Experimenting with Cooking

I did some experimenting when I was cooking this weekend with odds and ends:

• I pan fried some julienned brocolli stems in butter and nutmeg.  I'm on the fence about whether or not I liked it.   It had an interesting flavor and texture; and it tasted okay.  I'm just not sure if it is worthy of a repeat performance.
•  I made a broccoli, carrot, tofu soup.   I put it a lot of green onion and some ginger; and that's what gave it the distinctly Asian taste.   It was actually quite good, while being simple at the same time.
• I stir-fried a lettuce, cabbage, carrot salad mixture and added lemon juice and honey.   It actually gave it an interesting sweet and sour flavor, reminding me a little of some cold appetizer dishes, if it was served cold instead of hot.
• I used pre-packaged seasoning for some baked fries.   The fries were fine; but, I didn't really like the seasoning, since it clearly did not taste fresh and natural; and reminded me a little of the seasoning packages from instant noodles.

I am grateful for the opportunity to be able to experiment with cooking.  Just the fact that I am able to experiment and have some fun with it shows that, in contrast to many others in the world, when it comes to food, I'm fortunate enough not to be in survival mode.   While I didn't make anything fancy, nor cooked with any really expensive ingredients, God has blessed me enough to be able to enjoy cooking and be able to think about what I am eating.  I thank God for His Blessings.  Amen.