The Week in Food

Quick background - I never cooked as a bachelor. Before marriage, max effort at dinner time generally meant preparing an all-in-one boxed dinner (See pic at left - I've actually had this one...you might be surprised to know it's actually "decent."). There were several reasons for this: First, I was only cooking for one, so whipping up one of these wonders would actually mean dinner for about 3 nights. Second, I only had myself to please, and mealtime in those days was more about getting rid of hunger than actually enjoying food. More importantly, I didn't know how to cook - or, didn't think I knew how. But most importantly, I lacked motivation to embark on the adventures of quality food preparation.

That changed when I got a new, faster-paced, higher-stress job. Seeking a release from the restlessness and pressures of work, I turned to the kitchen to try to find solace. And it worked. Most nights, preparing the family meal combined just the right elements of therapeutic activity to prove quite cathartic. Today, while still well behind the prowess of my wife, my repertoire has expanded considerably from the traditional "male" fare prepared in outdoor settings (though I do still smoke a mean rack of ribs), to include a host of items to suit any occasion and time of day.

And so, every so often on this blog I will detail where my culinary journey has taken the Fuller family in the past week. This week, we start with what has become a staple.

This, my friends, is Chicken Ragout Spaghetti (pronounced like, but far different from, that Ragu). Preparation begins with the chicken in a large skillet, sauteed with fresh garlic and olive oil. Next add tomato sauce, and seasonings. The seasonings will ultimately make the dish. My goal is always to achieve a flavor experience that begins with sweet, and ends with heat. I never cook from a recipe; it's always an add-and-taste procedure. I always use oregano, basil, just a pinch or two of chipotle powder, about the same amount of crushed red pepper, more garlic, and a few tablespoons of sugar. Again, I don't have exact measurements, but I always go heaviest on the oregano and garlic. This particular batch was made with herbs from my wife's herb garden (yes, that herb garden). The garlic bread you see pictured is a store-bought baguette liberally covered with a mixture of butter, fresh garlic, and basil, and toasted in the oven for about 10 minutes.

This week also included sandwich night at the Fuller's.

This is a roasted turkey club with avacado spread, and homemade chips. Pretty simple here - store-bought turkey lunch meat browned in a skillet with olive oil, malt vinegar and worchestshire sauce (go light on those last two). Pile the turkey on one side of a Hawaiian Sandwich Roll (if you haven't tried these things yet, I highly recommend them), while on the other place the bacon (prepared ahead) and Muenster cheese. Toast in an oven for about 10 minutes, in the meantime smashing half an avacado. Remove the sandwiches from the oven, and spread the avacado directly on the turkey.

For the "chips," we copped out on our normal homemade fries (seen at right). We simply cut a potato and fried it in our fryer. Nothing fancy there, although I will take a moment to say I do not know how anyone enjoys quality fries without malt vinegar. It is standard issue at our table.

So that's what we've been eating this week when it's my turn to cook. It's become an unlikely favorite hobby of mine borne from some difficult circumstances. We all need an outlet; might as well be a tasty one.

You feel me?

AF