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An intro post -
Friends on TN call me Maine
A little about me:
50% of the time I make somethings it's a complete disaster. H got me a set of cast iron cookwear so I would stop burning and lighting dinner on fire. I've started a fire while boiling spaghetti, have failed miserably many times using the crock pot, and have a horrible time baking with the gas oven.
I have to follow a really well written recipe or my chances of success dwindle considerably.
H and I have been married almost 6 years, we have a dog and a cat, no serious plans for kids, and we are outdoorsy people.
I hope someday to be good and creative enough at cooking to be able to open the fridge and come up with something to make on my own rather than looking for recipes, making sure I have everything I need, and inevitably going to the store at least once.
One of my other goals is to understand herbs better - which herbs go well with what, what the specific herbs actually taste like. I'd love to use more fresh herbs in things, but I feel like they go to waste because I'll buy them, use some of it for a particular recipe, and then the rest goes bad.
Re: An intro post -
Hi, there! I enjoy your adventurous spirit in cooking despite some bumps in the road.
What kind of cook books or blogs have you been following lately?
Hi!
What kinds of foods do you like? Your H?
I remember a lot of taco variations when I first started really cooking!
The ones from TN that I find I reference the most are:
http://www.preventionrd.com/
http://www.carascravings.com/
http://www.beantownbaker.com/
I use http://www.cookinglight.com/ quite a bit as well.
I've also been trying to find meatless recipes that H will eat one day a week. I tried last week and he promptly added chicken to the recipe.
We are trying to eat healthier, and he's really just a meat and potatoes kind of guy, so it's been hard. Plus he's a back seat chef and hates to allow me full control of the kitchen. I usually only cook once maybe twice a week for us right now, but I'd like to take over more of the cooking.
I am interested in this also, as I feel like I use italian seasoning in everything. I know (think) thyme and rosemary go with chicken, and basil goes with italian, but thats about all I have.
This is actually really funny, because I love mexican food. H gets amused because everytime he asks me what I want for dinner I come up with some sort of Mexican dish. I really don't do it purposly, Mexican is just the first thing that pops into my head.
I love food in general. There really isn't much I wont eat.
H really likes just meat and potatoes, has a thing about too much mixing of veggies and meat, and likes salty things. I'm slowing getting him over the mixing thing, but it's taken a long time. He finally just realized that a Chicken pot pie is better with veggies in it, rather than on the side.
Welcome! Everyone has to start somewhere when cooking, and I'm glad you're doing it with us
Like a pp said, it'll come to you. Espeically the part about being able to just make something without a recipe. When I first started cooking, I was heavily reliant on recipes. But after time, you start to learn what tastes well with other things (including herbs) and start to venture out of your comfort zone. Start by substituting something in a recipe for something else - like chicken for pork, or cilantro for parsley (I almost always do this anyway). It'll come, I promise 
As far as not wasting fresh herbs, when you get them home from the store, put them in a mason jar filled a few inches with water. Cover with plastic bag and secure with a rubber binder. This should keep them fresh for at least 2 weeks!
Excellent tip! Thank you.
If you love Mexican, this is really easy!
Mexican Stuffed Shells
MAINE!!!!!!!!!!!!
**squish squish**
Glad to see you here!
Yeah, That's right up my alley! And something a little different to make than fajitas and enchilladas, etc.
I figure I've been in hiding long enough!