New Year’s Foodie Resolutions

Foodie ResolutionsI don’t ordinarily make a lot of New Year’s Resolutions. But I’ve been thinking lately, about how I do have things I want to accomplish. So, rather than make “resolutions”, why don’t I just make goals for 2009, and strive to accomplish those goals? In the realm of cooking, I have many things I still want to learn to do, and some I would like to improve upon. The following is a list of “Foodie Resolutions” for 2009. Now that I’m sharing it with all of you, you’ll have to hold me accountable, okay? Also, what “Foodie Resolutions” do you have for 2009? Or any resolutions, for that matter? And do you have any thoughts, ideas, hints to help me along the way to accomplishing mine?

Alta’s Foodie Resolutions

-learn to bake bread and pizza crust

-expand knowledge of Indian cuisine

-understand my camera in order to improve food pictures

-learn to bake yummy gluten-free breads and desserts

-learn to make fresh pasta (gonna have to get a pasta machine for this one!)

-make excellent Mexican rice (I don’t like most of the stuff you get in Tex-Mex restaurants)

-learn to make authentic Mexican dishes, such as Pork Posole, Menudo, Barbacoa, etc.

-experiment with fruit in savory dishes

-cook more recipes from Grandma’s Recipe Box

-cook more recipes from the loads of cookbooks I own

-make paella (I even received a paella pan from my parents for my birthday…and have not yet made paella)

-make pickles

-make a soufflé (after all, I bought ramekins what, a year ago, just to make this)

-learn to make sushi

-improve my ability to make Southern Fried Chicken

-learn to make sausage


And last but not least….share my experiences attempting to accomplish these goals with you! Because after all, isn’t that half the fun?

Happy New Year, everyone! I wish you all the best in 2009!


Filed under Goals

5 responses to “New Year’s Foodie Resolutions

  1. retromartini

    Paella is alot of fun to make. It sounds like you like mexican/spanish foods, so you got to try your hand at paella. Real fresh saffon and fresh ingredients are the key. Everyone can’t believe what I put in front of them when I make Paella. Its one of my favorite dishes to make because the is so much versatility in the flavors that you can play around with. Check out Mark Bittman’s article from NYTimes.

  2. OK – I will help as my gluten-free sisters try to help me. I have one of their pancake recipes, but cannot find sweet rice flour locally to make and post. Why would that be available in Montana, but not Massachusetts??? I just don’t know, I’ll have to order it online I guess! But I do applaud your resolutions, and there are are a few I would like to add to my list….. Paella would top it.

  3. tastyeatsathome

    Thank you, retromartini! I like Mark Bittman, have 2 of his books. He has a simple way to do most everything, and I appreciate that! I am thinking I might try paella tonight, with shrimp and chicken. If it’s tasty, I might just post it on here! Thanks!

  4. tastyeatsathome

    Timeless Gourmet…I have several family members that are celiac, so I am hoping that I can expand that gluten-free cooking! My mother has a pancake recipe she frequently makes for my father, let me see if I can find it and I can send it your way! I have not made it myself, but I’ll see what I can do. Also, I have found that it’s sometimes hard to find all of the flours. Specialty groceries, such as Whole Foods seem to have some of them. Do you have Kroger where you are? I have found that they have a good amount of specialty flours in their “health food” sections. Otherwise, ordering it would work. Here’s one place Good luck!

  5. Pingback: Red Chile Chicken, Garlic, and Basil Curry « Tasty Eats At Home

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