Meet my son Jeremy.
He is an awesome, amazing, creative, inventive cook. I’d like to take credit for that, but in truth, I probably cannot. Except of course, for the indisputable fact that he has fifty percent of my genes embedded in his DNA. You just have to take one look at us to know we’re related.
We come from a family of cooks.
I’m not talking big fancy-schmancy chefs, but rather plain old every-day-put-dinner-on-the-table cooks. I’m always a bit startled when I hear nutritionists or psychologists say that we must get back to family dinners in this country. We never left the table. We eat dinner every night. Always have. And nine times out of ten it’s a meal we cooked.
It’s just how we roll.
So Jeremy and I decided to team up once a month on this blog to bring you a special treat.
We’re going to talk about our cooking. How it’s similar and how it’s not. Here’s the fun part. We want you to suggest ingredients to us and the following month we’ll show you what we made. More about that next week when the first blog post sees the light of your computer screen.
That’s right – on the second Friday of every month you’re going to get the Mother and Child Reunion Cooking Show (A working title!). I know you didn’t ask for this, but I truly think you’ll like it.
By way of introduction, I sent a few questions to Jeremy. I wanted to give you a little peek at my son the cook.
Name 5 ingredients that are always in your kitchen
Jeremy: olive oil, cayenne pepper, kosher salt, jalapenos/peppers of some kind, Tapatio hot sauce. (note from Jean – Can you tell he likes it hot?)
Jean: Butter, olive oil, kosher salt, lemon juice, canned tuna
Favorite cooking utensils or equipment/things you can’t do without
Jeremy: sharp knives, pepper grinder, quality pans, good tongs
Jean: sharp knives, quality pans, stirring spoons, microplane, tongs
Something you think you would never, ever cook
Jeremy: I stay away from weird meats – organs, heads or baby anything (e.g. lamb, veal)
Jean: Ditto. I’m also not a fan of octopus (Remember I grew up in Wyoming)
Describe your cooking style in a Twitter post (140 characters max)
Jeremy: Spicy tasty family style comfort food shooting from the hip.
Jean: Everyday comfort food that is delicious, good for you, and pretty to look at.
What do you like about cooking?
Jeremy: I really enjoy the creative aspect of pulling a meal together.
Jean: I love the colors, textures and challenges of making delicious food that’s healthy. Basically I like to nurture people and cooking is a great way to do just that.
Earliest cooking memory?
Jeremy: I remember my Grandmother’s cooking. I don’t recall specific dishes, but everything was simple and good.
Jean: I too remember my Grandmother’s cooking. She’s my inspiration to make beautiful food. Her dinner rolls were legendary.
So there you have the first look at us cooking together. Be sure to tune in next Friday because we’re going to give you two ideas for Valentine’s Day.
13 comments
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February 4, 2011 at 7:57 am
Betsy Toll
How fun, Jean! What a great picture of you two! I will be looking forward to your Friday blog.
February 4, 2011 at 8:05 am
Jean McBride
Thanks Betsy! It’s going to be fun. That photo was obviously taken awhile ago. Jeremy now has less hair and well, I have more of me!
February 4, 2011 at 9:24 am
Rebecca
I’m looking forward to it!! – and will be forwarding all cooking-related posts on to our family’s blossoming cook, Olivia.
February 4, 2011 at 9:42 am
Jean McBride
love it!
February 4, 2011 at 10:16 am
Wendy Bernard
Thanks for the happy tears again! Yes I am a softy when it comes to you and Jeremy together stuff…many reasons for that, first, I love you both SOOOO much and of course because I am now a mom to the most wonderful, beautiful and creative son, thanks to your handsome, sexy, creative and lovable son! Tank lama!!
February 4, 2011 at 10:29 am
Jean McBride
Hey Sweetie – Thanks for your comments and your love. Now you know what I mean about the wonders of having a son. Such an amazing experience that just keeps on giving. We’re going to cook up some food and it’s going to be oh so good. But then you know that since you live with Mr. Heat in the Kitchen. Tank lama to you too my adorable girl.
February 4, 2011 at 10:44 am
Jane Sullivan
I can tell you from personal experience, these two are great cooks. Get ready for some yummy ideas!
Janey
February 4, 2011 at 10:54 am
Jean McBride
Thanks Janey. You’re not such a slouch in the kitchen yourself. That is when you get round to cooking 🙂
February 5, 2011 at 10:46 am
ros bernard
Hi darling co-grama,
cause I see r ray use them every day. If you can make me like tuna, my ranger hat’s off to you! BIG love,ros. (what a messed up computer i have!)
I love the idea of a food plane. what is it? I’ve been meaning to get tongs
February 5, 2011 at 10:47 am
ros bernard
Hi my co-gramma,
If you can make me tuna my ranger hat’s off to you!
What’s a foodplane?
Ros
February 5, 2011 at 10:55 am
jeanmcbride
Hi Ros, Hugs to you! Jeremy made me get “good tongs” and he was so right. I use them for all kinds of things. The microplane is a super sharp skinny grater. I love it for lemon zest, chocolate sprinklings, orange zest, cheese etc.
Not sure I can help with learning to like tuna. It’s such a good quick source of protein for us.
Take care…
February 7, 2011 at 1:28 am
Anne Wells
Fun-fun that you and Jeremy are doing this.I will check in for sure on the second Friday of each month.
I enjoyed cooking–being creative and all for the guys. Ummmmm-now not so much.
February 7, 2011 at 1:37 am
Anne Wells
As for ingredients ——-you choose something yummy (somewhat no-no) that diabetics can enjoy as a “once in the while” without feeling guilty.