INGREDIENTS THAT I LOVE

SPRAY OLIVE OIL IS A NECESSITY...FOR
FRYING PANS, SPRAYING ON THE FOOD ITSELF,
(IT PREVENTS THE SOAKING UP OF COOKING
OIL, AS IN FRIED EGGPLANT,ETC), KEEPING MY
CAST IRON SEASONED, OILING UP MY CARBON
STEEL KNIVES TO PREVENT RUST, A THIN RUB
OF IT ON WOODEN SPOONS FOR CONDITIONING
AND TO KEEP FOOD FROM CLINGING TO THEM.
ANTS WILL AVOID "PAM"LIKE THE PLAGUE. I AM
SURE IT WILL STOP CHROME FROM CORRODING.



POWDERED GARLIC IS FROWNED UPON, I KNOW,
BUT IT IS'NT AS STRONG AS FRESH AND IT IS HANDY
AND DOESN'T NEED TO BE PEELED. I DO COOK WITH
THE FRESH.

NUTMEG GRATED WITH MY MICROPLANE IS ANOTHER.
IT GOES IN ANYTHING "WHITE" AND WITH EGGS. IT
ADDS A BIT OF CLASS TO FOOD, OTHERWISE IN
DANGER OF BEING BLAND...JUST A LITTLE, THOUGH.

CAYENNE PEPPER GIVES A CLEAN LITTLE EDGE TO
ANYTHING, EVEN CHOCOLATE. SOMETIMES I USE IT
SO SPARINGLY, THAT YOU CAN HARDLEY TELL WHAT
IS MAKING THE DISH SO INTERESTING (AS IN MY
WHOLEWHEAT BUSCUITS).

PARSLEY GIVES FOOD THAT HINT OF FRESHNESS I
CRAVE. YOU CAN TRANSFORM A BOTTLED PASTA SAUCE
WITH IT...ANYTHING, EVEN THAT BOXED SOUP, WHICH
I LOVE.

LAWRY'S SEASONED SALT IS THE ONLY COMPLETE
SEASONING FOR CHICKEN. I HAVE TRIED EVERYTHING.

SEA SALT, BECAUSE IT TASTES GOOD AND HAS TRACE
MINERALS IN IT. THE RED SALT IS GREAT FOR FINISHING
OFF FOOD. I DO NOT LIKE TOO MUCH SALT COOKED INTO
FOOD, I LIKE IT FRESH ON TOP OF IT. THE TRUE FLAVOR
OF WHAT YOU ARE EATING COMES THROUGH.

FRESHLY GROUND PEPPER.

CANNED ARTICHOKES IN WATER ARE GREAT. THEY SOMEHOW
GO WITH TUNA. I THREW A BUNCH OF STUFF TOGETHER
A LONG TIME AGO AND CAME UP WITH A DELECTABLE COMBO
OF TUNA, COTTAGE CHEESE, AND WHITE CHEESE ON SOUR
DOUGH BREAD BROILED UNDER THE BROILER...SO GOOD.
I WILL ADD MY ARTICHOKE DIP AND TUNA BAKE LATER TO THIS
BLOG.

CANNED TOMATOES BECAUSE THEY ARE RED AND CANNED WHILE RIPE. THEY ARE THERE IN THE CUPBOARD AND DE-PENDABLE.

BOXED LOW SODIUM SOUP WITH ANY FRESH VEGGIE AND YOUR OWN SEASONING.

LEEKS SHOULD GO INTO ALL SOUPS, EVEN CHILE. THEY ADD A WONDERFUL FLAVOR. I USE THE TOUGH GREEN TOPS EVERYONE THROWS OUT FORSTOCK...TOO DELICIOUS!!! YOU CANNOT DUPLICATE THE TASTE. IT IS AROMATIC.

SHALLOTS ARE ELEGANT AND SPECIAL. ONIONS ADD SWEETNESS, ETC. BUT SHALLOTS ADD PURE FLAVOR AND A SPICINESS.

FINELY CHOPPED CELERY FOR CRUNCH IN ALL SORTS OF THINGS. IT ADDS A FRESH-NESS TO FOODS AND IS VERY HEALTHY FOR YOU.