I realized recently that I have yet to actually give my readers any proof that I do in fact know how to make food. Unless you’ve physically made a visit to my kitchen, you would have no reason to believe me. This blog could be fully a result of some savvy google searches.
But I promise it isn’t.
Well this week I decided to try my hand at some multimedia evidence that I know one of cooking’s most basic skills: chopping.
Knife skills are one of those things that you don’t acquire overnight. It took me years of eating irregular, offensively-sized onions to get to where I am now.
As I mentioned in the post before this one, I find chopping to be therapeutic because it forces me to focus on one thing when I probably have a million things to worry about.
Much like how I eat carrots exclusively as a vehicle for ranch, I use my mom’s Greek Salad as a vehicle for vinegar because I am a weird person and I love vinegar (this probably explains my taste for cheap wine).
The best thing about this is that it can easily be tailored based on what you like and what you have on hand. I would say that the must have’s are tomatoes and vinegar, but here’s a kitchen sink list of ingredients:
- Artichoke hearts
- Hearts of Palm
- Feta cheese
- Balsamic Vinegar
Here’s how mine comes together:
So there you have it, I know how to use a knife. My kitchen also clearly has really terrible lighting, but I’ll work on that for next time.