I always have big plans to change habits and alter my behavior at the beginning of each new year. Most of these resolutions relate to behaviors, bad habits, weight loss, health, self care, etc. 2018 is my year to take it to a much simpler level. With regard to relationships, it's all about Cherish for me (see last week's blog).
And for self improvement, I want to Grow. Specifically, I cook every day of the year. It's easy for me to get into a plan, execute, serve mode. I spend so much time forming menus, shopping for ingredients and then cooking that I feel I don't spend enough time experimenting in the kitchen. But I truly desire to explore new cuisines, cutting edge techniques and recipes outside of my comfort zone.
For 2018 I am challenging myself to cook every recipe in Fine Cooking magazine, a publication that produces 6 issues annually. I subscribed in December and I love the format of the periodical. It has always been one of my favorite food magazines but it will take tremendous effort to accomplish this goal. I will have to commit to trying out unusual ingredients and new recipes every single week. But how fun!!?? The December/January issue has a section dedicated to Phyllo...with 5 completely different dishes! There are also recipes for 3 holiday roasts, a vegetarian Tikka Masala, 4 bar cookies, and a seafood pasta. Yummy....food coma induced now. There are 34 unique recipes in this edition and as it appeared in my mailbox mid-January, I'd better get busy before the new edition shows up with a whole new set of deliciousness to experiment with in the kitchen.
Follow my Instagram story to see the results...I'll post pictures of each new recipe as well as reviews from my qualified and unbiased official taste testers. 2018 is hereby declared the year of YUM.