Hello  my Foodie Friends!   

It is amazing to think that the holiday season is here. Planning for family gatherings and meals can be a stressful time during this time of year. We strive for the Norman Rockwell experience of perfect times, perfect food and respectful conversation. Reality is for many people, family gatherings during the holidays are rarely stress-free. 

I tell my Thanksgiving story every year because it is one that we reflect on and smile. This year is especially difficult in that Paula and I lost her mother this past year. I told this story (in classic Irish style) at her funeral among many other heart warming and funny stories. Marie always made me laugh. Thanksgiving would not be complete without my real-life story of Grandma and the Turkey.  

It was 1993 when our children; Johnny age 2 and Aubrey 5 months old at the time, would make the annual trek with Paula and I to Grandma and Grandpa’s house to enjoy Thanksgiving dinner and watch football. To begin; let me explain I am a Giants fan and so is my mother-in-law. Therefore, watching the Cowboys is not one of our favorite things to do. However, her son is and so is my sister-in-laws husband.  Yep, two Cowboy fans in the same house and they do not like each other!  I love football so I watched but the room was silent because the two brother-in-laws do not speak to each other.  They were holding their feelings down to make my mother-in-law happy.  As the game was being watched, my mother-in-law was busy making a huge feast for all to enjoy.  She was very nervous because she wanted everyone to get along.  We always ate after the game and this particular game one was a tight one. Most Cowboy fans may want to stop reading now.  With just seconds left in the game, the Miami Dolphins lined up to make a game winning field goal and it was blocked by the Cowboys. The brothers-in-laws were silent. I wanted to groan with disappointment, but held back because of the tension.  All of a sudden one of the Cowboys (Leon Lett) chased the block field goal and touched it. “Oh nooo!” Well, the Dolphins got another chance to kick the field goal and won. Half of the house wanted to celebrate but my mother-in-law and I remained solemn. It has been called the greatest Thanksgiving Game ever played. As the game ended, my mother-in-law continued working with my Paula to complete the many dishes all cooking at once. There was a shout from the kitchen and Grandma announced that she had lost her glasses and could not see without them. Immediately, each of the brothers-in-laws was pressed into service to find the glasses. These were not just any glasses; they were big and black and hard to lose but there were no glasses to be found. We looked everywhere. Grandma was close to tears when she asked me to check on and baste the turkey.  This was a big turkey at 28lbs and it smelled great.  I grabbed my son Johnny and the baster, which he took charge of, and opened the oven to show him the turkey.  He said “look Daddy, the turkey can see better”. Yep, he found the glasses neatly melted in perfect harmony with the bird so it looked like he had eyes!  I started laughing and everyone joined in. Needless to say we had ham and lasagna but no turkey.  It didn’t matter because the rest of the day was perfect. 

Through the fun and sometimes stressful events that can happen during the holidays – especially when we want it to be perfect; it can turn out to be a wonderful family gathering. Among our greatest and most treasured memories are the ones that are based in the kitchen or around a meal. As you get ready this season for your festivities and feasts, stop into Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. Pick up roasters, basters, thermometers, and more for your meals. You can have that Norman Rockwell family gathering. Have a beautiful Thanksgiving Day. Remember, my Foodie Friends that “Life Happens in the Kitchen.” 

Take Care, John & Paula

In all reality, every Saturday is Small Business Saturday at the Saratoga Farmers’ Market! The Saratoga Farmers’ Market comprises locally grown goods by local growers and locally produced goods by small businesses right here in our area. You are supporting small businesses every time you visit the Saratoga Farmers’ Market to shop.

We have a wide variety of items on any given Saturday, from fresh vegetables, meats, eggs, and dairy, along with baked goods, honey, maple syrup, wineries, distilleries, crafts, snacks, and so much more. 

This holiday season, consider not only visiting our amazing vendors but also purchasing gift cards for the Saratoga Farmers’ Market to share with loved ones. It’s a fantastic gift because the market itself is a shopping experience with weekly musicians and various activities throughout the year. Gift cards can be used on any and all item(s) at the market with no expiration date, including ready-made foods; it’s a win-win for everyone!  

