In my life, I read a lot. For my chosen University degree, reading is essential, both fact and fiction. I have my nose in a book constantly. If not a book then it’s a magazine, a paper or even articles on the internet. I love to read and I always have, it’s part of the reason I want to be a writer. The genre I find myself diving into most is recipe books. I flick through at least one recipe book a day, and I have acquired a fair collection. I drool over certain recipes, add post it notes here and there and imagine what I could cook.
But that is not the primary function of a recipe book. They inspire, yes, but you are then meant to waltz off into the kitchen and create your own culinary delights. There has been no waltzing. Despite all of my research, I don’t often use my recipe books for their designed purpose.
It’s the same with cookery shows. I know and love them all, Nigel Slater and The Hairy Bikers being favourites. I watch various cooks and chefs concoct marvellous dishes (often using basic ingredients) and my mind is off on a wander. I could do that, I always think. Just a quick trip to Sainsbury’s and I’d be off. But I don’t. I stay in and end up making all of the dishes that I’m used to.
I have my restrictions by the bucketful. The fact that I’m on a student budget makes some ingredients out of my reach. My gluten intolerance makes some recipes unachievable. And, most of all, I live in a shared house that naturally has a shared kitchen. I have half a freezer drawer, one box in the fridge, one cupboard and the top drawer of a filing cabinet that I’ve nicknamed my “pantry”. I long to have a kitchen of my own, someday.
But I’ve shouldn’t be waiting for someday. I’ve made the executive decision to utilize the combined power of my recipe books. I’m cutting off the restrictions with my paring knife and bolding stepping into the kitchen, wooden spoon aloft. Yes, cooking for one person is tricky, but “leftovers” has become a fashionable word and I can make use of the freezer space I have. It’s time to shake things up on the kitchen front.
The buzz word I keep getting from my books, and the TV shows in particular, is quality. It doesn’t matter what cuisine you’re cooking, technique you’re using or dish you’re preparing, good ingredients is always the starting point. Quality food is at the pinnacle of enjoyment of food. My meat, eggs and the majority of my fruit and veg all come from the Farmer’s Market, so quality is assured. I shall retain this ethic as I begin my quest into the realm of gastronomy. I think a large dose of luck would be most welcome.
Thank you for all the lovely likes I recieved for my Triple Chocolate Cookies recipe. I was delighted when Tumblr told me I had a record number of visitors 😀 I will be sure to post more recipes!