Rewind Repost: February 2014 16 comments

In March of 2013, I shared my personal story about how I completely botched a spaghetti dinner while living on my own for the first second time. It was called Rigged Recipes and you can read it here.


My purpose in showcasing that was to express how far I had come as a home cook. I posted my Meatloaf (Rigged) recipe and subsequently stepped out on faith and began sharing more Rigged Recipes–recipes that I “rigged” to be a tad bit healthier and easier to make.




Since that post, I have a dedicated blog page filled with Rigged Recipes, posts about cooking tips, and most of all–I have hour long phone calls with my Momma about making dishes. Through my blogging, I have gained a newfound confidence about cooking that I never had before. I am even doing a guest post next month for another blogger about cooking basics for newbies. Who would have thunk it?


How has your cooking changed over the years?

Are you the only one at home that cooks?

Which one of my Rigged Recipes is your favorite?





Rewind: Repost is a monthly feature on Being A Wordsmith that gives an update on previous posts.

Linking to: Wine’d Down Wednesday, Wake Up Wednesday, That’s Fresh Friday, This Momma’s Meandering Mondays

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16 thoughts on “Rewind Repost: February 2014

  • Michelle

    I never even cooked until college. And although I wasn’t horrible, I wouldn’t go so far as to say I was a good cook. We’ll go with passing. Now I’d call myself a fairly good cook…I have flops sure, but thats because I like to experiment. I’ve given up on baking. You can’t just throw things together there. Although I did just rig a recipe and it came out quite well…my kids actually said, we love these cookies. That is high praise since they consider me a lousy baker. And it would be true.

    • beingawordsmith Post author

      I’m petrified of baking. I really want to learn how, but that exact science just unnerves me. Thanks Michelle!

    • beingawordsmith Post author

      I’m a big recipe person UNTIL I’ve mastered it and then I change it up. Thanks Heidi for stopping by.

  • Carla

    I love to cook for special occasions but everyday cooking bores me. I really need to be inspired! I now have an electric stove and have been guilty of melting utensils, even a rice cooker! I hate electric stoves!

    • beingawordsmith Post author

      Melting utensils? Wow. My husband prefers a gas stove too. Thanks Carla.

  • Alison

    I’m known for leaving burners on after I’m done cooking. an hour later I’ll get a mental nudge to go check. voila! Burner’s still on. Mercifully the food was removed from the burner.

    I still want to do your rigatoni bake. I think that’s my fave, along with the chili recipes, Kimberly.

    • beingawordsmith Post author

      I haven’t made chili in a couple of months. Now I’m thinking about it, Alison. LOL

  • Caden

    Oh! I always set something on fire. I also have a horrific habit of turning the wrong burners on. Tonight I melted my front left burner into my plastic cutting board. But! My cooking is good, just …it is an exciting experience.

    • beingawordsmith Post author

      Exciting? I’ll say! LOL Last month I was steaming some chicken wings and sat down to watch TV. I fell asleep! An hour later I woke up to find my husband opening all the windows in the house and turning the ceiling fans on. The kitchen was filled with smoke. I felt so stupid.

  • Cate

    I don’t cook that often, but when I do I think I am pretty good! The only thing I can’t make is anything that involves a rue. Mine always turn into a gross burnt flaky goopy mess!

    • beingawordsmith Post author

      I used to be petrified of making a rue. Check out my Louisiana Seafood Gumbo recipe. It starts with making a rue. Thanks, Cate!

  • Kim

    The first year we were married (it will be 18 years this May), if I started cooking something and got part way in before I realized I was missing an ingredient, I would ditch the entire thing because I didn’t know what else to do. Now, I’m pretty good at revamping recipes for whatever reason. Probably why I like your rigged recipes because I tend to do the same thing!

    • beingawordsmith Post author

      We’ll be celebrating 11 years married in a few weeks. I get flustered when my husband wants to change something when I’m halfway through cooking something. I’ll have everything set up so the side dish is ready alongside the entree and he’ll announce that he’d prefer a different side dish. Or he’ll add an ingredient when I’m not looking. Drives me crazy!