Wednesday, December 28, 2011

Merry Christmas!

I hope you all had a wonderful holiday. We did! Although I really need to make mayo. Sometimes I can't even look at another piece of plain chicken with olive oil. LOL.

I wanted to talk a little bit about prep time when it comes to cooking. I've been getting a little more adventurous in the kitchen, and I've realized the value of prep.

You know how when you watch a cooking show, everything is measured out ahead of time in cute little bowls? Veggies are chopped and ready to go, and eggs are pre-broken?

Well I learned there's a reason for that! :)

For some recipes, you do need to do actual prep. It makes the cooking process go much more smoothly. I can't even tell you the times I was sweating that I wouldn't have enough time to chop up the chicken before the onions burned. It was a very "duh!" moment for me.

But don't worry! It's not hard, and I promise you don't need a cute little set of matchy bowls to do it. So if a recipe requires prep, I will describe the best way to go about it.

Plus I have a willing sous chef... my son! His auntie Cathy bought him his very own Spongebob apron for Christmas, so he's ready to go in the kitchen this year!

We'll talk again soon. Promise. :)

1 comment:

Anonymous said...

have been cooking but still a little messy. while researching what types of treatments for pasteurizing almonds and read about propyline oxide. so contacted all the nut companies that had nuts in the stores went to , was amzed at who used what, even on walnuts...
Also went out to eat for family reunion and after all the getting SCD info to resataurant forgot to ask about MSG and part way thru meal headach. So did find supplements that can help. Also while doing that found on comfy tummy that some brands of butter have MSG and you can make your own!
So off to eat beef vegie soup.
Be well
Lynn D