In February of last year, Paul and I had been dating for several months but I had only cooked for him a few times. I was living by myself and doing hardly any cooking (I used to be one of those people who only enjoyed cooking if I was doing it for someone other than just myself, but I’ve gotten to the point now where I know I’d do it regardless).
As the months passed, I gradually started cooking more and more (usually at least twice a week), but it wasn’t until Paul and I moved in together in December that I started making homemade dinners a regular occurrence.
This is a photo I took of my freezer in February 2011. The tequila was a gift from a friend that I still own but haven’t yet tasted (I really need to do something about that).
As a point of comparison, this photo of our freezer was taken last week:
I think this is a pretty good visual representation of how my cooking life has changed.
I’ve been on a big Greek yogurt kick lately. My boyfriend laughs at me, but I have successfully convinced him to try it on some of his food as well. (However, I’ve been using it so often, I fear he might not believe me in the future if I tell him that a particular dish tastes much better with the addition of Greek yogurt. He’ll be like, “Yeah, right. You say that about EVERYTHING!”)
The funny thing is, I don’t care for it on its own — unsweetened Greek yogurt isn’t as pleasing to the palate as the sweetened versions. However, it’s awesome served with soup, chili, and curries (all of which I’ve been making recently in my CrockPot). And it’s a great alternative to sour cream — lower calories and much higher in protein.
I buy Greek yogurt in large tubs because it’s the most cost-efficient size. I keep one tub at home and I’ve even started keeping another tub in the fridge at work. It’s good stuff! Creamy and tangy; plus the cool temperature is a nice accompaniment to the warm (and often spicy) flavors of the dish it’s paired with.
(I have no opinion on the brand; this just happens to be the one I’m currently using.)