I love my kitchen. Learning to cook has been years of evolution and “ah-ha” moments. Although my mother taught me by example when I was young, it was more cooking at a practical level. (Baking? Yeah, that is another story. Cookies anyone?)
I realized that you MUST own a number of basic cooking utensils. They need to be the best you can afford (but expensive isn’t always better). The first on that list? A good knife for chopping. Without that knife, and practice with it chopping vegetables, you will hate cooking.
Did you know that the chefs on those cooking shows don’t tear up at the thought of chopping onions because their knives are sharp—and they quicker at it? When you don’t smash the onion cells you have less sniffles!
This morning, I had a few hours to work on making some basics that are now a must have in our fridge.
Homemade Parmesan Buttermilk Ranch Dressing, Stewed Black Beans, and Roasted Red Pepper Hummus.
There is something very satisfying to me in perfecting a recipe found in a book, but made my own.
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