After working in a high rise for a number of years, I grew very accustomed to eating very very well while at the office.  Working from home, I’ve initially devolved back to a simpler maturity of my pallette something akin to my military or college days where the microwave ruled my diet.

Later I had to learn how to improve my cooking abilities.  This probably started with simple things like buying a pizza stone, a simple attempt to move from frozen pizza to something better.

Using this as a foundation I then channelled my passion for technology and found other areas where we could upgrade our cookware to enable me to at least perceive a greater cooking capability.

This possibly pseudo cooking confidence ultimately gave me the thing I needed to experiment with . . . the key ingredient to cooking, the ingredients.

With all that time I save from commuting I have more time to make myself a decent breakfast or lunch or dinner, rarely all three in a single day.  The final result is that I have learned to bring some of the good from those great 4 and 5 star restaraunts home.

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