October 30, 2008

WE HAVE A WINNER!

Ten comments about favorite cookbooks and ten slips with names . . .
tossed in a mixing bowl . . .
and the winner is . . . Kathy (nckitkat)!

Thanks to all the readers who took time to leave a comment about her/his favorite cookbook. I loved reading about everyone's favorite, and I got a couple of good ideas for additions to my own collection. Oh, who am I kidding? I already bought two of them this week! And Kathy's collection will have a new addition by next week, when she receives her brand new copy of The Coastal Living Cookbook -- no way I'm giving my own copy away. Hope you love it as much as I do!

Cora Cooks

October 29, 2008

MENU OF THE WEEK #5


Welcome to the middle of another week and Menu of the Week. I don't know about where you live, but our weather is dipping into the 30's at night and the down comforter is back on the bed. Last weekend was our annual neighborhood block party, a sure sign for all of us that the summer is over. We always plan one more official gathering before we head inside for a few months. But that doesn't mean we need to forget our friends, it will just take a little more planning. Today's menu is perfect for that. A quick trip to the market with this shopping list and you're set to invite a few people over for dinner. There is no need for prepping anything ahead and, in fact, the best part may be that the recipes are easy enough to have everyone into the kitchen to help -- especially for an extra special dessert treat. So don't hibernate until spring -- pull out this delicious menu and invite your friends to meet inside for a warm and cozy dinner.

Don't forget - just one more day to enter the cookbook giveaway on Thursday! Leave a comment on the cookbook giveaway post from Thursday, October 23, and you could win a brand new copy of The Coastal Living Cookbook. Tell me about your favorite cookbook and I may just send you one of mine.

October 23, 2008

My First Cookbook Giveaway

I have hundreds of cookbooks. Hundreds! And yet . . . there are just a few that I keep on my special shelf of favorites . . . maybe 25.

I realize that it is ridiculous to have so many cookbooks, but I just love to read them and look at the pictures. Sometimes I whip up a recipe, but not always. Often it is just the appreciation the author has for food that draws me inside the pages, where I can hang out for a while and soak up the atmosphere, taste the food in my mind, and then close the page on calories. When I do find a great cookbook, I put it on the Cora Cooks Hall of Fame shelf, and return to it time and time again. Recipes from its pages are the ones most often shared with friends and readers. These are also the cookbooks I am most likely to give as gifts to new cooks, brides, or friends who share my love for a good read or good food.

Some food bloggers receive advance copies of cookbooks to review, and then offer them as giveaways to readers. Maybe someday I'll be a cookbook reviewer too, and have lots of books to share. But I decided I don't have to wait until then to give away a cookbook! Don't worry, I'm not breaking up my old gang, or offering anyone a castoff.

It seems the most popular method for the book giveaway is to hold a random drawing, usually from readers leaving comments. OK, let's do it that way!

This cookbook giveaway is for a brand new copy of one of my all time favorites -- The Coastal Living Cookbook.
  1. Leave a comment on this post and tell me your favorite cookbook and why it is your favorite.
  2. One week from the date of this post, the name of each person who leaves a comment will go on a slip of paper, placed in a big mixing bowl, and I will draw out the winning name.
  3. The winner's name will be posted here that day, and the cookbook will be mailed to the winner.
  4. Please check the option to include your email address on your comment - OR - send your email address to me at CoraCooksBlog at Gmail Dot Com. (Click on the Send Email To Me link in the left column.)
  5. Your book will be mailed to you as soon as I verify your mailing address.
  6. I will post a list of the favorite cookbooks from all the comments.

October 22, 2008

MENU OF THE WEEK #4


Be sure to check out today's link for Menu of the Week in the column to the left. This week's menu is perfect for the times we are living in right now -- fast, easy, inexpensive, good for singles or families, extras freeze well for additional meals. Work, family, school, sports, clubs, civic organizaitons, volunteer work, campaigning, or economizing -- whatever you are busy doing, this menu is for you!

You may notice that the Menu of the Week link has moved down a little on the page. Yesterday was the first day of my new ad block from BlogHer. I am pleased to be associated with the Blogher Ad Network and welcome the opportunity to share the carefully selected ads with my readers. The BlogHer website offers a collection of great resources for women, with articles of interest written by talented editors, and links to all manner of blog sites with women in mind. Check out the link to BlogHer and at the top of the home page you'll find a tab with a list of topics, and another with a directory of excellent blogs listed by topic. BlogHer is the group that sponsored the conference I recently attended in Boston - so you know that I think they're great, and I know you will too!

