Under the Skin

I haven't been to the grocery store in a while. This means that instead of coming home from work and thinking, "What do I want for dinner?", I come home from work, stare at my shelf of the pantry and then my corner of the fridge in turn and think, "What can I concoct out of this stuff?" I mean, the pickings are getting slim. This has lead to a couple of things. One of them, Beth actually invented and I altered it, but I'll share it anyways. The other, I was wary about, but it worked out and turned out to be very good. RECIPE 1: Ranch Chicken chicken ranch dressing basil tiny bit of salt (it makes the meat more moist in my opinion, so even though my dad never liked it and thus my mom never cooked with salt, I do). So, you cook the chicken in the salt and basil using your favorite cooking technique. I like to put a DAB of oil on the pan so that it doesn't burn up, but not too much, or the recipe gets oily. Then, you add the ranch dressing and let it c

So, I have a new recipe. It was developed yesterday for dinner. It doesn't actually have a name yet. But I liked it, and it was inexpensive. This one, there aren't set proportions. I just kind of decide as I'm going along how much of each to put in there. Ingredients: Turkey that masquerades as ham (you know the stuff) carrots broccoli tomato Montreal Steak Grill Seasoning olive oil Mix it all together in a pan and let it cook. It's very good.

I have embarked on a blog project which may or may not live to adulthood. It's called "Cooking for College Students." Since living in my own apartment, I've learned a few things about me and cooking: 1) my meal choices are heavily influenced by what is on sale at either Macey's or Smith's depending on which car-bear-roommate is going to the grocery store and her personal grocery store choices. 2) While cooking for myself, I don't have to eat things I don't like, and things that I love which basically no one else in my family does, I can eat to my heart's content. 3) My cooking is also heavily influenced by my ability either to not make leftovers or to make an acceptable form of leftover, given my terrible dislike for food that has been adulterated by a microwave. However, I have noticed that the general college student kitchen is governed by two factors: price and time constraints. That is why I am sharing my college student recipes. I know