just laugh-via-lynn moody
My cooking is adequate. I have always dreaded being asked to ‘bring a dish’ to a meal because I’m intimidated. The best cooks in the area – plus my friends – all have ‘signature’ dishes that they bring, seemingly effortlessly, that are simply out of this world. The kind of dishes you take a bite and immediately are transported to a cloud in Heaven, sighing with pleasure.
For awhile I experimented, trying to cook things my mother used to make, except that her best dishes were things like huge skillets of spaghetti sauce or a vat of chili – not easy to transport, to say the least. I have enough trouble keeping my mouth shut and not eating anyway, without trying to perfect some confection I can’t stay away from.
So – I only invite really good friends to our house for dinner, hoping that things turn out all right.
Last night I fixed a turkey breast with gravy, salad, deviled eggs, and sliced jellied cranberry sauce. Our friend brought cauliflower ‘mashed potatoes.’ We had wine before and during our meal. Simple and satisfying.
I’ve always admired people who cook ‘by feel,’ – not measuring anything – not going from a recipe – just having the talent for knowing how to cook things perfectly, what herbs and spices to add to bring out the flavor….
The best I can say is –
creativeartworksblog 
We can’t be perfect for all, we are doing Linda.
About spices, it is just about trying and trying, until you find the taste, as you like. If you are not into strong food with fx. chili, then try to mix green spices in your food. They give taste and are healthy in same time.
When I fx use grounded meat like calf or chicken/turkey, I always make food for several days and have both for the freezer and/or for lunch.
I use around 2 pound grounded meat, 1 big or 2 small onions, 2-4 cloves of garlic, cut both in small pieces or blend them, 1 big or 2 small carrots, also blended fine, 1 soup spoon paprika of your choice, fresh grounded pepper, around 1 s-spoon and 2 s-spoon salt of your choice, I use pink Himalaya salt. 1 s-spoon of a good olive oil and 4-6 s-spoon of corn flour and 2 cups of milk of your choice, I often use Almond Milk or Coconut Milk.
Mix all very well, I use a mixer, leave it covered in the fridge for at least one hour, two will be better for taste. Then form a roll in your hand and flatten them a bit and at the pan and turn them around, until well done by middle heat. Enjoy 😀
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Thank you, Irene. I’ve printed this, plus your addition of the parsley. :0)
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You are welcome Linda. Maybe I should have been writing this in a better way, but I hope, that you found out anyway. I’m one of them not using cooking books for more than inspiration. I use a little of this and that 😀
To create some variations, you can exchange the spices to other ones, like carry instead of paprika, oregano, basil instead of parsley and experiment like you feel to.
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I forgot to mention, that I also use 1/2 cup of fresh parsley or less, if it is dry.
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