Recipe Excitement

I had the brilliant (if I do say so myself!) idea to make my own recipe books with my best recipes. I'll take pictures over the next year or so of our favorites, and publish them online. I envison mini-books of soups, entrees, desserts, etc. I can pass them on to the girls when they grow up!

My eagerness to get going - combined with the fall weather that just begs for baking and cooking - means I have spent a lot of time in the kitchen lately. That makes Amelie happy, who tastes just about every ingredient that goes into every recipe (from chocolate chips to canned beans to raw minced garlic).

I have noticed a trend in my cooking, though: I double every cheap, healthy ingredient. So my recipes usually have lots of onion, carrots, celery, green pepper, etc. It's kind of funny. I always think that if I'm adding two carrots, I might as well add four, and it just snowballs from there.