Richelle In A Handbasket

There is a place on the alley in Lafayette’s Market Square where an attitude of gratitude is pervasive. When you walk in the door you are greeted with warm hospitality, smiles, and even hugs. Oh, and then there’s the chocolate…and the “Addiction”…and so many other candies and snacks and gift merchandise. And it’s all from Indiana. Well, at least ninety-nine percent of it is, and 100 percent from small businesses. It’s a shop called Richelle In A Handbasket, and the idea is to help people up their game in showing gratitude. On the latest episode of the Indiana Home Cooks Podcast, I visit Richelle In A Handbasket. You can hear it right here:

Richelle Peterson moved from a corporate career to entrepreneur, because of a call to help people do a better job of showing gratitude. A gift card or a box of summer sausage, cheese, and crackers don’t cut it for Richelle. And in the area of corporate gift giving–to clients and employees at holiday time–she saw a huge opportunity. I’ve always said, “Never look a gift horse in the mouth,” but I, and probably most of us, have been on the receiving end of a gift that wasn’t particularly thoughtful. Enter, Richelle Peterson, to the rescue!

IMG_5030

And she does give the impression of riding in to save the day. (Check the podcast–above–to hear why Wonder Woman is so important to her!) We’ve all heard the old phrase “going to hell in a hand basket,” describing a situation going badly. Richelle has faced difficult circumstances, and turned the idea of “going to hell in a hand basket” on its head. The baskets that leave her shop are filled with love and care, hugs and smiles. Her goal is that the recipient feels all those things when they receive one of her baskets. And when they taste the truffles, the toffee, the Addiction snack mix, they taste the quality and care that go into every bite.

The story of Richelle and her shop is the story of Indiana Home Cooks. It’s about understanding the importance of putting your heart and soul into what you do. For me it’s about cooking a meal as an act of love. For Richelle it’s about the thought, care, concern, and love that go into the foods and into the baskets that leave her store to bring smiles and blessings to the recipients. It’s not about what we are eating, it’s about the shared experience, the tradition, the goodness, the love and care that come with the eating.

Richelle is not a fan of the Heath Bar candy bar, as you can hear in the podcast. Her English toffee puts a Heath Bar to shame. Still, I have a recipe for Heath Bar Cake that I’ve made all my life. Maybe I’ll bake one and bring her a slice. And I’ll share the recipe here, another day!

Learn more at richelleinahandbasket.com, and on Facebook.

A Look Back–Part One

The Indiana Home Cooks Podcast keeps moving forward with plans for more shows to listen to and posts to read here on the IHC blog. Sharing the stories of people who cook, eat, and drink in the Hoosier State is my mission, and coming soon are shows featuring Indiana food artisans. First, a sound montage from the recent Artisans Marketplace in Indianapolis, and later, a more in-depth conversation with an artisan candy maker in Lafayette. Watch for those episodes coming soon to Apple Podcasts, iTunes, Stitcher, and SoundCloud. Simply click the links on the right side of this page, or go to those apps on your phone and search for “Indiana Home Cooks.”

So far nineteen podcast episodes have been produced. I’m highlighting a few of my favorites in this and subsequent posts to give readers and listeners an idea of what the show is all about.  It’s about friends spending time together and sharing a few laughs, memories and recipes…

I hope you give these shows a listen if you haven’t already heard them. Please share them with your friends or family, and give them a rating if you have a moment. That will help others find the show too.

I am deeply grateful for the support of family and friends who have encouraged me to pursue this venture, and have been willing accomplices by letting me interview them on tape! It’s been a blast and I’m looking forward to finding and sharing more stories of cooking, eating, and drinking in the Hoosier State. I hope you will join me.

*******

The week after Easter, I interviewed Susie Butler, owner of Butler Winery in Bloomington. More on that here.  I couldn’t leave without a bottle, or two, of her wine. I also met Richelle Peterson, owner and operator of Richelle In A Handbasket candy and gift shop in Lafayette, when I walked into her shop and she handed me a piece of chocolate. That’s her English Toffee in the picture below. I’ll interview her soon for the podcast. Another day that week I met a fellow podcaster in Lafayette, Craig Martin, host of Art Tap. Craig is an artist and his podcast explores the vast arts scene in the Lafayette area. Check it out on his blog or on Apple Podcasts and iTunes.

IMG_4988

 

700 going on 1,000

Since launching the Indiana Home Cooks Podcast five months ago, I’ve had over 700 “listens,” and I thank each and every one of you for taking some time to check out my little show. Seeing it surpass the 700 mark, I’ve been wondering, how soon till we reach 1,000? So I’m putting together a push to reach 1,000 “listens” for the podcast.

If you’ve not tuned in yet, it’s very simple. Click here for Apple Podcasts, or here for Stitcher, whichever podcast player you prefer. There you will see the complete list of shows and you can listen to them all, or just the ones that interest you. If you subscribe to the podcast, you’ll get the latest episodes as they are posted. Right now that’s about every 10 days, give or take. There is no cost to subscribe.

If you like what you hear, share it with your friends, on your Facebook page, or on other social media. This blog has sharing buttons at the bottom of each post. Feel free to share it  with someone who might like Indiana Home Cooks.

Finally, if you have suggestions or ideas for future shows, let me know. You can reply on my Facebook page, Twitter, or send me an email: susanmintert@gmail.com.

Thank you again for your support of Indiana Home Cooks. I hope to hear from you with your feedback, and I’ll keep looking for new stories of food and drink in the Hoosier State to share with you.

Soup’s On! With Katy

We are talking soup on this edition of the Indiana Home Cooks podcast. Please check it out and hear how much fun Katy and I had in the kitchen! She showed me her family’s favorite Italian Sausage Minestrone. It’s from the Taste of Home website. Remember, substitute your favorite beans if you don’t like the white beans called for. Katy uses dark red kidney beans. They look much prettier, in our opinion!

Katy’s Italian Sausage Minestrone

Many years ago, I subscribed to the Taste of Home magazine. My recipe file has several recipes clipped from that publication. I no longer subscribe to any food magazines, although I have considered signing up for Bon Appetit or Food & Wine. For now, my food magazine browsing is confined to the waiting room at the doctor or dentist office. If I see something that looks good, I whip out my phone and take a picture of it.

It really steams me when someone rips out the recipe!

Here is the process for my chicken stock, using bone-in, skin-on chicken thighs. First I browned the thighs for a few minutes in a little oil in a heated stockpot. Here they are after browning:

Here is the bottom of the pot after browning the thighs, before and after de-glazing. That is, deglaze the pan by adding a little water, allow to cook a few minutes while scrapping up the bits from the bottom of the pot. :

 

That is the beginning of your chicken stock. Add everything else back to the pot–onion, celery, and half a lemon (if you have one), an extra chicken breast, salt & pepper, oh, and there’s a bay leaf in there! Cover this with more water and bring to a simmer:

After about an hour of simmering, turn off the heat, remove the meat to a cutting board and let it cool until you can handle it. Remove all the meat, throw away the bones & skin, drain the broth and use for soup, gravy, sauce, or freeze it for later. By browning the thighs first, you give your broth extra flavor and a little extra richness. Enjoy!