I think the hardest part of cooking is making the menu. Last Summer I was organized by what veggies were at the farmer’s market. I followed MomCo3’s suggestion and looked dishes up in Simply Seasonal Cookbook. But this winter I’m back to looking through my Cook’s Magazine, and cooking light back issues for this month. That way the suggestions are mostly seasonally true, although there are the occasional goofy things like asparagus and winter squash salad…
This week I handed the magazines to M and B with some sticky notes. They were told to put stickies on whatever looked yummy to them. Then I looked through their suggestions and picked what I thought I could afford and pull off. Tonight we had SouthEast Asian Spring Rolls, with egg drop soup and ginger tea. The dipping sauce had too much hoisin sauce in it for our taste, we aren’t into star anise much, but it was good. The translucent tapioca wrapper was so pretty with the carrot shreds and cilantro leaves showing through, like a paper crafting project with velum.