My approach is to research recipes online and in books. Right now, I am rereading The Complete Tightwad Gazette since the author, Amy Dacyczyn, offers frugal recipes and grocery shopping ideas. I am always inspired by her.
I am also perusing my Mexican Nueva Salsa cookbook by Rafael Palomino and Arlen Gargagliano. I am hoping to increase my repertoire with Mexican and Yucatán-inspired dishes.
Plus, I will dig into my recipe collections.
What usually happens is that I adapt recipes I feel I can handle to suit my tastes, my budget and my skills.
What readers of my Cookbook do not see are my little disasters.
For example, I had wanted to try to make "Stovies", which are really boiled potatoes. Sounds simple right?
Here's the original recipe:
8 red potatoes, peeled and cut in half vertically
salt and pepper to taste
1/2 cup butter
Place potatoes halves in a pot with 1/2 inch water or milk
Cook on medium heat for 15-40 minutes
Ok, here goes, do I use water or milk? Because I was low on milk, I used half water and half milk.
At 5:58pm, I turned the electric stovetop to "medium." Who knew really, since the dial had no indicators.
about a cup of milk and water mix
1/2 cube of chicken bullion
a dab of olive oil
add milk and water to pan to fill with 1/2 inch of liquid
add chicken bullion and stir
set potatoes in broth
season with black pepper, garlic salt, and a dab of olive oil
cook on low for 15-40 minutes until done
check to make sure they don’t stick
I had 1 potato and the leftover broth from making the stovies. I poured the broth into a glass casserole dish; cleaned and peeled the potato and placed the two halves in the broth and seasoned. I cooked the potatoes in the microwave for 15 minutes and it came out --- drum roll -- Perfect!!!