The dirty secret is out. I like to cook. A big factor in this is that I like to eat so it seemed a logical progression. I rarely follow recipes. Rarely measure. This is why I don't bake much. It's too precise (although I'm getting ready to make some blueberry/cherry muffins shortly). This in mind I figured I'd start sharing some recipes. At least the basic gist anyway and encourage you to do the same. We might give one another some ideas. First is a basic marinade I came up with. REAL simple and works great on chicken. For you vegetarians I figure I'll try this on some veggies as well and give them a shot on the grill. It also makes a mighty fine cole slaw. CLEMBO MARINADE Simplicity here. Combine about 4 ounces or so of ranch dressing, toasted sesame oil, garlic powder and the juice of one lime. That's it. Whisk the ingredients together. Be careful with the sesame oil as it is strong and can overpower the other ingredients so taste as you go. If you add too much just add more ranch dressing. I marinade thinly sliced skinless, boneless chicken strips in this for at least an hour. The lime juice is a natural tenderizer. Sautee the strips in olive oil. They cook real quick and are great over thyme rice. This also makes great cole slaw. I use the food processer to shred cabbage and carrot then add just a bit of finely chopped sweet onion. Combine and let sit in the fridge for a day. Don't add too much or it will become runny. You can always add more. If I want a southwestern flair I add a bit of ground cumin and ground serrano (I make this myself). Going to try it with some fresh ginger juice as well. Fresh ginger juice is easy if you have a garlic press. Just cut off chunks small enough to fit in the press and squeeze away. THYME RICE Tasty and simple. I actually measure this. For about 4-5 cups of cooked rice do the following. To 4 cups of chicken broth (store bought I use no salt no fat) add 3 cups of long grain rice and about 1 tsp of dried thyme. Bring to boil and boil for 5 minutes. Stir gently occasionally. Cover, remove from heat and let stand for 5 minutes. Fluff with fork before serving. You could try this with any herb you desire. I'm sure I will but for now the thyme version is very tasty. That's it for now but I'll add more. Some might seem totally bizarre or make you go EWWWW! but that's half the fun. So. What are YOU cooking?