On these long winter evenings

[samwibatt]

...it is important to keep ourselves amused. Hobbies are just the ticket, and, as I've said, lately mine is cooking. I've already tried one new recipe today - the vegan breakfast goodie “Fronch” Toast a la Moskowitz. It turned out very not-bad, though I think my stove has a very different idea of medium-high heat than Ms. Moskowitz' does; this is

Comments

[chaliren]

Julia Childs would wish you "bon appétit" and so do I. If you haven't seen Julie and Julia it's a fun watch.

[chaliren]

And good sympathy for cooking nerves.

[samwibatt]

Thank you! I don't know what my problem is. It's not like the stakes - or should I say steaks? - are very high.

[chaliren]

I think anything we work at we want to turn out well, especially if it's going in our mouth. I know when I work extra to make a meal I hope to be tasty and it turns out not to be I get a little sad and frustrated. I wanted to feed it to me not the garbage can. And when it turns out good I'm happy and so are my taste buds and tummy.