My turn: Even non-chef has kitchen lore to share
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I love good food, but I have neither the time nor the patience to spend a jillion hours in the kitchen. I also want to be able to eat good food without it going straight to my hips, so to speak, but moderate indulgence has its place.
And that is the basis of this column.
Before I launch into it starting next week, let me tell you what I’m planning.
I’ll share what I’ve learned in my limited years of cooking, things like good sandwich fillings and quick dinners, and stories I think you might enjoy.
If any of you have a story, tip or recipe you’d like to share, I’d love to hear from you. (Please just don’t send anything copyrighted because I don’t want to get sued.) Recipes need to be simple enough that I can try them in a couple of hours, or preferably less, in the kitchen. I’ll give you credit.
Also, I’ll talk about food- or nutrition-related subjects, and your suggestions and questions are welcome. If I don’t have the necessary information, I know how to call someone who does.
Next week, how about I show you a sandwich I like?
