When I got more into cooking, one of the things that fascinated me a lot was bread. So few ingredients come together to make something so delicious. You would think more people would make it at home but that’s not the case. Most people are either afraid of using yeast or have had a bad experience working with dough. I’ve had my share of bread debacles but each time I’ve made a recipe that called for some type of dough, yeast or not, I’ve learned more about how to work with dough and make the end result successful. I’ve definitely had some failures along the way; all have been edible so far even though they didn’t come out just right. 🙂
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I love making omelettes and they can be great for other meals besides breakfast. It is an extremely versatile food and it can be easily catered towards your preferences supposing you actually like omelettes in the first place. When I first started making them, I thought a proper omelette needed to have meat in them like bacon, sausage, steak, or lobster (I love meat by the way and I’ve cooked all of these omelette varieties before) but they don’t have to have meat in them. Really I’m the type of person that usually needs to have some meat in each meal to make it feel right but I’ve slowly opened up to eating meals without meat.
I’ve always loved pickles since I was a kid and thought it was fascinating when I learned (at a young age) they actually came from cucumbers. At the time, I didn’t like cucumbers at all but I loved pickles, and I thought it was curious something I like could be made from something I didn’t like so much. Well nowadays, I like both cucumbers and pickles but I would probably lean slightly towards pickles if I had to choose. I love to try new things in the kitchen and I’ve wanted to make homemade pickles for about two years. In theory, they aren’t terribly hard to make if you follow the instructions and you aren’t doing old school fermented pickles.