Plenty

In Plenty, husband & wife, Alisa Smith & J.B. Mackinson and co-authors of the book, set out to eat locally on a 100 mile diet for 1 year. They will eat only food that they can get within a 100 miles from their home. They will grow their own food and preserve it. They thought about their ecological foot print and how far their food has to travel to get to them, how much energy is used, the pollution that is caused and what affect that has on our environment & climate. When food has to travel 3000 miles to get to you, how fresh is it? They thought about the farmer, the field workers and what they might be using on their crops to produce so much and get it to you.


When living within these guidelines, you work with what you have or can get. They ended up discovering different ways of doing things, using food they never thought of using, like dandelion greens or squash flowers, and food they’d never heard of. They also used other foods in ways they never thought of , using local berries to make sangria instead of tropical fruits. They formed a relationship with the food they were growing and using to prepare a meal. They also formed relationships with local growers. They were eating healthier & felt better. And at the end of the year, they brought back some of their old favorites but for the most part continued to eat locally.

My First Omelette

My first homework assignment was to make an omelette for someone I love. My first omelette turned out perfect! Perfectly yellow, no burning. Perfect on the inside & out, not runny at all. It folded easily & slipped right out the pan into a perefct fold. I made it w/ finely chopped onion, cheddar & jack cheeses, chives, sea salt & white pepper. This omelette turned out better than the one I made in class. And it seemed easier as well. My husband loved it! He said it had a unique taste, that normally you taste the salt & pepper, but this just tasted good.

My second omelette, mine, didn't turn out as perfect, but almost. Again no burning, good color, folded easy & slipped out into another perfect fold. But it was a little runny, probably because I was in a hurry to get mine done & eat w/ my husband before his got cold.

Welcome to The Roasted Cake

Hi. I'm Vic! (short for Vicki)

I have just become a student at The Institute for the Culinary Arts at Metropolitan Community College. I will be taking courses in Culinary & Baking, therefore I think the name The Roasted Cake is perfect! Roasting & Baking are the same thing. You can roast or bake chicken, but you only bake a cake. I've always been a little different and since roasting & baking are really the same thing, I choose to roast a cake! I hope you like it!