Throwing things together, or as some people call it, cooking

Let me start by saying that I love to cook. My friends would say I’m a great cook, but I would say I’m still learning.

Take tonight for instance.

I’ve come to notice that once you have to fend for yourself, you fall into the same patterns. Chicken, steamed broccoli, rice, repeat (at least when your pinched for time between working the days you’re not taking classes).

So tonight I decided to mix up my typical broccoli. I added the usually array of spices (salt, pepper, garlic, oregano) and then threw in some new ones (paprika, beau monde, and herb du province). And I had a sweet potato so why not throw that in the mix as well! Toss it with some olive oil and a drizzle of balsamic to finish it off.

Voila! Toasty roasted goodness

Screen Shot 2017-09-04 at 6.54.22 PM

And it’s delicious.

So while that was roasting I decided to try something completely new: savory cabbage pancakes (or asian latkes as I’m going to call them).

I used the recipe linked above as a base and of course tweaked it because I didn’t have everything necessary but I had to use the cabbage before it went bad.

So after splashing oil everywhere, I successfully made a handful of latkes. And for my first time they were pretty good. Technically they weren’t perfect (it was a tad goopy in the middle), but cooking is a learning experience isn’t it?

I’ve had friends say that sometimes they get nervous about cooking, in regard to it not tasting good, not coming out the right way, or not knowing what to do.

Hey everyone starts somewhere. And everyone has their strengths and weaknesses. Take me for example, I can make lasagna but when it comes to making anything egg wise (save scrambled) I’m at a total loss (sometimes I can’t even make scrambled eggs).

And I still burn things, under bake things (as evidence of this evening), and sometimes it just tastes terrible.

But that doesn’t deter me from making (well, trying to make) something completely new and out of my comfort zone. Some cooking isn’t an exact science either. Aside from temperatures and bake times, I usually just throw things together and hope it tastes good.

So you can take this as me rambling on a Monday night or find it as an inspiration to cook something new, or to start cooking in general.

Bon appetit!



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