Changed Life. Changing Lives

It's unfortunate, and slightly embarrassing that Hines and I, Kikko, have been away for so long. Our last post was October 2013, and alas, we are into the year 2015. We have been quite busy and, with your undying patience, I would like to share a bit about our adventures thus far.

After much discussion, Hines and I decided that New York was not the place for us. We enjoyed the beautiful scenery and the New England atmosphere, but we came to terms with our being, that we are Southerners/Mid-Westerners by heart. We ended our time at The Country Corner Cafe in December, but it wasn't before we received a new offering that made us feel more secure about our future and career. Billy Desimone, the owner of Buffalo Diner (in Buffalo, WV), Hine's first culinary mentor, gave us an offer we couldn't refuse. As he made plans to move away from Buffalo, Billy had to decide on the Diner's fate, and he thought of us, as well as Denise, who had been working with him, too. In order for the Diner to expand and grow, all three of us will take responsibility, as managers of specific departments, and in due time, we would all be co-owners of the Buffalo Diner. As 23-24 year old kids, out of college, this opportunity was something out of a dream. Billy believed in us, and it was time we believed in ourselves as well. Exactly one year ago, Hines packed up his belongings and moved down to WV. In February, after I managed to close the NY chapter of our lives, I moved down and began living in the LAST place I thought I'd EVER find myself. (Ironically, Country Roads was always my favorite song. Didn't think I would take it so literally).

Since February 2014, Hines and I have been working at the Diner. I have been doing all of the pastries, he has been working on the restaurant food, and Denise has been caring for the catering end. It took some time for us all to get accustomed to each other's way and learn as much as we could from Billy, as he gave us a crash course on "How not to lose a business in 1 year". As I am here now, writing about this experience, I think it's safe to say we are doing well.

It has been an interesting 6 months so far, but in all of the places I have lived, apart from Indiana, this is the first place I have felt so welcome and at home so quickly. It may be because all we do is work and I have no time for anything else, but I thoroughly like being here. I have a comfortable home, a job that I enjoy people around me who make me laugh, and people who feel like family when I'm so far away from my own. (but at least it's only 5 hour drive this time!)

Thanks for the past year's support for us. It may be that we are sporadic on this blog of ours, but we still like to share our experiences. Now that I am finally feeling good and organized, I'll be able to get Hines and myself back in order. Here's to a bigger and brighter future for us all. Check out the Facebook page for the Buffalo Diner and Buffalo Diner Desserts

THANKS
Kikko

First taste

And so, the first week of Saratoga Springs have come and gone and Soy Sauce (Kikko) and Ketchup (Hines) (well, we have to give ourselves nicknames right??? ) have gotten ourselves situated. Everyone is so helpful and kind, it's hard not to become comfortable. 

Because it is still our first week in ( and also, Hines laptop decided to go on a fritz) I do not have any cool pictures to share with all of you, but it is in the works. Some of my future work at the restaurant will include muffins and random pastries I create, and I will be sharing some of the deliciousness with you. Plus, wouldn't that just make you want to come and visit even more??? 

One recipe I can share with you now is the soup I made today. It was a chicken florentine soup for the week and with all the rain pouring down, it only felt right. Very simple too:

Chicken- 1 pound 
Bacon fat- 2oz 
All Purpose Flour- 2oz
Yellow onion- 1 large each 
Spinach- 8 oz 
Whole Milk- 1 gallon
Seasoning ( whatever you like, but always salt and pepper)

Method Of Preparation (MOP)

1) Melt the bacon fat in a cook pot. Mix in the flour to make a roux. Remove from the pot and set aside.

2) Pour in 1Tablespoon (Tbsp) of oil into the pot. When heated up, place the onions in the pot and cook until slightly brown. Heat should be on high.

3) Put the chicken into the pot and cook until all chicken is white and opaque. 

4) Pour the roux back into the pot. After mixing, pour the milk into the pot and keep mixing. The heat should be at medium low.

5) Continue to cook the soup at low. Pour in 3 cups of water to the soup, or chicken stock if you have handy. Add in the spinach and cook until a low simmer begins. Cut the heat off and continue to stir for another 5 minutes. This is when the magic and creativity happens. add your spices and seasonings that you enjoy the most.  Try to come up with ideas that go well with chicken. I used paprika, smoked chili pepper, and garlic. when you're done, enjoy the soup!

If you come up with some very yummy ideas for this soup, please share in the comment box. There are so many varieties of herbs and spices out there that the combinations are endless. 

We hope you enjoyed this recipe and thanks for reading. :)

Cheers and kanpai 

Kikko and Hines

Ketchup N Soy Sauce

Welcome, everyone, to the new postings of Stephen Owens (ketchup) and Ilyana Kano (soy sauce). We're so glad to have you join us in our blog journey. Let us, first, introduce ourselves; get to know us a little better.

Ilyana- Hello, I am a 22 year old Japanese girl/women/lady (whatever you'd like to call me), youngest of three girls, and born in São Paulo, Brazil. Of course, you may wonder, what is a Japanese girl, born in Brazil,  doing in America? Well, short story short, immigration led my family to Brazil, then father's job led me here. Fair enough? Anyways, the reason for my joining in this culinary blog is to share my love of writing stories about the kitchen and all the recipes that I have tried, am trying, and will try.

Stephen- I am a 22 year old young man from the little place called Red House, West Virginia.  At a young age I developed a passion for cooking (mostly ramen noodles and pizza bites) and a love for all things food.  My work at "The Diner" and journey through the Queen City has led me to accomplish many things with some of the industry's best.  I want to share my passion for the culinary arts by sharing my thoughts and ideas in the kitchen and at the table.

Currently, we are both living in Saratoga Springs, New York. We both moved here, together, to start our new jobs at The Country Corner Cafe, and wanted to create an outlet for us to share our experiences of cooking new ideas, as well as, possible culinary adventures in New York and surrounding areas. It is our first time living in the Northeast and we'd like to document our times here.

So here's to our new grand adventures. Please feel free to comment on any recipe's or adventures we post, and also, any recipes you'd like us to try or create? As a new pastry chef at the Cafe, I am open to suggestions to help the creative juices flowing. (Also, if you're in the area, come and say hi !)

Cheers and Kanpai

Ketchup and Soy Sauce