Amy Warren, LMHC / WQ Mag Columnist's Blog

PUTTING ON MY APRON AT APRON’S: I’m Ba-a-a-ck!

The Basics in Culinary class at Publix Apron’s Cooking School was so much fun that I just couldn’t resist the opportunity to extend my culinary training with the Intermediate Techniques class. While most of my fellow students from the Basics Course intend to continue as well, many of them are waiting for another time when the timing is better for them. I, however, have never been into delayed gratification. So even though my plate is more than… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on September 13, 2009 at 8:30pm — No Comments

RELATIONSHIP TIP OF THE WEEK: Enlist Your Friends

Most of us like to confide in our girlfriends about whatever relationship issues we’re having. While it’s true that one of the great things about female friendships is that we do actually talk to each other about feelings; it’s also generally true that our friends will side with us no matter what. Instead, ask your friends not to side with you necessarily, but to side with your relationship -- a healthy relationship, that is.

Being open to… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on September 1, 2009 at 5:30pm — 1 Comment

RECIPE OF THE WEEK: Michelle Donner's Spinach Proscuitto Pizza

Michelle Donner shared this recipe with the Foxy Foodies group that she made by throwing things together in her fridge. According to Michelle, the results are "OMG...Yuuummmy." Sounds like it to me, too.

Take a Pizza Crust from Publix uncooked; throw or toss onto a pizza stone pre-heated at 450 Degrees.

Pan roast an entire bulb of Garlic chopped finely with 1 - 2 TBsp Olive Oil.

Layer Garlic Mixture.

Drizzle 15-year-old… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on August 31, 2009 at 9:30pm — 2 Comments

PUTTING ON MY APRON AT APRON'S: Graduation Week!

This week, we graduated from the Basics of Culinary class at Apron’s Cooking School, but for many, if not all of us, this will not be our last Apron’s class. We came to the class for different reasons: to learn to cook after years of depending on someone else to do it, to pursue a long-held interest now that retirement allots the time, to learn more about something we already love to do...and for one class member, to prevent causing another fire in… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on August 27, 2009 at 3:30pm — No Comments

RELATIONSHIP TIP OF THE WEEK: Continue To Be Amazed

Remember how amazed you were when you first fell in love-—amazed that you found this person with all his attributes and even more amazed that he cared about you? That amazement gave breath to your love. Yet as time goes on, people tend to forget their amazement-—to take for granted the good qualities and to expound on the negative ones. No matter how long you have been together, take the time to relish those qualities that drew you to each… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on August 26, 2009 at 5:30pm — No Comments

RECIPE OF THE WEEK: Lobster Bisque

Lobster is my favorite food, but I'm very particular about lobster bisque. (Kim and Wes will tell tell you I'm particular about all foods, but that's an exxageration--I just have discriminating, and good, taste). In my opinion, most bisques tend to overwhelm the taste of the lobster with sherry, but the lobster bisque we prepared in last night's Basics of Culinary class at Apron's Cooking School satisfied my desire for lobster! The photo shows you how… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on August 25, 2009 at 8:30pm — 1 Comment

Putting On My Apron at Apron's: Week Five

It should be no surprise how much I’m enjoying the Basics of Culinary class at Apron’s Cooking School when you hear a menu like this week’s menu: Blackened Grouper with Citrus Cream Sauce, Pork Tenderloin Medallions with Dried Fruit Compote, Grilled Asparagus, Potatoes Gratin (a class favorite) and Peach Cobbler. There wasn’t an abundance of leftovers to take home after we devoured this meal!

Apron’s Chefs Jim Hendry and Tim Saba… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on August 20, 2009 at 3:30pm — 1 Comment

RECIPE OF THE WEEK: Pork Tenderloin Medallions with Dried Fruit Compote

I chose this recipe from this week's Basics of Culinary class at Apron's Cooking School not only because it's delicious, but because it's really 3 recipes in one: Pork Tenderloin, Marsala Sauce, and Dried Fruit Compote. I can imagine the tasty Dried Fruit Compote with duck breast, over couscous, with yogurt, or any number of ways. The Marsala Sauce would be good with any poultry or served over green beans or mashed potatoes. Take advantage of this… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on August 18, 2009 at 2:00pm — No Comments

RELATIONSHIP TIP OF THE WEEK: Make Apologies Meaningful

When you say “I’m sorry”, make sure you aren’t just mouthing empty words. Too many people say “I’m sorry” and continue to do the same thing -- resulting in a meaningless apology. You can only expect to be forgiven when you’ve shown your sincerity with both words and actions. Back your words up with actions that show you won’t do whatever you are apologizing for again. In this way, you earn forgiveness and re-establish trust in your… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on August 17, 2009 at 9:00pm — 1 Comment

REVIEW: Mozaic Mediterranean Cruise Wine Dinner

From my first introduction to Mozaic Restaurant, it was love at first bite. The restaurant quickly moved to the top of my list of best restaurants in Sarasota. So it was with much anticipation that I attended Mozaic’s Mediterranean Cruise Wine Dinner. My confidence in Chef Dylan Elhajoui’s creative ability was not unwarranted. This culinary cruise with stops throughout the Mediterranean began with a Bon Voyage Reception. Sautéed mushrooms and… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on August 13, 2009 at 4:30pm — 1 Comment

