The problem is that I feel like I make the same 10 things over and over and over and over and you get the idea. There's always the classics (tacos, spaghetti, hamburgers, etc.) followed by a variety of cream of crap casserole like dishes that are basically goulash with cream of something cooked at 350 and are always welcome when the ward brings you dinner. The third category of my gourmet cooking is the unknown variable pinterest dream. Meaning, I pin a lot of virtual meals that always look far better on the computer screen than they do on the plate and few make it into the regular routine after their creation and fall. I decided that for conference we needed to venture out of the normal hamster wheel cooking boundaries and try something new and exotic. Thus, Liv and I (Liv is my newest cooking assistant) decided that Indian food was in order.
I felt slightly confident since I was using "our best bites" which rarely fails me. Here we are making naan even though I generally stop reading if any recipe says the word "yeast." Unfortunately, I did not inherit my mother's pioneer bread making genes and talent.
The results were not impressive but not repulsive. We had grilled chicken tandoori (I feel fancy just saying that word), curry rice, garlic naan and asparagus (the asparagus was not Indian, it was just about to go bad in our American fridge so it had to be consumed).When you make exotic new foods, I feel it is necessary to be fully invested in the meal. Luckily, everyone was willing to participate.
I love cooking with Liv. I enjoyed our cultural hamster wheel variation of Indian food although it will not be a frequent usual dish (mostly because it used more than 5 ingredients). There are some perks to the motherhood hamster wheel...if you mess up dinner, don't worry because you will get another chance the next day, and the next, and the next....