But, if you want to purchase a little something other than baked goods, produce, meats, and dairy to go along with your gift card, consider some of the following items:

Artisan cheeses from Argyle Cheese Farmer and Nettle Meadow

Candles from Reliquias

Dried florals from Halfmoon Harvest and Lovin’ Mama Farm

Christmas wreaths, garlands, and kissing balls from Scotch Ridge Berry & Tree Farm

Coffee beans and ground coffee from Nally Coffee

Gift packs from Muddy Trail, Saratoga Peanut Butter, and The Peanut Principle

Gift items from Eat with Aliens

Handcrafted cutting boards and decorative items from Megs Media

Handmade soaps at Saratoga Suds n’ Stuff

Honey from Ballston Lake Apiaries and Slate Valley Farms

Immune boosters from Awakened Tonics

Maple syrup from Slate Valley Farms

Pickles from Puckers Gourmet

Pup treats from Mugzy’s Bakery and The Peanut Principle

Wine & spirits from Galway Vineyard & Winery, New Scotland Spirits, Yankee Distillers, and Slyboro Ciderhouse at Hicks Orchard

We are not only local, but we support local too. We will be hosting holiday pop-up fairs in addition to our regular market activities as follows:

Saturday, December 2: Local Crafters Fair

Saturday, December 9:  Local Artist Fair

Saturday, December 16: Local Authors Fair

We look forward to seeing you at the upcoming markets. If you want to participate in one of the pop-up fairs, email sfma.manager@gmail.com. You can purchase gift certificates at the market information table weekly.

The Saratoga Farmers’ Market will be open on Saturdays from 9:30 a.m. to 1:30 p.m. from November through April at the Wilton Mall Food Court, accessible from the mall entrance across from BJs or the mall interior. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter and follow us on Facebook and Instagram.

Hello  my Foodie Friends!   

Do you have a favorite family story that you tell during the holidays? How many times have you heard or told the same story over and over again? Story telling is an important part of family tradition, and they preserve family history. The holiday season is a time that we gather around the table and share our favorite stories and moments with each other. 

It is a great time to reminisce and bring up the stories that are told time and time again. Many family traditions have to do with holidays and holiday food and the stories that soon become part of our traditions. These traditions can strengthen family bonds, contribute to your children’s identity and well-being, and create lasting memories. So, I am going to tell the “Bogie” story that I have shared before – a story we treasure. This is way back many years ago when our first baby was our dog, Bogie. He was named after Humphrey Bogart, and he loved to roam between our house and our neighbors next door. This was before invisible fences, and we didn’t have the money for a regular fence.  Bogie was a German Shepherd/Black Lab mix puppy when we rescued him. His color was pure black, and he grew very fast to 100 lbs of muscle. He was the happiest dog in the world and loved by both our family and our friends next door, Ron and Deedy, whose children were now grown. Bogie could make anyone feel like they were his favorite person in the world. He would go over to visit Ron and Deedy every day. They were passionate foodies and were always cooking something fabulous. Bogie would wander over to their house and always came back carrying leftovers which were usually a big steak or a ham bone. They loved him as much as we did. Bogie would, however, test your love from time to time by taking food that wasn’t offered to him. There was the Halloween party that stopped dead in its tracks as all of our guests watched in amazement as Bogie took an entire pizza down the hallway and quickly devoured it. He never stole food from Ron and Deedy, until one day when his thievery reached legendary status on Thanksgiving 1989. There was a knock on our door, and it was Ron. He had his head down and in a sad voice he said, “John, Bogie stole two of the mincemeat pies I had baked for Thanksgiving.” I responded to Ron with a mixture of denial and embarrassment; “are you sure, how do you know”?  Ron said he put his pie on the roof of his brand new 1989 Mercury Marquis, which had three miles on it, in the garage to cool. When he opened the garage door to go out, he forgot to close it. When he came back, there were no pies. However, there were paw prints on the hood of his beloved Marquis. Those prints then headed in the direction of our house. Ron and I then found the empty, perfectly cleaned, pie tins. I apologized and offered to pay for the pies, but Ron laughed and told me not to worry. He said he would have to think of a new place to cool his pies and remember to close the door next time. Although it has been many years since this happened and Ron has passed away, we can still hear Ron’s voice as he would always tell this story like it happened yesterday.  

Wondering what Bogie did that infamous day after eating the pies and where did we find the dog after his caper? He was curled up by Paula’s legs in the kitchen sleeping it off. I think this was “the start of a beautiful friendship.”

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, we carry everything you need to make your favorite pie or dessert this season, including cooling racks (versus the roof of a Mercury Marquis), pie chains, pie plates, and all of your cool baking tools. Keep your pies safe! Enjoy the holiday season baking and making forever interesting memories. Stop by and shop for your traditional holiday season culinary needs at 33 Railroad Place in Saratoga Springs. When you get a moment, raise a glass and proclaim: “Here’s Looking at you Bogie!” Remember my Foodie Friends: “Life Happens in the Kitchen.” 

