Over the past couple of years, I have expanded my cooking education by watching Rachael Ray work her magic in the kitchen, reading her cookbooks, and subscribing to her monthly magazine Everyday with Rachael Ray. I love this magazine. It has allowed me to experiment in ways I never imagined. I've learned "the ways of pasta," many adorable holiday-themed foods, and how to make "roll-over meals" for an entire week off of one basic recipe. I really hope this baby I'm carrying is an adventurous eater or I'm going to be in trouble...One thing I've noticed about Rachael Ray is that she makes her kitchen as colorful as her personality. Seriously, even all of her Rachael Ray Cookware is colorful, which allows all of us to add a little pizazz to our kitchens. I mean, I sure love some stoneware... and she has it in colors! You have to see this, it's awesome. Pampered Chef better watch out.
I think the most important and the most fun thing I've learned from Rachael Ray is how to really appreciate and work a knife. I admit, I have a chopper at home that I use a lot when I'm in a hurry, and I'm not nearly as swift with a knife as she is, but I do enjoy chopping and slicing much more than I used to because I have a few tricks up my sleeve. I want to get better and learn more techniques (especially after watching the movie Julie and Julia).
My obsession with cutlery is fairly new, and because I'm determined to grow at this, I'm going to be doing a product review in an upcoming blog on some very affordable knives I am getting from Cookware.com. This is going to be quite awesome, indeed.
