I had just started to enjoy cooking, again, too.

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Cooked, fried, pressure cooked... food is not just good to eat, urhm, when it is good... it is fun to play with in order to enhance edibility.  Oh, I can eat raw meat.  And like to have some portion of it, excluding fowl, except duck, raw.  But really, even I must admit, a little cooking is in order.  I have learned to love to cook.  Some portion of my cooking is always experimental.  I do have a serious amount of simple knowledge, however, when it comes to many foods.  Meats are pretty simple, but doing them right for a specific profile does take a trick or two and a watchful eye.  Veggies?  I actually do like them, as much as I like any other food, it's just that my absolute need is for protein.  I don't often have the energy to make two plates.  Plus, vegetables have to be fussed with.  Sure, there is canned, and frozen, but those each have their issues.

For now, I am sort of broken.  Everything is stacking up again.  I am behind the eightball and can't seem to get going.  I'll keep... pushing, or at least looking for a window of opportunity.  You would possibly be amazed at what kind of a spread I can put out, with a little help to make sure the kitchen stays open.  I have not only eaten foods most have never heard of, I've probably cooked more various fresh and strange foods than most people thought existed.  I used to keep about 45 spices and herbs on hand, and knew well how to blend them, for the tastes of others and for myself.  More, I had started creating specific flavor profiles by combining various of those.  I suppose you could say, with all that is out there, that I was re-inventing the wheel.  Truth is, though, as a cook, you have to do so.  While what you are trying to create might be in a book somewhere, reading through all the books and all the possibilities isn't truly possible.  Your best bet, should you want to do actual field research, is to try as many different foods, spiced in many different ways, as possible.  Even then, you then have to experiment to get things just to your tastes.

I have some of my childhood foods on the menu to learn.  There was, of course, normal "American" food, such as <strike>chicken</strike> beef and noodles.  Well, and cabbage and beef stew.  Fried chicken has become one of my favorites, if I do avoid breast meat.  I have learned to make that so it is good to eat fresh... it is moist.  But when it sits in the fridge, it dies.  I truly despise chicken breast because it does dry so quickly, even when done right.  But thighs and drumsticks?  Oh yeah.  I don't have the Mexican side of my food down, not well, not yet.  Fresh flour tortillas, enchiladas, though I can do a few items such as simple tacos and menudo.

Hungry yet?  Actually... that is my point.  I may need a nap.  But then I want to wake up and try to hit the kitchen so I can kick out another meal!  I'm still learning, with some things.  I am a fast learner though.  Beef and vegetables, with homemade chicken noodles, plus a batch of my habanero sauce while the peppers are still... mostly... fresh!  I need a little heat that actually tastes good.  Yeah, nap time.  Oh... supper will be coming in tonight!  No problems.  I can have that, then cook the other for a late supper and have it for this next week, for lunches and such.  It'll work out.  Later.