I had really hoped to come back to this blog with a splash after my long summer break.
In other words, I was thinking my redesign would be ready, but it's not quite there yet.
In the meantime, I do want to get back in the habit of posting to CQ, so I'll just have to continue with the dark green borders and the layout that I loved at first, but have grown weary of.
Bear with me.
Anyway, I am back in France, minus one daughter for the year, and feeling set to cook up a storm.
It's la rentrée here, back-to-school and back-to-work, which is the time for plenty of good intentions about doing it all in a seamlessly organized fashion.
I suppose it's the same all over the world!
My personal cooking challenge this year is to organize the upside of things: shopping and recipe planning.
Once I've got the goods, I can cook with the best of them -- but my problem is how to NOT end up with a fridge full of nothing but cheese, mustard, yoghurt and a few wilted vegetables.
So, to all of you organized (or somewhat organized) cooks out there, what are your systems for having ingredients on hand and recipe ideas ready?
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