Update 1: New Year's Goal: Become an "official" Gourmess by August 2010

I was 32 when I started cooking; up until then, I just ate. --Julia Child

Just a quick update -- I'm about a third of the way through the first reading of the book. I've covered knife skills, vegetables, stocks, sauces, preserving methods, eggs and potatoes. Meat/poultry are next...

Some things I've learned so far:

- I'm going to cut my thumb off, I just know it.
- Cover your cutting board with saran wrap when working with raw meats -- makes clean up easy, and keeps from contaminating your area.
- It is important to be very neat (uh-oh, that could be a problem) and prep your space
- Stocks are very important -- and you can't make a good stock by just boiling some bones and veggies together -- you actually shouldn't bring it to a boil at all.
- White eggs come from white hens, brown eggs come from brown and red hens (duh!)
- Never underestimate the power of a potato

I can't wait to get the reading part done and start COOKING!