Today was the start of my new tradition of making Sunday lunch for my family. I made a picnic lunch for the last day of summer because my classes start tomorrow. I made spicy green chili and Provence style chicken sandwiches, wedge salad with blue cheese dressing, and macaroni salad. This was a big task because I have to work with sizzling oil and getting the everything done in time. Luckily, I met up with my goal and everyone loved my lunch at Cantigny. If you don't know what Cantigny is, its a park/museum and former estate of Robert R. McCormick. This park also has tanks scattered by the entrance of the first division museum (which is still in the park).
Since my classes are starting tomorrow, I am very excited but nervous. The reason why I'm nervous is because I'm afraid I would not meet the expectations of my professors but I'm confident that I would excel in my studies and go meet my dream as a Food Network Star. I know I sound a little over confident but I'm trying to set a goal for myself and I want to reach that goal.
I still have lots to prepare but I will be ready for the challenges. Here's is today's tip, to help you get inspired for any future delicacies for your cooking.
Tip: Meat can be a marinade canvas. So try to make a special marinade with leftover spices, herbs or sauces and see how a little cooking of the meat brings out new personality to your chicken or beef.
So for now, I'm going to get ready for tomorrow. Make sure to look for new recipe on my recipe page and now its time for my new postal question. What big event would you cater for if you have the chance? It could be a party, an important dinner or anything at all. So now, I'm off to a new beginning.
If I could cook at any major event, I would say the Grammies because then not only would you get to make great food, but you'd also get to see and meet tons of celebrities and see all the actresses' amazing dresses!
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