October 19, 2008

Seasonal Fresh Produce ~ OR ~ Beets, Brussels Sprouts, Parsnips and Turnips - Yuck!

One of my favorite things to do every month, although I'll admit it is very time consuming, is to research recipes for the best of the season's fresh produce. The column to the right includes a list of what's in season every month. Each item is connected to a link starring that particular fruit or vegetable in a yummy recipe just for you. Now, I can't say I've tried all of these recipes -- I'm only one woman after all -- but I do make every effort to carefully select the recipes I would want to try, if I had all the time in the world. Fortunately for me, some fellow food bloggers have posted these recipes, so I consider them to be quite reliable.

We all know how important it is to eat more fruits and vegetables, but let's face it, many of us are guilty of getting into a rut and choosing the same old things week after week. When confronted with something outside our comfort zone, we're afraid to try anything new or different. Or maybe you have a CSA and you've received something you've never seen before and have no clue how to prepare.

Whatever the reason you have for not trying things like turnips, parsnips, or Brussels sprouts, it's time to climb out of the rut and go for it. Check out October's best fresh produce to see what's available and choose one new thing to try. C'mon . . . it'll be good for you . . . you just might like it . . . I've gone to all this trouble . . . just one bite . . . you'll be my best friend.

October 16, 2008

A Chicken and Her Peeps

I'm feeling a little bit like a chicken, post-chopping block. Seems I'm chasing a thousand ideas around with all the efficiency and clarity of a headless body. Perhaps with a mind-clearing post here, I'll be able to reconnect and get organized. And then I can close about 97 tabs on my computer and speed things up a little. Forward progress is a good thing!

Twitter - I know I'm the last person on earth to have found Twitter and all the interesting people who like the things I like and do the things I do. Writing at home can be isolating sometimes, although I do love it. Twitter makes it easy to stay in touch while I work alone! I've found my people - someone please tell Anna and Jane! Excessive exclamations are indeed warranted here.

Food Photos - I'm hoping to become a better food photographer for my blog by paying more attention to others. Nika at Nika's Culinaria has lots of good info. Since talking with other food bloggers in Boston, I now want a Canon Rebel - it may be a while before I save enough money for that though. Still, I've got my Portable Photo Studio (thanks Kalyn!) and my trusty Canon A720 and I'm becoming more confident. For the second month in a row, Heartland Women has used my food photos with my monthly column - see page 7 for Oct. 6 edition.

OK, now I'm keeping my head down, like the little guy in the picture, and moving on with my day. Thanks to my new peeps!

October 15, 2008

MENU OF THE WEEK #3 - Autumn in New England and BlogHer Boston '08 Rocks!


Winston’s Meatloaf
Scalloped Potatoes with Horseradish
Pear, Walnut and Blue Cheese Salad
Apple Nut Torte

I've been out of town, enjoying the stunning foliage in New England. A big dose of crisp temperatures and autumn colors made me crave some of my favorite foods, so this week Prairie Wood Kitchen has a savory seasonal menu and a shopping list to help you bid welcome to fall.

I'm back from a very busy week in beautiful New Hampshire. The foliage was just beginning to come into full color, but there always seems to be so many more golds and reds to the autumn landscape in New England than here in the Midwest -- simply stunning. No wonder so many people make a special trip to see it every year!

We stayed with our friends, Jerry and Sally (view above is Lake Winnipesaukee from their house), and covered a lot of territory in NH and MA, visiting Elliot and Jean at their new retirement community digs, Annya and Keith, in their first house and Daniel and Crystal, and their adorable little ones, Jack and Olivia, in their cozy and kid friendly first home. I always like to see the places my friends call home -- it helps to picture them when we talk on the phone, email, or I just take a moment to enjoy a pleasant thought about them. Gee, for never having lived in NH, we sure have a lot of good friends there, which is a perfect excuse to drop in every now and then to enjoy their company and the beautiful scenery!

