Cooking is like love. It should be entered into with abandon or not at all. ~Harriet van Horne
If you ate pasta and antipasto, would you still be hungry? ~Author Unknown
Fresh Portabello Mushroom and Fontina Ravioli from Whole Foods with broccoli and fresh squash from our CSA. Dressed with a little extra virgin olive oil/salt/pepper. If you have a lemon, a squeeze at the end would be delicious.
I didn’t get home until 8:15 the night I made this and had dinner on the table by 8:35!
Pre-heat the oven? Really? If I was the sort of person who planned ahead, I wouldn’t be eating this Totino’s Party Pizza in the first place. ~Adam Peterson
Meal Planning is key to cooking a good meal. On the side, I am a cooking coach. I take friends to the grocery store, show them what to buy, where to buy it, how to get a good price for it, and then I show them how to cook it in their home with their own cookware.
If you plan ahead, you can get home at 8PM and have a delicious dinner on the table by 8:30. I want to give my friends a few easy cooking techniques they can have in their back pocket that will give them a delicious meal quickly and inexpensively. It is automatically healthier just because you are making it yourself and you are controlling the quality of the ingredients.
Meal Planning takes some time in the beginning but after a few tries, it will become second nature.
Meal Planning Tip #1 - Make a list before you go to the grocery store. I keep a list on my smartphone that I update throughout the week so I don’t forget anything.
If God had intended us to follow recipes,
He wouldn’t have given us grandmothers.
Crispy Panko Crusted Cod with sauteed red and green peppers and Pan Fried Plantains
Delicious and surprisingly inexpensive!
Do vegetarians eat animal crackers? ~Author Unknown
I’m going to quit worrying about what this may or may not become. I am going to talk about my food… and maybe post a few pics of my pups occasionally.
I have been worrying for a while about what direction I want this blog to take. Cooking should be a very creative and limitless. But, most people use recipes not as a guideline but as a limit for what they can do. Recipes make people feel as though cooking can be full of mistakes. I’m not sure how to make my recipes in such a way that people do not feel limited by them but they feel inspired by them as guidelines.
That is my dilemma.