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Leisurely Cooking

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01 / Original postLeisurely CookingTerry Pulliam Burd · 26 Jul 2007 02 / This pagePosts 1–7Page 1 of 1 · chronological order 03 / Latest replyPost #7Melba's Jammin' · 28 Jul 2007

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General fitness, health and nutrition
Published
26 July 2007
Last activity
28 July 2007
Original author
Terry Pulliam Burd
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7
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  1. Original post
    Terry Pulliam Burd
    Archived post
    #1

    Generally speaking, due to an extremely busy law [I'm the paralegal]
    practice, I cook in frenzied bursts, usually on the weekend. This
    week, my boss is off floating around on a houseboat on Lake Powell, so
    all I have to do is run into the office each morning, check voicemail,
    email, U.S. mail and the fax machine, respond to what is necessary
    then the rest of the day is all mine, mine, mine. Yesterday, I played
    golf and since I haven't touched a golf club since early March, I was
    a source of much snickering on the part of my friends. Today, I was
    able to cook at my leisure. I made a Raspberry Whipped Cream Truffle
    Cake and a Lemon Herb Roasted Chicken is in the oven as I keyboard
    this. Fresh ears of corn are shucked and cleaned and an Insalata
    Caprese is just awaiting the final touches. I'm playing golf again
    tomorrow, but will plug in the crock pot before I leave which has the
    already prepared Beef Bourguignon sitting in the refrigerator. Am
    perusing my cooking software to see what appeals to cook on Friday,
    but am leaning toward an old-fashioned southern fried chicken with
    mashed potatoes, gravy, buttermilk biscuits and whatever green thing
    looks good at the market on Friday.

    Don't much envy the boss his houseboat trip - he has 4 kids with him,
    ages 9 - 19, his aged parents and his sister, her husband and 4 year
    old daughter. All on a 3 bedroom houseboat. Been there, done that.

    And why is it that, when you take a week off, you come back to 3
    weeks' worth of catch-up???

    Terry "Squeaks" Pulliam Burd

    --
    "If the soup had been as hot as the claret, if the claret had been as
    old as the bird, and if the bird's breasts had been as full as the
    waitress's, it would have been a very good dinner."

    -- Duncan Hines

    To reply, replace "spaminator" with "cox"

    Report
  2. Omelet
    Archived post
    #2

    In article <[email hidden]>,

    Terry Pulliam Burd said:

    And why is it that, when you take a week off, you come back to 3
    weeks' worth of catch-up???

    Terry "Squeaks" Pulliam Burd

    That's because you don't know how to delegate. :-)
    --
    Peace, Om

    Remove _ to validate e-mails.

    "My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

    Report
  3. jmcquown
    Archived post
    #3
    Omelet said:

    In article <[email hidden]>,

    Terry Pulliam Burd said:

    And why is it that, when you take a week off, you come back to 3
    weeks' worth of catch-up???

    Terry "Squeaks" Pulliam Burd

    That's because you don't know how to delegate. :-)

    Not everyone has the "authority" (or staff) to delegate to someone else.
    And not everyone has a supervisor/manager who will delegate tasks to others
    on their staff because they know they'll get shoddy work as a result. So
    they delegate to one or two people and are willing to wait until they return
    from vacation to see that the job is done right.

    I used to do a lot of cooking on weekends so I'd have leftovers to take for
    lunch and to heat up for dinner during the week. I know exactly what Terry
    is talking about now, being able to cook (or not) at my leisure 😉

    Jill

    Report
  4. Omelet
    Archived post
    #4

    In article <[email hidden]>,

    jmcquown said:
    Omelet said:

    In article <[email hidden]>,

    Terry Pulliam Burd said:

    And why is it that, when you take a week off, you come back to 3
    weeks' worth of catch-up???

    Terry "Squeaks" Pulliam Burd

    That's because you don't know how to delegate. :-)

    Not everyone has the "authority" (or staff) to delegate to someone else.
    And not everyone has a supervisor/manager who will delegate tasks to others
    on their staff because they know they'll get shoddy work as a result. So
    they delegate to one or two people and are willing to wait until they return
    from vacation to see that the job is done right.

