I like cooking because it’s a practical art that involves people.

I like cooking strategically because it makes the art more affordable and (I think) more fun.  If I always have some key ingredients on hand to allow for spontaneity, a little can go a long way.  And if I have enough creative confidence and basic cooking knowledge to roll with the punches, even better.  Then I can enjoy eating well on my own, have frequent dinner guests, and always be ready for an unexpected visitor.

Right now I’m in Paris studying at Le Cordon Bleu so I can learn more about how the art works.

Here are the recipes and thoughts that come from that…