New Experience....New Approach

Well, I must say that food blogging is WAY more challenging than I ever imagined!  Being this was my first real post with actual food and cooking and all it quite reminded me of the first day of school.  The nervousness...am I wearing the right outfit, is my backpack cool enough, will the other kids laugh at my shoes??!!??!!  I felt that same way trying to come up with my first recipe to post.  So, I started off with a martini..  What better way to ease into things than with a martini!

That certainly helped with the nerves and such.  As did the company of my amazing and wonderful Sweet Pea, E.V.!

Isn't she just precious!?!?!  She is dedicated to scarfing down any leftovers and/or reject cooking experiments.  Hence her less than girly figure (but do not EVER tell her I said that out loud...well, not really out loud, but it is on the internet for all eternity and she is a very sensitive little girl).

Getting back to cooking....  As mentioned previously, I was very nervous about what to make.  I have an entire arsenal of tried and true recipes in a dilapidated manilla folder in my kitchen and it would have made perfect sense to begin with one of those, but I'm on this Master Chef kick.  I figured since this blog-thing was new, I'd go out on a limb.  I just love, love, love Master Chef.  I especailly love the "mystery box" concept this season.  I wanted to take that sort of approach with this blog and my recipes...at least for the first week, however it is subject to change.  I went to the store and randomly purchased fruits and vegetables, attempting to create something new and exciting.

This was the result.

Very first lesson learned, if I'm going to blog about food - BUY A CAMERA.  So, this weekend I will be purchasing a camera.  Which means, leftovers until then!  I pan seared a rib eye, which was spectacular!  The crust could not be beaten.  Second lesson learned, a rib eye can stand on its own.  It definitely did not need the blueberry balsamic sauce I placed on top.  Not that it was bad, but it would have better complimented fish or chicken.  I also made some fingerling fries.  Those cannot be ruined, unless you burn them to a crisp.  But, I tossed them in some rosemary, pepper and olive oil and they were amazing!  This posting is late, as the website was down last night.

However, stay tuned for what is yet to come this weekend.  I will have camera in hand and a fridge full of ingredients, so the sky is the limit!  Thank you for joining me!  Please continue joining me as we cook for one!