Improvising is one of the first signs that you're confident in the kitchen. Pamela Mitchell, executive food editor of Everyday with Rachael Ray
I wonder if she would stick by that statement if she observed my version of improvising. But, on the other hand, if she approves a recipe for nachos that includes broccoli florets and cannellini beans (p. 46 of the April 2009 issue), she might offer me a job.
3 comments:
I guess I don't recall ever eating an improvised recipe that tasted "improvised". Just remember that anyone can cook if they have all the ingredients, but a good cook can cook with what they have!! B
true, B, but not everyone would eat what is on our table at mealtimes :)
yes but your children and husband do and I do plus who else eats multiple meals a week at your house??
Post a Comment