I continue to work on this cooking thing. For about 3 weeks now, I have been preparing our dinner for about 3 nights/week. Not revolutionary, except it is for me. It means stepping away from the sewing machine, and focusing on something that I am not good at, but want to be good at. I am getting more organized and efficient and competent. There have been some bumps, but I am getting better.
I am working a lot from this cookbook. Trying the simplest recipes first. My goal is to have a tasty, fairly inexpensive, easy-to-prepare weeknight meal repetoire. And this one fits those requirements.
Any-Day Chicken Saute – wine, shallots, chives – I feel simply sophisticated when I can whip this up.
Any-Night Basked Rice – bay leaf, thyme, garlic in my heart-shaped pot – again, simple, sophisticated and very delicious.
These two plus a green salad and I am inching towards being a competent home cook. Woot.