{"id":1034,"date":"2009-01-04T20:51:13","date_gmt":"2009-01-05T01:51:13","guid":{"rendered":"http:\/\/www.peterandrewryan.com\/baking\/?p=1034"},"modified":"2009-02-01T15:04:51","modified_gmt":"2009-02-01T20:04:51","slug":"petes-culinary-resolutions-for-2009","status":"publish","type":"post","link":"https:\/\/www.peterandrewryan.com\/baking\/2009\/01\/petes-culinary-resolutions-for-2009\/","title":{"rendered":"pete’s culinary resolutions for 2009"},"content":{"rendered":"

\"mixer<\/a><\/p>\n

it’s time, once again, to get wrapped up in the fervor of the season and make resolutions we will probably never keep. and although i’ve only actually kept one (to walk more and take the bus less), it’s still not a bad idea to reflect on the past year and think about what we can do for ourselves and others to make this new year the best yet. so without further ado, here’s what i’m looking forward to changing in my life in 2009:<\/p>\n

be a better grocery shopper
\n <\/strong>have you ever heard of the method of shopping around the borders of the grocery store? that way, you hit the fruits and veggies dairy and meat counter, but skip the snacks, soda and other preservative-laden junk. yeah, i don’t do that. i rarely have a balanced collection of food in the fridge, and it’s time to fix that.<\/p>\n

cook more seafood
\n <\/strong>fish is great, but i only know a few simple recipes. i’m slowly getting over my fear of screwing it up (and making the apartment stink for days afterward), but i need to kick it up and experiment with different flavors and ingredients.<\/p>\n

eat at thai x-ing
\n <\/strong>i keep hearing legends of how great this restaurant is, but i still haven’t experienced it first hand. thai x-ing is basically a basement on the edge of NW DC where one guy cooks everything and there’s only one table. you have to call hours beforehand just for pickup so he has time to get to your order. we must go.<\/p>\n

bake a bastilla
\n <\/strong>bastilla is a traditional moroccan dish with layers of chicken, eggs, almonds and a ton of fragment spices like turmeric and ginger, wrapped in dough and topped with cinnamon and sugar. it’s been on my recipe list for months now. edit: i finished this one! check it out!<\/a><\/p>\n

a few blog-specific resolutions:<\/strong><\/p>\n

post more often
\n <\/strong>i’m not setting a number for myself, but i want to get a couple of recipes in each week, along with at least one post a week on techniques, equipment or anything else i can offer (advice, cookbook reviews, etc).<\/p>\n

actually learn how to use the settings on my camera
\n <\/strong>i know the best way to learn about photography is to practice, but i also know my camera probably has a ton of handy features that could speed up the learning process. it’s time to figure out how to take pictures in my low-light kitchen so i’m not limited to the few hours of daylight i have after work to bake.<\/p>\n

all recipes will be in american and metric measurements
\n <\/strong>this is a simple one. and with a new baking scale, i’ll probably actually keep this one!<\/p>\n

check out more resolutions from luke at cookography<\/a> and nick at macheesemo<\/a>. what are you looking forward to in 2009? any resolutions?<\/p>\n","protected":false},"excerpt":{"rendered":"

it’s time, once again, to get wrapped up in the fervor of the season and make resolutions we will probably never keep. and although i’ve only actually kept one (to walk more and take the bus less), it’s still not a bad idea to reflect on the past year and think about what we can […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[9],"tags":[],"class_list":["post-1034","post","type-post","status-publish","format-standard","hentry","category-how-to"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pfcoo-gG","_links":{"self":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/1034","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/comments?post=1034"}],"version-history":[{"count":26,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/1034\/revisions"}],"predecessor-version":[{"id":1369,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/1034\/revisions\/1369"}],"wp:attachment":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/media?parent=1034"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/categories?post=1034"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/tags?post=1034"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}