You are cordially invited to celebrate all things food, in the oven, on the table, and off range with Anne E Dwyer.
This column is an opportunity for you to send in questions to offrangeannee@gmail.com about recipes, small appliances, eating, entertaining, and of course, kitchen mishaps. I will do my very best to answer you and offer suggestions to help you make your food experiences as smooth as butter.
There are no stupid questions, just stupid answers, so come on, send me an email.
Are you freaking out because you invited 20 people to Thanksgiving? It’s OK, I’ve got lots of suggestions.
You might already know how to make a family dinner on a Tuesday night, but a sit-down table for eight sends you rushing to the medicine cabinet for Xanax. I can help with that.
Do you need assistance menu planning and making a shopping list? Are you looking for tried and true recipes that are simple, not scary? Having trouble getting organized?
There are ways to entertain without getting all stressed out.
I’ll share with you my kitchen experiences, tricks of the trade, insider’s knowledge and how to make it look easy. Don’t worry.
I’ve set the smoke alarms off, too. I’ve tried to make dishes I can’t pronounce or spell – and I don’t recommend it. I’ve called six people to the table only to find five places set. These things happen. Just ask, and I’ll tell.
Why did the soufflé fall? What do I do with an over-salted soup? Can I fix that cake layer that just broke? I have an idea.
With the help of your questions sent to offrangeannee@gmail.com I hope to give you a new confidence to have your friends over for a home cooked meal instead of meeting at a restaurant. I’ve always believed the crooked, messy cake made with love, is better than the perfect bakery made one.
Keep your cool and stop trying to impress folks by biting off more than you can chew. Sometimes the simplest meals around the kitchen table are way better than the stiff dining room meal at a table that looks like no one has ever eaten on, with silverware no one knows how to use.
Start simple. My advice to you is to have a few really good recipes that you’re comfortable with, and build from there.
Keep a well-stocked pantry. Know which kitchen utensils are worth it, and which ones you can live without. There are many sources of quality prepared foods you can order ahead and serve in your own dishware. Then just toss a salad and ” dinner’s served.”
So please, let’s start talking off range, and let me into your kitchen.
Again, there are no stupid questions.
Thank you. Email me at offrangeannee@gmail.com.
