Friday Favorites #85
June 19, 2020
Let's Hear It for the Guys
“Happiness is watching the man of your life cooking for you.”
— Unknown
Teri and her dad
My dad has been gone seven years, and I feel like I’m just starting to come to terms with that enormous loss. In the days leading up to writing this reflection, I knew it would be hard to do, and truly, it has brought me to tears. My father was such a champion for the people he loved. He loved his kids and grandkids, fishing, hamburgers, and doing the right thing. He really was a guy who made a difference, and he left us knowing that it was important to do the same.
Fred fishing
My dad’s motto was simple: “Trust your gut.” He was passionate, driven, focused, and he was a guy who knew how to make things happen. He truly believed in us. He was honest and expected the same from us--like when I was 13, I had to claim my babysitting money to the IRS. He taught us that we could not take so much as a postage stamp from an employer.
Teri and her family circa 1970
My dad was everything from a titan to an extraordinarily sensitive man. He was a leader and a humanitarian. He was loved, even revered, and could be intimidating. He ran a company with heart and soul, and those of us who shared in that experience in the 60s, 70s, 80s, and 90s were remarkably lucky. 
Fred and Patrick (@nocrumbslefts_otherkid)
One of the things I loved most about him was that he went around quietly helping people but wasn’t a name on the pew person. He was an extraordinary listener and taught us that we are only as good as our word. He was an architect of change. Any dream we had, he believed in too, and he always knew the way. If my mom was our family’s heart, my dad was our fearless leader. He helped raise three strong, independent women. He believed that “The only lasting gift we can leave with our descendants is roots and wings.”
Fred's handwritten quote
One of my sweetest memories of my dad is how he would always introduce me as his “caboose,” as in the last of the train cars, because I was the third of three.  He always—and by always, I mean my entire life--said it with such pride and from the most tender place.
Fred and Lucy (@nocrumbslefts_kid)
Certainly, my parents chose each other, but I like to think that the greatest gift my dad ever gave me was the gift of having Patty Turner as my mother. This family picture says it all: my mom and the girls in foreground, with my dad quietly making his mark in the background. 
This week, we are going to hear from and about a few great guys.
Teri Turner, founder, nocrumbsleft
Author:  No Crumbs Left, Recipes for Everyday Food Made Marvelous
Podcaster:  nocrumbsleft Table Talks
Pottery Shop:
Wednesday Night Cooking Class
Teri's Wednesday night cooking class
Did you check out this week’s cooking class? I show you how to make a great summer soup and how to create a recipe on the spot. This month with @nocrumbslefts_otherkid's visit, I’ll be sharing a lot of plant-based recipes. Join us Wednesdays at 7pm CST. 
Inspiration From This Week's Contributors
The Ultimate Chef Experience
A dish by Chris Donaldson

When I first began working as a line cook, my mother came in for Mother’s Day brunch. I was cooking on the live omelet station, killing it! My mom laughed and said, “Oh you REALLY can cook, huh?” To me it was just a job. But the next day we sat down and picked out colleges. She told me I was gifted beyond my belief and to be serious about it. I’ve dedicated my whole career to her. Flying all over the country, cooking in beautiful kitchens, and networking in elite circles while cooking for a multimillion dollar NBA or NFL franchise player is the ultimate chef experience! Surprisingly, most athletes don’t request a gourmet meal. They want a homemade “just like mama used to make it” meal. 
Chris Donaldson, NFL/NBA Private Chef/Entrepreneur

