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I work 40-60 hours a week and still cook at least 6 nights a week. Much of my prep and planning is done on Saturday morning and allows me to turn out meals in an average of about 3/4 of an hour a night. Check out Rachel Ray for ideas and don't be afraid to fail, especially if you've not grown up cooking. Many of my favorites are happy accidents which started as something else. I love asian style foods and have found that I can prep and freeze my chicken, beef and pork in small bags, a weeks worth of veggies in the fridge (and a bag of stir fry mix in the freezer, just in case  ) and a couple of squeeze bottles of my sauces (make your own - they're easy and you can make them to suit your tastes) can have an easy, healthy and inexpensive meal ready in less time than the rice takes in the rice cooker. Pastas and a world of sauces have kept the Italians happy for centuries. Check out the local farmer's markets as spring rolls around and make some salads and antipasti. The world is at your feet through their food; take your son and explore from your own kitchen!
Live deeply, cook with an abundance of love, eat well and in moderation and take pleasure in all the world's treasures.
Bear
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| Posts: 6 | Location: Tidewater, VA and OBX, NC | Registered: February 19, 2009 |    |
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