DH was wildly enthused when I started on the cooking project. He goaded me on, ate everything I produced with obvious relish while making contented nosies, even took pictures of the first few dishes that came out of my oven (see below). But I am no gourmet cook or even a creative one. So, unlike Rachel Ray's diverse and colorful recipes, all of mine started to look the same and only taste slightly different. We like spicy food, so all the meat dishes (and sometimes even the veggies) have cayenne pepper and paprika/red chilli powder in them. There's usually garlic, ginger, yoghurt and lemon juice among other things in the marinade for any kind of meat. For health reasons and for carb-loading purposes, every meat dish is accompanied by boiled veggies and rice/bread. And ever since I found cheap mushrooms at the farmers' market, they have featured in every dish.
Chicken Breast with boiled veggies and rice
Pork with caramelized onions, boiled veggies and rice
Spiced sausages and red peppers with boiled veggies and wild rice
Get the picture?
I have turned out some winners on occasion (southwest turkey burger, bread gnocchi, tagine style chicken, cuban spiced pork tenderloin, spicy stuffed crab mushroom, honey nut chicken, everything lo-mein, chicken cutlets, 5-vegetable fried rice with 5-spice pork), but they have been few and far between. I have found that in pangs of hunger and fatigue, culinary versatility rarely surfaces.
So, while DH’s enthusiasm has waned a tad, I plod on unfazed, dishing out meat and boiled veggies every week to satisfy our uncomplaining palates.