 This is Roger Burley, the host of Community Kitchens. Hopefully you've seen many of our shows over the years. They've been a lot of fun, but this is a different time. It is the time of the coronavirus, and so we are doing things from people's kitchens, but we're starting tonight with one of Portland Media Center's staff people, Leslie McFayne, and she'll just be the first of many people, hopefully will be filmed on cell phones. And so it'll be different, but it'll be fun. It'll show what people are doing in this time where we're restricted, we don't go out, and we have to make do, in many cases, with what is in our cupboards and fridges rather than organizing a feast. So here we go. Hi, I'm the Development Director at Portland Media Center, Leslie McFayne, and if Roger's on camera instead of his usual in front of the camera. But we're in my kitchen, welcome to my kitchen, and we've been social distancing by remaining at home, seeing each other and going out as little as possible. So we're using what we've got. And this is something you can all do, you can use a variety of vegetables, but tonight we're gonna do a little vegetable stir fry and pasta. So we've got some yellow squash, some zucchini, few tomatoes, a little onion, red onion, some red lentil pasta, and some Turkish oregano, some basil, some turmeric, some celery salt, little salt and pepper, and we're gonna see how good this tastes. Usually I'll have mushrooms, but we used those up last night with chicken or something. I can't remember what we did, a little stir fry vegetable thing. And let's see. Well, I've got a couple of zucchini here and a yellow squash and this onion. And what I'm gonna do is just- Hey, the yellow squash and the daffodils, that's pretty cool, all right. And these have been here for a few days and I can't believe they look as beautiful as they do still. That's because I gave them to you. So what I do is I just chop up whatever vegetables I've got into little pieces. I know I'm probably not chopping like a chef would, but this is what I do. And I blame it all on being left-handed. So, garlic, garlic, garlic is good. It's looking a bit like a Mediterranean meal, which is what we're supposed to be eating for our overall health and to bolster our strength in the face of the coronavirus. Yeah, which is really nothing to laugh about. Not at all. I'm gonna take the garlic and onion over and put in the pan. What you got in the pan already, butter? Some oil, olive oil. I have a little bit of the bottle, the end of a l'oreal, garlic. And I didn't want to open up another one because I had another Spanish one here that I wanted to use. Oh, so it's mixed, mixed. It is a mixed, yeah, we don't usually do that, but we are. Oh, so you know, if we're talking about, and I guess it's me talking about a Mediterranean diet, you know what they like to recommend to go with garlic? No. Red wine. Oh my goodness, what I would give. Oh, look, thank you. All right. What a great cameraman you made. All right, so go for it. Have you better load up? Cheers. Or as we like to say, schlong some schonga. Oh, do I have to keep cooking or can I just sit here and drink the wine? Okay. I'll do some of both, all right. Well, I'm gonna work on this a little bit and then we're gonna come back and put this in. Okay. Okay, looks like we're getting right down to business now. Oh, this is gonna be good. And the old cast iron, you really favor the cast iron pan. So what's the advantage of the cast iron to you? You get a little iron in your blood. That's what I was, you know what we call them up here in Maine, they're called spiders. Spiders? Did you ever hear that? Never did. This is called a spider. Where'd that come from? It looks like a spider, I don't know, but that's sort of an old name term for this. And I have had this since I was 20 years old and they don't wear out, they keep well, you keep them seasoned so that, you know, you don't let them rust and... So this is probably a native Maine pan and you, my friend, are a native manor. I am. I hope that's not such a rare dog or cat or lobster or moose. It's the best. Okay, now I forgot to cut up the tomatoes or some people like home tomatoes. Tomatoes are more expensive than tomatoes. Yeah, well, we call them tomatoes here. All right. And I'm just gonna cut them like this any old way. I, you know, I'm sure I'll get a lot of feedback on my chopping and cutting style and maybe my stir-fry style as well, but it's my kitchen. Well, look, it's great if there's any blood, it'll fit right in