I haven’t really been able to put my finger on exactly why I have not been a happy chef until now. I believe the reason for this frustration was the very old set of pots and pans we both had from our single years. It all “boiled down” to the frustration of cooking and food sticking, burning or both and then some. Talk about “from the frying pan into the fire”, that’s what our meals were at times, BURNT, ok, so I’m exagerating a bit but just trying to get my point across.

Bobby always wanted to purchase a nice set of pans. We would look, then I would research, we would look again and I would research. Then the whole pot and pan issue would die off for a while and then we would start the whole cycle all over again. The decision was such a struggle that we kept stopping at the same fork in the road.

When we moved to NY, I really needed to make up my mind quick as I needed pots and pans and there was no more room for research or questions. I made my decision and went with the beautiful stainless steal set. I really like the quality of my set and I love that air pocket between the bottom layers of the pan that provides even heating and I like the lightness of them too. The cleanup is a snap and the glow from these pots is truly a site for sore eyes.

Cooking is no longer the dreaded chore that it once was and now I’m cooking my own lunches, no longer reaching for the Lean Cuisines every day. I’ll have to admit, it took me a while to embrace them as I had that old mentality of cooking, sticking, burning and so on. Now I’m wondering what took so long as I’ve taken to them like a fish to water enjoying this experience as much as I did when I was a kid.

What will tantalize our taste buds for dinner? Asian Chicken Stir-Fry served on a bed of jasmine rice cooked in chicken broth laced with the finest table setting and candles. Finally I took the fork and discovered the whole kitchen.