We love this time of year! Everything is shiny and new. It feels like anything is possible, from mastering that tricky croissant recipe
to finally updating our spice cupboard
. We have lots of projects planned for the coming year and we can’t wait to dive in. What are your “cooking resolutions” for 2011?Two of my resolutions might seem a little contradictory: the first is to integrate more vegetarian dishes into my weekly meals and the second is to explore kinds of meat that are outside my comfort zone.
I’ve been intrigued by the idea of being a “part-time vegetarian” ever since I heard Mark Bittman mention it in an interview. He eats vegan meals for breakfast and lunch, and then whatever he wants for dinner. This feels like a nice balance to me and I’m thinking of trying something like it this year.
At the same time, I’ve been really curious about meats like goat, lamb, and bison. I haven’t done much cooking with any of these and find them a little intimidating. I think 2011 is the year when I overcome my fears and add some variety to my meat dishes.
These are the biggies for me. I also want to throw more dinner parties this year, perfect my baguette-making technique, and make more recipes from the food magazines I subscribe to.
What would you like to do the coming year?
Related: 2010 New Year's Cooking Resolutions: What Are Yours?
(Image: Flickr member ginnerobot licensed under Creative Commons)