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                 Gilbert Lodge Blog
         The life and times of Mark and Paula Persons


Chef Paula

  
Tuesday, March 25, 2014: 

Chef Paula was busy in the Gilbert Lodge Galley preparing her famous Fall Chowder.  You see, the weather has been so confusing that she doesn't know what season it is!  At least she was wearing the apron with cat images on it.

Ingredients included six slices of cooked bacon, 1-1/2 cups of diced potatoes, 3 cups of milk, one cup of chopped onion, one cup of sliced carrots, 16 ounces of whole kernel corn, two tablespoons of chicken bouillon, and three tablespoons of flour.

She also started a batch of cornmeal muffins baking to go with the chowder.

It is a great combination.
 
Paula likes to grate her cheese as opposed to buying already shredded.

No effort is too great in Paula's kitchen.
 
With all the ingredients cooking on the stove for 20 minutes or so, it was starting to look just about right.

Have you noticed that great chefs taste their work before serving it to others?

On the table, it was just right.

Paula was wearing the shirt that she purchased at the Tall Ships event in Duluth last summer.
Quote of the day:  Chef Paula outdoes herself often.   Mark    < Back to previous story Ahead to next story >

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page last edited 03/30/2014