So I decided to make it at home. Or try to. Oh what a fool I am.

The recipe involved a spiced yogurt marinade for the chicken, and then a tomato and cream based curry sauce. Sounds simple enough, right?

In went the yogurt and spices…

Then the mixing to bring it together…

Hey look I learned to use a tripod! Its a steady shot!

Then in goes the chicken…

Unfortunately I had to use some spices I had never used before. Fresh ginger, cayenne pepper, and cumin. The recipe also called for cinnamon in the marinade, and since I always seem to connect cinnamon with sweet it smelled very weird when it was all mixed up.

I at that point I was getting kind of worried, because it…just….it smelled like spicy cinnamon rolls! But I went with it. I let it marinade, stew and become what it needed to be. After cooking the chicken it tasted alright, kinda spicy and the cinnamon was just a hint in the background.

What really ruined it was the sauce. For some reason the sauce was so thick, the cream just sat on my tongue and made me nauseous. I don’t deal well with a really thick cream sauce and that’s just what seemed to happen with the sauce even though there was more tomato than cream.

I was so disappointed that I couldn’t even get myself to take a picture of the sauce. It was really pretty and perfectly colored too. The disaster and upset just wouldn’t let me. I actually almost cried. You know you have issues when you cry over a sauce.

I think I’ll have to go back to my “roots” and just get happy with cooking again. Maybe I should bake something! Or something involving basil.

I love basil.

This whole cooking thing has been a journey for me, from not knowing that some foods like marshmallows could actually be made by hand, to actually making the things that cause others to say “You did WHAT?”

That has to be the best reaction ever by the way.

I have to say my biggest disaster was my Franken-bread.

I had just gotten my very first bread machine and wanted to make bread. It was one I had gotten used, but it had the manual and seemed to work ok so I had to go for it.

Keep in mind I had never made bread until I started with this. Ok, correction. I had never made yeast bread before. I am the queen of quick breads (zucchini, pumpkin, banana), but never the yeast.

So home I went, with my ingredients in hand, a cook book for bread, and my beloved bread machine. I turned it on, threw in the ingredients and let it do its thing. What came out was not expected, though it was slightly edible the farther down it got.

Over time I slowly got better at making bread, not have another horribly disastrous loaf like my first one, but they were still slightly misshapen.

They were edible though! Well, after you cut the burned top off at least. It yielded great, fluffy crumbed bread that tasted great with a little butter and honey on it. It even made the greatest French toast.

After a while, I finally realized that what everyone was saying on my favorite baker forum The Fresh Loaf was right. I needed to actually pay attention to my measurements and weigh my flour. It makes such the difference.

I went from having the crazy loaf to having a wonderful and perfectly sized loaf of bread.

I eventually branched out and made a great honey wheat bread, but I think my white bread will always be my favorite.

See? Everyone makes mistakes. It’s just learning and listening to get it right.