http://thestonesoup.com/blog/ http://thestonesoup.com/blog/ You don't have to read the heartfelt blog posts if you don't want to, just scroll until you see a r

http://thestonesoup.com/blog/ http://thestonesoup.com/blog/ You don't have to read the heartfelt blog posts if you don't want to, just scroll until you see a recipe. Note that they all have five ingredients or less (excluding salt & pepper). They're also all really nice and tasty, as far as I've tried them. I like this because it sees food as just simple combinations of cooked edible things. You don't have to combine dozens of spices or do anything super fancy. Just get a chef's knife that doesn't suck. If you want to, look at some videos of chopping techniques, especially for specific tricky things like onions—you can do it so much faster and better with a simple technique, astound your friends! And do some basic "mise en place," which is just the French word for "preparing your stuff ahead of time even maybe using a few different bowls." If any moment of cooking a meal stresses you out, notice that and think about if you can do it in a way that isn't stressful. Like, if you're suddenly chopping an onion while you're watching garlic in a skillet, you should have prepared all that stuff beforehand. Be fundamentally nonchalant about measures and times, for almost everything, except in baking. (Rice/water ratios etc are good to follow if you don't want soggy/hard rice.) Recipes say "2 tablespoons" because they need to give some indication, but it will probably be fine if you put in more or less. It's nice if you can look at a recipe, get the gist of it, and then just go with your intuition—if you're wrong, you learn something.