with the tomatoes. But this is just to let you know that anything goes. If you don't have tomatoes, you might have mushrooms. You don't have mushrooms, you might have a pepper. You don't have a pepper, you know, you don't need anything. You could just do the zucchini. You could put potato. You could use potato. You could use sweet potato, regular russet. What, Roger, what are some other vegetables that people could use in place? Oh, shallots, scallions. Yep, yep, yep. Shapers, about just about anything, broccoli. Anything you've got. Okay, well, I gotta tell everybody, my favorite go-to all the time thing is lemon pepper. I think if I had lemon pepper, I'd be happy on everything. On a desert island. On a desert island, it's me and the lemon pepper, maybe a bottle of that wine, which tastes pretty good too. But I'm running out, as you can see, and we're not working. You better run out and get some more. Well. But you can't. That's right. Why can't you? Because of the coronavirus and because I'm in that age group that should be. You don't look at it. Thank you. Well, thank you. And so we're being very careful about when we go to the store. So I feel a little bit of watering here. Why do you do that? It just helps a little bit. That was a very little bit. So I put a little. Was it a diet or a dollop? Or what was it? Oh, look it. This is ready. What's going in there? I'm going to put the pasta in. Okay. So I always put a little salt. Why do you do that? Because your grandmother did it. My mother did it. And I think it keeps it from bubbling over. That's it. It's either that or else. So I'm going to, this is red lentil. It's organic. And yeah, it is a pasta. It's gluten-free for people who might have some issues with that. I never know how much to put in there. Well, you know the answer to that problem? Just enough and not too much. I could put it all in and have leftovers, guys. You got it. So remember that if you put too much in, you've got it left over for another creative meal. And I suppose it's my job to time it. Yes, it is. Okay. That is your job to time it. And I'm going to put maybe a tiny bit of celery salt, just because I found it in the cupboard. Didn't even know I had it. Oregano, just, I don't measure for stuff like this. I mean, I tend to be someone that needs a recipe, but with this, you don't really need a recipe. And turmeric, which is good for your joints. I think with a few sprinkles, it's not going to make that big a deal. But I'm going to put, whoops, I put too much in there. Every little bit helps. And you'll see how that goes. Herbs and seasonings are some of the most important keys to help. Yeah, I don't know if there's something else I made in here, but the key is not to stir fry till it gets super soft. You want it a little crunchy. You don't want it too crunchy, but you're going to have it firm. Like I suggested, just enough and not too much. Yeah, that's what I said. Oh, how about a little basil here? Basil, basil, you know, whatever. That's what we're doing. And I might just sneak in a little of my lemon pepper. Thought you already did that. No, I just showed it to everybody. I didn't really share it, but I'm going to, whoops, that didn't really do much. Okay, there's lemon pepper. This is loaded with stuff. Okay, I'm going to actually turn it off. Well, this is what I signed on for. Well, you got the food there, but you know what? You forgot? No, I don't know. You forgot a little of that grated cheese that I recommended. Okay. That's why I did this whole meal was just so we could eat some grated cheese. I understand the concept. Yeah. Of course, you know, something missing when I have to do it all by myself, but that's okay. There's no such thing as too much cheese. Okay, now I'm going to film you. Eating. Eating. Which is me. I want to just see if you really like it. I can tell. I'm watching you from your eyes. This is just as the top of my skill set. The eyes don't lie. This is the top of my skill set. Eating. Okey dokey. It's all here. Translation. Vicky Man eats my stir-fried pasta without any fish or meat in it. Oh. He loves it. I do. I do, but fish tomorrow night. Okay, well, you're a good sport. Yes. And people at home, you can. You can do this. You can do absolutely do this with whatever you have. Yeah. With whatever you have in your cabinet and in your pantry. Yeah, and so join us again and send us your videos. Yeah, you do it. You do it. New ideas, no boundaries. Go for it. Okay, I'm gonna eat too. I'm getting hungry. All right, bye. Bye.