#Little inferno freaked out food for free
#Little inferno freaked out food how to
#Little inferno freaked out food plus

#Little inferno freaked out food plus

One year ago, plus a few we missed: Israeli Salad with Pita Chips, Roseanne CashвЂ™s Potato Salad, Quick Potato Pierogi and RatatouilleвЂ™s Ratatouille This salad also managed to convince Alex that fruit and a savory salad could mix without terrible things happening, no small feat! This is the exact kind of summer cooking I can get behind: light and fresh, and as a bonus, great to pack away for the next picnic youвЂ™re attending. What I liked, and what differentiated it for me is that it had a lot of different ingredients going on, and had a really delicious dressing IвЂ™ll use again and again.

Meanwhile, although I wonвЂ™t be winning any points for originality, here is a watermelon, vegetable and feta salad I made for dinner last night and it was mighty delicious. Sound good? Tell Doctor Deb your cooking fears in the comments below.

#Little inferno freaked out food how to

And if I donвЂ™t know how to make it either, I might just call another guest into the smittenkitchen, if, like Torrie, they promise not to laugh at the grime we areвЂ“yes, stillвЂ“in an undignified standoff with in front of the counter. If I havenвЂ™t, well then it is clearly time. If IвЂ™ve posted about that food before, IвЂ™ll go back in more detail. LetвЂ™s all air this out and what I hope to do is have a sporadic series of posts in which I attempt to make it better. Oh, I can follow instructions and not-stir, not-stir and itвЂ™s manageable, possibly even edible, but I bet you would think that a girl who baked a wedding cake and enough bread to make Atkins roll over in his grave would have something like rice down pat.Д«ut this isnвЂ™t about my myriad cooking woesвЂ“itвЂ™s all about you! No cooking fear is too small. Yet with my new, slightly-more-flexible schedule, IвЂ™m once again itching to ask you this burning question: What are you afraid to cook? I will not judge you. Pondering this the last couple days has gotten me back to a question I started kicking around last fall with the Pie Crust 101 instructional, but I confess got lost in the grind of holidays and the crushing business of work, work work.

#Little inferno freaked out food for free

You sure know how to give a girl performance anxiety! I mean, how do I top a wedding cake? Am I going to have to mill my own flour? (Do you вЂњmillвЂќ flour? Should getting the lexicon right be the first step?) Should I buy a cow so I can get the milk for free (oh, how I crack myself upвЂ¦) and make butter and yogurt and mm, creme fraiche? How will a simple salad keep you interested now? It's a product line, 'Totally Totes', under the company name Thirdly and Thrice. I'm also working on a side project, with my partner John Ryan. It's a crochet virus and antibody curtain. I also unearthed a piece that I had worked on years ago which has finally found its day in the sun.

Ive started a new sketchbook for this, 'the pandemic drawings':). I am making a concerted effort to not spend too much time on social media which only seems to fuel my anxiety these days so my new routine is that first things I do with my morning coffee is a little watercolor drawing. Ive been trying to come up with projects that are fun, interesting and doable given the varying circumstances that my students are finding themselves in, so there's that. I'm trying to figure out good ways to move all of the classes that I teach online. I'm trying not to get too freaked out when I leave the house to forage for food. I am one of the lucky ones who will continue to be paid through this so I am very grateful for that.