Hi, I’m Caitlin, and this is my blog about cooking. The thing is, I have no idea about cooking or food or anything of the sort and if you ask me what bok choy is, I will say “does it have something to do with Chinese food?” It does, right?
What I do have is a desire to learn how to cook, particulary food that is easy to prepare, full of fresh ingredients, and a pleasure to eat. The recipes that I choose will seem simplistic to even the most simplistic of cooks, but I’m new to this and over time, I’m hoping that the level of difficulty in the recipes I make will progress. Right now, I’m focusing on dishes that are healthy (or at least healthier than the way I’m currently eating) and, though I’m not a vegetarian by any means, I’m trying to incorporate as many vegetables as possible and limit the amount of meat I eat. Also, lots of fiber makes me happy, which means a whole lotta dark green veggies and whole wheat products.
Any advice or suggestions I give will be obvious–knives are for cutting–because I am that clueless of a cook, and the idea of this blog is to document and share what I am learning.
I heart you, honey, and am always willing to give you cooking advice… or laugh at you. Whatever.
Whenever I get stuck while cooking, I call Tom. He knows everything.
You are not that clueless. I know your parents and they are both good cooks so you must know somethings. How about waffles???? How about chicken chili stew??
I forgot about Chicken Chili Stew. Yum! I can make that.
I can’t wait to read about your adventures (and misadventures!) in the kitchen. Hooray!
i love that emily has created her name, specifically just to taunt you. he he he he. i can’t cook either. grrr. damn you emily *shaking fist towards pennsylvania*
Here is an easy one. Burned Greenbeans, Take a can of Freshlike french cut green beans and put them in a sauce pan with their salty preservatives. Heat to high and go play a video game or water some flowers or stack fire wood or whatever it takes to forget their are green beans cooking. Then remember and go back to get them. They should have slightly caramelized and stuck to each other, they have a consistency like tender cactus. These are great. I love them. I learned how to cook them from Beth’s grandmother when she had to many people in here house. Why is there an eighty year old woman waiting on all these grown people anyway? Stop appologizing Grandma, I think they are superb.