Take Care, John & Paula

What’s the word on the street at the Saratoga Farmers’ Market regarding Thanksgiving side dishes? Most of us agree that they have equal status to the main course!

Stuffing

The stuffing flavor has a lot to do with the bread you choose, and that’s just it…you can choose something different! We have a wide variety of bread available with everything you can imagine to help you start with the primary ingredient, but don’t forget that these breads are also great as part of your dinner and leftover sandwiches:

The Bread Butler offers whole wheat, Italian, and sourdough and claims that even croissants make delicious stuffing.

Katie Bakes Gluten Free sells gluten-free baguettes, multi-seed artisan loaves, and dinner rolls.

Night Work Bread, an all sourdough-based bakery, has a wide variety, including seedless country, sandwich bread, country olive bread, seeded bread varieties, focaccia, and even date cardamom, which would add a world of flavor. 

There are so many ways to make stuffing uniquely flavorful. If you make sausage stuffing, consider visiting Grazin’ Acres Farm, Hebron Valley Meats, and Jireh Organic Farm & Livestock of NY to explore your sausage options.

What about adding mushrooms? Yes! Grab some at The Mushroom Shop to sauté in homemade, clarified ghee from Daily Fresh with some onions, shallots, or scallions from one of our vegetable vendors. 

Don’t forget the fresh herbs for your holiday side dishes and turkey roasting needs! We have an assortment of vendors that still have them available, like Shushan Valley Hydro Farm. Muddy Trail Jerky Company has dried seasonings, including a turkey brine combo.

Veggies, potatoes and more…

We have many vendors that are well stocked with fresh vegetables, squash, and potatoes that have cool storage and/or are grown in greenhouses year-round: Gomez Veggie Ville, Lovin’ Mama Farm, Owl Wood Farm, Shushan Valley Hydro Farm, and Squash Villa Farm.

Remember to pick up your fresh apple cider for the table from Saratoga Apple and desserts from one of our vendors, including gluten-free pies at Katie Bakes Gluten Free.

However you slice, dice, and roast it… it will be a delicious Thanksgiving meal with fresh ingredients as part of the mix.

The Saratoga Farmers’ Market will be open on Saturdays from 9:30 a.m. to 1:30 p.m. from November through April at the Wilton Mall Food Court, accessible from the mall entrance across from BJs or the mall interior. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter and follow us on Facebook and Instagram.

Hello all my Foodie Friends!   

Now that we are in the month of November, it seems like it will be “go-time” from now until January. Thanksgiving is right around the corner. There is so much to do to gear up for the holiday season. It is time to start the preparations of items needed to create your fabulous feast.

At Compliments to the Chef, we have some gadgets which can make your Thanksgiving prep and serve a little easier. Good tools are essential to good cooking just like good tools are helpful to a carpenter building a house. One tool I think a lot of foodies don’t have or know how to use is the thermometer. It is one of my must haves in a kitchen. Undercooked Turkey is a recipe for Salmonellosis! Your turkey should be cooked to a minimum internal temperature of 165 degrees for 15 seconds. You should check the temperature in at least two places and in the thickest part of the turkey. Do not discount how much this tool means to not just you but your whole family. Our recommendation is a simple Bi-Metallic stemmed thermometer. There are others, such as digital but this is the simplest, easiest and most cost-effective choice. It’s easy to calibrate and if you stop in, I’ll personally teach you how. One of our favorite instant-read thermometers is the Thermo Pop by Thermo Works.

The second recommendation for a must have is a Flavor injector and there are many types. Adding some flavor can really set your Turkey apart from Mom’s recipe. 

Our third recommendation is either an open roaster or a roaster with a lid. Roast meat, poultry, and vegetables to perfection with a large roaster. Open roasters can hold up to a 20-lb. turkey. The heavy-duty stainless-steel roasting pan features tall, straight sides, which help prevent splatters and spills, while its upright handles ensure a secure hold when transporting the pan to and from the oven, even when wearing thick oven mitts. The open roaster comes with a V-shaped nonstick roasting rack that elevates large cuts of meat to promote even cooking.

