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I do all the cooking in our household. I love cooking. My wife can cook, but she doesn't enjoy it. But I really like it. It's fun to find new recipes and try things out. There are hits. There are misses. There are the recipes from The New York Times, which are mostly time-consuming and disgusting. (I've been burned too many times by them. They are dead to me.)

Every so often, I look online for new recipes and come across various food blogs.

This comic is inspired from the many, many food blogs I've seen over the years. There's a staggering number of talented food bloggers out there. And almost all of them have one thing in common: the need to give you a 300-word preamble to any recipe they post. Okay, Jessica...I just came here for the Chicken Casserole recipe, not to read your life story. That's why this food blogger meme is so spot-on (see second image).

Tonight I made this dish from The Cozy Cook. It's tasty. Highly recommend for a quick weeknight dinner. Great job, Stephanie! 

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Comments

Mitchell Karp

Lol. Thanks for sharing. Tru dat.

Myrna Neuberg

I know what you mean about some New York Times recipes. I've had some success with several I've tried -- with a notable exception of a pot roast recipe that included prunes as one of its ingredients. I do love a good pot roast, and I DO like prunes... but, together... not so much! 😄

Laurie Stoker

My dad was the real cook in our family. My mom made most dinners, and they were okay if not imaginative. But my dad - he never used a recipe in his life and came up with the most wonderful meals! My favorite was his homemade chicken noodle soup. He did everything except kill the chicken. He even made his own noodles from scratch, and this was before pasta makers were a thing. His chicken could cure any illness. When my friend needed brain surgery for something similar to a stroke, my dad made a huge pot of soup for him and he was better in a couple of weeks! I, on the other hand, don't enjoy cooking either. I figure that lots of people make wonderful meals and then freeze them for sale. Then I take then home, put them in the microwave and enjoy ... Win-win!

Nancy DeStadio

I’ve had success with NYT recipes. That being said, I read through the list of ingredients and if that list includes items I’m likely to use once I move on! I don’t know about prunes and pot roast hmm I believe I’ll skip that one.

Lorraine Strickland

Husband has been feeding the outside “cats.” Among the diners are 3 cats, a opossum and a raccoon. He’s already named the opossum George (George ‘Possum’ Jones). Maybe the raccoon will now answer to Becca. Good name. 🤔

Scott Metzger

Exactly! I've done a few NYT recipes that worked out. But there were like 3 or 4 in a row that were horrible (one of which contained anise and cannelloni beans). Yuck. The only reason I tried it was because the photo looked good and there were a lot of positive reviews

Scott Metzger

That's impressive that your dad made his own pasta before pasta makers were a thing! My dad was also the cook in our family.

Scott Metzger

I've done a few NYT recipes that were good. But they each took at least an hour to make, sometimes 90 minutes. I hear you about the ingredients!

Karen Jagielo

I am not a fan of cooking, but I can and do. I love to bake. Which, since my kids have grown up and moved out, I don’t do much anymore of either… ;) But, when I “want” to I can cook pretty well… my family can’t wait for my Thanksgiving meal. 😋 love the raccoon blogger! 😁

Wendy S. Katz

That is so true about the humongous preambles! The secret to NYT recipes, I've found, is to read the comments. They almost always lead to improvements. Which is a sad commentary on the recipes.

Scott Metzger

That's true, the comments are helpful. But I've been burned so many times by NYT recipes that I've moved on. Bon Appetit has never failed me