Armed with my new enthusiasm for cooking since I have my new fresh herbs. Anyone who cooks regularly and likes to experiment understands the threat that something may not turn out as planned. You know it's a constant threat when you tinker with a recipe. I never follow a recipe exactly, I have a good sense from experience about what I like and the proportions that work together. I've always had the philosophy that as long as it's edible is all that matters and I can learn from it and adjust to make it next time. I marinated some chicken and made some brown rice.
It so rare that it clearly turns out inedible. You invest the time to make the dish or dishes and not to mention what you invested in the ingredients. What is a cook to do? ...well this one is putting the chicken and rice in individual containers and freezing them.
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