Our story so far...well, you can read the rest of the blog for that. I love cooking Asian food. When I started this blog, I had a lot to learn about that. Now, I still have a lot to learn (since I did not grow up with this food being cooked in my own house), but there is a range of dishes from various Asian cuisines that have become easy for me to cook. In the meantime, I've branched out and started exploring various western cuisines. Also in the meantime, the food blogging community has grown by leaps and bounds and I despair of ever being able to keep up with it the way I did (geezer alert) back in 2004.
That is, when I have time to cook. Temping a full-time job and studying for classes on the side makes a pretty grueling schedule, even without the inevitable chores or need for some sleep. It is all too easy to go for easy food, both in the office and at school. If I had my druthers, I'd prefer to take my time making some good home-cooked food, but such a busy schedule puts a premium on time, too. So the good food gets shut out more often than I would like.
A day in the life: I'm making Chinese chicken stock today, since I've accumulated a good batch of chicken bones from a master sauce chicken (along with some chicken backs from the Pennsylvania Dutch farmers market). Today is a day off, so I have the luxury of relaxing and catching up on non-work things. My garden is full of sweet basil plants from a local farm, along with a patio tomato plant, some lettuce, rosemary, and the apple mint and spearmint that have been with me from day one of this blog, almost. I've been in a salad mood lately; just romaine and tomatoes from the supermarket with some low-fat ginger dressing from a company whose face is a recently-deceased movie star. I love this dressing, which I discovered while having dinner with The Cruise Director and The Fireman recently. It is almost as gingery and sharp as the wonderful dressing I used to get at Dosanko in Midtown NYC, though it is brown, not the day-glo orange of the Dosanko dressing.