I haven't disappeared. Just can't seem to find inspiration to cook when I don't have my guinea pig...er...son around to test it. Yes, he can always have the leftovers but to me, it just sort of defeats the whole purpose.
So I kept putting it off and putting if off; waiting for that one thing to motivate me again. I kept looking and searching but nothing seemed to be what I wanted. But then I realized my mistake. I was LOOKING for it; not letting it come to me.
Lately, I've discovered a craving for Banquet Spaghetti and Meatballs TV dinners. (Yes, I said TV dinners....sorry......that's me cooking for myself) But last week I realized that my "inspiration" had been staring at me in the face this whole time! Homemade spaghetti and meatballs!
Now, to be honest, it sounds fairly simple. And to all you home cooks out there, it probably is. But the first and only time I've ever made homemade spaghetti sauce was about 24 years ago for my new husband. Everything was going great...then it called for a clove of garlic. Do you know that I did not know what a clove was? So...I used the whole bundle. Yup. About 15 cloves. And bless his heart, my husband ate the whole thing. It was just awful, though. The house reeked for at least a week.
But that's then and this is now. So this coming weekend, I'm going to try it again. Although I haven't found the recipe for it yet, I believe that I will. And the best part? I'll share with my son if he's home. Otherwise, it's all mine!
Thanks for listening
Paige
The lack of a Guinea Pig
Okay. Still settling in the new place; trying to find places to put all my stuff so haven't done a whole lot of cooking. Made one dish with pork steaks that turned out fairly well but not much else. It might help if my son the guinea pig were home more often but I guess work and a social life is more important for a 22 year old. Not that I blame him. I want him to enjoy life before he settles down.
Just kind of hard to cook sometimes; only because I'm my own worst critic and think the worst of everything. But that's probably normal, right? But it's all good. I'll start up again one day soon but for now, I thought I'd share the different thoughts and experiences that I may come across in my search for fun food.
I will mention that my son bought some frozen chicken tenders, marinated them in something he found in the fridge and then cooked them all together with things he likes. I was actually quite impressed. He used Italian dressing for the marinade and then fried up some veggies, including green peppers and banana peppers. It turned out very well. I'm almost jealous.
But very proud that he does not have the same inhibitions that I have about throwing things together and making something good without worrying about the results. I should have taken a picture of it but it really didn't last all that long.
Anyway, still here and still wanting to learn more about the joy of cooking. I'll be back soon!
Thanks for listening.
Just kind of hard to cook sometimes; only because I'm my own worst critic and think the worst of everything. But that's probably normal, right? But it's all good. I'll start up again one day soon but for now, I thought I'd share the different thoughts and experiences that I may come across in my search for fun food.
I will mention that my son bought some frozen chicken tenders, marinated them in something he found in the fridge and then cooked them all together with things he likes. I was actually quite impressed. He used Italian dressing for the marinade and then fried up some veggies, including green peppers and banana peppers. It turned out very well. I'm almost jealous.
But very proud that he does not have the same inhibitions that I have about throwing things together and making something good without worrying about the results. I should have taken a picture of it but it really didn't last all that long.
Anyway, still here and still wanting to learn more about the joy of cooking. I'll be back soon!
Thanks for listening.
Boston Butt (in other words)....
Seriously wonder at the names of certain foods. Like tonight's course: Boston butt. Hmm...interesting name for a piece of pork. And you know me; had to go look it up. Here's what I found.
According to the experts at the National Pork Board (yes, there actually is one), this is what they had to say:
"In pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston Butt." This name stuck and today, Boston butt is called that almost everywhere in the US,… except in Boston.
So today I'm cooking with, apparently, a less-likeable piece of meat from the vast array of pork products in my freezer. These are in the shape of steaks so tonight, I'm cooking them basically like steaks. Hopefully they'll turn out; not sure if because our pigs were hand-raised that they're better but I will definitely let everyone know.
Wish me luck!
Paige
According to the experts at the National Pork Board (yes, there actually is one), this is what they had to say:
"In pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston Butt." This name stuck and today, Boston butt is called that almost everywhere in the US,… except in Boston.
So today I'm cooking with, apparently, a less-likeable piece of meat from the vast array of pork products in my freezer. These are in the shape of steaks so tonight, I'm cooking them basically like steaks. Hopefully they'll turn out; not sure if because our pigs were hand-raised that they're better but I will definitely let everyone know.
Wish me luck!
Paige
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