Sometimes we do need (or want) recipes

I've said many times that this isn't a recipe blog.  There are already so many talented chefs and cooks posting tons and tons of delicious recipes online.  Developing well-tested recipes that will yield repeatable results really isn't my thing.  For me, the surprise of seeing how something turns out this time is half the fun of cooking.   However, my kitchen is still filled with recipes and cookbooks.  I love looking at recipes and use lots of recipes as the foundation or inspiration for most of what I cook (even if I don't exactly follow the directions).

My collection includes some family heirlooms, some gifts, handwritten recipes on index cards copied from friends and family, and binders full of recipes I've collected from online sites and magazines.  I've inherited my grandmother's copies of The Original Cook Book of Favorite Slavic Recipes (published by the Holy Spirit Mother's Club in the 1960s) and The Good Housekeeping Cookbook (the 1949 edition). While I might not cook from them very much, they are a lot of fun to read.  For example in the "Pointers on Marketing" section of the Good Housekeeing Cookbook it recommends that "you avoid buying more than family will eat for that meal.  It saves your time, grocer's and next customer's."  It's funny to think that your grocer would be put off by you buying too much!  It also includes recipes for things like gruel, mush, luncheon rice molds, rolled celery sandwiches, and jellied tuna sandwiches.

Squash Everywhere!

This time of year the grocery stores and markets are literally overflowing with all kinds of winter squash and pumpkins.  This is a perfect time to adapt what you buy and what you eat to what is in season.  Those crazy looking pumpkins and squash are actually edible (even delicious!) so don't be afraid to buy something and try it!

Step 2: Start Simple - Whatcha got?

Sometimes I'm inspired to prepare something involved, but we do an awful lot of  "whatchagot"  meals (soups, stews, rice dishes).

With very little time, planning or inspiration you can whip up easy whatchagot dinners if you keep some basics in your kitchen like: rice or couscous, bouillon, garlic, and carrots.

Brown and wild rice, carrots and red pepper