@TheSundayCook Blog

Welcome to the official TheSundayCook Blog.  For those of you who have been following me on Facebook and Twitter, you can now follow my blog on my website rishonamyers.com (the old rmeventsinc.com website now being transformed).  

I have always had a passion for cooking and baking.  My mother loves to tell the story of when I was a little girl, I would come home from school, sit down on the sofa and spend half an hour watching Julia Child.  I don't remember why I watched it, but I do remember watching her.  I found it soothing and relaxing.  I'm not sure at the time I understood everything, but I know years later, I would find myself in the kitchen at home and my grandmother's house looking for the next thing to bake or make.

The first thing I vividly remember baking on my own was blueberry muffins.  I was maybe 6 or 7 years old and they were a mix from a box.  I remember following all the directions, putting the batter into the muffin tins and then my mom helped me put them into the oven.  We set the timer, and waited.  When it went off, she took them out, we tested them with a toothpick but they were still too wet.  So we put them back into the oven to bake a little longer.  Needless to say over an hour later they were done, very moist and very blue.  

Why were they blue you ask?  Well, it seems that while I tried to follow all the directions, I forgot one very important one. I forgot to drain the blueberries from their juice.  While it wasn't a kitchen catastrophe, it definitely made me aware that when you are baking, you can't just skim through the recipe and wing it.  

Later on in my childhood, when I was in the upper grades at school, I always enjoyed my home economics classes, especially cooking.  To this day, I still remember some of the first recipes I learned and was of course graded on.  One was a parmesan twist bread stick that you could serve with tomato soup.

When I was in high school, I would say that's when I really started to cook.  I was old enough to manage myself in the kitchen without parental supervision.  There were afternoons and evenings where I would start dinner for my family, sometimes a braised brisket with root vegetables or one of my favorites that I don't really make anymore - chicken curry.  My mom taught me both of these recipes so I could help her get dinner on the kitchen table.

As I got older and moved onto college and graduate school, cooking happened, but only on the weekends.  Besides my freshman year, I always had an apartment with a kitchen, but time to cook during the week always seemed to be at a premium.   I started experimenting more with seafood, chicken and pasta.  I learned to make Fettuccine Alfredo, linguini and clam sauce and shrimp scampi.  I also made some pretty decent chicken dishes - chicken piccata, chicken francese, and chicken parm.  College was all about quick, cheap and easy ingredients to find.  

On the weekends, I would find myself down on South Street in Philadelphia, spending hours in a specialty market looking for new things to try and buying what I thought was fresher poultry and seafood than the local grocery store near my apartment.  I discovered the Italian Market.  When I was with someone who could drive, I found myself in New Hope, PA visiting the cheese shop to get a fresh baguette and cheese.  

In college, I also found I really enjoyed wine, not just to drink to get drunk, but to really appreciate it.  I started with the whites mostly chardonnay.  However, as my palate developed, I found myself gravitating to the rich and earthy Cabernets and zinfandels (no not white zinfandel - too sweet for me).  I started paring them with my dinners to enjoy a complete meal experience.  I was so into it at one point, I planned a vacation out to California and spent several days discovering Napa and Sonoma.

Now I'm sort of all grown up with a husband, two girls, two cats and two fish.  Being in the kitchen is a constant part of our daily lives.  Our kitchen is the heart of our home, where we have at least two meals a day during the week and three on the weekends.  My husband and I both work and don't always have the time to make meals from scratch during the week, so I started setting time aside on the weekends to make healthy homemade meals for the week.  I found it was the best way to break the unhealthy habit of feeding my girls chicken fingers and pasta every other night of the week.  

I found myself making soups, baked chicken, turkey meatballs, meatloaf, stew, chili and salads that I could store for the week in fridge.  If there was too much, most of the items stored well for 1-2 weeks in the freezer and could be taken out to defrost and reheat later.  Instead of spending 20-30 minutes making pasta and chicken fingers, we could reheat the food I made on the weekends.  The girls love my soups and meatballs.

It was the perfect solution, especially when I came home from work travel and the last thing I wanted to do was eat another meal out.

As of today, I've been sharing my cooking on Facebook and Twitter for almost a year, posting pictures, recipes and comments as TheSundayCook.  I've received some fun feedback and I hope that people have tried some of my recipes.  I hope you will continue to follow me on my food adventures.  As Julie Child use to sign off - Bon Appetit!

Rishona Myers as TheSundayCook

 

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On the Subject of Me

On the Subject of Me

I love to cook for myself, friends and family. I enjoy making delicious home cooked meals for the week on the weekend.

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