I don't claim to be an expert.
Like most people, I struggle to come up with dinner solutions on a daily basis. Even now, while trying to create this blog, the back of my mind is throbbing with reminders that it's after noon and I've yet to defrost, shop, or plan anything for tonight.
I love to cook. What a cliche that is to say, right? But I do, and I'm weird enough to actually take photos of meals that excite me and post them on FB or show them to random people in my life. In my head, I concoct meals as they would be described on a menu (or as if competing on an episode of Chopped, which I never will). So, having been pestered by family and friends to "document" the meals I create (pending my untimely death perhaps?), here we go:
1) I believe in CREATING meals
2) I cook with garlic, real butter, lots of flavors, and my 12 month old Labrador, Lily
3) I may curse
So if you can't hang with those three basics...don't.
The Zen
So what ARE we going to eat tonight?? First, what kind of day is it....warm-ish but breezy and semi-overcast (this determines mood and, often, flavor profile)....what protein do we have to work with....ground beef, chicken breast, london broil, pork loin, ribs, scallops, shrimp, cod, a multitude of canned beans...what produce must be used before going bad...avocados, peaches, celery, romaine hearts, cucumbers, tomatoes, and lots of various peppers from our garden.... |
| Banana & Cajunbelle Peppers |
Too late in the day to defrost meat. Never too late to defrost seafood.
Though I live on the coast of Massachusetts where fresh seafood is readily available, it's not always practical. Buying fresh fish (or better yet catching it!) is always my first choice, but being the practical chick that I am, I generally buy and keep frozen shrimp, scallops, and fish fillets to have on hand for last minute meal decisions.
I won't defend myself.
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| Sous Chef Lily |
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