Hello, Old Friend

Black Dog

"Hello, there, old friend. You've come to visit. How long will you be around? I hope you are not in a really bad mood. Oh...listen to me. It's all about mood, isn't it? Look. I know I can't make you totally go away. In fact, I have kind of come to enjoy your visits, which may be a real problem, but you'll have to stay out of my way. You can sit there, walk around if you want, or leave, but I won't let you destroy me. I know that is not your intention, but it's your nature. You take away my energy, and can take my hope and faith if I let you. It's just because you are all about you. You are a jealous, envious friend who does not like to see me happy with anyone or anything else. You want me to simply lie in bed, or cower in the floor with you, have a cry, or wish I could just disappear...with you. I cannot let you do that to me. You nearly destroyed me once with your obsessive, relentless nuzzling, putting your head on my lap and demanding all my attention.
You've cost me family, friends, wealth, many of my dreams, and much, much time out of my life. You made me a laughing stock at times, and an object of pity at others. People have told me you don't exist...to just walk away from you and you'll disappear forever, like an imaginary friend. I know you are real, I know where you came from, and I know you will be hiding in the shadows of my life for all my life. But in the shadows you must stay. I have things to do, and you will not stop me anymore. There are people I love, and you will not punish them anymore because of your relationship with me.
I know your little trick, too, of coming out of the shadows and acting like a normal, playful, energetic friend. It never lasts, and when I allow myself to spend time with the playful side of you, I sometimes get myself into trouble...make bad decisions. I may spend too much money on you, or throw away things I really should keep just because you get me in a good mood and I feel like nothing can go wrong...but things often do go wrong, because I'm not thinking clearly. So stay for as long as you must, but know that you are not in total control of me, because I understand you. Just be as quiet as you possibly can, and do not show your ugly side around my friends! No go lay down.
Good dog!"

Cooking: Time, Temperature, Method, and Seasoning

Potroast photo borrowed from http://butimhungry.com

Culinary Corner:
In cooking, nothing affects basic flavor of foods like time and temperature. High heat, low heat, quickly searing or slow cooking makes so much difference in flavor and texture of most foods. All foods are not the same when it comes to how they are best prepared. A choice ribeye steak, for instance, is amazing when flame-broiled over high heat, quickly searing the outside and sealing in juices. The inside can be anywhere from rare to well-done (yuck) depending on preference. On the other hand, a thick chuck roast or brisket is just made for slow cooking in liquid, with lower temperatures and several hours of cook time. It's how a tough meat becomes melt-in-your-mouth tender and flavorful. For slow cooking, meats taste better if browned on all sides first. I use olive oil in a medium-high skillet for this.
Microwave: Some foods are actually even better cooked in a microwave, believe it or not! Did you know that fish, such as salmon, perch, cod and other fresh or thawed fish fillets, covered and steam-cooked in the microwave oven, come out perfectly moist and tender? There's no dried out top from broiling, no fat from frying. I make poached and scrambled eggs in the microwave, too.
Grilling: Summertime means the grills come out! Some people, like me, occasionally grill all year long, but summer and grilling are soul mates.Don't confine your outdoor cooking to meats. Corn on the cob, potatoes, onions, bell peppers, tomato wedges and even big Portobello mushrooms are great from the grill, too! A grilling basket is one of my favorite ways to cook the veggies. Kabobs are great, too.
Seasoning: My rule of thumb with herbs, spices and seasonings of all kinds is - if the first thing I notice about the flavor is the seasoning, there's too much. I like to be taken by the aroma and flavor of the food I'm eating, lightly enhanced by the seasoning. I want my meats to taste like the meats they are, and the vegetables to taste like what they are, with a hint of added herbs, spices, salt, etc. I don't want to say, "Oh! That's great Italian (Mexican, etc.) seasoning! What's in it?"