HAPPY NEW YEAR EVERYONE!

I am sitting here watching the New Year Eve Shows. I had to turn when this Lady Gaga person came on...not a fan.....but that's okay....for you don't have to like everything out there in the music world.

Plus I'm old school I miss the real music of olde. Any way....here is what I made for the last day of the year 2011...we had a great half year with Cooking with Chef Sara Ray and there is more to come, so stay tune.  I made a lentil pate and it is really good! Take a look!!!

Its the end of 2011....Wow!

This year have bought many changes in my life for the 2011 year. It give me many things to really think about and an eye opener. In alot of ways I am glad for the changes.

One of the many things is the fact that I turned 55 this year. I still feel really great health wises. My money is the thing that is hardest hit, but I stand in line with many people on that note.

The great experiences is my cooking show on Livestream.com. I have the chances to grow and express myself, while growing a profit and marketing the show, so that it will become very profitable in 2012.
Our viewerships has increased and I thank-you for that. I want to go viral with this show and I know that that will take place in 2012. I am writing this on 12-30-2011 and I will return on this date ou in 2012 and I will have a very promising report.


See you on Friday and next year.

My Purple Sweet Potatoes......Watch @ Nite

I founded my" Purple Sweetpotatoes". I have been talking about them since I first seem them over four weeks ago. I did my homework online and found that they are sold at Whole Foods. I bought them on Monday, 12/19/2011 and they only cost $1.99 a pound. I must admit that $1.99 is a little high for any kinda sweetpotatoes, but I will see if they are well worth the price. As you know that the average price for the orange sweetpotatoes is around $0.79 a pound.

Why Purple SweetPotaotes, you ask? Well, have you ever seem a purple sweetpotates? I first came across these beauty, when I was picking up my food for a function at 5:00 am here in the ATL.

Now I love produce...the vegetables world is so amazing. You can do so much with all of those vegetables.

There are purple yam, which are sometimes smaller in size and the meat of the potatoes are thicker and very sweet in taste and the skin is thick as well.

So come and see how I am going to use them on Cooking with Chef Sara Ray,on Livestream.com.

This is what they look like in the raw stage.

THIS IS HOW DIRECTV EMPLOYEES DUMP THEIR TRASH!

SOMEONE WHO WORKS AT DIRECTV HAS BEEN LEAVING HIS EMPTY BOXES AND WIRES

ON THE GANO STREET IN RIVERDALE, GA, INSTEAD OF TAKING THE TRASH BACK WITH HIM. AND THIS IS THE SECOND TIME. W/HATS UP

My Hot Navy Beans & Kale Soup w/Buckwheat & Yellow Cornmeal Cornbread

This soup is so good and that corn bread was good as well. The ham was optional.

This was my first time using that organic buckwheat flour and I am hook. I like it, so give it a try instead of white flour.

Thank-you for Viewing Cooking with Chef Sara Ray

It has been 5.25 months since we aired our first show and I am happy to report that we are over 5,339 viewer minutes on livestream.com. Wow! This is such a passion of love for both myself and Monica.

Those 5,339 viewer minutes has only been from 2 months being on Livestream.com. We stopped airing on Ustream.com because the viewership just was not growing and that is okay. We tried it and its not the time.

I love the growth with this project of love

Happy Cooking

Chef Ray

Now you Know!

Hey Check out my freshly made Cranberry Juice. It is tasty, mild and not too sweet. And it is easy to make and I have been making it for years.

Now you Know!

If you watch the cooking show from tonite's Cooking with Chef Sara Ray you will see how to make your own cranberry juice, sauce and butter. I have a just time making these items. And it was so good.

Check out the photos

Now You Know!!

Now You Know; that is a very powerful statement. Its powerful because it can be taken in so many good or bad ways and I can say that I have experiences both in my lifetime..

I know a lot about the knowledge of food and the preparing and the cook of food.....now I know that there is still more to learn. How exciting it that?

I know about being a trail blazer, because I knew that the food industry was changing and it had to change, peoples lifestyle was force to change because of all of the new technology which was place upon us. It is here to stay and yet, for us old timer we long for the simple way of going about our life.

