It’s okay, you’re forgiven for thinking that I’d given up (again!) on the idea of teaching myself how to not suck at cooking.

My first post on this topic sparked comments from readers that reassured me that I am not the only female lacking in such talent. Instead of mocking me, these lovely folks were sympathetic and encouraging.

This propped me back up because despite it being an age of so-called gender equality, people do tend to go on and on about just how lucky I am that my husband cooks for the family. I wonder if my husband’s male friends go on and on about how lucky he is to have a woman that does the dishes every night? 

While my husband has been working his way through the complicated recipes in the latest Food & Drink magazine (and people wonder why I can’t keep weight off), I have worked my way through the 4 Ingredients cookbook.

Okay, so not really. But I did do one more recipe. Sure, it was another chicken recipe, but it was a recipe. And no, it didn’t work out like it was supposed to, but it was edible.

Here’s the recipe I picked:

Chicken with Lemon & Honey
1.  1 chicken, cut into pieces
2.  2 lemons, quartered
3.  2 tbs. honey
4.  2 springs of rosemary

And here’s how it went:

First of all, I didn’t have a whole chicken. This is just too much for a squeamish, former vegetarian. Instead, I used boneless, skinless chicken breasts that magically grow in plastic packages at the supermarket. (I was nervous about this switch but checked with hubby and he assured me the recipe would still work.)

Then the next hiccup was a lack of rosemary springs. So I just pretended that they were not a part of the recipe and went about my business.

The result was a fresh tasting chicken that the whole family deemed enjoyable. My husband did remark on the lack of rosemary, saying he’d been thinking about the delicious combination of it with lemon. I explained I didn’t that we didn’t have any. He explained we had some growing on our deck. Who knew.

The ratings: Hubby gave it an 9/10, Stella gave it an 8/10, and I gave it an 8/10. It’s easy and the mild taste goes down well with the younger set.

The cookbook I’m using for these posts was written by two Australian women. It’s readily available in Australian and in the U.K. since it’s been a huge hit. And here’s why: (1) All recipes have 4 or fewer ingredients, (2) All can be measured in terms of cup, tablespoon and teaspoon, (3) The methodology is explained on average using 4 sentences, and (4) All recipes use ingredients mostly found in your pantry or fridge already. If you’re one of my Canadian or American readers, fear not, you too can get a copy! Here is a link it on Amazon.ca and here is one for Amazon.com

The Good Earth's Chef Isa DiIorio is featured in this month's Food & Drink

Rush to your local LCBO and pick up your copy of the Autumn Food & Drink Magazine.  This is the issue dedicated to local fare.  Smack in the middle is a wonderful piece featuring non-other than our own “chick with tongs”, Chef Isa DiIorio — model worthy photo, recipe and more…

Also of note are perennial Good Earth favourite guest chef’s Ross Midgley of  The Kitchen House & Ryan Crawford of Stone Road Grille.  Both of these “top chefs” are featured on our Autumn 2009 class schedule so…you know what to do– sign up NOW!

The LCBO's complimentary Food & Drink magazine - 2008 Holiday Issue

If you live in Ontario (Canada) – run, don’t walk, to your nearest Liquor Control Board of Ontario (LCBO) to pick up the holiday issue of Food & Drink magazine. This glossy magazine is always a knock-out, and the latest issue is no exception. That the magazine is free (yes, FREE!) makes it even more enticing, although I’ll bet many faithful readers would gladly pay to peruse the pages of this prodigious periodical.

Food & Drink is known for its exquisite photography, superb recipes, excellent information on wine and spirits, and inspiring ideas for entertaining and gift giving. It is published six times a year.

I drooled (figuratively, of course!) all over the 300+ pages of the latest issue, packed with holiday food and drink suggestions. The list of recipes I’d like to try is long. This is just a small portion of it!

Profiteroles with Caramel Sauce and Hedgehog Almond Praline (cover photo)…Baked Eggs with Mushroom Sauce…Caribbean Cruise Cocktail…Rich Chocolate Souffle…Individual Brie and Fig Strudels…Pecan and Banana Cake with Buttered Rum Glaze…Sesame Ginger Edamame…Raspberry Truffle Martini…Chinese Roast Turkey with Cranberry Ginger Chutney, Dry Fried Green Beans & Rice Stuffing…Butter Chicken…an Icewine Dinner Menu…Chocolate Mascarpone Cheese Ball with Dried Cherries & Bittersweet Wafers…

If your local LCBO has run out of copies of Food & Drink (they often disappear quickly), jog over to another LCBO (find the locations here). Or, let your fingers do the walking and speed-walk over to the LCBO’s web site for recipe and beverage suggestions for the Christmas season. You might not find the current issue’s contents posted yet, but recipes from past issues are online.

The Winter issue of Food & Drink will be on LCBO store shelves on Jan. 14. You’ll want to keep your running shoes handy.