New Obsessions

In my infinite wisdom, I've picked up a new obsession to feed an old one. I've decided I can have my cake and eat it too, and I'll tell you how. See, I'm obsessed with cooking. I do mean that, I live for it. I'm not happy if I don't have half a dozen recipes fully or half formed rooting around in my brain, waiting to be made. I live for it, but I never wanted to be a Chef; the hours are horrid, the atmosphere is demanding in a way I don't prefer, and progression through the levels of the kitchen aren't particularly fun. That's why I decided to become an architect/engineer, maybe something in between. I love engineering, I love buildings, I love design... I could go on for hours. So my newfound obsession is Pampered Chef. I know, I know, everyone has their own opinions on the subject, but I love it. I thought the stuff was junk: cheap-o quality, flimsy, gimmick-y.... But I love it! Before I signed up as a consultant, I had the opportunity to play with the garlic press (clove goes in with peel on -- mind blown), the knives, and the bar pan.

The knives I think were what really drew me to PC.  They had this fantastic hand-feel, which I think can be attributed to the fact that the tang extends through the entire handle.  This means that the blade metal extends in one solid piece through the handle offering a comfortable weight and heft to the knife. That, combined with a great edge and the lifetime guarantee had me sold.  I wanted one and I wanted it bad.  

And there it is, the one I lust after... Oh how I adore santoku knives........... Ok I'm back from lala land.  

I think this may end up with more cooking and knitting on it than anything else, but hey, that's life.  Currently, I'm running a virtual show for my Pampered Chef "open house" but I think I'm going to have to get very creative about finding clientele.  I think I'll leave you with my favorite recipe so far from PC.  The original recipe can be found at the link below:

1	package (10 ounces) refrigerated pizza crust (or make your own)
1	small onion, sliced into rings
1	medium zucchini, sliced
2	plum tomatoes, sliced
1	cup mushrooms, sliced
2	garlic cloves, pressed
1	cup (4 ounces) shredded mozzarella cheese
1	cup (4 ounces) shredded cheddar cheese
1/4	cup (1 ounce) grated fresh Parmesan cheese
1	teaspoon Italian Seasoning Preheat oven to 400°F. Using lightly floured Baker's Roller™, roll pizza crust into a 14-inch circle on Large Round Stone. Bake crust 7 minutes. Remove from oven; place on Stackable Cooling Rack. Using Ultimate Slice & Grate fitted with v-shaped blade, slice onion, zucchini and tomatoes. Slice mushrooms using Egg Slicer Plus®. Using Garlic Press, press garlic over crust; spread evenly. Sprinkle mozzarella and cheddar cheeses evenly over crust; top evenly with onion, zucchini, mushrooms and tomatoes. Grate Parmesan cheese over vegetables using Deluxe Cheese Grater. Sprinkle with seasoning mix. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges using Pizza Cutter. Yield: 8 servings Nutrients per serving: Calories 210, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 21 g, Protein 12 g, Sodium 450 mg, Fiber 1 g Diabetic exchanges per serving: 1 starch, 1 vegetable, 1 meat, 1/2 fat (1 carb) Cook's Tips: For best results, layer vegetables over the pizza in the order as directed in Step 3. Prebaking the pizza crust will help keep it from getting soggy when topped with vegetables that have a high water content. Sprinkling some of the cheese on the crust before topping the pizza provides a barrier between the crust and the moist toppings. Fresh zucchini is available year-round at most supermarkets. Select small zucchini, which are younger and more tender than the larger ones. Choose zucchini free of blemishes with a vibrant color.  http://www.pamperedchef.com/recipe_search/recipe.jsp?id=9680