Do Chives Have Flavor?

This morning I woke up and realized I hadn’t prepared my lunch. Welcome to the adjustment period after a long-weekend.


I don’t even remember why I bought these

While I made my standard egg & provolone breakfast omelet, I defrosted a salmon filet and sauteed some mushrooms, onions and garlic. Salmon has always been one of my go-to favorites. Honestly though, with my limited maneuvers around the kitchen, I only know two ways to cook it: throw it in the pan with the sautee, or plop it onto my George Foreman.

In my morning rush, I opted for the former. Despite not knowing how, I REALLY wanted to spruce it up. So I rummaged around my small spice collection and opted to toss in some freeze-dried chives instead of the usual dill.

Well, I just finished eating my lunch and… I have no idea if I even tasted the chives. It really just tasted like salmon with mushrooms and onions. Am I missing something? Are chives just for decoration?

My Garlic Love Affair

In my family, there is no such thing as “too much garlic.” That applies both to the amount of garlic used in a dish, as well as the variety of foods to which garlic may be added. My problem is that while I love garlic and indeed put it in almost everything I eat, I HATE the chore of peeling and cutting fresh cloves. Yet, as even my confused self knows, fresher is better.

  • The dilemma: Improve my cooking by using fresh ingredients, starting with fresh garlic.
  • The solution: Get over myself and just peel and chop the dang gloves.
  • The method: A new trick I discovered, courtesy of one of my aunts.

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Confusion Sets In

I’m generally not just a bad cook, but also a lazy one. I suppose there could be a direct correlation between the two, but I’ll not dwell on that right now.

This weekend I decided to tackle both of these issues head on, and learn to cook. I love home-made meals, but it’s gotten to the point that I genuinely look forward to visiting my Mom because (I love her a lot and) it means I get really good food. Recently I’ve been wishing more and more that I could cook like her. The combination of trying to eat low-carb and not really knowing how to spruce up some chicken or beef is making the endeavor monotonous and uninspiring, and I’m not getting anywhere by not practicing. Plus, I’ve heard that good cooks are creative, so maybe this will be right up my alley. I have to get creative anyway since I probably only have about half of the stuff some the recipes I’m reading call for…

So without further ado, welcome to my world of confusion that is my kitchen. It’s about to get messy up in here.