be of conservative Joe to bring the Obama pie to his Liberal In-laws.  Or even better this could be the most outrageous and dysfunctional Thanksgiving ever if you bring the Obama Pie to your right wing In-laws!  I think this just might be the best Thanksgiving ever, screw the financial meltdown for a day.  So tell me, do you think your going to change the world this Thanksgiving?

Yes we can!

Obama Thanksgiving Pie

1 deep dish pie crust

3 eggs divided

1 cup sweet potato puree

1/3 cup brown sugar

1/2 teaspoon gr. cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

2/3 cup karo light syrup

2/3 cup sugar

2 Tablespoons melted butter

1 teaspoon vanilla

1 cup macadamia nuts

1/4 cup pineapple tidbits, drained

Preheat oven to 350. *If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.

In small bowl, combine one egg, sweet potato puree, brown sugar, cinnamon, nutmeg and allspice. Spread in pie crust.

In medium bowl, beat remaining two eggs, slightly. Stir in corn syrup and 2/3 cup sugar, the butter, rum (optional), and vanilla; stir until well blended. Stir in macadamia nuts and pineapple. Carefully spoon over pumpkin mixture.

Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

Well, at least the color of his hair is similar, and I am o.k. with the outfit etc.  It only took one more round after this for the final character, I will share it tomorrow.  This characters name is Gary, and he wants to say something- “Howdy there, sorry I wasn’t chosen.  I thought I might because I have a disability (my right hand is bigger than my left), but that’s o.k. because I’m always happy anyway.  There’s a real neat trick I was hoping you could try, if you put your ear to mine you can hear the ocean!  Alrighty, I gotta run, my meatloaf is burning!”

Here’s the list.  #2 surprised me, of course #1 didn’t, mine is #3.

It’s my favorite time of the year, Football is well under way, basketball is starting, there is a nip in the air, the holiday’s around the corner, and of course the leaves.  Celeste had the day off, so we decided to check out the leaves since it was the perfect day for it.  It was 75 degrees and the leaves were in their peak color here.  I don’t have to go too far from my house to see them.

This was Celeste’s favorite tree:

And this was mine:

We were going to eat lunch at the elementary school bbq fundraiser, but missed it by a day, so we decided to go to Mac’s BBQ instead.

She had the BBQ Pork Sandwich with Hush puppies:

And I had the Beef Brisket Open-Face Sandwich with Baked Beans (with a blue moon beer!):

We then ran a few errands, parked the car by a beautiful park, and took a nap.  A mini vacation, and we didn’t even leave our neighborhood!  Let’s be honest, my life’s one big vacation right now (life’s a bitch).

I promised you a shrimp recipe didn’t I?  Sorry about that, here’s what I did with the shrimp.  Easy, and good (if I may say so).  I just ate it as is, but would be awesome on top of noodles such as spaghetti or angel hair.

Greek Shrimp Skillet Dinner

Serves 4

1 lb. cleaned shrimp (tails off)

1 Tbsp. olive oil

1 onion chopped

1 package mushrooms sliced

1 green pepper chopped

1 jalepeno pepper minced

2 cloves garlic minced

14 1/2 ounce can diced tomatoes (drain the juice off)

1 teaspoon dried oregano

salt and pepper to taste

1/2 cup feta cheese crumbled

Saute the vegetables in the olive oil until they begin to soften, add the shrimp, tomatoes, and  oregano; simmer for 5 minutes or until the shrimp is cooked and turns pink.   Add the feta and stir in.  Adjust taste with pepper, and salt (wait though because the feta is salty).

Blue the dog left a comment that I am actually not as tall as round 3 character (his real name is Zack).  Zack wanted to comment- “Hey Blue!  I would love to throw my ultimate Frisbee and have you fetch it!  I still can’t believe you typed that out and hit send- good girl!  Jeff just measured me, and I’m only six inches tall (bummer), so that little shit is indeed a little taller than me.  Anywho, I gotta go grab some brewskies with my buds, so take care girl!”

An acquaintance sent me this website today.  I don’t get it?  Is she being serious, or funny?  I’m confused, yes, please Chef Joanna come in to my home and cook me a plate of gross looking pasta with a weenie, and how about some eggs with that?  And what’s up with the girls feeding each other?  By the way, if I ever cook for you, don’t expect me to wear one of those floppy chef hats.

Every week the consulting dietitians write articles for my newsletter (I have learned a lot this year).  I asked each of them to write an article on how to save money while still eating healthy in these crazy times of escalating food prices and uncertain economic climate.  I am going to put them together for  a mini-report for people that sign up for the newsletter (sometime in the next few weeks).  Here is part 1 of Tamra’s article.