Another cool tool for your feast is a gravy/fat separator. There are various sizes and styles of gravy separators. Among the types is a 1 ¾ cup gravy separator that is made of FDA-approved, BPA-free polycarbonate and plastic. This gravy separator strains out fat, seasonings, and lumps for flavorful gravy, broth, soup stock, au jus, and sauce with lower fat and calories. The BPA-free polycarbonate and plastic structure resists breakage and is heat-safe to 248-degrees Fahrenheit. It has a large handle that allows for a safe grip. The pierced lid strains out lumps and larger food bits with a low-set spout that pours flavorful liquids without the fat, drip-free spout for easy, mess-free pouring. The fat separator also has a wide-mouth opening and markings in milliliters and cups (from ½-cup) makes straining and measuring easy; microwave safe for easy reheats. The fat separator is easy to use and is great for everyday or holiday meals and is dishwasher safe for easy cleaning.

Also, have your knives sharpened so you do not end up hacking away at your roast. Remember, we have knife sharpening services at Compliments to the Chef. These are just a small list of what can help you this season. Getting ready for the holidays doesn’t have to be a struggle. Cherish your moments together. 

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. Let us assist you with your holiday culinary needs. Remember my Foodie Friends, “Life Happens in the Kitchen.” 

Take Care, John & Paula

It’s hard to believe, and maybe I’m a bit in denial, that the big day is only a couple of weeks away!
So…it’s time to grab that shopping/planning list and get to work organizing your dinner plans.

Whether you’re cooking the entire dinner, in charge of the side dishes, or on the list to bring dessert, the Saratoga Farmer’s Market has a lot of options to consider and offer. Vendors at the market even have you covered if you’re going vegetarian for the holiday; farmers at the market are well-stocked with a plentiful array of fresh vegetables. However, it’s the typical main attraction that we are really ready to talk about: the turkey! Yes, the Saratoga Farmers’ Market can even help you with farm-fresh turkeys that have been locally raised.  

Who sells locally grown turkeys at the market? When you visit the market this week, stop by one of these vendors to find out more about how to order, pick up, and store one of their farm-fresh turkeys for Thanksgiving;

• Grazin’ Acres Farm

• Hepitica Farm, LLC

• Jireh Organic Farm & Livestock of New York State

Is it too early to pick up a turkey? Not if you’re planning to pop it in the freezer. If you pick up your turkey from the farmers’ market the weekend before Thanksgiving, the vendor(s) can guide you on what to do with your turkey.

How many days does it take to thaw a turkey? Plan on placing your wrapped turkey on a baking sheet, breast side up, in the refrigerator, and plan for approximately one day for every four to five pounds. 

How big of a turkey should I buy? Plan on 1-1/2 pounds of uncooked turkey per person when planning your turkey purchase.

How long does it take to cook a turkey? Cooking directions should be located on the packaging. The length of cooking time depends on the size of the bird and whether you are stuffing it or not. However, you should plan on baking your turkey at 325 degrees, and the meat thermometer should read 165 degrees in the center for it to be fully cooked.

Did someone say stuffing? Look for next week’s article to learn a little more about our thoughts on this yummy side dish.

The Saratoga Farmers’ Market will be open on Saturdays from 9:30 a.m. to 1:30 p.m. from November through April at the Wilton Mall Food Court, accessible from the mall entrance across from BJs or the mall interior. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter and follow us on Facebook and Instagram.

As days grow shorter and colder, the Saratoga Farmers’ Market is grateful to take up its indoor home in the Wilton Mall this Saturday, November 4, from 9:30 a.m. to 1:30 p.m., where it will take place weekly until the end of April. This location offers the convenience of one-stop shopping for various products, ample parking, and convenient restrooms.

Over forty Saratoga-area farms and businesses will sell a bounty of locally grown and produced items, including fruit and vegetables, meat and poultry, bread and baked goods, artisan cheese, yogurt, milk, honey, maple syrup, ready-to-eat foods, handmade art, and wellness products. 

Produce is available year-round thanks to the tireless efforts of local farmers and their ability to store produce throughout the winter. Onions, beets, carrots, various potatoes, root vegetables, kale, and winter squash are available during the winter season. Shushan Valley Hydro Farms / Underwoods Greenhouses bring tomatoes, herbs, cucumbers, and greens for the fresh taste of summer during the winter. In the late fall, before temperatures plummet, farms continue to bring fresh greens, herbs, and the last of summer’s bounty.

As Thanksgiving approaches, customers can preorder holiday meats, stock up on fresh produce for sides, and find plenty of dessert options. In addition, the Saratoga Farmers’ Market introduces Holiday Boutique Market artisans offering various giftable items just in time for the holiday shopping season. 

