Chef Bill Mitchell
Bill's Wrecked KIA!
Today is Monday, October 22, 2007 and my wife and I just celebrated our 2nd
wedding anniversary yesterday. On Tuesday, September 25, 2007 I was in a head-on collision that totaled my car. It wasn’t my
fault, only my fault of being in the wrong place at the wrong time with two other vehicles that decided to get me involved in
an eye-opening life experience. I don’t know how many of you out there believe in God, but I do, before this experience and
more strongly now. You see, although the complete right front side of my car was ravishely torn off, no hood, no right side
panel, no right side door, heck my right front tire still had the axel attached to it forty feet away. The impact sent my car
flying into the air that flew us into a 180’ landing facing in the opposite direction on all three wheels. After that was all
said and done, there was a “calm” of silence that came over the atmosphere in the vehicle and then a voice said to me “Bill
your ok, get out”. The driver’s side cockpit area was completely intact, the right front dashboard was in the passenger’s
seat. I un-did my seat belt and opened the door and just stepped out. Although I have some minor back pains, I’m alive
because of my angel that was watching over me. I’m here for a purpose and so is everybody else. I want to thank everyone that
sent me an e-mail for my speedy recovery.
Now for some cooking tips. Try some unusual sugars on hand for coffee and tea. Ginger, vanilla, chocolate, citrus and
cinnamon sugars can be easily made in a food processor. For ginger or vanilla sugar, process, 2 teaspoons of minced ginger or
¼ fresh vanilla bean with 1 cup sugar in a processor for 45 seconds to 1 minute. For chocolate, citrus or cinnamon; add 2
teaspoons cocoa powder, 2 teaspoons grated fresh zest from a lemon, line, grapefruit, or orange, or ½ teaspoon ground cinnamon
to 1 cup sugar and pulse 20 times in the food processor. Store the chocolate and cinnamon sugars at room temperature in sealed
containers for several months. Store the ginger, vanilla, and other citrus sugars in the refrigerator for up to one week.
Here’s a great one; Edible spoon rest. A spoon rest is a nice to have in the kitchen, so instead of a ceramic or metal one,
take a slice of bread and rest your spoon on this. The bread will soak up any juices and in the process becomes a savory treat
for the cook or the dog. Next week I’m going to start reviewing restaurants. Service, price, value, atmosphere, cleanness, and
of course the food for everyone. So in time you can look back at the archives and check out some of my restaurant reviews and
decide if you want to go there. Bon Appetit! Of course you can have the restaurant come to you home with your own private chef
for a “Private Dinner Party”, just call me or e-mail me for more information. Thanx! Remember; don’t go to sleep mad, go to
sleep thanking for what you have, Chef Bill Mitchell
chefbillmitchell@yahoo.com or 209-852-2728
!
Thanx, Chef Bill!
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