With the coming of fall to me this means new flavors and smells will be coming out of bakeries and kitchens. You start to see the fall colors and all the yummy soups and stews, breads, and lots of food that people have been working so hard to can over the summer. I have been blessed to have a sweet friend who has kept me supplied with pickles and salsa. She even gave me peppers, tomatoes, melons and lots of green beans. It was so nice to get to have fresh foods that still had the dirt on them to eat. It brought back many memories.
For the last few weeks, on Sunday I have been making a roast with potatoes and carrots to have through the week. If I do everything just right I pretty much get enough for 6 days with some to spare. The last two times I have cooked it, I have tried cooking it a different way each time. The ingredients have not changed, just the process. I did learn this week that you do not need to add as much water as you think because there are juices in the meat and you will end up with a smokey house from the run over. I ended up with a sauce pan full of watered down beef broth basically. But hey I thought I would keep it just in case the same thing happened again this week as did last week when I cooked everything so long the juices all pretty much disappeared. But I ended up not needing the watered down broth so I sent it on its way to sewer gods.
And the cookbook it is still sitting on the self at Walmart. By the time I get off work from Walmart, I am to tired to walk back there and get it. Maybe I should attempt to go in a few minutes early and go ahead and bring it up front so that I don't have to walk all the way back there! Now that is a plan!
Lately I have been doing alot of thinking concerning what I love to cook and how I love to cook. The how is more like: do I like to try and come up with my own recipes (which I have in my blood) or do I just like to follow recipes and make alterations? I love to cook just about anything there is except for fish, organs (you know like brains, tongue, and other gross stuff), and I try to stay away from things that are still alive like crab and lobster. They must be dead before I bring it home. So as I am trying to figure out what it is that I want to do with my "cooking career" (that sounds ridiculous) I am going to start doing what ever I want and figure it out as I go.