My best male friend make a very powerful true statement about me and I love him for it. He said: I have seen you reinvent yourself in the food service industry, and you created many businesses, but you never have had any kind of support financially nor others. He is so right. My daddy supported with words and realized how I must have made it look to people on the outside of my mind and what I was actually trying to achieve.

What was I really seeking? More knowledge and getting away from the Boredom. Man it was so boring doing the same thing over and over again and I just couldn't image doing that for the rest of my life, mostly staying in the same job,doing the same thing and not really living. Working on all of the holidays and every weekend, except when you were on that two week vacation.

I was in my twenties and I thought that I would just die! Now 35 years later, I'm still standing, I've gotten older and it has been great and now its time to earn many profits for the remaining time that I have on this planet.


HAPPY BIRTHDAY CHEF SARA RAY.

Its Wednesday!!

It is Wednesday, hump day, mid-week and so on.

Well, I see it as if I'm here writing about a day than I am experiencing this great day. For all its glory!
I am also thinking about what i will create for my Cooking Show"Cooking with Chef Sara Ray", on Thursday November 10, 2011.

So see you there and see what I have created... it will be great.



Signing Off....Oh happy days.

Chef Sara Ray

I'm Back! Cooking with Chef Sara Ray

I'm back and we will be on Livestream.com on thursday Nov 3, 2001.
I will be cooking some mussels  and pasta. I'm thinking some homemade pasta. I will keep you posted on that.

So stay tune and see what's gonna happen.


Signing Off:

Live your life and don't hurt anyone.
Love like you're never loved before.
Live to eat not to eat to live.
Grow your Wealth, and Stay Healthy.

Sara

Will be on 10-28-2011.

We will be livestreaming on Friday instead of tonight. It's Friday and I feel the need for fish. Maybe it will be sardines. Not the can stuff but fresh-frozen. I'm over Salmon, there is other fish out there in the marketplace than Salmon...Can we say Salmon - Overload. C U THERE!

I am selling a Elvis Presley 1957 45 it has 4 songs on the 45. It priecless for a Major Elvis Fan.

Why do people need to see you drunk if you don't drink? I had that experience not too long ago. I am not in AA, I just chose not to start many years ago. And I can still go out and have a good time with the company I am with. Is it what you go out for and to do or be with Friends/Associates.

Sign: Not Lost in the Sauce.

Chef Sara Ray CEC

Two things that going on in my live.

There are two things that is going on in my life.

The first thing is my cooking show and how it gives me such great pleasure and joy. I get into a zone when we starts taping and I starts talking and when I start cooking. I am really excited and looking forward to when I can do it on a fulltime base and make many profits from it. How blessed I am to be able to be in front of a camera and mic. Many years ago I did another cooking show on Cleveland Talk Radio. It was wonderful. The people that I had as guests were all different and very interesting. It is like it was yesterday. And yet, it was so long ago.

The down side and what is not my joy. This thing that I am typing on "The Computer", all of those passwords that one must create. And some other things that can and does put me into a tailspin.OMG. I don't mind learning but what I don't like is going back, going back  and then learning that I may have done it wrong.
It wastes my time and I get mixed up because of the many changes that must take place just to keep up with all of this stuff. It makes my so sad, no joy! Man how things has change and if you live long enough you will face change, all of the good , bad and the ugly. There is two things inside of this paragraph, but because this will be out there on the web, I really can't call it out.

My question: how can one event bring such joy and another task brings such a tailspin. Well, its all emotions. What a powerful tool for the good and its bad and sad. I feel sad, very sad!!!!

Hey what is it in these United States that if you're single and is in need of help you can't get much? This hollywood thing about being single and free and have more cash than families is far from the truth.
What world is that, because I would love to live there.

Its Wednesday!

Its Wednesday and it hump day. Well, it has been a interesting week. The students made bagels for there practical and the result was very interesting.....but good.

I am happy to help a friend pack up there house, everyone needs some help at points in our lifes....BE THERE FOR THEM!

I am planning my menu for my cooking show for Thursday at 7:00 pm on Livestream.com and Ustream.com.
I bought two chicken from Kroger and of course one of them is for the show. I love to freestyle my shows. Don't get me wrong about planning, it is great to do, but changing it up alot of times with free styling is more fun. So with chicken the options are endless so......Tune in and see what I will be coming up with my bird.

