Tag Archives: Cookbooks

A COVID Inspiration!

A COVID Inspiration!

I love to connect people, whether it’s through technology, introductions within my network, or with the greatest human connector of all – FOOD! I’m excited to announce that my three national best-selling cookbooks and the complete trilogy are now available on Amazon as Kindle books!

I had decided some time ago that I didn’t want to reprint the books when I ran out of inventory and it was a COVID inspiration that set things in motion to put them online. Although I wrote the books years ago, the recipes are as relevant today as they were then and I still love “cooking with fire”, “food with attitude, and sharing flavorful food with friends and family. Because I was working in the petroleum industry, all of my vacation and free time was spent doing writing, testing, research, marketing, promotion, media interviews (over 400 world-wide), radio (over 100) and television (over 50) appearances, book signings and demos (over 100) throughout North America and the globe.

I attribute our successful promotional exposure to my publicist and dear friend, Debbie Black, who did a brilliant job of constant promotion for the company, the books, and my product line.

It was a hectic time in my life, but I am extremely grateful for the experience and knowledge I gained, the people I had the pleasure of meeting, the places I was able to visit, but most of all, for gifting me with a love of entrepreneurship and risk-taking. Had I just stayed doing the Joint Venture work I love in Petroleum, my world would be much smaller and I never would have stretched myself as I did through my books and my business. I am truly grateful.

Here is the Amazon link to my books:

An Exceptional Evening at Jamison Farm

An Exceptional Evening at Jamison Farm

Ron and I have spoken of viewing some of the properties designed by Frank Lloyd Wright for several years. In late July of this year, Ron read an article in the New York Times that set the wheels in motion, literally, for us to do that and put a plan in place.

In 1991, Frank Lloyd Wright was recognized by the American Institute of Architects as “the greatest American architect of all time.” He believed in “designing structures that were in harmony with humanity and its environment, a philosophy he called organic architecture.”

As we always take a different route back to Cabo San Lucas, we decided to make a trip through Frank Lloyd Wright country and visit some of the places we read about in the article. Ron and I both love lamb and looked on the internet to find out more about Jamison Farm, located near Latrobe, Pennsylvania (home of the late, great Arnold Palmer), that the article spoke very highly of. It turned out that a Harvest Dinner was planned for October 22nd, was limited to 18 people, and promised lessons, recipes, stories and dinner. We immediately booked our seats at the table.

John and Sukey Jamison's Farmhouse

John and Sukey Jamison’s Farmhouse

We took our fine bottle of Duoro (the event was BYOW) and made our way from Latrobe to Jamison Farm (thank goodness for GPS!). We were among the first guests to arrive and we were delighted to meet an eclectic group of diners, most of whom were from the area or at least from somewhere in the state of Pennsylvania.

The 210-acre Jamison Farm is owned by John and Sukey Jamison, who have lived here since the 1960’s, and have been raising free range lamb and developing their reputation for purveying America’s best since that time. Their lamb is purely grass fed and free of hormones, antibiotics, herbicides and pesticides. The local geography, selection of natural grasses, rotational grazing, and annual rainfall (approximately 50 inches) provide meat that tastes like the pastures the lambs graze on.

The Black Sheep in the Jamison's Flock

The Black Sheep in the Jamison’s Flock

It had been a particularly cold and rainy day, so walking into the Jamison farm house with fires burning in various rooms made us all feel warm and welcome. John is the story teller and Sukey is the chef – a great partnership that reflected both personalities and complementary talents.

The Jamison’s sitting room is filled with signed cookbooks from some of the world’s most wellknown chefs and of other famous people who have either visited the Farm or dined on their delicious lamb. John and Sukey used to trade lamb for signed cookbooks with Julia Child (John played a voice mail message Julia left on their phone years ago) and have supplied lamb and developed friendships with many of the most prominent and important chefs in America: Palladin, Boulud, Pépin, Ripert (Ron plays tennis with Eric’s wife, Sandra, in the Hamptons – she’s vivacious and lovely!), Keller, and so many more.

Assortment of Appetizers

Assortment of Appetizers

Our evening began with a lovely selection of appetizers: assorted cheeses, lamb sausage (with spinach and feta cheese) and lamb paté. We joined John in the sitting room and listened to their Farm’s history and of some of their colorful stories collected over time. The farm manager demonstrated how to prepare cuts from the hind leg of a lamb, resulting in less than 30% waste, including the thigh bone.

Demonstration of carving cuts from an upper leg of lamb

Demonstration of carving cuts from an upper leg of lamb

We were called to dinner and our group was split between two tables in the dining room. We began with an outstanding Lamb Barley Soup – a perfect start to the evening’s meal. The soup was rich with tomatoes, vegetables and the secret ingredient which was lamb stock. On such a cold evening, it was comfort food at its finest.

Lamb Barley Soup

Lamb Barley Soup

Our next course was a Mixed Greens Salad (with homemade Merguez Sausage and tossed with a Mustard Vinaigrette).

Mixed Greens with Merguez Sausage

Mixed Greens with Merguez Sausage

Our main course followed and we were served Braised Lamb Shoulder, Lamb Shank, Roasted Lamb Chop, Herb Cherry Tomatoes over Balsamic Onions, and Smashed Herb Potatoes.

Our Main Course - Lamb Three Ways

Our Main Course – Lamb Three Ways

During and between courses, we enjoyed more stories from John and conversation with our dinner companions and new friends.

Dessert, although we were almost too full by this point to enjoy it, was a light and delicious Mixed Apple Crisp with Chantilly Crème and served with a piece of their Specialty Brownie.

Our Dessert

Our Dessert

Although we didn’t partake of a cooking class (which we thought we were taking, but got a carving demonstration instead), we enjoyed a stellar evening of brilliantly cooked lamb dishes, prepared simply to fully appreciate the flavor of the meat itself. Sukey is a very talented cook who hand-prepared every dish in their charming farm kitchen. Everything we were served was absolutely delicious! We loved listening to John’s stories and hope that he finishes the book he has started writing (both John and Sukey were English majors) and record the podcasts (a new concept that we introduced to John as he is such a great storyteller) of the many tales they have to tell.

The road less traveled is always the best for us and we’re so glad that we planned our drive through the rolling foothills of Pennsylvania and experience the extraordinary flavor of the lambs that are cared for and graze on Jamison Farm.

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Welcome To Cooking With Fire

The brand “cooking with fire” reflects our commitment to doing things that ignite burning desire and to live life with passion and purpose. Linda Matthie, author and publisher, wrote the series of cookbooks featured on this site to share her burning desire for healthy, fiery foods of the world and is dedicated to sharing her passion for fiery fare and creating fabulous, fun and flavorful food characterized by healthy and light recipes.

In addition to our national best selling cookbooks, The Fire ‘n’ Ice Cookbook, Light the Fire and The Hot Sauce Bottle Cookbook, we are proud to present music that will add atmosphere while you’re enjoying our healthy and fiery foods of the world. We invite you to explore, indulge and enjoy!

Cheers!