Ironically I hit the first bump in my New Years resolution as I was eating my first attempt at sticking to my resolution. Mouth full of cheesy macaroni, I was simultaneously pawing through my massive binder of recipes to find the next one to try out. This is when I realized why I always find it so difficult to cook the things that, at some point, I wanted to make so badly I mutilated a magazine just for the recipe.
The main issue is that I am drawn to recipes that are full of butter, cream, cheese, pasta and cured meats. I am half Swedish, but trust me when I say the quarter Italian and quarter French part of my heritage always win when it comes to food. I’m not satisfied with smoked fish on rye crackers, I want ravioli bathed in béchamel sauce, ragu, scallopini and gnocchi, and things covered in cheese.