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You know, there's an awful lot to be said for good home cooking. ^_^

Today, I felt like using up some cubed lamb that'd been defrosted at an awkward time (not much space in the fridge or freezer, and still half a pizza awaiting its fate), and tossed it into the slow cooker with a package of tomatoes, a tin of chickpeas/garbanzo, a few inches of a Moroccan spice blend, garlic powder, rosemary, lemon thyme, and mushrooms. After a couple hours, I thought I'd tweak it a little with the addition of some sliced up Cumberland sausages, a tin of chana dal (got to love having a good Indian/Caribbean aisle in the supermarket), and a sliced up leek, along with a little cheap cider to help keep everything moist.

When I came back from today's rabbiteering, all it needed was a little piquance and some tomato purée. Rather tasty, along with some brown rice. ^_^

And yes, a proper entry will be along in the next day or two, with any luck.

Which all leads me to wonder: how often do you cook? Do you enjoy it, or is it just a necessity? Are you even, perhaps, quite good at it?
 
 
 
 
 
 
I would really like to learn how to cook good meals, but I don't have the patience to lose more than 10 minutes at a time to the tyranny of the oven. Hence, eternal pasta. =;)
The oven? What is this "oven" of which you speak? =:) Actually, the majority of the time, I'll just use the frying pan, though usually not adding any oil; if I do, I try to keep it to a minimum, and something worthwhile, like the olive oil from a jar of sundried tomatoes, or even a little butter. There too, there's a surprising variety of flavors - Trader Joe's own brand unsalted is terribly disappointing, whilst Kerrygold's is brimming over with sheer butteriness.. good enough to have just by itself on a nice bit of baguette or ciabatta. =:9

So it'll be a battle between desiring the outcome, and the process of getting there? Now there's a conflict indeed. ^_^; Stir-fries can be very good for quick eating, especially if you use the wok-ready types - rather more expensive, but convenient. Just chop up whatever meat and vegetables, into the pan, and stir away. Quite straightforward, and the basic theme allows for great variety, depending on what sauces/spices you add - oyster sauce is one of my favorites, or there's black bean, red bean, Thai red curry paste, Vietnamese hot & soup soup paste..

Yay macaroni cheese! ^_^ (In my case, with the addition of cooking bacon (which always feels like a broken term to me, as if there were bacon that wasn't, unless you count Serrano ham or suchlike), leek, and broccoli, or some similar variant)