Recipes are for Changing

My Shrimp, Andouille and Corn SaladrFrom Cooking Light's 20 Minute Dinners

First, let me give a shout out to my favorite cooking magazine of all time, Cooking light. I’ve subscribed for years (not that you can tell by looking at me!) and it still never ceases to amaze me how delicious the dishes are.
That being said, I simply can’t stick 100% to any recipe. I just can’t do it! Last night I adapted the above by changing the sausage from Chorizo to Andouille (Chicken no less) and I probably doubled the chili sauce. My husbands word for it…Wow!
For me, the plate is my canvas. Day after day, I create culinary masterpieces even if I’m the only one who gets to enjoy the experience. Some days it takes five minutes while at other times I’m in the kitchen for hours. Cooking has lightened my mood after a tough day at the office, has made me feel like an artist and has conveyed my love for others time after time. Try it…You’ll like it!
My Foodie magazine subscription at this point in time (there’s been many others): Cooking Light, Food Network Magazine, Cuisine at Home (a technique treasure) and the world’s best overall magazine ever…Southern Living

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