I guess it could backfire, but it has worked for me. I’ve enjoyed figuring out what to eat and trying new recipes to expand the menu. The other day, I wanted something different to drink and made a batch of ginger ale. It was a little nerve wracking because it carbonates and makes its fizz in the sealed bottle. If you let it go too long, the bottle explodes. I found myself testing the plastic bottles for fullness a lot. The recipe came from a Google search and worked well.
My techniques for making bread, yogurt, bagels, pizza and english muffins have been refined and perfected over the past three months. And I have had a good workout to boot. I don’t have any power appliances, so I knead, stir, cream and mix all by hand. Sometimes, I even work up a sweat. How nice if you could burn off the calories before you actually ate the food!
Often, I just look at the provisions and figure out what I have a lot of and need to cook. So I made gnocchi from potatoes; creamy tomato soup, sloppy joes and lots of sauce from tomatoes; oatmeal cookies and scones from oatmeal, chicken curry from the large tin of curry powder; beet soup, carrot cake, semolina pudding, and risotto.
Things really become interesting and unpredictable when I have to substitute ingredients. The other night, I tried to make an icing from yogurt and thought I would counter the acidity with baking soda like you do when baking. Instead, I had an acid-base reaction in bowl and inedible icing. I tried again without the baking soda and it was fine.
Now where is that recipe for roast goose?