A little late, but at least it’s still January.
2016 feels like a good year already. My foodie resolution is to keep pushing myself and really add to the repertoire. I’m going to make sure that I cook lots of new dishes and use ingredients that are yet to grace my chopping board.
There’s certainly still lots of dishes I love that I’ve never actually made before:
Welsh Rarebit, Terrine, Focaccia, Lemon Meringue Pie and Macaroons.
I’m going to cook with Tema Artichoke, Skate/Ray, Kohlrabi, Guinea Fowl, Kangaroo, Salsify, Heart and Pearl Barley (obviously not at the same time)
… and I’ll be documenting all of it here for your entertainment.
I expect the list to grow; feel free to make suggestions!