I'm trying my hand at traditional Japanese cookery and it's unbelievable how difficult it is to make these dishes look so simple.

Have also just learned about blackened cajun chicken and I'm using the same technique for fish and lamb with fabulous results, thank you.

The seasons are changing, lots of lovely new stuff to play with,

So, what's cooking in your house?

chilli.  very hot chilli.

i make it by laying out about thirty different spices...  i add some by sniffing them and thinking about whether the chili needs it or not. 

i dont have a recipe, but i make some awesome chili!

i am also experimenting a quesadilla-chili combo.  havent quite perfected that one yet, but learning how has tasted great so far.

I'm working on a new cookbook and am trying a lot of new recipes right now.

Yesterday it was hash brown casserole (from the Cracker Barrel) and garlic cheese biscuits (from Red Lobster). Both came out great. Ok, so I added a few ingredients... But mine were great and I added them to the cookbook.

Today it's a toss up between French Bread/shrimp bake and Orange Crockpot Chicken... Both sound good..

So many recipes... I may weigh 200 pounds before this book is done..  :-*