Cheers...it's the 100th post!

It's hard to remember what "cooking" used to be like for me - I was terrified of the kitchen - not only did my repertoire consist of heating up Ragu and boiling penne (and even that sometimes turned out horrible , I didn't know what al dente meant!); I also managed to cut and injure myself and damage appliances. I could have been the advertisement for Gordon Ramsey's show "Kitchen Nightmares"

A few years ago, a couple of things in my life pretty much forced me to learn to cook. Besides, you can't live on frozen chicken fingers & fries or fast food forever!

My first "meal" for my parents and my husband to-to-be was cream of mushroom chicken served over boxed mashed potatoes. I slowly began experimenting - I added dried, then fresh herbs, fresh mushrooms and broccoli. Then after mastering and getting sick of eating chicken smothered in cream of whatever soup, I began to venture on the Internet to search for recipes (other than campbellsoup.com).

I began making simple dishes, and slowly learned about new techniques and ingredients; and eventually worked my way up to more complicated and sophisticated dishes. My confidence grew over time, and I just now, I finally think of myself as a decent cook (although I am still quite baking-challenged). After seeing how many other people enjoy cooking and have wonderful blogs dedicated to this art - I was inspired to create my own.

~~So cheers to another hundred more~~


Peach Bellini
taken from Easy Summer Food - simple recipes for sunny days

3 ripe peaches
1 bottle of Prosecco or sparkling wine, 750 ml

Peel the peaches by plunging them into boiling water for 30 seconds. refresh them under cold water and peel off the skin. Cut in half to remove the pit and chop the flesh.

Put the peaches in a blender, add a small amount of Prosecco, and process to a puree. Pour into champagne flutes and top up with the remaining Prosecco. (Next time I would strain the puree to get rid of some of the solids- it's my first time making a bellini)

I added a few raspberries for color and flavor...yum!