so much food….

Pictured: Cranberry Salsa

Professionally, a significant part of my life has centered on food, see about me. But now, even as an empty nester and retiree, I am still food-driven. I wake up thinking about what I get to cook that day, and go to sleep thinking about the next day’s grocery list.

If you are hesitant to get cooking, then hopefully the Chef Mimi Blog will inspire you to cook, or cook more often. Or maybe it will inspire you to try something you’ve never tasted before.

Everyone can, and should, cook. After all – we need to eat!

I’m extremely season-oriented with food and it’s now fall (finally!) where I live in the United States! So put on your aprons and let’s cook!!!!!

Original artwork by Sarah-Allen Preston

285 thoughts on “so much food….”

    • Hello there chef Mimi. I came upon your blog through a series of links, and was reading some of the replies and answers, and funny that i found someone else who has a dark house! I rarely post pictures in the winter because I can’t get decent photos. So once Spring comes I begin cooking a lot more because it’s so nice to be able to take pictures of ones creations. Not all of them are great, but it brings me lots of pleasure to do so anyway. Happy cooking!

      Reply

      • A dark house really does make photography challenging. I bought a light source, but then you have to deal with shadows. Thanks for stopping by!

  19. Many thanks for the blog-follow @Thefatbearblog. Looking around your own blog, it looks great. I loved the About Me section – it resonated so much with so many of my own food memories and loves (having spent a lot of time in France, and having an American-Chinese wife).

    Reply

    • Thank you. Those of us Americans with ties to other countries are very lucky. Myself, China is on my long list of places I would like to travel and eat!!!

      Reply

  21. I am so glad i found your blog! I love cooking too and am ever on the lookout for healthy versions of my favorite dishes! Will follow with interest! (Pasta looks really cook – and it looks low in calories as well, just as it should be! ;))

    Reply

  23. I love reading your recipes and love knowing you wake up and go to bed thinking about food recipes and what next to do with your food. I am so happy to know someone who is like me. I was starting to think I had some weird kind of obsession! Lol. Take care, BAM

    Reply

  24. I love the post Chef Mimi. Your right we should all learn to cook. But not just because we have too eat, as you stated..and this is true. But also, so we don’t reach for the junk food at the fast food restaurants. :) Congrats also on all your blog awards.

    Hey thanks Chef Mimi for the visit to my blog, Savor the Food. I hope you are able to enjoy any one of those rice recipes. They should be a delight to your pallet. Though you are a good cook!! Your blog shows us all that.

    Chef Randall
    savorthefood.wordpress.com

    Reply

  30. Thanks for stopping by So I could discover your blog. Love the artistic header , I’ll be sure to visit again. Chef mimi I hope you’ll come back for more visits too Charu

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  33. good morning, i saw your like on my lamby page and popped over for a look-see. Lovely pages, and i understand completely about thinking about what you are going to eat when you wake up in the morning.. this morning i am going to make french vanilla ice cream! Daisy has some creamy milk lately! Have a lovely day.. c

    Reply

  34. Hi Mimi. Thank you for liking some of our recipes at surreyKitchen. Like you I love cooking and writing about food. Congratulations on all the awards your blog has one. It’s very inspiring and I hope to build up a following like yours for surreyKitchen.

    Reply

  38. Thank you very much for the follow. I am truly honored. You have such an amazing blog and so much knowledge to share. Expect me to drop by often. I am following…..Danny.

    Reply

  49. Hi Mimi!
    That’s funny because my name’s Mimi as well :3 I hope you’re doing well! Congrats on all of your blog awards! I’ve been following you for a while and I absolutely love love love your posts. I love making pumpkins bites, but I’m also excited to see what you make with your pumpkins! :)
    Hugs and puppies,
    Mimi
    ps. I just nominated you for an award! You can check it out at my blog: http://lessaveursdemimi.wordpress.com/2013/11/01/happy-halloween

    Reply

    • Thank you so much! Can’t wait to discover the other blogs, as well! I was born with the name Marie France, but no one could pronounce it in this country so it was always Mimi ! I changed it officially when I was 18… Love your blog!

      Reply

      • OHHHH That’s so interesting!
        My name is actually Miyori (I’m from Tokyo) but a lot of my friends just call me Mimi. It’s my nickname :)
        Thank you so much! I love yours as well :)

  66. Thank you for following my blog and I hope you continue to find something of interest there. I am the exact opposite of you. I love to eat but the sign in my house says the only reason I have a kitchen is because it came with the house. Now if someone wants to cook for me, I’m more than happy to eat. But I will give your blog a peruse and see what I find. Thanks again.

