Italian Cooking Improvement Sprint
It looks like I will be pushing off my micro-goal of creating a truckload of desserts for another month or two. I am dedicating the month of June to cooking at least 20 Italian dishes, at least half of which I want to be new and original recipes.
Obviously, with Italian food there is going to be a lot of pasta involved and with that in mind, all of the pasta I create will be fresh and made by hand to be as authentic as possible. I am staying with a family right now that has a strong Italian heritage so the matriarch of the family will be showing me many of her cooking tricks, which I am really looking forward too.
Again, I am not working from a pre-determined meal plan, deciding on the day what I will be cooking for lunch or dinner. I will pick up any ingredients I need in the morning on the way to the office, and then begin cooking at around 5PM in the kitchen there.
This time I will be experimenting with photographing the food as it is prepared and once more when the dish is finished, as I would like to start compiling my recipes in to something more presentable and usable than a Microsoft OneNote notebook. Who knows, maybe one day I will release a cookbook of my original recipes. 
So twenty fresh and exciting Italian meals, hand-made pasta, nothing out of a packet or a box as far as I can manage it, only the freshest and best organic ingredients I can purchase and a varied menu, that is the goal, so let’s see how closely I can stick to it.
It should prove to be an interesting journey. I am just glad I am back working at my treadmill desk so that I will be losing weight as fast as I am gaining it (hopefully). 
I will of course be continuing with my treadmill desk “improvement sprint” for the foreseeable future, or at least, until one of our clients has a crisis project that needs to be saved.
I will post regular weekly updates on the more noteworthy meals I cook, along with any new tricks I have picked up.
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