It’s getting harder and harder to figure out something different to cook for dinner. I have volumes of cookbooks--too many, having worked at Border’s bookstore a few years ago.
My meal wheel has been rotating around a handful of dishes: Spaghetti with Publix meatballs [I used to make them], roasted pork loin with pecans, my version of California Pizza Kitchen’s barbecued chicken pizza, fish, pot roast and meatloaf. These dishes are good for the wintry evenings we’ve been having.
When it begins warming up again, and especially during the humid, hot summer months, I'll keep the oven off, and the menu gets paired down to lighter fare, like stir fries, and chicken with Sweet Baby Ray’s Original BBQ Sauce that I can cook in the small convection oven.
I was thinking who I’d want to be marooned with on a desert island. I choose Colin Ogg, recipe diviner. I’m sure he’d make something interesting and unusual given his clever cooking ability.