Guts, grit, and lots of heart.

“You can always tell when a person has worked in
a restaurant. There’s an empathy that can only be
cultivated by those who’ve stood between a
hungry mouth and a $28 pork chop, a special
understanding of the way a bunch of motley
misfits can be a family. Service industry work
develops the “soft skills” recruiters talk about on
LinkedIn – discipline, promptness, the ability to
absorb criticism, and most important, how to read
people like a book. The work is thankless and fun
and messy, and the world would be a kinder place
if more people tried it. With all due respect to my
former professors, I’ve long believed I gained
more knowledge in kitchens, bars, and dining
rooms than any college could even hold.”

– Anthony Bourdain

I came across this quote today and it holds so true for me and others in the culinary world. Working in this industry takes guts, grit, and lots of heart. You have good days and bad days. Some days you’re on top of your game, and others you scramble to keep up. Full of long hours, striving for perfection, neverending tickets, sharp knives, and lots of fire. In this world, you’ll find it full of people who are scrappy, endearing, hardcore, and full of life. I have learned so much from culinary school like how to be prepared, try new things, build priceless relationships, and find my fire. Working in different restaurants over the past ten years, and now owning two has been a wild ride I wouldn’t trade for the world.

Until next time~J

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Cherry Hand Pies

This is a wonderful heat-warming recipe that takes me back to childhood. Warm and flaky pie crust filled with sweet cherry filling, ah so delicious! You only need 6 ingredients to make these delicious pies and be the dessert hero of the day.

Yield: 8 pies

Ingredients:

cherry preserves (or any fruit you like)

sugar

cinnamon

flour

vegetable or butter nonstick spray

1 package of 2 frozen ready-made pie crust

Preparation:

Thaw pie crust overnight in the fridge.

Take the crust out of the package and unroll it out on the counter lightly dusted with flour.

Preheat the oven to 425*F.

Cut the crust into fourths, straight down the middle, and across. Then take 1-2 tbsp. of the cherry preserves and fill in the middle of each section.

Then fold in half and pinch the edges so the pastry is closed all around. Trim off excess dough and using a fork lightly press along the edge and poke holes on the top of the pies in the middle to help them bake evenly.

Then in a small bowl mix 1 tbsp of sugar and 1 tsp of cinnamon together. Using the pan spray, lightly spray on top of each pie. (you can also use an egg wash for this step). Then sprinkle on top of the pies the cinnamon and sugar mix.

Bake at 425*F for 20-30 minutes until pies are nice and golden in color.

Cool for 5-10 minutes and enjoy. These are also delicious with a scoop of vanilla ice cream!

I’d love to hear your comments on this recipe or ideas for recipes you want to see on this blog.

Until next time~J

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Nosh Recap

The last two years have been a rollercoaster and whirlwind of progress. My now-husband and I moved to a small town, got married the next year, bought a cafe, and have been going non-stop ever since. I originally started this blog back in 2016 to organize my recipes and turn them into cookbooks which I have. Now 5 years later and with four cookbooks out on Amazon, along with meal planners, and journals I’m ready to make something new.

I’m back at it and ready to write even more. Working at our cafe has been such an amazing experience so far. We’re proud to be a part of the community and happy to have a special place of our own. This blog and creating new recipes are still a big part of me. I’ve missed it and am ready to jump back in. So stay tuned for new recipes and cookbooks to come from Nosh with Chef Julie!

This blog will still hold all the author interviews I have done in the past. Going forward I may bring them back and have new author interviews from time to time. I’m trying to find the balance between running soon-to-be two restaurants, this blog, being married, taking care of our home, and helping our community is a challenge, to say the least. I will update news and recipes when I can. Take care for now, until next time~J

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