Good grief! It's been 2 months since I've cooked something from my TAOSF project. I've taken a lot of side trips during that time. To Cooks Illustrated. To The Barefoot Contessa. To Martha Stewart. To Fine Cooking. To recipes discovered on the internet. And to some of my own creations.
Today I made Herb Bread for dinner, along with a salad. Actually, Alice uses the same recipe for both herb bread and pizza. So, I made something half way between, a gussied-up herb bread topped with sliced roma tomatoes, whole kalamata olives, chopped sage and parsley, and lots of shredded mozzarella. It was amazingly good. It's a dough with character, provided by the inclusion of rye flour. Plus, I got to use my Breville stand mixer to mix the ingredients (which took seconds) and knead the dough.
I'm amazed at how much I actually have learned about cooking since I started this project a little over a year ago. I read. I watch the Food Network. I talk about cooking with other foodies. But ultimately, nothing substitutes for doing it. My confidence is building. I'm feeling more in control in the kitchen. I'm understanding the science of cooking more and more. It's quite an adventure.
Otherwise, I'm getting all the pieces of my rug loom unpacked, cleaned, and assembled in my studio. It's going to be quite the jigsaw puzzle to put it all back together. Tell me it will happen. I'm filled with doubt.
87 recipes completed; 218 left to explore
2 comments:
Of course it will happen. Even if you have to puzzle over some of it, it'll come back to you. It will happen.
I was going to comment on the earlier, Busy Brain, post, but it's more words than I have right now. I had to say, though, I laughed out loud when I got to the chicken!
:-]
Of course I got to thinking about you, Gianna, as I was writing the Busy Brain post. So I had to end it with the chicken question. Now you know how weird my mind gets sometimes. A lot of times.
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