Thoughts for the day......If you're a friend be a friend!

Chef Ray

Join me on Thursday!!!

Come and join me on Thursday, September 22, 2011 at 7:00 pm. Where you asked? Livestream.com/cooking with chef sara ray.
I feel the need to do something more gourmet, so let me look around and see what's in my freezer or I may just go to whole foods and see what I can purchase and make tomorrow.

Hey in my Baking Class last nite, my students make the best White Breads. We spread the bread with some butter and it was great and they did great.

See U soon!

Chef Ray

Having Fun Baking

I am in my class today with my morning students and we are making bagugette, using the straight dough method. We had to knead the dough for 30 minutes and the comment from my class was so funny. It was the longest 30 minutes ever. Now, we will finish what we started.

See you on Thursday at 7:00 pm on Livestream.com/cooking with chef sara ray.


Chef Ray

Old School vs New School Style of Cooking.

New School: the food service industry is totally global and that is the best thing that can ever happen to food and how it is prepared.

But can someone explain to me why everything has to be hot and spicey????? Where is the taste?
where is the flavor of and on the food. You can't get past the heat of it. Why????????

In some cases that is not proper seasoning of foods. How can you tell what it actually taste like? Does it make your tastebud dance in your mouth? And if so how can you tell?

The new school style of cooking tells you that everything must have heat to it. Why?  With New School Its Never Hot Enough.

Old School Style the food had taste, when you bit into it , you knew what you were eating.
Your tastebuds was very happy. At least mines was happy for getting beauifully tasting food, not something that I would have to get a fire hose to put my mouth out of it misery.


Did you know that it takes 3 days for your tastebuds to regenerate in your mouth.

Signing Off:
Food should have  flavor to it not, hot tasting whatevers. I miss those days.
Or maybe because so much additive has been added to the food that we would not know what it tastes like anyway?


Chef Sara Ray

40 is the new 20????

How is that possible? 40 is the new 20???. First of all that was 20 years ago, therefore it can't be new. And if you are talking about the energy of a 20 year old, well you will only have part of that energy and mindset.

The only thing that I miss about being in my 20's is the fearlessness and the can do attitude that I had.Than I would agree about the 40 is the new 20's. I pulled out my old photos of myself when I was 27 years old and studying French Culinary Arts at LaVarenne in Paris, France and going to the Culinary Olympic in Frankfort, Germany. And to be the person to view something as the Culinary Olympic that seemed so distant was great.

So if that feeling can be put into a bottle and open it up when needed, than its great.

One thing that I notice is people can't face their age. But that is the greatest gift that was given to us from God....Age...Equal Time.....Wisdom.....Experiences.....Mistakes.....Getting it Right...Whatever getting it right means for you.

So what is the new 50s??

Signing Off:

Chef Sara Ray CEC.

Today is a Special Day!

Today is a very special day, because I have all of my bodily usages. God has granted me the ablitily to: think, love, feed myself, walk on my own, and change my life around.

And I am ready to change all areas of my life. Because this one is not totally working for me at this time. Well, my first step is my Cooking Show on Livestream.That show makes me very happy do to. I had fun using my home-grown vegetables this summer and it makes all of the different in taste and flavors of what I have prepared. You get the "Wow Factor."

Those two words has similar meanings and is enchangeable.


Signing Off:
Grow your life garden and experience your own tastes and flavors.

Chef Sara Ray CEC.

Food for Thought

Here is some food for thought: Let do what you say and say what you do!

Hey, I had a good dinner last nite at a friends home. It was "Sunday Dinner." The meal included Oxtails with Rice, Collard Greens, Mac & Cheese and Cornbread. And I helped. My stomach was very happy.

Tonite in class my students made simple salads. We use the mayonnaise that they done on Wednesday. They made a Fine Herb Dressing from the Mayonnaise and well as the French Vinaigrette Dressings. They did a great job.


Signing Off:
Live ,Love, and Stay Healthy.

Chef Sara Ray CEC.

Great Show on Live Stream.