At the end of our trip we headed over to Burlington, MA, where I was scheduled to attend my first blogging conference. The event was sponsored by BlogHer, a network for women bloggers and it was a day full of panel discussions and presentations geared toward every kind of blogger. Of course, I was there to learn as much as I could about the blogging community, especially food bloggers, and that is exactly what I did.

The entire conference was amazing! I was blown away by the whole experience and I still haven't had time to check out all the information I collected -- but I will! Now I can't wait to attend the annual conference held during the summer. Someone in the know hinted that the conference might even be in the Midwest. I'm there!

From a whole day of memorable highlights, some of the best would have to be making friends with some great food bloggers. Right off the bat, I met Renee, a food blogger, and her sister-in-law, Melissa, who blogs about collections. Renee and I are making plans to collaborate on an exciting, though, as-yet, undetermined blog event. During the "speed-dating" exercise, I met Kerri who has a great blog for people living with diabetes. At one of the panel discussions, I also talked with Sherry and Liz and was able to get some good tech info and actually share some of my own. Wow -- that was a powerful feeling!

As a novice, I have spent a lot of time reading and studying some of the best blogs out there to learn what works. One of my favorites has been Kalyn's Kitchen, produced by Kalyn Denny. I'll admit that one of the reasons I wanted to go to Boston was to sit in on the food blogging panel discussion, which included Kalyn. As luck would have it, I ran into her early in the day and introduced myself -- even though I felt like some kind of blogger groupie! Kalyn, like every single person I met all day, was gracious and friendly and invited me to dinner with the entire food blogging panel. Dean and I had a very nice time -- Lydia's husband was there too, so Dean had someone to talk to too. It was fun getting to know Kalyn, Lydia, Nika, Sarah, Maris and Candelaria. What a day!

Thanks to all my friends, old and new, who made our trip to New England so enjoyable and delicious -- the food was especially good at Lemongrass and Mise En Place (more later about that.) Oh, and Sally, I finally got those fried clams I was craving at Legal!

October 8, 2008

MENU OF THE WEEK #2


I'm on the road in New Hampshire and posting this week's menu almost got lost in the shuffle. Click on the link and you will find a delicious fall menu, perfect after an afternoon of leaf-peeping wherever you find the beautiful foliage of autumn today.

October 3, 2008

Impressions Of Changing Seasons


"If a man be sensible and one fine morning, while he is lying in bed, count at the tips of his fingers how many things in this life truly will give him enjoyment, invariably he will find food is the first one."
Lin Yutang (1895-1976)




SEASON TO TASTE
October 2008
(This entire SEASON TO TASTE column appears here, just as it does in the October edition of Heartland Women, even though it includes recipes for Dannie's Grilled Pork Chops with Balsamic Caramelized Pears and Bubble Bread, which have appeared in recent posts on Cora Cooks.)
My first awareness on each new day is the view outside my bedroom window on the world. This time of year, it’s as if I’m looking at a pointillism painting – a canvas full of gray-green dots with light and space surrounding each of them. The picture was a solid forest of leaves, not so long ago. But now, the colors are beginning to change, the leaves are curling at the edges and light shows through the canvas. Soon summer will fall away entirely.

The second view I encounter each morning lies across my bedroom, through a guest room window and out to the pond. Today, I am doubly rewarded for rising earlier than usual. This is much more a traditional impressionist vision, with pink and golden waves rippling across the sky above the shadowy line of trees, diffused through a mist of tiny prisms, before flawlessly refocusing on the glassy surface below. I am reminded that time and reflection will give you another way to look at things – an important element to change.

A day such as this is perfect for personal reflection. First, I am reminded of Mrs. Renfro and her lessons in appreciating artistic expression way back in 7th grade art. I still have my single attempt at pointillism – a bowl of fruit against a blue background – now safely and forever tucked away inside a portfolio in my loft office.

Thus challenged to find another outlet for my youthful right brain point of view, I turned to sewing. . . . and cooking . . . and writing to express myself. That is why I was delighted this morning when I sensed Calliope, sitting at the little table on the deck outside my bedroom, against that backdrop of leaves. My muse provides much needed inspiration, especially when I’m thinking too many thoughts to write even one complete sentence.

So this morning, I sipped coffee at the little bistro table on my deck and enjoyed the view just long enough. The words I needed to convey the look and the feel of autumn began to flow. The softened morning light, the musty smells, the quiet calm, and the damp mist collaborated to give me the total sensory knowledge of change in the seasons and my method of adaptation.

