Adillo303
Head Chef
Hope I am not in the frong forum, If I am please move me.
The Chutney thread got me thinking. My cooking is much improved since comming to DC. I have been thinking abut what areas that I want to focus on a bit and improve on.
I can make a pretty good meal for company, In January I will learn is I can trun out party goodies or not. With all of this said, I make my lunch, and DW's every day and I am finding that I have become regimentd. I am also not the most inventive person with weekday meals. I am thinking about "making ahead". I have not doen much of this. I am looking for basic mixtures that be made up possibly in bulk and frozen. When meal time rolls around, they can be the basis for a meal, maybe served over potatos or pasta or rice, combined with quict to fix other things.
anyway, that is my thought for areas to improve. So, what are you thinking of doing in th comming year that you have not done before, tried and failed at or just want to explore new territory?
Best of the holidays.
AC
The Chutney thread got me thinking. My cooking is much improved since comming to DC. I have been thinking abut what areas that I want to focus on a bit and improve on.
I can make a pretty good meal for company, In January I will learn is I can trun out party goodies or not. With all of this said, I make my lunch, and DW's every day and I am finding that I have become regimentd. I am also not the most inventive person with weekday meals. I am thinking about "making ahead". I have not doen much of this. I am looking for basic mixtures that be made up possibly in bulk and frozen. When meal time rolls around, they can be the basis for a meal, maybe served over potatos or pasta or rice, combined with quict to fix other things.
anyway, that is my thought for areas to improve. So, what are you thinking of doing in th comming year that you have not done before, tried and failed at or just want to explore new territory?
Best of the holidays.
AC