Behold the first true installment of my home-cooked adventures! I try to take pictures of what I make for myself in a combined effort to relate and be related to by those of you who struggle to separate your reality from the glorious world of celebrity chefs. I’m by no means a culinary expert. I don’t know anything beyond using salt and pepper for seasoning.
I often feel like I’m similar to Mama Mankanshoku from Kill la Kill. Everything I make is something mysterious and usually deep fried.
For once, this picture shows nothing fried but it does give evidence to my hesitancy to use anything outside of carrots, potatoes, and mushrooms.
After watching the delicious commercials on TV for soups and stews, potato soup sure sounded wonderful. Unfortunately, when I bought the soup mix, I wasn’t expecting something so thick. Don’t get me wrong. It was tasty enough but nothing extraordinary.
- White shimeji mushrooms
- Chicken broth
- Soup mix
I’ll strive to make a note here. Watch what you buy. Pottage is stew, chowder is cream soup, and consume is broth. I decided after my fight with making clam chowder for the first time that I would never buy mix from the shelf.