All that remains for me now are the words to convey to you some recipes to fill your senses with the flavors of fall, and that’s the easy part. I had already chosen the recipes for the season . . . crisp apples, fruity wine, savory bread, sharp cheeses, rich juicy pork, ripe pears, tangy sauces, and pumpkin spice. Just read below and I’m sure you’ll find something to feed you senses for the cool, clear days ahead.

One of my favorite ways to savor autumn is a bottle of wine, a chunk of cheese and some sliced crisp apples or ripe pears. The combination of these flavors always takes me back to my first trip to California during the harvest season. A spicy Gewurztraminer is my first choice for wine to go with fall fruits and cheeses, but I’m open to new experiences, so one afternoon this soon I’ll pair Last of the Summer Sangria with my fruit and cheese tray.

The name says it all – Honeycrisp apples – sweet, crisp, and juicy. In my humble opinion, the very best apple ever! I only discovered them last year, but they have been on my mind ever since. I found them at local markets a few days ago, but just in case, I’ve ordered a case – from www.honeycrisp.com -- where you can also read all about them. Autumn Apple Salad blends flavors to compliment this delicious apple, but I doubt you’ll have enough left to make it, unless you buy them by the case too.

For the past year, I’ve also been hearing a lot about Heritage Berkshire pork. My first and only taste of Berkshire pork was a few bites of tenderloin this summer and, though it was delicious, I’m not sure tenderloin is a fair taste test comparison – I want pork with flavor like it used to have. I do know that more and more fine dining restaurants, especially those that favor local and heritage foods, have it on the menu. Although I’ve yet to find a local retail source, I have located some at the Heritage Foods USA website (www.heritagefoodusa.com) and I plan to order some big juicy pork chops soon, so I can try my friend Dannie’s recipe for Grilled Pork Chops with Balsamic Glazed Pears.

The beautiful days of autumn are perfect of outdoor sports and parties. Whether you are grilling out on the deck, organizing a block party, or heading out to the stadium for an afternoon of tailgating and football, you’ll want to try these recipes for tasty accompaniments to any grilled meat, chicken and seafoods. All three come from the kitchen of my brother and sister-in-law, Jeff and Gail – the sauce masters!

My brother, Stephen the Chef, has shared his version of the famous Bubble Bread recipe from the Bubble Room Restaurant on Captiva Island, Florida. If you’ve ever been there, you’ll recognize this as the real thing. And even if you’ve never been, trust me, it will be love it at first bite.

Rounding out this month’s menu is a classic seasonal dessert, and one of my favorites anytime – Pumpkin Roll. Easy to prepare, makes a lovely presentation, and keeps well – if it doesn’t disappear as soon as you serve it.

Every now and then, I’m greeted by a reader who has missed an edition of Heartland Women, or misplaced a clipping, and wants to know how she can find a copy of one of my recipes. There are several ways to find what you’re looking for from past Season to Taste columns.

The Heartland Women website at www.heartlandwomen.com archives the past year of published newspapers, including Season To Taste. All of my columns, from January 2004 through July 2007, are indexed and can be found on the Season To Taste website at www.seasontotaste.net. Columns since August 2007 can be found on my blog Cora Cooks at http://corascooks.blogspot.com, where they are archived by month and searchable by recipe subjects.

Of course, I’d love to hear from you anytime and you can always expect a prompt reply to email sent to me at CoraCooksBlog@gmail.com -- I’m almost always at my computer reading or writing something! And if you stop by my Cora Cooks blog to see what’s new, please leave a comment to let me know what you think.

In the meantime, enjoy the beautiful weather and the seasonal foods available this time of year. Allow all five of your senses to experience and reflect on all that nature reveals to us everyday, from sunrise to sunset. And if you feel like expressing yourself in response to the season, why not step into the kitchen and create something to share with someone who will enjoy it with you.

LAST OF THE SUMMER SANGRIA
1 bottle Rioja red wine
1 c. sugar
2 tbsp. Brandy
2 tbsp. Triple Sec or other orange liqueur
2 tbsp. Peach Schnapps
2 bottles white wine – Pinot Grigio, Sauvignon Blanc, or Riesling
Optional fruit garnish – peaches, apples, oranges, strawberries, raspberries, etc.

