The beginning...

The purpose of this blog is two-fold.
One: To chronicle my re-introduction to the kitchen.
I helped my mom cook when I was a kid. I was good at it. I enjoyed it usually.
As many of us have found ourselves, when I became an adult I was too busy to cook....
I've cooked throughout the years, of course. But now I'm trying to really get back in there on a regular basis.
Two: To record my recipes in an easy place. Paperless. Maybe to share what I've made with others. My recipes may not always be very specific (with measurements and so-forth)- at least when I make them up.
simple.
Maybe I'll eventually take some photos of what I make, but I'm no food stylist!

First recipe to record:
Frizzled Shredded Brussels Sprouts
Get a bunch of brussels sprouts- however many would feed you!
Canola oil
Small shallot
that's it!

Shred your brussels sprouts. I just cut them up with my knife (julienne?) but you could shred them on a mandoline, probably.
Chop some shallot finely, or just do very fine slices. You won't need a lot, just a little for flavor.
Get a frying pan or a wok and heat up some canola oil really hot.
Throw the sprout shreds in (watch out, hot oil + damp shreds = sputtering oil)
Cook, stirring, until their nice and crispy (may look burnt- that's okay, they're good that way, like frizzled onions!)
When they're done, throw in your shallots and give them a few stirs, let them cook for a minute or so.
You're done! They taste crispy and caramelized. Yum.