When it comes to cooking, I love experimenting with new dishes I have never prepared. In recent months, I have worked with several ingredients for the first time and also prepared a number of dishes that were new to me. It’s so gratifying to try your hand at something new and actually succeed. Just the other day (Easter morning), I made Eggs Benedict for the first time. It wasn’t quite as hard as I thought it would be to poach eggs and made hollandaise sauce. I carefully examined my Mastering the Art of French Cooking (always turn to Julia Child for advice) and followed her directions for the sauce that “an eight year old could make.” Turned out that hollandaise in an electric blender is super easy. I wish my camera wasn’t broken, otherwise I would have photographed my cholesterol-loaded meal… On that note, here are some pictures I have been meaning to share of recent creations:
carmelized brussels sprouts, and roasted red potatoes:
braised onion and tomato sauce, arugula salad
All this food blogging is making me hungry for lunch… I’m out.
Ashley Harrell 
Lucky for me I’m full from my oatbran pancake (hardly). . . the food looks incredible . . . drooling
looking good!
You are incredibly gifted in the culinary field. It all looks great but the shrimp dish looks like one of my favorite foods. Love Oma
I’m glad I just finished lunch. It all looks great! Of course I’ve already had your ribs, potatoes and brussel sprouts. That was a great meal.