Money Saving Tips:  Healthy Grocery Shopping on a Budget
By: Tamra Hammett RD, LDN
Grocery prices are on the rise. In fact, the price of a dozen eggs has increased by 38 percent and the cost of one loaf of white bread has jumped 19 percent, according to American Farm Bureau data.
Finding ways to eat healthy while staying within your grocery budget can be very difficult, but by following these simple suggestions you can maximize your grocery dollar and still maintain healthy eating habits.
Use your slow cooker – Slow cookers not only cut down on your cooking time, but also allow you to use less expensive cuts of meat. Less expensive cuts of meat usually need to be cooked longer and lower temperatures. You will save on your energy bill by using your slow cooker rather than your oven.
Think vegetarian – Meat is usually the most expensive part of the meal. Choose pasta, bean, rice, or vegetable based dishes at least once a week.  These are great ways to stretch a meal for just pennies. They add bulk to your meal and can provide protein as well.  You’ll also be cutting down on some of the unneeded saturated fat.
Make it yourself – Breakfast items such as pancakes, biscuits, waffles and instant oatmeal can be quite pricey, so buy the ingredients and make big batches. Freeze them individually and they can be reheated in minutes.  This could also be a good time to use that bread maker you bought and never use.
Buy in Season – Buy produce that’s in season.  Fall is a great time for apples, pears, and squash such as spaghetti and butternut.  Check your local produce stand, you’ll save money and support your local farmers.

I promise this will be the last time I mention the election (thank god).  It has been two years in the making, and I think we are all happy the process is over.  I am very excited about the future of our country- great times ahead!  Celeste and I looked for where the democrats were partying, and joined them for a good time!

I am going to have a “how-to” cooking area on the new and improved website. Whole shrimp is on sale here at Harris Teeter, so I thought there might be a few people who don’t know how to clean a shrimp. These beauties are from Forest Gump land (the lowcountry). I will share a recipe for them tomorrow. If you stay to the end of the video, you’ll see my little buddy is still waiting to get her cameo in before I turn off the camera.

I wish I would’ve saved my I voted sticker.  I just found out I could get a free scoop of ice cream at Ben & Jerry’s, a cup of coffee at Starbucks, a doughnut at Krispy Kreme, or a chicken sandwich at Chick-fil-a.  You should do a local search, I bet you there are other cool things being offered.

I have used Kobe beef quite a bit in my cooking career.  It is rich, and in my opinion not worth the price.  I did a blind tasting a few years ago where I simply grilled and lightly salted strip loins, from choice, to dry age, to prime, to Kobe.  It turned out that I liked the regular prime cut the best, and the outrageous price for the Kobe just wasn’t worth it.  I still use it though, because the perception for the guest is that they are in for something real special (also means I better not screw it up).  I ran across this great article today about Wagyu cattle I thought I would share because I find it so interesting how they are raised and how much money they cost (they’re like prized race horses).

Where did we leave off?  Oh yeah, the friendly alien chef (at least they are getting closer to my likeness).  Round 3 was not close either, but at least it’s starting to look like a real person.  You can click on the character to make him larger.  He realizes that he will not get a chance to get to know you and wanted to say a word.  “Hey dude’s how’s it hangin’?  I was hoping to get to know ya, but I gotta go surfin’ with my buds, and then drink some brewskies.  Check ya later!”

I don’t watch much t.v., but I have run across this show a few times, and think it’s great! It’s basically Chef Mario and Gwyneth Paltrow eating their way through Spain. I spent a month in Barcelona and had a blast. If you like food, I recommend giving it a watch. It’s what I want to be doing, plus they play my theme song!

I just wrote that post on calories the other day, then this study came out.  It states that 90% of type 2 diabetes is linked to obesity!  Cases have also doubled  in the past ten years, yes doubled!  I was the food service director for a hospital 10 years ago, and though we did obviously deal with diabetes, I can only imagine how things have changed.  The report also claims the south has the highest rate of diabetes (doesn’t surprise me), you can click on the link at the end of the story to see where your state ranks.  We have a diabetes menu plan on the website that sends weekly dinner recipes appropriate for that diet.  We also have an awesome dietitian who specializes in diabetes.  She writes a weekly article for our newsletter, and is there to answer member questions.  If you live in Charlotte, and need assistance, you’ve got to look her up.  I learned so much during my consultation with her (you rock Judy!).  It’s funny that it’s actually this story in an Iranian newspaper that lets us know how little we worry about diabetes.  Only 3% of Americans are worried about diabetes, and 10% of us adults have it!  I think more worried about a plane crash (491 deaths annually) than diabetes (233,619).  So, put down that double cheeseburger and enjoy a spicy corn ripper salad!