My Personal Chef

I like to cook, not for cooking's sake, but because I like to eat. Living on a shoestring budget though, eating out is definitely out. I am unwilling to be on a Big Mac diet or subsist on frozen food. So the cheapest way to have real food at home is to buy unprocessed food, slap on an apron, and become my own Jamie Oliver. On nights and weekends, my kitchen becomes my lab where I experiment with different ingredients and different methods of cooking. Sometimes the results border on barely palatable disasters, but other times, they do taste pretty good, if I do say so myself - and those I file under my repertoire o' edible experiment.

Tonight's dinner: broiled herbed mullet on a bed of new potatoes and garlic zucchini.