I'll be doing more of this, but to begin with, I'm the cook around here. My wife readily admits she's not very good at it and was never much interested in it (this is the crux: she can do it, when she wants); while on the other hand, I usually like doing it but hate the cleanup afterwards. So, we have a deal. I rarely cook from recipes and I rarely cook anything exactly the same way twice. Most everything I do is a first or repeat of my own creation (often with elements or inspiration stolen from others, and typically the result of several good minutes of serious thinking about it). I never watch cooking shows on TV (used to, a bit). The best way to learn to cook is to put things you think might go good together, together. Just do it and learn it on your own; and as a beginner you can begin with one fundamental truth: everything is better with bacon.
Most importantly for me, my cooking "philosophy" is very simple, i.e., use great basic ingredients cooked and combined very simply: like great cuts of meat, very fresh fish, fresh vegetables; incorporate berries and nuts (I cannot emphasize that enough). People will spend hours on some sauce or other, when they could have just taken five minutes to melt a beef bullion cube and toss is a couple of mashed up cherries (or blueberries) and a splash of red wine, thicken, and been done.
I should have taken a photo, but I'll save that for subsequent editions. Doing this was inspired by this, and posts like it, by the way.
So breakfast this morning was — surprise! — eggs, scrambled
with fresh whole spinach (lots, and not chopped up; It'll wilt up just
fine once exposed to the cooking heat) and red onion. This is cooked in
a skillet on medium heat in peanut oil with a pat of butter for
additional flavor. Salt & pepper to taste, but try it without too.
I was prepared to do it in an omelet with a bit of mozzarella folded
in, but to do that would have required chopping the spinach (so as not
to have to scramble the eggs to wilt it) and it was so beautiful and
pristine in its whole state that I decided to go with the scramble.
You'll be seeing some of that spinach — maybe tonight — once I
figure out how I'm going to use it next (spinach salad with a basaltic
vinaigrette, red onion, bacon bits and dried cranberries comes to mind,
but while I've got lots of fruit around here, none dried, and no
cranberries). I've been considering that my next variation on this will
incorporate some coarsely chopped pecans. What do you think?
from the supermarket; and though I like the peppered, I prefer the
standard hardwood smoked and honey cured for most applications. Other
than sliced for you by the butcher himself (which we do get in Arnold
when up at the cabin) this is the best I've found in pre-packaged form.
Be patient and cook the bacon on medium-low heat. You can still achieve
complete crispness if that's what you like, but without the complete
burntness (if you don't like). Some people do their bacon on such high
heat that it gets away from them and crisps to the point of a sour
Fresh fruit salad: One orange, quartered, then peeled and sectioned
(it quarters better if you leave the rind); 16 fresh blueberries,
whole; 8 fresh blackberries, whole; 8 fresh raspberries, whole; 3 fresh
strawberries, quartered. I added just a dash of salt for shits & giggles.
And that was it. No potatoes, no toast, no sugary preserves, and no
fruit juices. With fruit juice, sugar concentrations are just too high
(would you eat 10 oranges in a sitting?), and certainly not as
enjoyable as the real fruit. I will sometimes have four ounces of
tomato juice if I feel like it and don't have a fresh tomato to slice
And there you have it. I've a lunch to go to for a high-school
graduation, which is a pasta place; so I'll be eating light because I
want to whip up something for tonight, most likely on the grill and we'll be enjoying some wine as well.