Putting On My Apron at Apron's: Week Four

Along with Apron’s Cooking School chefs Bob Vitiello and Mike McClure, my classmates and I prepared a delicious feast of Linguine ‘Frutti di Mare’, Macaroni and Cheese with Buttery Crumbs, Mango-glazed Chili Roasted Pork Ribs, Pears Poached in Port with Bittersweet Chocolate Ganache and homemade Buttermilk Ice Cream in this week’s Basics of Culinary class. The focus was on techniques like poaching, tempering and sauce-making. The menu incorporated two… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on August 12, 2009 at 3:27pm — 1 Comment

RECIPE OF THE WEEK: Macaroni and Cheese with Buttery Crumbs

You know when the chefs are doubling the recipe to take some home for themselves, that it's going to taste good. That's exactly what happened at Publix Apron's Cooking School this week. I hesitated to post a recipe for such a common dish...but when you taste the best, it's only

fair to share it with the rest.

Add whatever cheese you have on hand to make it even richer. We added monterey jack and… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on August 11, 2009 at 3:00pm — 5 Comments

RELATIONSHIP TIP OF THE WEEK: Shaming is Shameful

Whenever we point out someone else’s mistake or shortcomings in a way that is anything other than helpful, we are shaming them. To shame a loved one, or anyone else for that matter, is disrespectful. No one likes to make a mistake. Why make someone feel worse than they already do? If this tip applies to you, perhaps you have a need to put someone else down in order to feel better about yourself? Whatever the reason, it’s not relational.… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on August 9, 2009 at 12:00pm — No Comments

Putting On My Apron at Apron's: Week Three

It’s becoming clear that Apron’s Cooking School’s Basics of Culinary class is not about learning to boil water and scramble eggs. It’s about learning the techniques of cooking—many of which the average cook doesn’t normally incorporate into their repertoire. It's also about expanding that repertoire into the cuisine of different cultures.

After only two weeks in class, my fellow classmates are cooking more; they’re also trying to… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on August 6, 2009 at 5:30pm — 2 Comments

RECIPE OF THE WEEK: Asian Noodle Salad with Five spice Duck Breast

This recipe from this week's Basics of Culinary class at Publix Apron's Cooking School had everyone gushing with delight. In class, a few modifications were made to the recipe. Carrots were added to the salad. In the dressing, honey was substituted for the brown sugar; tamari and a splash of mirin were added. The duck was cooked on low heat for about 20 minutes. The end result...delicious!

Serves 6-8

Ingredients:

2 boneless… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on August 4, 2009 at 4:30pm — No Comments

RELATIONSHIP TIP OF THE WEEK: Stop Sweeping

Sorry ladies, this tip doesn’t mean to put down your broom. What this tip really means is to stop sweeping the dirt in your relationship under the rug. With both friends and lovers, incidents will inevitably occur which provoke hurt or anger. In some situations, we can let go and move on with the relationship. But if any resentment is going to linger, then feelings need to be expressed. Ignoring incidents increases the likelihood that the same… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on August 4, 2009 at 12:30pm — 1 Comment

Putting On My Apron at Apron's: Week Two

After last night’s Basics of Culinary class at Publix Apron’s Cooking School, I’m going to have to re-evaluate whether I’m going to class to learn or to eat. If every meal is as good as last night’s, the answer will be to eat! It was Italian night and what better person to teach Italian cooking than a true Italian chef. Bob Vitiello, one of the resident chefs of Apron’s, is just that! In the cause of making an authentic Italian meal, Bob and… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on July 29, 2009 at 4:44pm — No Comments

RECIPE OF THE WEEK: Penne ala Vodka with Grilled Chicken

Remember Nick's on the Water that used to be at the Quay? Then, you may remember that the restaurant served the best Penne ala Vodka around. Now's your chance to make it yourself, thanks to Nick's former chef, Bob Vitiello. Now, you can find Bob at Apron's Cooking School at Publix. Bob adds Italian seasoning and butter to the recipe.

Penne ala Vodka with Grilled Chicken

Serves four

Ingredients

1 pound chicken breast

Salt and pepper

2 fluid… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on July 29, 2009 at 12:30pm — 4 Comments

RELATIONSHIP TIP OF THE WEEK: Give A Little

Last week, I talked about the value of requesting what you want from your partner. This week’s tip is about what to do if your partner makes a request of you. The cherishing response for any reasonable request is to give it, if you can.

Notice that I said “reasonable.” That does not mean that you agree to let your partner watch you have sex with the UPS guy (yes, those kind of requests actually happen) or to any other request that violates your own sense of safety or principles.… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on July 26, 2009 at 11:00am — 3 Comments

PUTTING ON MY APRON AT APRON'S

Fellow Students Watching the Cream Whip

I was greeted at The Basics of Culinary Class at Apron’s Cooking School with an apron and a name tag. I was beginning to feel like a real chef already. Being the last to arrive, I was pleased to see a small class of only nine people with an almost equal mix of men and women. “Good,” I thought “I won’t be making a fool of myself in front of… Continue

Added by Amy Warren, LMHC / WQ Mag Columnist on July 23, 2009 at 5:30pm — No Comments

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