I see. Same for us, we eat pretty much what we feel like eating. But sometimes I wish we had a food routine....
And yet, I have a few meals I like to cook because for these TWO reasons: they're delicious and easy to make
Here are some examples
Carbonara Pasta
Shrimp and Curry rice
Meatballs
Oven Baked Potatoes with bacon and stuff on top
Crepes
T-bone steak with asparagus
Chicken rice
Tomato Soup
This list can be a lot longer but I just realize it doesnt help you.
But my point here is that I DO have a few favorites I use to make more often than others.
I hope you had a great weekend, Galen :)
We celebrated Easter this weekend, here in Romania. That means a few days with family and much more sleep than usual. 😁
All of the above for me, there's generally nothing I won't try I guess. Interestingly, for the first time ever I did a Christmas ham for Christmas 2022. I was pretty pleased with how it turned out and it tasted excellent; it wasn't as difficult as I had thought It was so will do another. There it is below.
I'm pretty handy in the kitchen really, although I am a simple guy so don't go in for the Masterchef style of food. I prefer good old-fashioned food that is hearty, tastes good and is presented well. I'll leave the fancy stuff for others.
The lavender was just for the photo, but I agree, it set the tone right?
I used some orange juice in the glaze yes, seeded mustard, a little balsamic vinegar, plum jam and marmalade jam, brown sugar and some brandy also and a few other things. I was going to do a post on it but never got around to it before Christmas was past and it's not relevant now I guess.
Yep, definitely set the tone!
I love lavander anyways. I'm happy to have a lavander lemonade or a lavander tea. So I wouldnt mind see it on any piece of meat.
I guess its still relevant. The recipe. A good recipe remains a good recipe after all. But maybe you could share it in fall season, so we cam save it for Christmas? 😋 I usually use apricot jam for glazing. I dont really know why, I just do it.🙈
Apricot jam works. To be honest, I'd never done it before so I looked up a few glaze recipes and chose one I thought would work. It's not something I'd do other than at Christmas time so I'll worry about it again in several months.
I see. Same for us, we eat pretty much what we feel like eating. But sometimes I wish we had a food routine....
And yet, I have a few meals I like to cook because for these TWO reasons: they're delicious and easy to make
Here are some examples
This list can be a lot longer but I just realize it doesnt help you.
But my point here is that I DO have a few favorites I use to make more often than others.
I hope you had a great weekend, Galen :)
We celebrated Easter this weekend, here in Romania. That means a few days with family and much more sleep than usual. 😁
All of the above for me, there's generally nothing I won't try I guess. Interestingly, for the first time ever I did a Christmas ham for Christmas 2022. I was pretty pleased with how it turned out and it tasted excellent; it wasn't as difficult as I had thought It was so will do another. There it is below.
I'm pretty handy in the kitchen really, although I am a simple guy so don't go in for the Masterchef style of food. I prefer good old-fashioned food that is hearty, tastes good and is presented well. I'll leave the fancy stuff for others.
This looks fancy enough LOL. I bet it tastes delicious. Also, the presentation is really nice, the lavander gave the whole thing a special touch.
By the way, did you use orange juice for the ham? I'm trying to become better at marinating meat,as I'm not really good at this at the moment.
The lavender was just for the photo, but I agree, it set the tone right?
I used some orange juice in the glaze yes, seeded mustard, a little balsamic vinegar, plum jam and marmalade jam, brown sugar and some brandy also and a few other things. I was going to do a post on it but never got around to it before Christmas was past and it's not relevant now I guess.
Yep, definitely set the tone!
I love lavander anyways. I'm happy to have a lavander lemonade or a lavander tea. So I wouldnt mind see it on any piece of meat.
I guess its still relevant. The recipe. A good recipe remains a good recipe after all. But maybe you could share it in fall season, so we cam save it for Christmas? 😋
I usually use apricot jam for glazing. I dont really know why, I just do it.🙈
Apricot jam works. To be honest, I'd never done it before so I looked up a few glaze recipes and chose one I thought would work. It's not something I'd do other than at Christmas time so I'll worry about it again in several months.
I use to see 5 6 recipes and then I'll make my own based on what I've read and what I have at home. 😁