"What's for supper?"
"Not that agaaaain!!"
"I have no idea what to make for supper."
"I'm bored with this meal."
"Why can't you cook like a restaurant does?"
"I want something else!"
"I hate something new."
"Ewww, what's this green stuff?"
"Why can't you make this like Brian's, or Matt's, or John's or .... mom?"
"It's OK, just don't ever make it again."
"It's too hot to eat anything hot."
"I'm not hungry"
Any of this sound familiar?
It's all too familiar to me.
Have Pity on me.
What can you do to help?
Thought you'd never ask.
I'm looking to do something drastic, unheard of yet all too commonsensical.
I want to make my own cookbook by meat product and then veggies.
I have 25 books that I pour through to find things to make.
Talk about a waste of time!
What would it be like to buy, say, a pork tenderloin and in ONE place, find tons of recipes listed for that one cut of meat? Even stuff to do with the leftovers?
Look in a cookbook. Go ahead. Check out your favorite or other best selling book. What do you see?
A few, sometimes as little as ONE example of what to do with a particular piece of meat. They have the BIG title: Beef, Pork,Chicken, Fish, never mind cut. They try to cover all the basics yet only give you a fraction of the tip of the iceburg that are recipes for food items.
I would enjoy creating a blog, now that we have labels which make it easier to track down old posts, that deal with this subject.
Am I crazy? Biting off more than I can chew?
Probably, maybe. Yep.
But I'm desperate and fed up with the above commentaries.
I am not the kind of person to plan meals in advance. Its the ADD thing. I have the best of intentions but "poof"! the idea comes and goes. Distractibility thy name is me.
Take chicken... there's chicken whole, chicken parts, skinless and boneless. You can't use the same recipe for all of them, they'd each need their own spot. No book would be profitable to put them all in that way. And there is more than one way to cook a whole chicken; spices and method.
I subscribe to quite a few monthly email Ezines and even they only do a tap dance around certain things. And they are a bear to navigate. With dial-up, it's even worse.
As for me, Yeah, I can post some ... but I find that I never follow a recipe exactly. I add this or take away that. It's said that when you adjust a recipe, you make it your own. I've made some great stews using three different books, yet can't remember a thing of what I did. Even worse, I even when I do, I can't give anyone measurements, tsp, TBL, or 1/4 cups... I just throw it in and taste the results.
I'm a danger to my own best laid plans.
But I'm back to what started this whole post.
"WHAT DO I MAKE FOR SUPPER ON A HOT DAY?"