Doit.jpg and also justdoit.gif

https://imgur.com/gallery/DVm07Zf /s

Still working on this week’s menu but last week was pretty eventful:

• grilled individual pizzas
• zucchini slice (sorta a crustless quiche)
• buffalo chicken Nachos and queso
• prosciutto and Fig Sandwiches w/lemon artichoke quinoa salad
• beef dragon noodles w/roasted broccoli and almond salad

I’ve gotten a significant amount of mileage out of BudgetBytes. I especially enjoy the ingredient cost breakdowns even if they’re outdated or inaccurate. My other big source lately has been Food Network’s Worst Cooks in America (typically features dishes that are easy to learn)

Wash it. This is the most important step, everything else is secondary

Chef’s knife is definitely not boring and may not be as obvious as you think. I come from a family that has only ever used cheap paring knives for everything that have never even been in the same room as a sharpener. Meanwhile, I haven’t made a single dish without my Henckels since I bought it 5 years ago. My GIR silicone turner is a close second