We had a great show on Thursday. We did it on Live Stream instead of Ustream. We will be filming on both streams in the future. I did a Curry Cous Cous with Slices of Beef Tenderloin.
The Cous Cous had black olives, zucchini, onions and tomatoe.It had a great flavor, great color from the curry and it looked good. The cous cous was cooked just right.

My vision for the show is to give you what you need as far as healthy dishes. To keep it under a reasonable budget and to use what is in the pantry. As well as trying different food items from other cultures.

I have a lot of knowledge from 35 years in the culinary arts field and I love to create, I love the camera and showing people how it is done,this is why I teach. What great way to teach and learn from each other.

And what a better way to do it by creating my own cooking show and I now have the time to make it happen and I am looking forward in having you as the viewers on Livestream and Ustream.

This is a labor of love and I thank-you

Chef Sara RayCEC

Changing from Ustream to Livestream

Hey Everyone,

We are testing the waters on Livestream tonight instead of Ustream.Tv. And if it is more successful with the viewership then we will stay there or working on doing both streams. So see you there tonight.

Tonight I am making one of my favorite foods, Cous Cous.


Signing Off:
Keep on eating in the right way and keep on teaching and growing in a greater way.
Chef
Sara Ray CEC

It has been a very interesting week.

Greetings Everyone!

It has been a very interesting week. The holiday weekend has come and gone. The weather kicked-up its heels. I worked over the weekend for a local catering company and I worked two events and it was fun.

So, here's the thing: What is the purpose of the Tornado Warning Siren?
The tornado warning siren went off three time in the next county over. I was working one of the events at a picnic and nobody moved. There were prays said and it did not touch down, thank-God. But even if it was in the next county over and nobody moved. My question is where do you go? And why wouldn't you go for cover?

Now I recall that people would get highly upset when their counties did not have any type of warning siren or if they did no one could hear them. So now that the sirens are in place and no one leaves or run for cover, it just does not makes sense to me to complain. Maybe its the what ifs.

Here is another though: we really do take a lot of situation for granted!

Now here is some good news: Cooking with Chef Sara Ray is on Ustream.Tv and will be airing tomorrow at 7:00 pm.
Come check us out...See you them.

2 Nites is the Nite

With the holiday weekend starting in less than 12 hours, people are thinking cook outs and family gathering.

Here is a quick ideas on what to grill or cold smoke while waiting for the major feast to finish. There will be people hungry and waiting. So why not have an assortment of "Mini Burgers" available for family and guests.

COME AND CHECK OUT MY COOKING SHOW TONITE ON USTREAM.TV @ 7:00 PM.

WE WOULD LOVE TO SEE YOU THERE, SO COME AND HAVE FUN AND SEE SOME FOOD SMOKING IDEAS. SO COME AND JOIN MONICA AND I FOR THE AFTER SHOW SEE U SOON!

Signing Off:

Keep on cooking and eating in a better way

Keep on loving and teaching in a greater way.

Chef Sara Ray CEC

What happen to our humanity?

This is off of the subject of food. I just meet man by the name of Robert Gulmound, I may not be spelling his last name right, fore I only spend 15 to 20 minutes with him, so here is the story:

I was on my way home from my class tonite and I was going pass CVS as I always do for my journey home.
There was a man laying on the side of the stores doorway. I turned my car round, parked, and approached the man, then went into CVS and asked for the manager, and told her that there was a man passed out on the side of the door.

Well, I am sure that at least 10 people walked pass this man because he looked like he was drunk. I must say that I have seem other man laying on the sidewalk out cold, maybe from to much too drink. He was out cold and I could see that he had on a hospital name badge and blood was dried up on his arm. He slightly came to and went back out again. A young lady walked passed and looked at him and said "he looks like he needs some help" and kept on walking.

The manager dialed 911 and about 5 minutes later the EMS arrived.She did stated that it took them a few minutes to answer the phone. But all in all they came. Mr. Robert came too and stated that several people had walked passed him and kept on going and if they stopped they thought that he was drunk. But he was really ill and in a lot of pain. It took the EMS a few more minutes to get him stable or longer and on his way back to the hospital. I wished him well and I hope that this person has a family.

So my questions is? Have we become so jaded that we automatically think that everyone is a drunk and or on drugs and not give them a helping hand or at least stop and dial 911?

