Copyright exfordy

Just a few updates:

WOW!!  It’s been nearly a year since I got this site started! Thank you if you’re reading this post!

First, no, this site is not dead.  I know it APPEARS dead because there has been no new content since, uhhh….last summer.  The original intent of the site was to get me in the kitchen and cooking well for me and my daughter.  And to that extent, the site has been a success.  I’ve also had a lot of fun with it, but it is indeed a bit of work to produce the videos as timely as I’d like.  I bought new equipment this summer that helped and filmed two shows on site in Oregon and Utah.  I WILL get those edited because they were a lot of fun with some simple, tasty recipes (and it’ll be summer again before we know it!).  I think my kitchen time is very cyclical as I’ve been at it again recently, trying two new recipes just this week that came out great; Chicken Fricassee and Chicken Paprikash.  My daughter liked them both and so did guests, so I’m doing something right. Now to video tape them!

Second, we’d taking the show to Africa!  Well, maybe not the whole show.  I don’t have any distinct plans to do some in home cooking but I’d like to.  My daughter and I and a friend will be heading to Africa for a month and stopping in Spain (the OTHER Africa) Morocco, Kenya and Tanzania.  We’ll be visiting the souks of Morocco with all their tasty variety as well as taking a classic week long camping safari through the Serengeti and other highlights.  It should be a real fun time.  While I don’t plan on doing a lot of cooking, I do plan on capturing some of the food offerings in these countries and report back here.  I’m not a super foodie like some of my friends, but I love learning about different things, so I’ll naturally be curious about what’s going in my belly.

If you want to find out more about the Africa trip and how you can gain some amazing artwork, check out the People, Places and Patterns Project (http://pppproject.com).

Thanks for continuing to view this site and I hope to kick some life back into it soon!!

Building on the great success of the first two weeks challenges, it’s time for week #3’s challenge.  The fridge isn’t offering up a lot of different ingredients at the moment so I’m calling an audiable and going to the pantry.  Not that I have any hard, fast rule about only using produce, but I prefer fresh (and Organic!) ingredients.  With that in mind, this week’s challenge is to use the following ingredients and up to two of your own and come up with a recipe:

• Ground lamb (1lb)
• Baby Spinach
• White Rice
• White Mushrooms

If you need help in how this challenge thing works, check out How This Works.  Basically, take the ingredients listed above and up to two of your own, add in any of the spices and herbs I already have and come up with a recipe.  Feel free to list the recipe at your own site and link back to it, or just post the whole thing in the comments section below.  You have until 10am, Pacific Time (UTC-8) to list your recipe.  This site is all about trying new things while I learn to cook more and I can use your help!

Thanks! 

Peter

Hello and welcome to Help Peter Cook!   The site will go truly live the week of February 16th, 2009 with the first cooking challenge presented to you, the viewing audience.  The idea is simple:  I’ll list at least 4 ingredients in my kitchen that I have available.  You will then be challenged to come up with a recipe that includes those four items plus up to two other ingredients.  You will have 24 hours to post your ideas.

You can then post your recipe in the comments of the initial challenge post or link back to your own site.  The recipe should be something scrumptious for a seven year old as well as me and there will be some restrictions and suggestions to follow (prefer gluten free, but not required, prefer less dairy and meat, but some is ok, etc…).  Normal spices and herbs are available for use and will not count against the two items you may select.

The following day the best recipe will be chosen and posted for all to see.  I’ll then rush off to the grocery store to procure the extra ingredients and then come home to record the cooking process on video, presented here on this site when complete.  This whole process will take but a day and is meant to be fun and semi-interactive.  I have a Twitter account located here and you’ll be able to follow along in the cooking process to make further suggestions, especially if I run into a snag, which is likely.

More details and rules will be available in further posts.  For now, sign up to this blog via RSS.

I look forward to many cooking adventures and welcome your suggestions!