Feb 8, 2010

Readers,

I thought this might happen. I just had a feeling this might happen. I'm starting, slowly, to plan ahead. There is a small difference in when I get home for the night depending on which martial arts classes I go to. There is slightly more coordination involved with cooking for myself than I realized.

At first, there was the coordination of planning ahead and buying the right ingredients for selected meals. Then, you need to decide how long things will last in the fridge and how long they'll last cooked. This week, I'm working on figuring out the frequency with which I need thawed meat. Since I did not take meat out this morning for tonight, I'm thawing now and will perform prep in the morning. Not ideal, but workable.

I did make the pesto that I was planning on making, but learned that 3 cups of basil in really an incredible amount of basil. The amounts of things actually surprise me slightly. When I think I need a lot of something I need very little and visa versa. This goes for several things ranging from time spent in the oven to amounts of spices. As good as America's Test Kitchen cookbook is, I still managed to burn chicken this past weekend. For those of you who know me well, you'll recognize that as an inherited trait. At least I wasn't burning bread simultaneously.

Which brings me to bread baking. I haven't gotten brave enough for bread yet, but I'm thinking about it. But, I have one question: what's sourdough starter? Is something actually going sour in order to make sourdough? Why does it seem that half the recipes out there are intended to combat the unhealthy effects of rotting or rotten food? Very unsettling actually. Will keep you posted.

Jo

Feb 5, 2010

Reader,

Got home from Kuk Sool tonight. Dinner: lemon chicken with risotto and peas.

I have to admit, I learned to make this watching Jeff. Mine was super delicious. Mine was finished with evaporated milk instead of with heavy cream which was the "original" Jeff method.

At some point, I need to start expanding the menu, but I'm going to take thing slowly and perfect the things I am taking on. Tonight was mistake free, the kitchen didn't catch on fire or anything. But, I still don't understand how the kitchen ends us such a disaster area when he's finished.

Be kind to yourself friends.

Jo

Feb 4, 2010

Dear Reader,

It has been a month now since I was left with a stocked pantry, a stocked freezer, a stocked spice rack, Calphalon cookware and America's Test Kitchen cookbook. And Lulu. 

I thought I really should do something with these things, and I also really wanted to take control of my health. 

At this point, I can't even remember the first meal I made in the incredible cooking extravaganza of 2010, but  I can give you an update on what's happened so far. 

I decided to embark on this journey for one simple reason. It wasn't to have something to blog about. It wasn't to lose weight. It wasn't even to learn to cook. I literally started to have an emotional reaction to eating food that I'd prepared from scratch. It felt like I was taking care of myself in a way that I never had before. 

So far, I've made beef stew, Bolognese sauce, pizza dough, lemon chicken, pasta with chicken and broccoli, chicken stew, corn chowder, and chocolate mousse. 

The corn chowder didn't work out. Not even close, it isn't an easy thing, but I'll try it again one day. This is the only thing I threw out. What can I say, it was that bad. The corn wasn't cooked, it was watery, had no taste and no consistency. And, I even started out with real corn on the cob, too! I even removed the husk thingys myself! 

This week, I'm making my own pesto, my own oatmeal cookies and chicken piccata. 

I'll let you know how it works!

Jo