keep cooking

i’m getting the hang of the maillard effect, as well as braising. i’m also getting more confident in making my own marinades off the cuff. still struggling with synchronizing meal planning and grocery/sale coordination…and my cookbooks are in one neat, tidy spot near the kitchen counter now. i’ve also cooked more for big groups of people, and under time and space constraints/stress. so i’m getting there, slowly but surely.

mark bittman, ask metafilter, and online recipe organization have been my saving graces.