I was a bit of a fanatic for a few years when I finally got interested in cooking...I too haunted the library and bookstores for cookbooks. But then I ran across a marvelous book, "Impromptu Cooking" by Glenn Andrews. In it, she describes how she went from a strictly "follow the recipe" cook to one who can wing it. And best of all, encouraged me to try. I reread her book often...(she does include recipes and variations) but mostly for inspiration. First, you have to get all the basics of course, (and a favorite along those lines was, for me, Rene Verdon's "French Cooking for the American Table" for the "why" of things. I've still got quite a few cookbooks, but I've quit acquiring new ones ...or if I do succumb, pass it along after reading. Enjoy the Cooking Forum here and several other sites to get my "reading recipes" kicks nowadays. josh

This is my family's favorite recipe, directly from the Martha Stewart site. To me, it's sheer perfection! "The pasta will finish cooking as it bakes. The sauce will bubble, seeping into the hollows of your macaroni. When the smell of butter and browning cheese makes your stomach growl, you'll know the dish is ready to eat. You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do. Serves 12 6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces 8 tablespoons (1 stick) unsalted butter, plus more for dish 5 1/2 cups milk 1/2 cup all-purpose flour 2 teaspoons kosher salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 4 1/2 cups (about 18 ounces) grated sharp white cheddar 2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano 1 pound elbow macaroni 1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. 2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside. 4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. 5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve. Here is a link that might be useful: Direct link to MS recipe and history of mac & cheese

jadeite, a lot depends on which brand of oyster sauce and kecap manis you're using. I've noticed the small glass bottles of ho yau (oyster sauce in Cantonese) almost never spoil. But I buy it in gallon cans, and decant it into smaller squeeze bottles - and if I leave any of it out, it DOES spoil. Nice little gray-green fuzzies appear! I think it's the higher sugar content and corresponding lack of salt, which of course differs between brands. Since practically everyone in CA is on a low-salt diet [grin], I am usually going with brands that taste less salty than others. Note that even low-sodium soy keeps (virtually) forever, btw. Also, the Chinese make a sweet soy (the label will call it exactly that) is a direct sub for the Indonesian kecap manis. If you ever find the Pearl River Bridge brand of lite soy sauce, it has a surprisingly sweet taste for a regular soy. I've switched to it in place of kecap manis as it's a little more versatile in the dishes we make at home.

The problem I have with a rut is that there's certain days I just don't feel up to cooking. Other days when I feel like cooking I might be busy and not have the time. Or something comes up, work schedule changes or whatever. For me, it really helps to do a little meal planning. I don't do it as often as I should but when I do it really helps and I think "Why don't I do this all the time?" I long ago realized I couldn't do the Monday is _______, Tues _______, etc since it changes so much. But if I go, for the days I don't feel up to cooking I have sausage, cheese, crackers, toast for a worst case, I have lasagna in the freezer to heat up or whatever. Then on days I have a little time I can thaw some burger and do any number of things (and sometimes I change the idea while pulling it out of the frig. And when I have a day of relaxation I can go, now it's time for ribs, turkey breast, pot roast or whatever. Keeping some frozen cooked hamburger speeds things up, saves cleanup and time too. Making lasagna? I can't handle a whole one so I try to make it into two and have one in the freezer to thaw and cook a couple weeks later. And I keep a couple cheater meals around, Stouffers has a pretty decent frozen meatloaf, some chunky soup or something too. For some, especially with picky eaters, take and jot down what they'll eat and make the menu. You might have had something different for a couple weeks so you can repeat the menu. At least it's some variety. AFAIC, make some different things. If they won't even try it, there's always peanut butter on the shelf or go without.