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Richard, I wonder about the complex recipes you seek. I know with myself, as I get older

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Joined: Dec 11, 2005


Posted to Thread #29835 at 12:01 am on Sep 5, 2017

I do not want to make the complex, and work intensive recipes anymore. It used to be nothing for me to spend 4 hours in the kitchen almost everyday whipping up a great protein, veggies, salad, and a carb dish. That was the way I was taught to cook and that is what was considered a "well rounded meal". Heck, now I see the chefs making two items to serve, usually a meat and a side. I try to balance my meals better. For instance, last night we had roasted chicken, and I made an Israeli toasted Couscous to which I added roasted, zucchini, green and yellow, eggplant, tomatoes and garlic. It was excellent and I knew we were getting our veggies.
Usually, my winter meals are more complex, yet, I still do not want to spend that amount of time in the kitchen. We eat well, fresh and healthy. At this point, I am thankful for that.

Have you visited The Wine Lovers Discussion Group? They have a Kitchen Forum and those folks are really big into complex foods, fine wines and actually have meet ups There are some fine cooks there and they get into methods and pairings that are very interesting.

~*Many things will catch your eye, but only a few will catch your heart...pursue those*~

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