Posting them since I want to be able to find them again someday, and because it’s good to bring scattered ideas together once in a while.
In terms of organization: we now have an index-cards-and-magnets kanban on the fridge door, tracking three states: “Get groceries for”, “Cook”, and “Eat”. Seems okay so far, but time will tell if we stick with it. =) Still have to work through more of the raw ingredients in the freezer. Lots of new recipes and food types, though!
It’s fun to break skills down into smaller aspects I can work on. I’m working on knowing what kinds of tastes I like, which involves both trying out new recipes and tweaking the ones that we have.
Speaking of waste reduction and flexibility, it’s nice to slowly accumulate a stock of recipes that can accommodate odds and ends. =)
Our rotisserie is getting lots of use. Yum!
I sometimes plan using the five-colours, five-ways method from Japanese cooking. Curry is surprisingly colourful (brown beef, green peas, yellow potatoes, red carrots, white rice). Omu-rice is colourful too. Nice to have these dishes!
Also nice and colourful.
I’m pretty comfortable making biscotti now. Eventually I’ll work my way through the supermarket snacks aisle. ;)
Yummy! So nice and fluffy. Uses much less cream cheese compared to the classic Philadelphia cheesecake recipe on the box of cream cheese. I like both types.
Still no slow cooker, since simmering things on the stove works out fine for us and we don’t need its timing capabilities.
It’s starting to feel like summer, so it’s a good time to eat fruits, leafy vegetables, and salads. Looking forward to exploring more tastes and recipes!