Leslie Bartosh, CEC, AAC, FMP

 I recently posted a photo on a couple of other outlets that I really did not like.  So, I redid the photo and am posting it here.  It is greatly improved.  I hope you enjoy. Pumpkin custard with tuile crisp on a puddle of Sterling Valley Maple syrup.  Yes please! This combination worked very well!   Until next time, Bon Appetit Y'all Leslie Bartosh

I was going through my files and realized I had a few things I had not posted.   So, in an attempt to get caught up, this is the first one. Stir fry tofu with vegetables and with Chung Jung One Korean Sweet Potato Glass Noodles. #LifeLongLearning #LifeLongTeaching #FamilyFood  Until next time. Bon Appetit Y'all Chef Leslie Bartosh  

Welcome to first post of my new blog.  I hope to keep this updated with information about the food I am preparing and eating. I hope you will join me on the diverse journey that is my diet.   So without further ado.......... I am a big fan of house made or home made food of all kinds.  Making cured and fermented foods is especially enjoyable for me.  The plate below is a prime example. Except for growing the vegetables and animals used in this meal, I made all of the items on the plate and in the meal.  When I control what goes into the food I consume, I feel better about it.   The Sauerkraut in this photo was raw before it was cooked for this meal.  It is made up of two ingredients:  Green cabbage and salt.  Sauerkraut is produced through lacto-fermetation.  The bacon was dry cured using the EQ curing process and cold smoked with apple wood pellets for 24 hours and then aged before it is was sliced. The "Ham" and Canadian bacon both used the same formula and cooking process.