Whats on Your Thursday Menu

I have been procrastinating on cleaning my office. When I am not working it tends to become a place to put things down and forget about them. Today is completely going to be for that project. My dream is to someday have nothing on my To Do list but don't believe that ever really happen.

For most of my life, meal planning has mostly been looking at resturant menus. Since the COVID lockdown, it has been Ubereats, Doordash, and Grubhub. I am working on changing that and doing more home cooking so I can control what goes into it. Also facing how much I really spend delivery charges, tips, and pretty inflated prices when you order meals online.

Yesterday I made a cabbage soup with ground beef, cabbage, tomatoes and onions. It turned out really watery and bland so I went online to see what to do with soup that is too thin. One sites suggested a roux. Something I never tried before. It is just heating up butter and stirring in flour. I gave it a shot and was amazed how much it helped the soup.

I have been watching cooking shows and trying to get my food to taste better and keep me more interested in preparing and eating meals. In the past, I would have ordered something delivered if my cooking disappointed me. I concentrated on work and other activities most of my life and cooking was a boring task. Now I have time to play with cooking and learn techniques. It is fun.

QOTD: Do you like to try cooking new foods or pretty much stick with the same items everyday?

While I have certain dishes I make all the time I also love cooking new types of food especially stuff I've had at a restaurant. Like the bok choy soup I make. A few years ago I had a type of soup at a Thai restaurant that I loved so I set out to figure out how to make it myself. I've tweaked it a bit here and there, but the actual taste is almost identical to what I had at the restaurant.

I also love to experiment with different ways of cooking things. The only thing I have not tried yet is sous vide. I have one, just haven't used it yet. I might try it with a venison roast I was given.