I had originally ported all my recipes over into this blog to simplify things. I don’t really update this blog like I did in high school and community college, so the recipes gave a little padding and made me feel better. However, it didn’t simplify anything. It was hard to find anything specific, to say the least. So, at the behest of friends and family, I opened a second website specifically for my cookery. Check it out at http://www.cunningwhisk.com/.

I’ve really gotten back into my experimenting in the kitchen. It’s been a while because, frankly, I’m broke. But, now that I’m living with my parents, I’m finding ample means and opportunity.

Today I came up with some really wild ideas involving turkey and eggplant. Most of them, after careful consideration, fizzled out. A few stayed. Then, as often of late, I turned my thoughts to chicken. I don’t know why I eat so much chicken. I guess it’s because it’s cheap and easy, plus it flavors well.

One set of flavors that poultry holds very nicely is fruit. I started searching for apricot chicken recipes, but despite good reviews they all seemed a little… Off. I mean, Russian dressing? Onion soup mix? I like some spice with my fruit. Maybe it’s because I was raised on Thai.

I’m working on a recipe that I hope to finish sometime over the next several days that mixes apricots with vinegar and ginger and cloves. I really want to try it over quail instead of chicken, but that’s a bit too expensive for a trial recipe. We’ll see.