My latest interest - H
I had some tea late this evening and now I'm wired on caffeine. It's nearly 1AM, and I don't feel sleepy at all. So, I'm going to kill some time writing about nothing all that important.
So, I feel motivated to start cooking again. I think it was sparked by J's pediatrician's concern that she's not getting enough iron, and I thought that I need to find some good meat recipes that will help J eat meat. We've found that unless the meat is very tender and tasty, she won't eat it. I think it's the texture. She doesn't like things that are too tough to eat.
So, I got some good deals on some cookbooks today. The bookstore has some good deals lately with all the coupons they're giving out over email. So, I got 2 cookbooks, one by Ina Garten and a baking book by the Culinary Institute of America for almost half price. I don't know anything about this institute (maybe it's world reknowned, I don't know), but the book is instructive and has recipes that interest me so I thought I'd try it out. I thought I'd really like the Barefoot Contessa's book, but I'm not likely to eat some of the common ingredients in her recipes, so I'm not sure how much use I'll get out of it. I'm definitely interested by some of the recipes in the book though, so we'll see.
I find that as I have less time, I eat less Korean food. It just takes too much time to prepare a proper Korean meal, and my repertoire is limited by the fact that there are only a few Korean cookbooks written in English. J really likes Korean food though. I can't think of one Korean food I've given her that she's turned down. She even likes the vinegary, shredded radish banchan.
That being said, I cooked Korean today. It took almost all of J's nap time to make one dish, galbi jjim, so no free time for me. I haven't made that in a long time. It came out okay, a little bland for my taste but tasty enough for J to eat some, so I'll consider that a victory. Come to think of it, I think the major contributing factor to me not cooking much meat is that I'm trying to use only the grass fed that I bought and not buy meat from conventionally raised cows. However, there are a lot of cuts that I don't know what to do with, and of course, none of the meat is cut Korean style...although I did get a few pounds of short ribs sort of cut Korean style, hence the inspiration to cook galbi jjim. (This paragraph is all over the place.)...stream of consciousness.
Anyway, I'm looking forward to cooking and baking a bit more.
So, I feel motivated to start cooking again. I think it was sparked by J's pediatrician's concern that she's not getting enough iron, and I thought that I need to find some good meat recipes that will help J eat meat. We've found that unless the meat is very tender and tasty, she won't eat it. I think it's the texture. She doesn't like things that are too tough to eat.
So, I got some good deals on some cookbooks today. The bookstore has some good deals lately with all the coupons they're giving out over email. So, I got 2 cookbooks, one by Ina Garten and a baking book by the Culinary Institute of America for almost half price. I don't know anything about this institute (maybe it's world reknowned, I don't know), but the book is instructive and has recipes that interest me so I thought I'd try it out. I thought I'd really like the Barefoot Contessa's book, but I'm not likely to eat some of the common ingredients in her recipes, so I'm not sure how much use I'll get out of it. I'm definitely interested by some of the recipes in the book though, so we'll see.
I find that as I have less time, I eat less Korean food. It just takes too much time to prepare a proper Korean meal, and my repertoire is limited by the fact that there are only a few Korean cookbooks written in English. J really likes Korean food though. I can't think of one Korean food I've given her that she's turned down. She even likes the vinegary, shredded radish banchan.
That being said, I cooked Korean today. It took almost all of J's nap time to make one dish, galbi jjim, so no free time for me. I haven't made that in a long time. It came out okay, a little bland for my taste but tasty enough for J to eat some, so I'll consider that a victory. Come to think of it, I think the major contributing factor to me not cooking much meat is that I'm trying to use only the grass fed that I bought and not buy meat from conventionally raised cows. However, there are a lot of cuts that I don't know what to do with, and of course, none of the meat is cut Korean style...although I did get a few pounds of short ribs sort of cut Korean style, hence the inspiration to cook galbi jjim. (This paragraph is all over the place.)...stream of consciousness.
Anyway, I'm looking forward to cooking and baking a bit more.
posted by haed at 12:47 AM
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