Market events will be festive and exciting this season. Ask market staff about the upcoming Festival of Lights Fundraiser to benefit the Saratoga Farmers’ Market, a 501(c)3 non-profit organization. The farmers’ market will continue to host live musicians and guests, and after the holidays, look for educational workshops and festive markets for Valentine’s Day and Easter in 2024.

Customers can rely on the market’s regular nutrition assistance program they shop this season. Customers with an EBT card can exchange their SNAP benefits for farmers’ market tokens to purchase fresh foods. Additionally, the market offers FreshConnect, a SNAP incentive program where every $2 a customer spends with their EBT benefits, they receive a $2 FreshConnect coupon to spend at the farmers’ market. The Capital District Physicians’ Health Plan and Greenwich-based Comfort Food Community will continue bringing $5 vouchers to CDPHP members at select farmers’ markets. 

The market bell will ring this Saturday at 9:30 a.m., beginning a new season. Pick up a free shopping bag from the market information table while supplies last, and enjoy the tradition of shopping locally year-round. 

The Saratoga Farmers Market is 9:30 a.m.-1:30 p.m. Saturdays in the food court of the Wilton Mall. Follow us on Facebook, Twitter, and Instagram for previews of what’s fresh.  

Hello my Foodie Friends!   

It is amazing to think that the holiday season is right around the corner. Heartier foods, one-pot meals, cooking a roast, bread baking, desserts, soups and stews are staple menu items this time of year.

There is a kitchen tool that can be good for just about anything – the Dutch Oven. The Dutch Oven is the workhorse in your kitchen. My mother would attest that just about everything tastes better when cooked in a Dutch Oven. I can recall the sauces, breads, and one-pot meals that came from this incredible cooking vessel. When mom said to get the Dutch oven out of the cabinet and put it on the stove, we knew we were in for a great meal. After an afternoon of football practice, I would come home and huddle around the oven with a spoon just ready for the lid to come off. My mother would conjure up traditional family recipes for all of us to devour. My memories include the smells of sauce, stews, and soups being made in this versatile vessel.  

I have had many customers stop in and talk about how they love their Dutch Ovens and how they use it for just about everything. A good Dutch oven is a kitchen essential, heavy and thick enough to conduct and retain heat and deep enough to handle large cuts of meat and quarts of cooking liquid. So many customers have discussed how they bake bread, make stews, or their favorite sauces or soups in their Dutch oven. Dutch ovens are tall, heavy pots with tight-fitting lids. They are used primarily for slow-cooking methods such as braising and stewing. “Dutch oven” is the generic term for these pots. The often rustic, all-iron Dutch ovens can be used both on stove tops and in ovens, and some can be used over and under coals. The more stylish Dutch ovens specifically are known for their ability to go from the stove top–for quick starting techniques such as browning–straight into the oven for the longer cooking process. 

At Compliments to the Chef, we carry an assortment of Dutch Ovens. Autumn is a perfect time to make your favorite hearty culinary delight. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery Store located at 33 Railroad Place in Saratoga Springs for the tools that help you with your favorite recipes. Remember my Foodie Friends: “Life Happens in the Kitchen.”

Take Care, John & Paula

One of the most beloved hallmarks of autumn is the pumpkin. It seems that just about everywhere, pumpkins of varying shapes, sizes, textures, and colors are decorating porches, businesses, and farmers’ market tables. In addition to being a delight to behold, many pumpkins are also excellent to eat.   

Pumpkins and other winter squashes hail from North America and are among the oldest cultivated plants in the world. Most parts are edible, including the shell and flesh, seeds, leaves, and flowers. All squashes can be scientifically categorized under the genus Cucurbita, and most in our region are one of three species: Curcurbita maxima, Cucurbita moschata, and Curcurbita pepo. Each species has special culinary properties. 

The sturdiest and longest-lasting squashes are the Curcurbita maximas. They are the Hubbards, Kabochas, Buttercups, Turban, and Banana squashes. All have a sweet, dense, dry, creamy flesh and a hard, thick rind. Their flavor improves with curing or leaving them in a warm, ventilated space post-harvest. These squashes are delicious in soups and pies, made into gnocchi (Italian dumplings), and roasted with a glaze or marinade. 

Butternuts, Honeynuts, Musquee du Provence, and Long Island Cheese Pumpkins are all Curcurbita moschatas. These squashes don’t keep quite as long as the maximas, having thinner skin and slightly more water content, but many are just as sweet and nutty. They are excellent in soups, pies, and casseroles and can be baked, grilled, and roasted.

