Monthly Archives: August 2018

A New Business Model

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Sometimes, the best laid plans…you know…

When I started cooking for people over a year ago, it was a small venture from my home and I thought it would just sail along. Well, being the sole person in charge is great in a perfect world. But the world is not, and that’s what makes it fun (or that’s what I tell myself). Sometimes, for things to flow along, we have to adjust.

So, this post is not my usual menu. It is ALL THE THINGS! This is the official re-launch of Rm Made. From now on, you can make kitchen appointments! Your food can be on your table, in your home, with everything cleaned up and taken care of for you. All you do is contact me AT LEAST 48 HOURS ahead of time, and I can be there for you.

What you see here are SUGGESTED MEALS I have made before for my clients. The pricing shown is based on food costs and time in the kitchen. For travel OUTSIDE of Dearborn, there is a travel and cooking fee applied based on where you are. Please take a minute to check out the menu options below, and let me know what I can do for you!

You can, as before, pick up the baked goods from me or have them dropped off.

As always, thank you for your support, and use the contact information to the right to find me.

Menu August 8-August 16, 2018

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The weekly menu is here with a new chicken marsala dish! Please give us one day ahead of when you’d like pick-up or delivery. This menu is good for the Dearborn, Michigan area. We will work with you on pick-up or delivery options. If you in the Detroit area, but out of the Dearborn area, a delivery charge will apply. Message us at rmp@rmmade.com , or visit us on Facebook at Rm Made 

Back to the good old days

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Sometimes I have too much time on my hands. I use that time to cook experimental food that I’ve seen made on whatever cooking show I just watched or read a recipe for on-line. I end up riffing on what I’ve seen because I’m that sort of cook. As a result, we don’t often have the same meal twice. We used to eat repeat meals when my kids lived at home because it was easy to make the things they enjoyed and asked me to make. I also didn’t have to think about it when we were too busy to stop for creative dinner. Lately, I’ve been trying to remember what we ate. I’ve been married and cooking for 30 years, so that’s a lot of time to recall.

This has resulted in me thinking about the ones we may miss. The new recipe here for chicken salad is one of those. I was looking for something that would be an easy dinner, good for a summer evening. This is great on croissants, sourdough bread, or right off the plate.

It’s different from the usual chicken salad (I think) for two reasons. One, it has the addition of tart dried cherries and carrots (adds crunch instead of the usual nuts) and two, I use yogurt for the creamy part (not a fan of mayonnaise at all). Not trying to do shameless ads here, but if you do try this, use a really good quality yogurt for best results. I used the new Oui brand from Yoplait in vanilla for 1/2 of the yogurt and Fage 0% fat for the other 1/2 cup. Sounds unusual, but trust me, it’s the right blend of sweet and savory!

My only regret is that I neglected to take a picture of the final result on the sourdough we enjoyed it on.