This is my first post on my first official website, which is a significant milestone for me. I am confident that as time goes on, this site and the way I post things will evolve. However, there may be some growing pains along the way, so I ask for your patience while everything is sorted out.
As I mentioned on the homepage. My goal is to share my home cooking with anyone who wants to read. As this is more of a creative outlet for myself. The amount of joy I get when I cook for my family is something I have never made before. Especially if the dish comes with a stigma of being complex or difficult. The Beef Wellington on the homepage banner took my fourth try to get it looking like that. That puff pastry was also the first time making it by hand. Before, I would purchase pre-done frozen ones. Nothing wrong with them – I just got frustrated with the ones I had available. They came prescored for croissants. It became a bigger pain to roll it out.
None of these more over-the-top meals happen often but when they do I want to show it to everyone. Naturally, it boosts the ego and, like everyone else, the much-needed ounce of serotonin. I’m always receptive to hearing the next challenge or suggestion. To know what doesn’t look, smell, or taste good. All of that can be changed next time. I will say that Seafood will be a tough one. Not only does my family not really enjoy it, but I am also not a huge fan. I’ll eat the occasional Lobster or Shrimp but baked Haddock has never interested me. Pasta and Mussels though look fun to make. Perhaps I will find the right audience to try it out with.
Simple as it is, I will also be posting foods that I have doctored from off-the-shelf products. Sure, to build up posts here but to also give ideas to those who have that mental blockade that can’t seem to push through. Just the other day I made some Alfredo sauce. The bulk of it was jar sauce. I don’t know about you but that is some bland stuff. Adding some butter, minced garlic (Yes, the jar of minced garlic. Fight me.), black pepper, cream, and grated parmesan really make it better. What I listed was, at its purest, Alfredo sauce. Yet you don’t need to burden yourself with using everything to cook it if most of the volume is used with a jar of store-bought sauce.
Ultimately, everyone has their own preferences. While I can offer suggestions on how to cook a steak or what flavors might work well together, it’s important to do what’s best for you and your taste buds. Personally, I don’t enjoy mustard in my mac and cheese, but I know that others love it!