Adventures in cooking...
I'm currently cooking/making chicken stock... I have never made stock form anything other than an oxo cube in my life. So, you may be wondering what has prompted this rash of cooking from scratch in the last few weeks.
Couple of months ago I watched Fast Food Nation & then read a couple of books abour food production which is why I started getting an organic veg box & am trying to move us over to organic/free range where possible. I haven't got the urge to go veggie this time, which is what happened when I researched factory farming at the age of 14!
Of course I ahve wonderful timing as Jay pointed out.... we're in the middle of a recession and you decide to buy more expensive food?! Yep, because it is making me feel better. I no longer need to feel guilty about what I'm eating from an ethical viewpoint most of the time. It's also given me a new creative outlet - hence all the cooking.
So, today I did roast lemon/garlic chicken (yummy) and sauteed seom jerusalem artichokes with garlic and mushrooms (quite tasty... will try roasting some later in the week) and I'm now making the aforementioned stock. Gonna try making a morrocan tagine with the chicken legs and a lemon risotto from the rest of the chicken later in the week.
But I still ahve done anything with that second bloody red cabbage!
Couple of months ago I watched Fast Food Nation & then read a couple of books abour food production which is why I started getting an organic veg box & am trying to move us over to organic/free range where possible. I haven't got the urge to go veggie this time, which is what happened when I researched factory farming at the age of 14!
Of course I ahve wonderful timing as Jay pointed out.... we're in the middle of a recession and you decide to buy more expensive food?! Yep, because it is making me feel better. I no longer need to feel guilty about what I'm eating from an ethical viewpoint most of the time. It's also given me a new creative outlet - hence all the cooking.
So, today I did roast lemon/garlic chicken (yummy) and sauteed seom jerusalem artichokes with garlic and mushrooms (quite tasty... will try roasting some later in the week) and I'm now making the aforementioned stock. Gonna try making a morrocan tagine with the chicken legs and a lemon risotto from the rest of the chicken later in the week.
But I still ahve done anything with that second bloody red cabbage!