Bring the Rioja red wine to a boil in a saucepan and reduce by half. Remove from the heat and add the sugar. Stir to dissolve. Add the Brandy, Triple Sec, and Peach Schnapps and refrigerate. Add the red wine syrup to white wine. Chill before serving and garnish with sliced fruit, if desired.

AUTUMN APPLE SALAD
6 oz. Stilton cheese
1 tbsp. extra-virgin olive oil
1 tbsp. red wine vinegar
2 tbsp. heavy cream
1 tsp. freshly ground pepper
6 Honeycrisp apples cut into 1/2 in. dice
4 celery stalks, thinly sliced, plus several whole
celery leaves for garnish
2 tbsp. chopped dried cranberries
1 tbsp. fresh lemon juice
1/2 c. coarsely chopped pecans, toasted

Put one-third of the cheese in the bottom of a large bowl. Add the olive oil and, using a fork, mash together the cheese and oil. Add the vinegar and continue to mash and to mix. Add the cream and pepper and mix well to make a thick, chunky dressing. Add the apples, sliced celery, cranberries and lemon juice to the dressing and mix well. Crumble the remaining cheese and sprinkle it over the salad along with half the pecans. Mix them into the salad gently and evenly.

DANNIE’S GRILLED PORK CHOPS WITH BALSAMIC CARAMELIZED PEARS
Brine:
1 1/2 qts. water
5 tbsp. kosher salt
2 tbsp. white sugar
6 pork loin chops, 1/2-in. thick

Marinade:
1/2 c. olive oil
4 cloves garlic, minced
1 tbsp. fresh rosemary, minced

Sauce:
1/2 c. balsamic vinegar
1 tbsp. butter
1 tbsp. olive oil
2 Vidalia onions, each cut into 8 wedges
2 pears, cored and each cut into 8 wedges
1 tsp. salt

In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.

In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1-2 hours.










Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.










Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown, being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.

Preheat the grill for medium-high heat. Place skillet with pears on a cool part of the grill and warm them while the pork cooks. Place the pork chops over the hot part. Cook pork for about
3 minutes per side, or to desired doneness.

Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.

CIDER SAUCE FOR GRILLED PORK, CHICKEN & SHRIMP
1 qt. good apple cider (unpasteurized, if available)
1/4 c. sweet chili sauce (Asian grocery kind)

Pour cider into a heavy saucepan and heat until reduced by half; add chili sauce. Use as a finishing glaze or dipping sauce for grilled chicken, pork or shrimp.

JEFF’S SPECIAL 1-2-3-4 SAUCE
1 part sherry
2 parts soy sauce
3 parts apple cider vinegar
4 parts brown sugar
Garlic powder
Onion powder
Ginger powder
Chile flakes, if desired

Heat ingredients together to completely dissolve sugar.
As a marinade - pour over chicken, pork chop, pork steaks, beef, salmon, ice cream, and brush on fish or vegetables.
As a sauce - use as to flavor stir-fried meats and vegetables.
As a glaze – reduce over heat until sauce is thickened and brush over roasted or grilled meats and seafood during the last few minutes of cooking.

ONION MARMALADE FOR BEEF, CHICKEN & PORK
5 lbs. onions
3 tbsp. olive oil
1 tsp. salt
1/2 c. sugar
3/4 c. cider vinegar
2-3 tbsp. curry powder

Peel and slice onions into 1/4-inch rings. In a large heavy pot or Dutch oven, heat olive oil and add onions; cook slowly over medium-low heat until lightly browned. Add remaining ingredients and adjust measurements to taste. Continue to simmer until liquid has evaporated and the onions are completely brown. Cool completely and store in a jar in the refrigerator until ready to use. Bring to room temperature to serve with grilled meats, chicken, fish, or on top of burgers. *Packed into small jars, this makes a great gift that will keep for a couple of weeks in the refrigerator. Makes 2 1/2 to 3 cups.


