I also forgot to mention that one of my two favourite brothers got me a subscription to Fine Cooking for my birthday! He tells me that I should keep cooking because I'm good at it, but cooking with recipes off of the internet is too much for me. I have to think of something I want, THEN look up a recipe, and then go through the entire thing in my head before making it and I still never trust that it's going to work. About a quarter of the time I'm right, and it doesn't.
I really want to edit cookbooks. It would be so awesome that I assume it would be too competitive to get into that line of work right away. I AM transcribing a cookbook at the moment, but it's from the 1800's so it's a little different, and I think the recipes will have to be heavily altered. However, if society collapses and everyone loses power, I'm the only person I know who will still be able to make a mean soup. I just have to find out what a gill of water is. So there.
But anyway, things are completely different with this magazine. I know
everything's probably delicious, and I know how to do the recipes to
make sure all the times line up so nothing burns while I'm
chopping carrots. Or something.
SO! I aim to make beef rendang sometime soon, but so far I've made red curry turkey burgers and fresh asparagus pesto.