Are you a day behind?

[kozar]

As I am.
I eat breakfast, as iris blue does, very early.
And the I read posts, and think, she posted this yesterday,
I go thru my day, 3Pm , dinner. And more than a few times, I'll cook the flavors that Cher and others posted.
My point,
How do you cook? I seem to cook from what I see, a smell when I walk down the street. I'm an , impulsive cook..
How do you cook

9 votes, 1 pass | Time left: Unlimited
	I'm a Chef
	0 (0%)
	I have a plan, and I follow it.no changes
	1 (11%)
	I cook.on a budget
	0 (0%)
	I enjoy flavors
	2 (22%)
	I'm willing to explore, what I don't know
	6 (67%)
	1 DU member did not wish to select any of the options provided.
Show usernames Disclaimer: This is an Internet poll

[Marthe48]

1. I always buy what's on sale, if I'll use it

I've always had ingredients handy at home, so if we want something, I have what we need without shopping. Then each day, wonder what would taste good. Sometimes, I think it'll be one thing, and then it turns out to be another.

[PJMcK]

2. The choices were too restrictive

My wife and I are foodies. We talk about our dinner plans all day.

Although we’re modestly accomplished in the kitchen, neither of us is a Chef.

Although we start out with a plan, it can change even during preparation. Doesn’t everyone have to live on some kind of food budget?

Flavors, textures and presentation are important components of a meal for us. We also like to travel and tasting local cuisines is a big part of our experiences. If we haven’t tried it before, we like to sample new foods.

irisblue gets up way too early for me! NJCher’s daily post is required reading at our house.

Good post!

[Tesha]

3. My husband does all the shopping

I add to the list, but he finds the meats on sale, finds interesting pasta, checks the sale rack in the bakery.

We often just see what we have and then go from there.
Some nights just cheese and crackers with other goodies.
Some nights a soup or pasta dish.
Some days, usually weekends we do it up big.
I'm hankering or a potato, gruyere, ham, and leek casserole - I guess leeks go on the list today then.