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Making your own Pizza on a grill is so easy and rewarding. They key is having everything ready and in place when you start cooking. You can buy good quality pizza dough at mast grocery stores, pick whatever toppings you want and go from there!

For a lot of people, cooking at home more presents a series of obstacles, including the "hassle" bits--shopping, preparation and, ugh...clean up. Here are some tips to help lessen these a bit: Plan- take a few minutes to study the recipe, think about what you need to do and in what order. Maybe write down the steps you are going to take, in an order that makes sense. Many recipes do some of this for you, but you know how you work and what makes sense for you. Make sure you have all of your needed bowls, measuring cups/spoons, cutting boards, etc. set out as much as you can. Space can be a big issue, but that makes the planning even more important. Most importantly, take [...]

A great deal of making the most out of Whatchagot is trying to have some basic items on hand as much as possible. I’ve alluded to some of these in previous entries, but thought I’d tell you what items I try to keep on hand at all times: Butter – there is a reason Julia Child said, “With enough butter, anything is good.” I realize some avoid butter for health reasons, but it really does make many things taste much better, especially frozen vegetables (specifics to follow). Stock or broth – homemade or canned/boxed – another ingredient that can be used in a variety of ways to improve otherwise mundane ingredients. I think chicken is the most versatile, but beef, vegetable, etc. are great, too. There [...]

Here are some things that I try to keep in mind when working with Whatchagot (or what I’ve got lol): Keep it simple, at first – especially in these times, wasting food by trying to do too much isn’t a great outcome. So, keep your initial cooking efforts simple. Once you feel you have a knack for this down, go ahead and start to add to your ideas. Focus on things that will keep and can be eaten again. Leftovers are great during “normal times”, even better now. Casseroles, rice/beans/pasta dishes, soups, etc. are all good this way. Trust yourself, or, learn to do so. Cooking is more art than science (baking is an exception, which is why I don’t bake very often). You know what [...]