"Cooking is like love. It should be entered into with abandon or not at all" - Harriet van Horne
So...i love cooking. This is a quality I have come to learn about myself over the years of emancipation living away from the comfort of my family and home due to varsity, of which this home boasts a fully equipped kitchen and someone that actually knows their way around said fully equipped kitchen and can cook something worthy of being put into said family’s bellies. But it wasn’t (and still isn’t!) always easy. I remember one of the first meals I made as a student involved shoving a couple of chicken pieces into a lunchbox with a handful of chicken spice thrown on top of the chicken, followed by throwing this lunchbox into the microwave and nuking it for 20 minutes. This "amazing" chicken dish was accompanied with a serving of Tastic...bonnet rice (It was instilled in me from a young age that parboiled rice is a no go area!) which unfortunately turned out to be soggy and looked something closer to rice pudding than rice as a main meal. But in any event, it was the beginning of a culinary journey of which I believe I am only beginning now. Which brings me to the point of why I am writing, and you are probably reading, this blog.
I love traditional dishes, but simple, light meals also provide me with much entertainment in making them. Whether it be a heavy meal like cottage pie or something light like stuffed chicken breast, I am up for any challenge and love to take on new cuisine all the time. Some of my favourite types of cooking however is Chinese, Italian and Indian cuisine :)
Cookery has become a noble art, a noble science; cooks are gentlemen.