My original plan was to cook one meal a week and then update my blog and Instagram with each meal attempt. But my journey so far has not gone this way.
On Saturday, February 11th, I went shopping for the ingredients to make two appetizers because my plan was to cook both Saturday and Sunday that week. It’s ambitious, I know. Later that evening, I made Roasted Red Pepper and Sweet Potato Soup and tritip for dinner. I got the soup recipe from Tastemade and followed the directions exactly. As a baker, I am used to following recipes precisely, so my approach to cooking was the same. I quickly learned that this is not how cooking works.
The recipe calls for two sweet potatos, so I followed that even though it looked like one sweet potato was enough.
What this means is that the sweet potato flavor dominated the soup, and the consistancy was closer to a thick puree than a liquid soup. The flavors were decent, but I would not make the recipe again because it was not a hit with the family.
I woke up that Sunday very sick, so I did not cook the second appetizer. I was sick for so long that I did not cook the following weekend either.
There has been unexpected learning throughout. We made Ribeye steaks, french fries, and asperagus on Friday the 24th. We did not follow a recipe, but Andrew walked me through every step. He used the Socratic method, which I have found helps me as much as direct instruction does.
On Sunday the 26th, Andrew and I made Garlic Clove Chicken and Almond Pear Tarts. They were delicious! Our family ate the leftover tarts for breakfast this past week.
I have always loved gardening. Andrew and I have tried our hand at gardening over the years with varying success. Sage and thyme were a huge success, while brussels sprouts and broccoli were a disappointment.
Last summer we built a planter box that we filled with herbs. The basil got overwatered and the tarragon got an aggressive mold. Overall, the plants have done well and have added a richness to home cooked meals.
Nothing quite compares to the ease of walking out to your patio and gathering fresh herbs. And while store-bought herbs are fine, they can also get pricey.
After the success of our herb garden, we decided to grow some new things we have been wanting to try. We have red onions, carrots, rainbow chard, beets, and corn.
Last week we harvested our second round of beets and two bunches of chard. So far we have made sautéed chard, roast beet salad, and borscht. I am excited for what else our garden will produce this summer!
I'm a Southern California teacher who loves the outdoors, weekend DIY projects, gardening, and baking.