I don't know if it is because I had a month off of preparing any kind of food, or the fact that each meal prepared for me was a masterpiece,
But
I am enjoying spending my time in the kitchen.
I really am not implying that I never enjoyed my time in the kitchen before, just that it is a little more fun having been away from it for awhile.
My family may think I am a little touched spending my free time (Who really has free time) playing with fruits and vegetables.
From the watermelon skins of the carving I showed you in my last post I practiced making leaves. I have also learned about daikon radishes (I had never heard of them before) from which I made the flower below.
But
I am enjoying spending my time in the kitchen.
I really am not implying that I never enjoyed my time in the kitchen before, just that it is a little more fun having been away from it for awhile.
My family may think I am a little touched spending my free time (Who really has free time) playing with fruits and vegetables.
From the watermelon skins of the carving I showed you in my last post I practiced making leaves. I have also learned about daikon radishes (I had never heard of them before) from which I made the flower below.
I've always been told that it is important to keep learning and learning I am. What is truly amazing is that what I am learning and excited about is as everyday to others as macaroni and cheese is to me.
So while I am playing with onions and daikon radishes someone else is saying been there done that.
That isn't a negative thing. It is wonderful that we all have something to share and give to each other.
This is the cover of my next book. " Why We Play With Our Food" (Ok there is no book, but I think that would be a fun one.)
What I am really going to share with you today is one of my favorite recipes. (For a minute I thought I had lost this recipe, so I knew, that I had to post it so that wouldn't happen.)
My mother often made this recipe for me to celebrate special times in my life.
Oriental Cabbage Slaw
My mother often made this recipe for me to celebrate special times in my life.
Oriental Cabbage Slaw
What is nice about this recipe is that you can totally change it up. I have added chicken to it and substituted peas for pea pods. I also added some daikon radish as well as the regular radish. The recipe calls for slivered almonds but I just chopped up some of the almonds I had in the freezer. It really is the dressing that makes it so wonderful.