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.
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.
Posted in Cooking Observations
- Tagged breakfast, Cooking, Diet, dinner, Kitchen, Learning, Low-carb, lunch, Meals, Recipes, snacks