Blondies

I made dessert today. Blondies. White chocolates brownies. With cranberries.

Yum.

To be honest, they didn't visually turn out how I'd hoped, but they are quite good. I'm sure I'll make further attempts because they taste sooooo yummy. And really, they don't look bad, just not perfect. Practice, I suppose!

There we have it, two recipes down, one hundred and twenty-four to go. Getting fat has never been so fun.

*Page 197

Pork Chops With Peppers

I made the first step in my cooking journey tonight.

I picked something easy and fast because, well, it's a week day.

Let me say, it turned out incredibly well. It tasted delicious and even looked right! Yay.

The sweet and sour peppers and onions really complimented the pork, and of course you can't go wrong with basil and thyme...or butter!

I didn't bother buying red wine vinegar but instead used a combination of red wine and apple cider vinegar, to taste. I did swap the suggested red onion for white, simply because I prefer the milder taste of white onion.

I served my pork with roasted golden new potatoes and sautéed broccolini.

Congratulations, me!

*Page 88

À la "Julie & Julia"

I'm Katie,

I'm a university student, cat owner, and food lover.*

I love cooking from scratch and challenging myself in new ways in the kitchen.

I can't wait to learn (and inevitably screw up)!

Gordon Ramsay's recipes have always been a go-to for me, and anyone who has tried one knows why, he gets right in there and hits you full-on in the taste buds. Not only that, he gives clear instructions because we can't all be a Ramsay!

My first attempt at one of his recipes was his Salmon en Croûte with hollandaise and it turned out beautifully. Unfortunately, this recipe is not in his Home Cooking book, but it is accessible online and I highly recommend trying it.

Please forgive the sub-par iPhone photography done solely for Instagram purposes, future posts will be given proper photographic care.

I will be sure to include a reference page for the recipe I attempt and do my best to include any tips for those of us who aren't trained professionals.

I hope that my unorthodox - and hopefully hilarious - approach to this 309-page adventure amuses and inspires at least one person to explore beyond their comfort zone and whip up something amazing.

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*Read: fat kid at heart