Tuesday, July 3, 2012


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. 

 Toppings for the burgers include lime mayo and a cucumber-shallot-coriander mixture with rice vinegar. Rice wine vinegar? Who knows?!
 Dirty plate because I was too hungry to photograph my first one. This is why I don't write for my cooking blog anymore.
 Yay pesto! It's full of pine nuts, which are unfortunately quite expensive. On the other hand, this stuff is delicious, and completely worth it.
I've got to remember to get the camera out before I put things away, though.

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