I love to cook, but lately I find my cooking boring.
So when I had the opportunity to check out the 2014 food trends, I was excited about the introduction of more flavors especially Chinese and Latino influences.
Retailers are also beginning to rethink the layout of supermarkets. The restructuring could place the ingredients for recipes together such as tomatoes next to pasta. Shopping habits will be analyzed to see what products are typically purchased together and to rethink store layouts.
Already analysis shows consumers are loyal to store brand products. Among all major U.S. retail channels, private brands have increased more than 2.9 percent since 2012, pushing sales up by $108 billion.
After reading about the new trends, I found that I am rejuvenated at what I will be able to do with my cooking.
I purchased a new cookbook called “Grand Diplome Cooking Course.” I opened the first page, day one, starting at 6 a.m., and prepared chicken stock, vinaigrette and sauces for cooking the next day. Next day up at 6 a.m., I assembled equipment for final cooking and dinner was ready at 8 p.m.
Wait a minute. Two days out of my life for a gourmet dinner? I just wanted to cook something different, not change my lifestyle.
I have decided to keep my ho hum meals and just add more spices to my corned beef and cabbage and my roast beef and mashed potatoes.
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