    I only delegate tasks that have to be kept up with. I still have two
    weeks worth of reviewing and signing to do, but it's not too bad.
    Proper training of "delegees" prevents shoddy work.

    I only delegate to volunteers too, and they know that they, in turn, can
    delegate stuff to _me_ when they take time off. What goes around comes
    around and it pays to gather favors. :-)

    The fact that half of the staff are section supervisors helps.

    Quoted message said:


    I used to do a lot of cooking on weekends so I'd have leftovers to take for
    lunch and to heat up for dinner during the week. I know exactly what Terry
    is talking about now, being able to cook (or not) at my leisure 😉

    Jill

    Ditto here. ;-) I only do complex recipes on weekends or during time off.
    --
    Peace, Om

    Remove _ to validate e-mails.

    "My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

    Report
  5. Melba's Jammin'
    Archived post
    #5

    In article <[email hidden]>,

    Terry Pulliam Burd said:

    this. Fresh ears of corn are shucked and cleaned and an Insalata
    Caprese is just awaiting the final touches.
    Terry "Squeaks" Pulliam Burd

    When I make it, I just drizzle olive oil and basil to layered fresh mozz
    and sliced tomatoes. A sprinkle of kosher salt. I could eat it by the
    row of tomatoes. What the heck kind of "final touches" are you doing,
    Girlie?
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://www.jamlady.eboard.com - story and
    pics of Ronald McDonald House dinner posted 6-24-2007

    Report
  6. Terry Pulliam Burd
    Archived post
    #6

    On Fri, 27 Jul 2007 17:16:18 -0500, Melba's Jammin'
    <[email hidden]> rummaged among random neurons and opined:

    Quoted message said:

    In article <[email hidden]>,

    Terry Pulliam Burd said:

    this. Fresh ears of corn are shucked and cleaned and an Insalata
    Caprese is just awaiting the final touches.
    Terry "Squeaks" Pulliam Burd

    When I make it, I just drizzle olive oil and basil to layered fresh mozz
    and sliced tomatoes. A sprinkle of kosher salt. I could eat it by the
    row of tomatoes. What the heck kind of "final touches" are you doing,
    Girlie?

    Eggsackly that. I don't put the oil and basil on until the last
    minute. That's what I meant by "final touches." I had all the
    ingredients ready to go, just waiting for lift off.

    Terry "Squeaks" Pulliam Burd

    --
    "If the soup had been as hot as the claret, if the claret had been as
    old as the bird, and if the bird's breasts had been as full as the
    waitress's, it would have been a very good dinner."

    -- Duncan Hines

    To reply, replace "spaminator" with "cox"

    Report
  7. Melba's Jammin'
    Archived post
    #7

    In article <[email hidden]>,

    Terry Pulliam Burd said:

    On Fri, 27 Jul 2007 17:16:18 -0500, Melba's Jammin'
    <[email hidden]> rummaged among random neurons and opined:

    Quoted message said:

    In article <[email hidden]>,

    Terry Pulliam Burd said:

    this. Fresh ears of corn are shucked and cleaned and an Insalata
    Caprese is just awaiting the final touches.
    Terry "Squeaks" Pulliam Burd

    When I make it, I just drizzle olive oil and basil to layered fresh mozz
    and sliced tomatoes. A sprinkle of kosher salt. I could eat it by the
    row of tomatoes. What the heck kind of "final touches" are you doing,
    Girlie?

    Eggsackly that. I don't put the oil and basil on until the last
    minute. That's what I meant by "final touches." I had all the
    ingredients ready to go, just waiting for lift off.

    Terry "Squeaks" Pulliam Burd

    Aha. When Bonnie Madre showed me how to do this three years ago, we did
    it all and let it sit for about 20 minutes before eating.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://www.jamlady.eboard.com - story and
    pics of Ronald McDonald House dinner posted 6-24-2007

    Report

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