Thursday, March 12, 2009

09/03/02: Deciding on a menu

To decide on a menu is to synthesize ingredients, recipes, and personal preferences . . .

I put away the goods, starting with perishables and ending with preserves – as if three unrefrigerated minutes makes a world of difference to a pork chop. Any ingredients intended for dinner I left on the counter. I needed to take an inventory of my spoils and cross-reference them with potential recipes . . . to be continued . . .

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