Archives for posts with tag: Food Network

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I love TV. I am unapologetic about it. I don’t understand people who “don’t watch TV,” just like I don’t understand vegans. To each their own, but I love it…always have.

Food Network is my go-to channel. It is the first channel I check when I am looking for something to watch, and it is the channel I usually drift of to sleep watching.

A month or so back, my husband and I had to reconfigure our cable package. The sweet deal we had for the past two years had run out, and to keep all the same channels we had would’ve boosted our bill to over $200 bucks per month.

Uh, no thank you.

So we reworked things to give us a lower bill, but in the crosshairs were a lot of channels our family really loved…Nickelodeon, all the sports channels, and *gasp,* Bravo. I watch A LOT of Bravo programs. A new season of Real Housewives of NYC had just started, as well ad a new season of Southern Charm. I was sick about that, but bit the bullet.

We invested in a Roku and got a Hulu subscription. I thought this was the perfect solution – I could still enjoy Bravo and a plethora of other TV shows. I binge watched “The Handmaids Tale”…worth the subscription price alone. Hubby fell back I love with “Hill Street Blues,” and my daughter and I began watching “Top Chef” back from season 1.

However, Bravo? That was a problem. They don’t carry the current season of RHONY, and they don’t carry Southern Charm at all. The high price of cable had cock-blocked me from watching two of my faves after all.

Yesterday I switched on the TV to see what Food Network show I was going to indulge in when I got an error message on the screen. That channel was not available.

WHAT????????

I immediately called our cable provider, who proceeded to tell me that their plans had shifted over night. We had lost Food Network, The Weather Channel, and a few other who-gives-a-fuck stations.

I flew into a panic….This was too much for me to bear. Food Network on Hulu only runs specific shows. Ina and Giada? Gone. Pioneer Woman? Gone. Brunch at Bobby’s? Gone.

I was not going to take this lying down.

So I called back and thankfully got a really nice woman on the phone who helped me pick a package that was in our price range, and restored ALL our channels.

Bravo? Got it. Food Network? Got it. Nickelodeon? Got it. The Weather Channel? Got it. ESPN? Got it. I feel human again.

I spent all last night catching up on season 10 of Real Housewives of NYC last night, and Friday night I will binge Southern Charm and America’s Next Top Model.

We are still going to keep our Rokus and our Hulu subscription, because in my opinion, the more TV the better. Old episodes of The Brady Bunch and I Love Lucy are now at my disposal. And there’s no way I can do without seeing what happens to June and the other handmaids.

Thank goodness they cut Food Network yesterday. That cloud definitely had a silver lining.

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It’s really funny how as I get older, certain cooking techniques just seem to come more naturally. I don’t know where I gleaned some of the information that I apply to my cooking; quite possibly from Food Network, mainly because it’s the channel I watch the most, by far.

Used to be I couldn’t make macaroni and cheese without a full-blown, step by step recipe. I recall using an Alton Brown recipe that required me to temper an egg into the cheese sauce. After all that trouble, the mac & cheese sucked.

Now I know how make a killer mac & cheese with one hand tied. Ditto with creamed spinach, and now, gravy.

I can remember the first time I had to make gravy. I had just moved to Arkansas to live with a home-town fellow who was stationed at Eaker Air Force Base. We were having a couple over for dinner, and I had no clue how to make gravy.

The wife, a good old southern gal, was kind enough to help me. The final product tasted fine, but was so thick, it didn’t really pour. You sort of had to plop dollops of it onto your plate.

As years passed I stuck to either the canned version,  or the stuff in the envelopes that you mix with water. In most cases it was just easier and a real time saver. I mean, it was just gravy after all.

I’m not sure what clicked in me a year or two ago. Perhaps it was from when my sister cooked Thanksgiving for us, and her gravy rocked. she had left a huge container of pan drippings in my freezer, and one evening I decided to use it to make gravy.

I think this is where all those years of watching “Chopped,” “Barefoot Contessa” and Triple D payed off. I sautéed some onions and celery, made a roux, whisked in the stock/drippings and seasoned to taste. A drop or two of Kitchen Bouquet and viola! I had a really good gravy.

For a while my daughter liked her roasted chicken served with Campbell’s Cream of Mushroom Soup. But not any longer. She knows mom’s gravy is killer – one that makes a respectable pool in her mashed potatoes.

Thanks to Food Network, I guess I’m actually getting wiser as I get older…