Graphic Design Atlanta

I haven't cooked in quite some time. I enjoy cooking, just haven't taken the time to do so. No formal training, but I haven't had too many complaints yet. So I say to myself...self, you need to begin anew. Turn over a new leaf and start cooking for yourself daily. In these days of economic woes, eating out is a last resort.

So I get it in my head to make a fantastic meal like the ones you see on (one of my favorite reality shows) Top Chef®. Before I even begin to digress I will tell you a reality T.V. blog is coming, trust me. At any rate, I trot down to my local Publix supermarket and purchase:

• sweet potatoes


• lamp chop


• long stem green beans


• raspberries

I have it in my mind to use the sweet potatoes and raspberries for a sweet potato soufflé. The lamp chop of course is my meat and I will broil that. Finally the long stem green beans I will pan fry in olive oil for my vegetable.

I'm excited. I zoom home to prep my kitchen. I allow my chop to marinate in a secret mix (basically I threw alot of spices together in some wine and vinegar) while I snipped my long stem green beans, peeled my sweet potatoes, and puree my raspberries.

I've turned the two dials to get things right for the chop to "Broil" and "400^o". I'm feeling pretty confident that this meal is going to be superb even though I'm rusty. My water for the sweet potatoes is boiling and I've finished getting them butt-naked, so I plop them in the water for their next phase.

The chop goes inside the stove, I whip up the sweet potatoes in butter, sugar milk and eggs, and the green beans are simmering in the olive oil. After all is said and done I have a medium cooked lamp chop, semi-crisp long stem green beans, and a sweet potato soufflé that is so good, you'll want to smack your momma (which I don't recommend. my momma will still drop-kick me). Now I'm no Top Chef but that was one heck of a meal.

I'm still eating left-over sweet potato soufflé.