The Curcurbita pepos are a diverse group of shorter-lasting squashes. They are the Delicatas, acorns (black table acorn, Jester, and Carnival), spaghetti squashes, and pie pumpkins. These squashes tend to be milder and thinner-skinned, and some have stringy flesh. They tend to be easier to cut and roast and can be used in both savory and sweet dishes. Try them twice-baked with a savory stuffing (spaghettis, pumpkins, and acorns), sliced and roasted (Delicatas), or baked and mashed with butter and maple syrup (all of them!). 

Despite it being a challenging growing season for winter squashes, a wide variety is available at the Saratoga Farmers’ Market. Be sure to ask the vendors about their favorites and try them at home this autumn and winter. 

The Saratoga Farmers’ Market is open on Wednesdays, from 3-6 p.m., and Saturdays, from 9 a.m.-1 p.m., at High Rock Park through October. The market moves to the Wilton Mall on Saturday, November 4. Follow us on Facebook and Instagram for updates, and sign up for our newsletter at www.saratogafarmersmarket.org.

Hello my Foodie Friends!   

It’s that time of year for me to share my annual Halloween memories. Yes, I told this story last year. However, I received a lot of fun feedback and I keep telling the store in the store – so I am telling it again this year!  Halloween is only a few days away and for the little chefs out there the excitement is building.  How many of us remember going apple bobbing during festivals or when attending a Halloween party? Bobbing for apples is no easy task. Bobbing for apples is a classic Halloween game where you are challenged to take a bite out of an apple that is floating in water while your hands are behind your back – with the task of getting as many apples as you can. 

Many readers stop into my store and ask how Paula and I met. We typically reply that we both met while working together in a restaurant. However, the real first time we met was at a church Halloween dance a few years prior. My church knew how to throw fun events. Everyone came dressed in costume.  I dressed as a gangster and my brothers were dressed as my henchmen.  There were many events at the dance and one particular event was bobbing for apples which I was known as a pro. My father always said I had a big mouth, so that is why I was so good at it. I always thought that he was giving me a compliment. Now, hmmm?  During the dance, the nuns who spent the better part of their school days trying to keep the boys and girls apart, wanted to pit the boys against the girls in the apple bobbing contest. My brothers convinced all of the other boys that I should go last in case it was close; then I would seal the expected victory. We were all then paired off against our female opponents.

I was paired with a beautiful young lady who was dressed as Pocahontas. She had her hair in what is called a “French braid” (I had to ask my daughter Aubrey, what that hairstyle is called before I wrote this article). The dressed up “Pocahontas” (also had something on the end of her braid called a scrunchie? (Aubrey also had to tell me what that was). As the competition progressed, it finally came down to the last couple to decide who walks away as the victor. There was a lot of cheering from my brothers who knew how good I was at apple bobbing, since we grew up every fall playing this game. When I looked across the bucket of water, Pocahontas had a big, beautiful smile and I felt something strange. When the nun said “go,” we both plunged our heads into the bucket of water for our apple. The first one to get an apple, wins. I found my apple and was coming up out of the water when something struck my eye. I winced in surprise and the apple fell out of my mouth. Pocahontas was up and out with a huge apple, and the girls cheered and the boys groaned.  When I looked into the eyes of my opponent, I swear there were sparks and fireworks coming in my direction. I never saw her again and never forgot that look. 

A few years later, a beautiful young woman with her hair in a French braid started working at the same restaurant I worked, where I was asked to train her. When we looked at each other I realized it was Pocahontas! Her real name was Paula. Of course, she didn’t recognize me so I said, “Pocahontas do you like apples?” She squinted at me and then smiled and said “it’s you!” That, my Foodie Friends, was the beginning of a beautiful friendship.

Bobbing for apples is one fun way to get apples. However, I think most of us prefer to either pick them from our favorite apple orchard or get them from an apple stand. There are so many ways to prepare apples during this season. One essential tool is an apple peeling machine. The apple peeling machine is made of metal and not only peels apples but cores and slices them too. Just suction the peeler to your countertop (some models affix to a work surface with a vice), fit the apple on the skewer and crank away. 

This season, stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, located at 33 Railroad Place to pick up the essentials you need to make your apple delights. Share your stories of Halloween or how you met your special someone who is the apple of your eye. Remember my Foodie Friends, “Life Happens in the Kitchen!”

Take Care, John & Paula