Chris Donaldson
Reverse-Seared Rack of Lamb
with Mint Salsa Verde
Reverse-Seared Rack of Lamb with Mint Salsa Verde
Most people associate Father’s Day with images of steaks grilled outdoors over a roaring fire. I’m all for it, and if I had a choice, that would probably be my last meal. My dad, on the other hand, doesn’t like beef. He loves lamb though. I have vivid memories of him pan-frying lamb chops until the entire house was filled with smoke. He’d serve them with canned peas, corn, sliced cucumber, and his special sauce--a gahhhlicky, herby, and spicy homemade ketchup. It’s the meal I most associate with my dad, and I was very happy to include it in my cookbook (coming September 1, 2020). In the meantime, make this Reverse-Seared Rack of Lamb with Mint Salsa Verde for Father’s Day. And if Pops doesn’t love lamb like my old man, you can use the same technique to perfectly cook any thick-cut steak.
Ronny Joseph Lvovski, Cookbook Author and Creator of Primal Gourmet
Ronny with his daughter and wife
Food for Thought

Michael DeVaul, Laurice Bell, Hecky Powell and Ron Whitmore

I was lucky to have Hecky Powell as the first guest on my podcast, Evanston Rules. Hecky learned the value of hard work and showing up from his father, who let him tag along as he cleaned people’s homes. He recounted how his father was forced to pay cash for his first home after banks refused to give him a loan because of the color of his skin, and how the tightknit black community helped raise money to purchase the home where his mother still resides. Named for his father, the Forrest E. Powell Foundation provides ambitious high school students with mentors, training, counseling, and financial support. I simply cannot imagine our lives without Hecky’s light, opinions, actions and kindness. May he rest in power.
Laurice Bell, Storyteller
Hecky Powell Way
Dry Brined Smoked Salmon
Dry Brined Smoked Salmon
My affinity for fire started as a kid. I always thought I would be a professional baseball player or a fireman. I was that kid who burned everything just to play with fire. I would get really excited for a family picnic in the park, because it meant I could help my dad set up the charcoal grill, light the fire, and grill with him. I learned to grill, but it was the time with him that really mattered. My one grilling tip would be to purchase a calibrated instant-read meat thermometer. It will alleviate tons of headaches, burned or uncooked food, and most importantly it will save you time and money. 
Beto Santoyo, Blogger
Beto Santoyo
Gastrophilanthropy: "Food = Love"
Stephen Henderson

I’m always a little nervous entering the walk-in refrigerator at the Salvation Army soup kitchen in Hudson, New York. That’s because I will have only a couple hours to turn whatever donated food I find into a delicious lunch for 80 hungry folks. Today, there were many dozen eggs, and lots of tomatoes. Egg curry, anyone? Charitable chefs from India to Indiana have fascinating ways to improvise when feeding the needy. You can read about them in my book, The 24-Hour Soup Kitchen: Soul-Stirring Lessons in Gastrophilanthropy, available on 100 percent of the proceeds are donated to the Food Bank for New York City.
Stephen Henderson, Author

Stephen Henderson
This Week's Recipe
White Fish Cakes

This week we are sharing a delicious White Fish Cake recipe topped off with Tessemae's Creamy Green Goddess Dressing. Click here for the recipe. 

This Week in the Shop
The Moondust Collection

SPOILER ALERT! For Father’s Day this Sunday, we will have a special offer in the shop! Be sure to check your email Sunday morning for the details. (Note to self: this will go extremely quickly!)

This Week's Giveaway
Everything Bowl and Marinated Onion Bowl in Midnight
In honor of Father's Day, we want to giveaway a Midnight Everything Bowl and Marinated Onion Bowl to a lucky follower. Click below to enter and good luck!
Enter the Giveaway
This Week's Table Talks Podcast
S1 E28:  Authenticity Rising
Teri and Dennis Ryan
At some point, you’ve likely seen or heard an ad my friend Dennis Ryan helped create. In this episode, Dennis dishes about old school advertising and describes how nocrumbsleft exemplifies “the democratization of creativity and production” with my studio in my kitchen and photos on my laptop. We also discuss the shift toward individual empowerment, the Fred and Patty bowls, and staying happily married.

Listen on:

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Ken Holda
Kalamazoo, MI
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If you want to be featured here with the cookbook, DM Teri and let her know.
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