Status Updates From Cook Like a Pro: Recipes an...

This book has so many amazing recipes I’m dying to try that I think I will be purchasing and adding to my kitchen collection!

Finished the Dessert chapter. My favorite three were the chocolate Chevron cake, fresh fig and ricotta cake, and the panna cotta with fresh raspberry sauce. Most of the desserts were simple.

She is good, she is smart, I will always like this kind of person as if she was my very dear mom. But that is just part of my atitude. For I now my biological mother is dead to the world. But I am stoic with my stupid poker face. She knows that I will love her always with the geography of my heart.

Sometimes one has to have a good friend to pllan a party. I am coming to terms that by personality type I am never going to be good at hosting a party. If my husband and I try to plan a party, I will have to trust a person who is much better than I at catering.I really like this ladies techniques, she is so generous and fun.

Finally done with the vegetable and sides chapter, had to wait for items to be in season, and already started on desserts. My top 3 favorites from the Vegetable and Sides chapter were the celery root and chickpea puree, sauteed savoy cabbage with bacon, and warm brown rice and butternut squash.

Finished the dinner chapter. The cioppino, 1770 house lamb & chickpea curry, and roast duck breast with dried cherries & port were my top 3 favorites from the chapter.

Finished the Soup and Salad chapter. Top 3 favorites from the chapter were the chicken & spinach waldorf salad, farro tabbouleh with feta, and pork posole.

Made Mustard Chicken Thighs - Very good, would like to try with sweet onions, and maybe thyme (dill was NOT good when I tried some on it) Excellent with Ina's Parmesan Smashed Potatoes.

I finished the Cocktail chapter, there were 2 cocktails and 7 appetizers. The cocktails were fine. My favorite app was the sausage and mushroom strudels. I did like the sauce for the roasted shrimp cocktail in this book more than the one in the Back to Basics book.