Two day til Thursday

Two day til Thursday. This is the day that my cooking show airs. And I can't wait, so stay tune to u stream.tv, 7:00 pm.

Today was a long day,Tuesdays are like that, because I have two classes on this day. My students are great and I really enjoy being their Chef Instructor.

Well gotten go to sleep.

My sign off:
Keep on cooking and eating in a better way.
Keep on loving and teaching in a greater way.

Sara

What's Not Cooking Today

It is Sunday nite and I did not do much cooking today and when I did, it was for my lunch and dinner.
For lunch I had some pasta with my home grown egg plant and marinara sauce with a bread stick. It was so good. The other meal was some bbq w/ chips on two mini buns. I love those mini hamburger buns, because they are the perfect size for sandwiches. By the time you make two mini sandwiches with a side of some kind of starch or vegetables you are full. The whole wheat ones are my favorite ones, but they are hard to find sometimes.

I have make myself 2oz beef patties, which I have put into my freezer, so when I need a quick meal I already have something in there to grab.

Oh, I had the best nite with my students on Friday nite. I am teaching a Garde Manger class. I pulled out my old photos of my travels/studys to Paris, France and Germany. During that time I was studying at La Varenne in Paris and attended the Culinary Olympic, and wow I have not looked at those photos in years. The goals is to show my class these photo of the highest level on how prized winning platters looks. The subject is cold food. And next I will show my baking class the same photos, because in those photos are a lot of pastries and chocolate work.

Hey go and check out my cooking show on ustream.tv this thursday nite at 7:00 pm.

Signing off: Keep on cooking and eating in a better way. Keep on loving and teaching in a greater way.
Chef Sara Ray

Cooking with Chef Sara RayCEC

Well 8-25-2011 has passed, it history, but it is also her-story, and my story is Cooking with Chef Sara Ray CEC at this time in my life. It is fun, relaxing and I have the control of what goes on the show in the name of food.

I am in the culinary arts industry and it is so very interesting in it self. And I have traveled down many roads in this industry. And now I am back in the classrooms as a Chef Instructor also and it is amazing and so are my students.What a great way to share your knowledge and experiences with up and coming culinary students.


My thoughts for the day:
Here's the thing or saying that I don't get: "Those who can't do- teach." Well as I see it. You must first encounter a teacher in every stage of your life. First it is your parents and families and churches. Next it is the PK teachers and the classroom gathering of other students. Then you start the journey of schools, from kindergarten to grad-school. And the bosses in the workplace or your own company or small business. So does this mean that these people can't do? And what is it that they can't do?
Or for those who can't teach, don't do? So if you really think about it, everyone is a teacher! And no one said that it was a good experience but just an experience in life.

Signing Off.
Keep on cooking and eating in a better way.
Keep on loving and teaching in a greater way.

Chef Sara Ray CEC

Cooking with Chef Sara Ray

The cooking show went well tonite. I made a simple and healthly platter of fresh vegetables, freshly made hummus, grilled chicken boneless quarters with red leaf lettuce wrap. The chicken wrap had a quick and easy dipping sauce with it.The sauce was a lemon sauce which really complemented the chicken. And it was all wonderful. The main attraction was my homegrown tomatoes. I just sliced it into quarters, because I wanted to taste those tomatoes and I was not disappointed.Below is what I prepared on Cooking with Chef Sara Ray. That tomato is one of the smaller one that I picked from my garden,but all in all the flavor of it was great. Now you can see how quick and easy it is to prepare a nice meal on a budget and when you are coming off of a very busy week and it is only Thursday. And the major plus about thursday nite is that I get a chance to actually sit down and relax and enjoy a meal with my friend Monica.
Monica is also the owner of MP Productions and this is where we do the taping of the show. You can see us on the aftershow on ustream.tv We are discussing the end result of the food. Since we have been doing the Cooking with Chef Sara Ray, both Monica and I have lose some weight and we can see it on our bodies.
And this is just from sitting down at the dinner table one day a week and just enjoy the time too dine.

TUNE IN NEXT WEEK

http://www.ustream.tv/channel/cooking-with-chef-sara-ray1