How I did it: Pick out two or three recipes online to make a certain dish and use it as a guideline for how things are made but with the freedom to add or subtract ingredients.

Lessons & tips: I used the internet a lot. Technique is something that comes with experience but once I figured things out I was so easily inspired and excited about knowing how to do something without looking a ste 123, twenty times.

Resources: cooks.com, the foodnetwork website and channel. Mostly I google stuff a lot. I had a really great cookbook that had basic things like "how to cook an egg" but I can't remember the name and it's in storage.

Jan 02, 2009, 05:59PM PST | 0 comments | 2 cheers