My first post was a bit wordy. I fell asleep halfway through reading it back to myself. I do like the way I have recipes set up, though. My future posts will be more succinct, detailing failures and successes, not the banality of moving pots and pans around.
I apologize for my lack of brevity.
Thank you.
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Okay, Kurt, now you've really got our attention! I'm all over the medical stuff...kinda have to be, as it's a bit much for Steve to handle, and that's okay. He jumps in and helps greatly when I need him. I'm just a natural advocate, researcher and overall pain in everyone's butt regarding the wellbeing and care of our daughter, Which I view as part of being a good mom.
ReplyDeleteNow, let me add that I come from a great family of talented cooks! I myself, however, NEVER, inhereted the "Cooking Gene". I've spent a lifetime hating cooking because I'm no good at it. I mean I could follow a recipe to the grain of salt and it would turn out terrible still (I'm assuming because I am cursed in the kitchen?).
Then I married Steve, and thank goodness he LOVES to cook! Ask him and he'll be quick to tell you that he loves to cook because he likes to eat and if he waited for me to do it he would starve! Yeah, Ha! Ha! very funny, eh? Actually he is a wonderful and amazing self-taught chef!
So, when I saw that you'd started another blog, on cooking nonetheless, I knew our family was hooked! You've got me for medical and Steve for for cooking! We'll be sure to check in on both!
And FYI... be sure to check in on our blog, as I'll soon be posting recipes for some of Steve's best culinary efforts! (Ha! I guess you can call our blog an eclectic mix of medical, family, food, etc... just too busy to do more than one!).
Thanks for teaching me that cooking w/stainless requires a lower temp. Hmmm... I didn't know that! Is that why I kept burning the popcorn and almost ruined the pot???
Good luck with this one!
Thanks, Tanya. I am much like Steve in that if I waited for someone to feed me, I'd starve. There are things I do well in the kitchen, like pork chops, breaded and glazed. But try to cook fried chicken and I am VASTLY less skilled.
ReplyDeleteI bought a whole chicken once, cut it all up, then experimented with different temperatures, different oil levels, different breading techniques, etc. (all in non-stick cookware, mind you) and I did not end up with ONE edible piece of chicken. It all went in the trash.
So, fried chicken and gravy. My two biggest enemies, which I plan on conquering with the help of this blog. But... baby steps.