Evolving
I am older now.
I'm not sure if it is a coincidence but I spent my sick(mostlyfatigued) day off seriously taking care of business. It felt good though there is more to do. Unfortunately, life and taking care of life just costs so much damn money!
Anyhoo, in the spirit of growing and evolving, I've become interested in cooking. First, let me list the things that intimidate me about cooking so I can see how ridiculous they are in type:
*Having to keep a lot of ingredients on hand - how does this work? Stuff that doesn't spoil stays in the cupbord and you accumulate it over time and shopping trips (sugar, breadcrumbs, spices, chicken broth, etc...) What about the stuff that does spoil? How long is bacon good? How do I decide what I want and defrost the right thing? Ahhh?
*What if the stuff I make doesn't taste good?
*How can I admit that I don't know how to do basic things like steam brocoli or green beans? How long are vegtables good? How do I know if they're bad? AHHH?
*How long do I cook meat? What kind of tomatoes do i use to make my own tomato sauce full of garlic and basil? Diced, whole? It's so confusing!
Okay, so now that I got that out of my system, I will share my progress! Today, I was reading a stripped copy of 'Real Simple' and I saw a pretty and super easy recipe for fruit turnovers. The recipe called for cream chese and jam but I decided to go beyond the recipe(!) and buy frozen mixed berries to put inside instead! I will provide a full report when I'm done. In the meantime, any tips for the cooking neophyte would be greatly appreciated!
I'm not sure if it is a coincidence but I spent my sick(mostlyfatigued) day off seriously taking care of business. It felt good though there is more to do. Unfortunately, life and taking care of life just costs so much damn money!
Anyhoo, in the spirit of growing and evolving, I've become interested in cooking. First, let me list the things that intimidate me about cooking so I can see how ridiculous they are in type:
*Having to keep a lot of ingredients on hand - how does this work? Stuff that doesn't spoil stays in the cupbord and you accumulate it over time and shopping trips (sugar, breadcrumbs, spices, chicken broth, etc...) What about the stuff that does spoil? How long is bacon good? How do I decide what I want and defrost the right thing? Ahhh?
*What if the stuff I make doesn't taste good?
*How can I admit that I don't know how to do basic things like steam brocoli or green beans? How long are vegtables good? How do I know if they're bad? AHHH?
*How long do I cook meat? What kind of tomatoes do i use to make my own tomato sauce full of garlic and basil? Diced, whole? It's so confusing!
Okay, so now that I got that out of my system, I will share my progress! Today, I was reading a stripped copy of 'Real Simple' and I saw a pretty and super easy recipe for fruit turnovers. The recipe called for cream chese and jam but I decided to go beyond the recipe(!) and buy frozen mixed berries to put inside instead! I will provide a full report when I'm done. In the meantime, any tips for the cooking neophyte would be greatly appreciated!