Kitchen Knives

Ask any professional chef and the one thing they can't do without is their knives. Having a good, sharp knife is essential to food preparation but most of us never learn how to care for them. We may spend big bucks for a knife but if we don't care for them, you might as well have just bought a $20 knife. Not that there's anything wrong with that $20 knife but if you're going to buy an expensive one, by learning to take care of them properly, they can last a lifetime.


We've all seen those chefs using a honing steel, moving their knives quickly from one side to the other but do you know what they're doing? They're honing their knives, not sharpening them. If you looked at the blade of your knife under a microscope, you'll see that it's not straight but made of crissed-crossed metal teeth. Every time you use your knife, the teeth flattened and the honing steel will lift the teeth. Ideally you should hone your knife after every use but who does that? No me, so I've been told to hone it as often as you would fill up your gas tank. Click here to see a video on how to use a honing steel.

Sharpening is required when the teeth on the knife has been flatten completely and cannot not honed (lifted). When you sharpen a knife, you're actually removing that flattened teeth (metal edge) so you need to be careful and not sharpen too often. To sharpen, use a sharpening steel that is coated with industrial diamonds.

Note: Most knives are made at a 22-23 degree angle but some are made at a 16 degree angle. When honing or sharpening your knife, you want to maintain that same angle so check to see what angle your knife is before you hone away.

Teapot for the Tea Drinkers

I just received this adorable little teapot as a gift and I just love it. It's made by FORLIFE and comes in a variety of colors. The company makes ceramic ware specializing in tea pots and cups. I love their simplistic designs. A perfect gift for the holidays.

What to Make for Dinner?

At about noon, I start asking myself this. I ask my husband but his usual answer is, "I can't think about dinner, I just had lunch." This is no help to me at all so I go at it alone, each and everyday trying to figure out a meal that is balanced, healthy and tasty to two young children.

I came across Mark Bittman's Kitchen Express a little while ago and I have had success with the recipes. Now this is not the cookbook for beginners. If you are comfortable in the kitchen and can chop and prep as you go, then this is for you. The recipes are short and to the point, add a teaspoon of this and a half cup of that and saute. The recipes are organized by seasons and there's even an introduction that explains how to use the cookbook.

If you're looking for something different, give this at try.

Bottle Opener

Check out this cool bottle opener from monroemetal. Definitely time to replace the old one in the kitchen drawer.

Great Holiday Cookie

Looking for a great cookie to add to your holiday repertoire? Here's one, it's Apricot and Nut Cookies with Amaretto Icing from Giada De Laurentiis. Super easy and always a hit. I'm not a fan of the sweets so I like mine without the icing and it's still yummy. Enjoy!

Noodles, Noodles and More Noodles

I cannot get enough of noodles! Ramen, pho, udon, soba, you name it, I love them all and I could just about have it everyday and I’m not kidding. I even have my girls hooked. Where to start? Well first off, it is a complete meal. It’s can have veggies that we’re all suppose to be eating, protein, carbs, fats, you name it, all the food groups are represented.

Lately, my noodle of choice is pho. I recently found out that there’s a Vietnamese restaurant not too far from where I live, prior to this newfound knowledge, I was driving 45 minutes or longer to satisfy my noodle craving. The rich beef broth, rice noodles, thin slices of beef, sprouts, combination of lime and basil and of course, plenty of hot sauce Ok, I just did it, I’m hungry and it’s not the time of day (actually night) to be eating. I know where I’m going tomorrow. And you just can’t beat the price. I can get a bowl of pho for less than $6.

A Good Bag of Chips

What is it about a potato chip that makes it so addicting? If you are like me, you can’t stop after having just one. The salty, potatoey smell that hits you when you open a brand new bag, yum. And what’s even better? A burnt chip! Yes, I said it, a burnt chip, those are the best. Remember those bags of Laura Scudder chips, the ones that HAD burnt chips? I would love to see a bag of that has all burnt chips, I'd buy stock. My bag of choice is Trader Joe's Kettle Chips, burnt, thick and slightly salty. What I consider all the necessary components of a good bag of chips.