    Reply

  69. So happy to have found your blog! That shot is worth a million dollars, at first I thought it was homemade donut, but now I see it is a bagel . . . one of my favorite all time foods, so now I’m hooked. Can’t wait to read through your blog, Mimi!

    Reply

  77. Mimi – I love it! “So much food, so little time.” I agree! I still work full time however I look forward to the weekends when I can cook all day. Too bad I only have two days off from work! Aloha, Kiyo

    Reply

    • Thanks for stopping by! Good luck with your blog. Most of us are really thrilled with our lovely community of food bloggers, which keeps us all going!

      Reply

  83. Totally agree with you about food in general!! Great to read your thoughts on it. Though perhaps I’m more cake-driven, I do enjoy all food. And meeting other people who love their food too, like you. :)

    Reply

  87. Hey there Chef Mimi!
    I wanted to share our new kitchen gadget with you! It’s called a Smoothie Press and it removes unwanted berry seeds from smoothies! Yes, it’s that cool. You just blend up your ingredients and pour into the Smoothie Press. Then you press down on the plunger to strain and de-seed. When you’ve pressed all the way to the bottom, the seeds stay trapped and the super smooth smoothie is on top! For extra credit… it’s compatible with the Magic Bullet. Oh yeah…
    Love for you to check it out :)
    Thanks and LOVE your blog!
    Jodi

    Reply

  89. I may be with you on that yeasty crust, but I certainly want to try that filling. Incidentally, I had a friend in college who dated a Zhan. His mother wanted his name to be the French Jean but was afraid no Okie would know how to pronounce it correctly. :) )

    Reply

  93. Hi, Fab blog! I am still in the very early stages – 5 months old. Just making efforts to link in with fellow bloggers to improve our followers and get the word out there for us both. I would appreciate you having a peek at my blog, as I have published several posts. Feel free to like, comment, follow or just take a peek. Thank you :)

    Reply

  95. We absolutely love your blog and find many of your post’s to be precisely what I’m looking for.
    can you offer guest writers to write content for yourself?

    I wouldn’t mind writing a post or elaborating on many of the subjects you
    write about here. Again, awesome website!

    Reply

  98. Amazing blog! Do you have any tips for aspiring writers? I’m hoping to start my own website soon but I’m a little lost on everything. Would you propose starting with a free platform like WordPress or go for a paid option? There are so many options out there that I’m totally overwhelmed .. Any tips? Bless you!

    Reply

    • I really enjoy WordPress, but many people have gone out “on their own.” They seen pleased, but it’s much harder work to figure it all out, at least at first. As far as writing, just write! Be yourself – write about what you’re passionate about, for me it’s food! Good luck! Sorry but this comment went to spam, so i’m a little late in responding.

      Reply

  101. As much as I love my cheese, I can’t get into Brie and Camembert. Last year as part of my xmas hamper from my sister, she bought me a camembert with some sultanas that had been soaked in cognac. The combination, like this one, was a taste sensation. Has to be done.

    Reply

  102. I am heading to London on Saturday next and am sooooo glad to know about Moro! And the cake looks brilliant, by the way…. (I am using “brilliant” a lot this week in preparation for the trip!)

    Reply

      • L’Escargot, previously owned and run by M P White, has been sold. It’s the only MPW restaurant I’ve been to. Ottolenghi for sure, Moro for sure, and the last Gordon Ramsay restaurant I went to was, not surprisingly, perfection. It was in the Battersea area. I’m so excited for you!

  120. Great write-up, I’m regular visitor of one’s website, maintain up the excellent operate, and It is going to be a regular visitor for a lengthy time.

    Reply

    • Ooops! Just saw this. If you’re talking about the photo of the salad with octopus and blueberries, it was spectacular!

      Reply

  127. You’re right — lime sorbet is a big deal, lime ice cream, no. Great idea though — glad you reposted this. Thanks!

    Reply

  135. You have a genuine capacity for composing extraordinary Stuff. It is a fantastic blog its really inspiring and full fill with knowledge. Keep it up

    Reply

  146. Sounds so awesome. This is really awesome breakfast dish. Thanks a lot for sharing such an amazing blog with all of us dear. Wish you all the very best for your upcoming blog posts. Much Love n Regards. xoxo

    Reply

  148. I share your sentiments, Mimi! I’m a foodie, not yet retired, but looking forward to it. . . . and as you said, you think about it upon wakening. What will I prepare among all of the glorious food recipes available to us! I’ve followed you for years and will continue to do so as both of us age in grace!
    Ciao,
    Roz

    Reply

  150. I adore the colors and texture of your cranberry salsa. I’m adding this recipe to my holiday file, although this might be good all year long.

    Reply

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