BUBBLE BREAD
1 loaf Italian bread
2 c. mayonnaise (Hellman’s)
5 oz. crumbled Gorgonzola
1/2 tsp. granulated garlic (NOT garlic salt)
1/2 tsp. white pepper
1/2 tsp. red wine vinegar
4 oz. grated Swiss cheese
4 oz. grated Kraft Parmesan cheese

Split Italian loaf lengthwise. Blend mayonnaise, Gorgonzola, garlic, pepper and red wine vinegar. Spread dressing on bread, covering all the way to the edges, about 1/4 in. thick. Blend Swiss and Parmesan cheeses and sprinkle generously on top of bread. Sprinkle lightly with paprika. Bake at 400 degrees for about 15 minutes, or until “bubbly” and serve while warm.

PUMPKIN ROLL
3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
1/2 tsp. nutmeg
1 tsp. ginger
2 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. flour
1 c. nuts, chopped
1 c. powdered sugar
1 pkg. cream cheese
1/2 stick butter

Beat 3 eggs; gradually add 1 c. sugar, continue
beating for 5 mins. Fold in by hand 2/3 c. pumpkin and 1
tsp. lemon juice.

Combine nutmeg, ginger, cinnamon, baking powder, salt
and flour. Fold all of this into the egg mixture. Spread
batter into a large jellyroll pan and pat 1 c. chopped nuts
onto the batter. Bake at 375 degrees for 15 mins. Turn out on
powdered sugar towel; roll up until it cools.

Beat until creamy the cream cheese (room temperature),
butter and powdered sugar. Unroll towel of batter; spread with
cream cheese filling. Reroll and chill. Slice into desired
thickness for serving. This is excellent for freezing.

October 1, 2008

MENU OF THE WEEK #1 - INTRODUCING A NEW MENU FEATURE

"I was 32 when I started cooking; up until then, I just ate."
Julia Child

KERRY'S TERIYAKI FLANK STEAK
CASHEW SLAW
SCOTT'S FAVORITE BAKED BROWN RICE
 
Today I'm introducing a new, regular feature here at Cora Cooks. Around the middle of every week, my optimistic plans for a more organized week are beginning to unravel. Whether I was hoping to eat out less, or invite guests over for dinner on the weekend, by mid-week I'm struggling to keep it together.

At various times, I have thought how nice it would be to have something or someone to help me out as I try to bring order to mealtime. An expert nutritionist who also prepares my meals would be nice, but I'm not Oprah or some rock star. There just has to be a easier way to plan, execute, and serve a satisfying meal at the end of a busy day.

Maybe a handy little notebook -- notebooks are good. I could keep a quick and easy reference of ready-made menus, for those times when the last thing I have time to do is plan ahead. Then I could grab my little menu notebook and come up with a week's worth of menus -- or even a perfect little dinner party for guests -- or something quick to pick up on the way home -- all on a moment's notice.

But, here's the catch -- and there's always a catch! When would I find the time or the resources to put such a handy notebook together in the first place?

Ta Da! Now Cora Cooks can help create that little notebook for you.

OK, you will have to get the notebook . . . and a printer . . . and maybe a hole punch. Am I going too fast here? Maybe just a folder to start with . . .yeah, that could work too . . .a folder. If you will prepare a folder, or notebook, to hold what I'm about to give you, then you're going to be so happy the next time your week has gone to pieces, and you're wondering what to do about dinner. Whether you shop the Wednesday or Sunday grocery specials, plan a week's meals at a time, or just want something different for family or friends, you can choose from a complete menu every week to help you with meals. And, as always, comments are always welcome.

So let's get started!

Glance over to the sidebar on the right side of this page. You'll see a new heading labeled Menu of the Week. With just one click on that label, you'll be whisked away to a place where all things are possible. There you will find complete menus, with recipes and a shopping list. Click to print and you'll have your very own copy of each of the recipes to use while cooking and a shopping list to take to the market. I might recommend checking the list against what you have on hand -- but only if you have time. The nice thing is, you'll be able to access all this on your computer at home or work, before you're headed to the market -- or from your iPhone while you're already at the market.

Wow!

The individual recipes will be indexed, so you will be able to find recipes and menus in more than one way -- we don't all remember things in the same way, now do we? And menus will even be numbered for handy reference, so maybe the next time you hear the question -- "What's for dinner?" -- your answer can be as simple as, "Menu #3". Isn't that easy? Don't worry, they'll catch on soon enough, just like Pavlov's dog.

So, bottom line, -- I've got dinner all planned for you.

Check here every week and when you find something you like, just print it out and start your own organized life all over again, every Wednesday.

Cora Cooks has got your number!