Now that my hand is mostly healed, I’ve been cooking with a vengeance. Frankly, having the broken hand was a vacation. I’d forgotten what it felt like to stand for hours in the kitchen. Sometimes I feel like I’m running a small restaurant. Yesterday, it felt like it was a big restaurant. I started with pancakes from scratch; moved on to a Turkish lentil bulgar soup that’s perfect for the winter; prepped a chicken for this morning’s Chicken Provencal; marinated beef for the Tagine I plan to make later in the week; and cooked salmon and pasta puttanesca for dinner. At least I ate well. When I have more time, I’ll post details on everything.
